Ingredients You’ll Need

• 2 cups unsalted butter, softened – The heart of the recipe, giving that rich, melt-in-your-mouth texture.
• 1 cup granulated sugar – Adds subtle sweetness without overpowering the nutty flavor.
• 4 teaspoons pure vanilla extract – Enhances the aroma and complements the butter and nuts.
• 4 cups all-purpose flour – Creates the delicate structure of the cookies.
• 1 teaspoon salt – Balances the sweetness and highlights the buttery taste.
• 4 cups walnuts, finely chopped – Adds a rich crunch and deep nut flavor; pecans or almonds may be substituted.
• Powdered sugar – For rolling; gives the cookies their signature snowy finish.

 Step-by-Step Directions

1. Cream the butter, sugar, and vanilla. In a large mixing bowl, beat softened butter and sugar together until light and fluffy. This step is essential for achieving that tender, crumbly texture later on.
2. Mix the dry ingredients. In a separate bowl, whisk together flour and salt until combined.
3. Combine everything. Gradually add the flour mixture to the butter mixture, stirring until a soft, pliable dough forms.
4. Add the nuts. Fold in the finely chopped walnuts. The dough should be thick and just slightly sticky.
5. Shape the cookies. Roll dough into 1-inch balls and place them 1½ inches apart on ungreased baking sheets.
6. Bake. Bake in a preheated 325°F (160°C) oven for 18–20 minutes, or until the bottoms are lightly golden but the tops remain pale.
7. Cool and coat. Let cookies cool slightly, then roll them in powdered sugar while still warm. After they’re completely cool, roll again for a thick, snowy coating.

 Expert Baking Tips

• Use high-quality butter for best flavor — it’s the defining ingredient.
• Do not overbake. The cookies should look pale; if they brown too much, they’ll lose their melt-in-your-mouth texture.
• Chop nuts finely but not into powder; you want a gentle crunch without compromising the structure.
• Double roll in powdered sugar. The first coat melts slightly to form a sweet glaze, while the second gives that snowy finish.
• For cleaner results, cool cookies completely before storing, or the sugar may dissolve.
• Want even texture? Chill the dough for 30 minutes before shaping and baking.

 Ingredient Variations

• Pecan Snowballs: Substitute pecans for walnuts for a softer, buttery flavor.
• Almond Crescents: Shape the dough into small crescents and use almond extract for a European twist.
• Chocolate Chip Snowballs: Add mini chocolate chips for a fun surprise inside each cookie.
• Lemon Snowballs: Mix in lemon zest and a touch of juice for a bright citrus flavor.
• Hazelnut Delight: Use roasted hazelnuts and a hint of cocoa for a Nutella-like taste.

 Perfect for Gifting and Celebrations

Russian Tea Balls are a holiday gifting staple. Once cooled and rolled, they store beautifully in decorative tins or clear cellophane bags tied with ribbons. They last for weeks if kept in an airtight container, making them perfect for shipping or gifting ahead of the holidays.

These cookies also add a touch of vintage charm to holiday dessert buffets, cookie swaps, or family gatherings. Their powdery appearance makes them look elegant next to colorful cookies, fudge squares, or peppermint bark.

 Serving Ideas

• Serve them with afternoon tea or coffee for a European-inspired treat.
• Pair with hot cocoa for cozy winter evenings by the fireplace.
• Include them on a Christmas cookie platter with sugar cookies, gingerbread, and peppermint bark.
• Enjoy as a sweet bite after dinner or with a scoop of vanilla ice cream.

 Storage and Freezing Instructions

To Store: Keep the cookies in an airtight container at room temperature for up to 10 days. Place parchment paper between layers to prevent sticking.

To Freeze Unbaked Dough: Shape the dough into balls, freeze on a baking sheet until solid, then store in freezer bags for up to 3 months. Bake directly from frozen, adding 2–3 extra minutes to the baking time.

To Freeze Baked Cookies: Freeze after cooling but before rolling in powdered sugar. When ready to serve, thaw at room temperature and roll in fresh sugar.

 Troubleshooting Common Issues

• Cookies spreading too much: The butter may be too soft; chill the dough for 30 minutes before baking.
• Powdered sugar melting off: Let cookies cool slightly before rolling the first time — too hot and the sugar dissolves, too cool and it won’t stick.
• Crumbly dough: If too dry, add 1–2 tablespoons of softened butter or a splash of milk.
• Cookies too hard: They may have been overbaked; remember they should stay pale.

 Why Everyone Loves Russian Tea Balls

There’s a reason these cookies are cherished around the world. They’re simple, elegant, and timeless. The moment you bite into one, it practically melts away, leaving a delicate nutty sweetness behind. They capture everything we love about holiday baking — the aroma of butter and vanilla, the comforting feel of rolling dough by hand, and the joy of sharing something made with love.

Beyond their flavor, they carry a sense of tradition. Many families have passed down this recipe through generations, baking them together year after year. They’re cookies that connect people — from grandparents teaching little hands to roll perfect balls to friends exchanging tins of treats during Christmas week.

 Final Thoughts

If you’re searching for a recipe that captures the cozy spirit of the holidays, Russian Tea Balls are the perfect choice. They’re buttery, nutty, snowy, and beautifully nostalgic. Best of all, they’re incredibly easy to make and always impress guests. Whether you call them Russian Tea Cakes, Snowballs, or Mexican Wedding Cookies, they remain one of the most beloved classics of all time.

Bake a batch this season, wrap them in ribbons, and watch faces light up as you share the magic of these melt-in-your-mouth cookies. One taste, and they’ll become part of your family’s Christmas tradition — just as they’ve been for generations past.