Christmas Cookies Russian Tea Cakes

Christmas Cookies Russian Tea Cakes are soft butter cookies rolled in powdered sugar, shaped like little snowballs with a sweet, nutty bite perfect for the holiday season.

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Course: Cookies, Dessert

Cuisine: American

Keyword: Christmas Cookies Russian Tea Cakes

Prep Time: 45

Cook Time: 12

Total Time: 57

Servings: Servings

Calories: 110kcal

Ingredients

For the cookies

1 cup unsalted butter softened
1/2 cup confectioners’ sugar
2 tsp vanilla extract I use Madagascar bourbon vanilla extract
1/2 tsp salt
2 1/4 cups all-purpose flour
3/4 cup finely chopped toasted pecans

For the coating

1 cup confectioners’ sugar sifted to remove lumps

Instructions

Prepare the dough

Add the softened butter and confectioners’ sugar to a bowl. Mix until smooth. Add vanilla extract and salt, then stir again.

Add the dry ingredients

Stir in the flour until the dough looks soft and holds together. Fold in the chopped toasted pecans.

Chill the dough

I like chilling it for 20–30 minutes because it helps the cookies keep their round shape while baking.

Shape the cookies

Roll small portions of dough into balls, about 1 tablespoon each, and place them on a parchment-lined tray.

Bake

Bake at 350°F (175°C) for 12–14 minutes. The bottoms should turn light golden.

First coating

Roll the warm cookies gently in powdered sugar. This layer melts slightly and sticks well.

Second coating

Once cooled, roll them again in powdered sugar to get the classic snowy look.

Notes

Toasting the pecans gives the best flavor.

Rolling twice in powdered sugar gives the classic snowball look.

Let the cookies cool fully before storing.

Nutrition