Russian Tea Cakes – Also called Mexican wedding cookies or snowball cookies. These cookies melt in your mouth and are perfect for Christmas cookie exchanges!
Russian Tea Cakes
Welcome to the sweetest season 2018! I am so excited to be sharing a cookie recipe for the event this year. We are raising money for Cookies for Cancer this year, a non-profit organization dedicated to funding research to help find new treatments for childhood cancer. Since 2008, they have granted nearly $15 million to pediatric cancer research to the leading pediatric cancer centers in the US. That has spurred 37 treatments to kids fighting cancer!
I decided to make a batch of Russian tea cakes. Now, you may better know these cookies as mexican wedding cookies or snowballs but regardless of the name, they are just as delicious. These cookies have finely ground nuts added right into the dough and they are egg-free. After they are baked, they are rolled in powdered sugar and ready to serve. Russian tea cakes are one of my favorite cookies to give at a cookie exchange. They are the best!
Common questions about making Russian tea cakes
Are Russian tea cakes the same as mexican wedding cookies?
Yes. Russian tea cakes, Mexican wedding cookies, and snowball cookies are the same cookies, just by different names.
Do Russian tea cakes freeze well?
Yes, they freeze well if you let them cool completely and then freeze them in a freezer-safe bag. They save best if you skip rolling them in powdered sugar before freezing them.
How long do you bake Russian tea cakes?
You bake Russian tea cakes for about 8-10 minutes or until the bottoms are barely brown.
Can’t get enough of this Russian tea cake recipe? Try these other recipes!
- Hungarian Kifli Cookies
- German Pfeffernusse Cookies
- Vanilla Bean Pizzelle Cookies
- French Palmier Cookies
- 1/2 cup butter, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup almond flour, or ground pecans or walnuts
- Powdered sugar
- Preheat oven to 375 and line a sheet pan with parchment paper or a silicon mat.
- Beat together butter and powdered sugar. Add in vanilla extract, all-purpose flour, and almond flour. Continue to mix until the dough comes together.
- Using a cookie scoop or a spoon to make 1 inch balls of dough. Cook in oven for 8-10 minutes or unitl the bottoms of the cookies barely brown.
- Once the cookies are removed from the oven, roll in powdered sugar and let cool.
- AmazonBasics Silicone Baking Mat Sheet, Set of 2
- Cookie Drop and Mini Ice Cream Scoop - 1" Diameter Scoop
- Wellbee's Super Fine Blanched Almond Flour/Powder 2 LB.
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Amount Per Serving: Calories: 170 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 20mg Sodium: 61mg Carbohydrates: 21g Net Carbohydrates: 0g Fiber: 1g Sugar: 12g Sugar Alcohols: 0g Protein: 2g