Buttery, snowy cookies that melt in your mouth
Russian Tea Balls are timeless holiday cookies known for their tender, crumbly texture and generous coating of powdered sugar. With buttery dough and finely chopped nuts, these cookies practically melt on your tongue. They’re perfect for festive trays, cozy tea time, or gifting in cookie tins.
Ingredients
1 cup unsalted butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
2¼ cups all-purpose flour
¼ teaspoon salt
¾ cup finely chopped nuts (walnuts or pecans)
Additional powdered sugar for rolling
Instructions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, beat the softened butter until creamy and smooth. This step helps create the light, delicate texture these cookies are known for.
Add the powdered sugar and vanilla extract. Mix until fully combined and fluffy, scraping down the sides so everything blends evenly.
Gradually add the flour and salt, mixing slowly until a soft dough forms. The dough will look crumbly at first but will come together as you continue mixing.
Fold in the finely chopped nuts until evenly distributed throughout the dough.
Roll the dough into 1-inch balls using your hands. Place them on the baking sheet, leaving space between each cookie.
Bake for 12–15 minutes, until the bottoms are lightly golden but the tops remain pale. Do not overbake, as these cookies should stay tender.
Allow the cookies to cool for 5 minutes, then gently roll them in powdered sugar while still warm. This first coating melts slightly and sticks to the cookies.
Once completely cooled, roll the cookies again in powdered sugar for a thick, snowy finish.
Grandma’s Tips
Finely chopped nuts give the best melt-in-your-mouth texture.
Rolling twice in powdered sugar creates the classic look and sweetness.
Store in an airtight container for up to one week.
