Some recipes carry with them the magic of tradition, memory, and celebration. For me, Russian Tea Balls—also known as Snowball Cookies, Mexican Wedding Cookies, or Butterballs—are one of those recipes. My mom has been making these delicate, melt-in-your-mouth cookies for Christmas ever since I can remember, and to this day, I can’t imagine the holiday season without them.
They are delightfully simple: buttery, nutty, and dusted in snowy powdered sugar, giving them a festive and wintry appearance. Whether you’re making them for Christmas, Easter, a wedding, or just because you want a sweet bite to go with your afternoon tea, these cookies are a timeless treat.
The first bite is pure nostalgia. The crumbly, buttery dough melts on your tongue, the crunch of walnuts adds depth, and the powdered sugar gives them a soft, sweet finish. They’re rich without being heavy, elegant without being fussy, and easy enough that even beginner bakers can master them.
And the best part? This recipe makes over six dozen cookies, so you’ll have plenty to share, gift, or store for later (if they last that long!).
Why You’ll Love Russian Tea Balls
- Timeless Tradition: A recipe passed down through generations, perfect for holidays and family gatherings.
- Simple Ingredients: Just butter, flour, sugar, nuts, and vanilla—you probably already have everything on hand.
- Beautifully Festive: Rolled in powdered sugar, they look like little snowballs, making them ideal for winter holidays.
- Perfect for Gifting: Package them in pretty tins or boxes for homemade holiday presents.
- Versatile: Swap out the nuts or flavoring extracts to make them uniquely yours.
These cookies are more than just a treat—they’re a connection to family traditions and holiday memories.
Ingredients
- 2 cups butter, softened
- 4 cups all-purpose flour
- 4 cups walnuts, chopped
- 1 cup granulated sugar
- 4 teaspoons vanilla extract
- 1 teaspoon salt
- Powdered sugar, for rolling
Step-by-Step Instructions
Step 1: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter, granulated sugar, and vanilla extract until fluffy and light. This will be the rich, creamy base of your dough.
Step 2: Add the Dry Ingredients
In a separate bowl, whisk together the flour and salt. Slowly add this mixture into the creamed butter mixture a little at a time, mixing until incorporated.
Step 3: Stir in the Nuts
Fold in the chopped walnuts until evenly distributed throughout the dough. The nuts give the cookies a rich, earthy flavor and a satisfying crunch.
Step 4: Shape the Cookies
Roll the dough into 1-inch balls and place them 1 ½ inches apart on a cookie sheet. Since they don’t spread much, you can fit quite a few per pan.
Step 5: Bake the Cookies
Bake in a preheated oven at 325°F (160°C) for about 20 minutes, or until set and lightly golden on the bottom.
Step 6: Cool and Roll in Sugar
Let the cookies cool slightly on a wire rack, then roll each warm cookie in powdered sugar until fully coated. For a more dramatic “snowball” look, roll them again in sugar once they’ve cooled completely.
Tips for Perfect Russian Tea Balls
- Use Fresh Walnuts: Since walnuts can turn rancid quickly, make sure yours are fresh for the best flavor.
- Don’t Overmix: Once you add the flour, mix just until combined to avoid tough cookies.
- Double Dusting: Rolling them twice in powdered sugar ensures a perfect snowy coating.
- Cool Slightly Before Rolling: If you roll them too soon, the sugar will melt; wait until they’re warm but not hot.
- Uniform Size: Use a small cookie scoop to ensure all your cookies bake evenly.
Variations
- Nut Swap: Try pecans, almonds, or hazelnuts instead of walnuts.
- Flavor Boost: Add a teaspoon of almond extract for a nutty twist.
- Festive Colors: Mix a little colored sanding sugar with powdered sugar for holiday flair.
- Chocolate Version: Stir mini chocolate chips into the dough.
- Gluten-Free: Substitute with a 1:1 gluten-free baking flour blend.
Make Ahead & Storage
- Make Ahead Dough: The dough can be prepared up to 2 days in advance and refrigerated.
- Freezing Dough: Freeze shaped, unbaked cookie balls on a tray, then transfer to a freezer bag. Bake from frozen, adding 2–3 minutes.
- Storage: Store baked cookies in an airtight container at room temperature for up to 7 days.
- Freezing Baked Cookies: Freeze fully baked cookies (without powdered sugar) for up to 2 months. Thaw, then roll in fresh sugar before serving.
Frequently Asked Questions
Why are they called Russian Tea Balls?
They’re often served with tea and coffee, and the name has evolved regionally. They’re also known as Mexican Wedding Cookies, Snowballs, or Butterballs.
Can I make these without nuts?
Yes! If you have a nut allergy, you can leave out the nuts and still enjoy buttery, crumbly cookies.
Why do my cookies crumble too much?
They’re meant to be crumbly, but if they’re falling apart completely, the dough may be too dry. Add 1–2 teaspoons of milk to bring it together.
Can I make them smaller?
Absolutely! Just reduce baking time by a couple of minutes if making mini versions.
Do I need to chill the dough?
Not required, but chilling for 30 minutes can make shaping easier and help prevent spreading.
Final Thoughts
There’s something magical about recipes like Russian Tea Balls. They’re simple, timeless, and tied to so many family traditions around the holidays. Each bite is like a little snowflake of joy—delicate, sweet, and filled with love.
They’re the kind of cookie that never goes out of style. No matter what you call them—Russian Tea Balls, Snowball Cookies, or Wedding Cookies—one thing is certain: they’ll always bring smiles, laughter, and warmth to your table.
So, the next time you’re baking for Christmas or just craving something cozy, make a big batch of these cookies. Share them with friends, gift them in festive tins, or keep them all to yourself (we won’t judge!). Because truly, it’s just not Christmas until you have a plate of these snowy little treats.
Russian Tea Balls
Ingredients
- 2 cups butter softened
- 4 cups all-purpose flour
- 4 cups walnuts chopped
- 1 cup granulated sugar
- 4 teaspoons vanilla extract
- 1 teaspoon salt
- Powdered sugar for rolling
Instructions
Step 1: Cream the Butter and Sugar
- In a large mixing bowl, cream together the softened butter, granulated sugar, and vanilla extract until fluffy and light. This will be the rich, creamy base of your dough.
Step 2: Add the Dry Ingredients
- In a separate bowl, whisk together the flour and salt. Slowly add this mixture into the creamed butter mixture a little at a time, mixing until incorporated.
Step 3: Stir in the Nuts
- Fold in the chopped walnuts until evenly distributed throughout the dough. The nuts give the cookies a rich, earthy flavor and a satisfying crunch.
Step 4: Shape the Cookies
- Roll the dough into 1-inch balls and place them 1 ½ inches apart on a cookie sheet. Since they don’t spread much, you can fit quite a few per pan.
Step 5: Bake the Cookies
- Bake in a preheated oven at 325°F (160°C) for about 20 minutes, or until set and lightly golden on the bottom.
Step 6: Cool and Roll in Sugar
- Let the cookies cool slightly on a wire rack, then roll each warm cookie in powdered sugar until fully coated. For a more dramatic “snowball” look, roll them again in sugar once they’ve cooled completely.
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