Name: Russian Tea Balls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Russian
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 2 1/4 cups all-purpose flour; 1/4 teaspoon salt; 3/4 cup finely chopped walnuts or pecans; 1 cup powdered sugar for rolling

I make these Russian Tea Balls when I want a delicate, buttery cookie that feels both nostalgic and elegant. These tender, nutty treats are rolled in powdered sugar and practically melt in my mouth. I love serving them during the holidays, but I also enjoy them with a quiet afternoon cup of tea.

Why You’ll Love This Recipe

I love how simple the ingredients are, yet the flavor feels rich and special. The buttery base pairs perfectly with the finely chopped nuts, giving each bite a soft, crumbly texture. I also appreciate how easy they are to prepare, making them ideal for holiday baking trays or last-minute gatherings. The double roll in powdered sugar gives them that beautiful snowy finish and extra sweetness that I find irresistible.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1/4 teaspoon salt

3/4 cup finely chopped walnuts or pecans

1 cup powdered sugar for rolling

Directions

I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper.

In a large mixing bowl, I cream the softened butter and powdered sugar together until the mixture becomes light and fluffy.

Next, I add the vanilla extract and mix until it is fully incorporated.

I gradually add the flour and salt, mixing just until everything comes together without overworking the dough.

Then I fold in the finely chopped nuts, making sure they are evenly distributed throughout.

I scoop tablespoon-sized portions of dough and roll them into smooth balls with my hands. I place them about 1 inch apart on the prepared baking sheet.

I bake the cookies for 12–15 minutes, watching for lightly golden bottoms while keeping the tops pale.

After baking, I let them cool for about 5 minutes. While they are still slightly warm, I gently roll them in powdered sugar.

Once they are completely cooled, I roll them again in powdered sugar to give them a generous, snowy coating.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Servings: 24 cookies

Calories: Approximately 120 kcal per cookie

Variations

I sometimes switch the walnuts for pecans when I want a slightly sweeter, softer nut flavor. If I feel creative, I add a small pinch of cinnamon or nutmeg to the dough for a warm spice note. I also like dipping half of each cookie in melted chocolate for a richer twist. For a different texture, I occasionally toast the nuts before mixing them into the dough to deepen their flavor.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to one week. I like placing parchment paper between layers to keep the powdered sugar coating intact. If I want to store them longer, I freeze them in a sealed container for up to three months. I let them thaw at room temperature and roll them in a fresh dusting of powdered sugar before serving. Since these cookies are meant to be tender and delicate, I do not reheat them.

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FAQs

Why do my Russian Tea Balls crumble too much?

I notice they crumble when there is too much flour or not enough butter. I make sure to measure accurately and mix just until combined to maintain the tender texture.

Can I make the dough ahead of time?

I often prepare the dough in advance and refrigerate it for up to 24 hours. I let it sit at room temperature for a few minutes before shaping if it feels too firm.

Why do I roll the cookies in powdered sugar twice?

I roll them first while they are slightly warm so the sugar sticks well. I roll them again after they cool to create that thick, snowy coating I love.

Can I make these cookies without nuts?

I can omit the nuts, but the texture will be slightly different. I sometimes replace them with finely ground seeds or leave them plain for a smoother bite.

How do I know when they are done baking?

I look for lightly golden bottoms while the tops remain pale. I avoid overbaking, as that can make them dry instead of melt-in-my-mouth tender.

Conclusion

I find Russian Tea Balls to be one of the simplest yet most satisfying cookies I bake. Their buttery texture, nutty flavor, and soft powdered sugar coating make them perfect for holidays, tea parties, or everyday treats. Whenever I want a classic cookie that feels timeless and comforting, I always come back to this recipe.

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