Russian Tea Cakes

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Russian Tea Cakes

Russian Tea Cakes

Russian Tea Cakes

Russian Tea Cakes (also known as Mexican Wedding Cookies) remind me of miniature snowballs.  The trick is to roll them twice in powdered sugar, a first time when they are right out of the oven and a second time once they have cooled.  The first coating will partially dissolve into the warm cookie and the second coating will give the cookie its sweet, white exterior.

In my family, we always make these at Christmas but they are also served at weddings.  They are thought to have originated in an 18th-century tea-sharing ceremony in Russia and are now popular in the United States and other parts of the world. 

Russian Tea Cakes
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24+
My family always makes these miniature snowball cookies at Christmas.
  • 1 cup butter, softened
  • ½ cup sugar
  • ¼ tsp vanilla
  • 2½ cups flour
  • ½ tsp salt
  • ¾ cups finely chopped walnuts
  1. Cream the butter and the sugar and mix in the rest of the ingredients.
  2. Roll the cookie dough into the shape of marbles and bake them at 350 degrees for about 10 minutes until they are starting to turn golden.
  3. Let the cookies cool enough just enough so that you can handle them and then roll them in powdered sugar.
  4. Let them cool completely on a wire rack.
  5. Roll them again in powdered sugar once they have cooled so that they are solid white.

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One Response to “Russian Tea Cakes”

  1. Jean says:

    Russian Tea Cakes are awesome (one of my favorite treats) and yours look perfect. I agree that rolling them in sugar twice is key for these guys. Wish I had a few now. 🙂

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