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+ servings

Russian Tea Cakes Recipes

Our secret Russian Tea Cakes recipe is never dry. It’s always declared to be the best snowball cookie they have ever eaten!
Course Desserts
Cuisine American
Keyword cookies, desserts, snowball cookies, Mexican wedding cakes, Italian Wedding cookies, Italian Wedding Cakes, Swedish Tea Cakes, Austrian Kipferin, Spanish Polverones, Greek Kourabiedes, Butterballs
Prep Time 30 minutes
Cook Time 11 minutes
Total Time 41 minutes
Servings 48 cookies
Calories 154kcal
Author Holli Butterfield


  • 2 cup of butter softened
  • 1 cup powdered sugar
  • 2 teaspoons vanilla bean paste
  • 4 ½ cups all purpose flour
  • ½ teaspoon salt
  • 1 cup finely chopped walnuts or pecans we prefer pecans
  • Topping Ideas:
  • 1/2 cup powdered sugar
  • ½ cup of mini chocolate chips
  • ½ cup of crushed peppermint
  • ½ cup shredded coconut


  • Preheat oven to 365 and cream butter and powdered sugar in mixer.
    Add vanilla paste and mix.
    Add flour and salt. Add chopped nuts. Mix well.
    Roll into inch sized balls and place 12 balls onto cookie sheet.
    Bake for 8-11 minutes the cookies will rise when done, do not brown.
    Place on a cooling rack. Cool for 5 minutes, then roll the cookies in powdered sugar until they are fully coated.
    Roll in other topping selection: crushed peppermint, shredded coconut, mini chocolate chips etc.
    Store in tupperware with parchment paper. Keeps for 1 week.



Serving: 1g | Calories: 154kcal | Carbohydrates: 14g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 20mg | Sodium: 86mg | Fiber: 1g | Sugar: 5g