Russian Tea Balls (Snowball Cookies)

Russian Tea Balls (Snowball Cookies)

Ingredients

• 1 cup (225 g) unsalted butter, softened

• ½ cup powdered sugar (plus extra for rolling)

• 1 teaspoon vanilla extract

• 2¼ cups all-purpose flour

• ¼ teaspoon salt

• ¾ cup finely chopped nuts (walnuts or pecans are traditional)

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Instructions

1. Cream butter & sugar
   Beat the butter and ½ cup powdered sugar until light and fluffy.

2. Add vanilla
   Mix in the vanilla extract.

3. Dry ingredients
   Gradually add flour and salt, mixing just until combined.

4. Add nuts
   Stir in the chopped nuts. Dough will be soft but not sticky.

5. Chill (optional but helpful)
   Chill dough for 20–30 minutes if it feels too soft to handle.

6. Shape
   Roll dough into 1-inch balls and place on an ungreased baking sheet.

7. Bake
   Bake at 350°F (175°C) for 12–15 minutes, until bottoms are just lightly golden. Tops should stay pale.

8. Sugar bath (the magic part)
   Let cookies cool for 5 minutes, then gently roll them in powdered sugar while warm.

9. Double roll
   Once completely cool, roll them again in powdered sugar for that snowy finish.

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Tips for extra-good ones

• Finely chopped nuts = better texture (almost sandy and delicate).

• Don’t overbake—pale cookies are the goal.

• They taste even better the next day.

• Want a twist? Add:

  • ½ teaspoon almond extract

  • A pinch of cinnamon

  • Or swap vanilla for orange zest

If you want a chocolate version, gluten-free, or the old-school Eastern European style, say the word 😊