Russian Tea Balls (Mexican Wedding Cookies) — Detailed Recipe
Russian Tea Balls are buttery, melt-in-your-mouth cookies made with nuts and rolled in powdered sugar. They are also known as snowball cookies or Mexican wedding cookies.
Makes
About 35–40 cookies
Preparation Time
- Prep: 20 minutes
- Chilling: 30 minutes (recommended)
- Baking: 12–15 minutes
Ingredients
- 1 cup (225 g) unsalted butter, softened at room temperature
- ½ cup (60 g) powdered sugar (icing sugar), plus extra for coating
- 1 teaspoon vanilla extract
- 2¼ cups (280 g) all-purpose flour
- ¼ teaspoon salt
- 1 cup (120 g) finely chopped nuts
(traditional choices: walnuts, pecans, almonds, or hazelnuts)
Instructions
1. Prepare the dough
- In a large bowl, beat the softened butter and ½ cup powdered sugar together until smooth and creamy (about 2–3 minutes).
- Add vanilla extract and mix well.
- In a separate bowl, combine flour and salt.
- Gradually add the flour mixture to the butter mixture, mixing until a soft dough forms.
- Fold in the chopped nuts until evenly distributed.
2. Chill the dough
- Cover the dough and refrigerate for 30 minutes.
- Chilling helps the cookies keep their round shape while baking.
3. Shape the cookies
- Preheat oven to 350°F (175°C).
- Line a baking tray with parchment paper.
- Scoop about 1 tablespoon of dough and roll it into small balls (about 2.5 cm wide).
- Place them on the tray about 2 inches apart.
4. Bake
- Bake for 12–15 minutes.
- The cookies should look pale with lightly golden bottoms. Do not overbake; they should remain tender.
5. Coat with powdered sugar
- Let cookies cool for about 5 minutes.
- While still warm, gently roll them in powdered sugar.
- Allow them to cool completely.
- Roll them in powdered sugar a second time for a snowy coating.
Tips for Perfect Russian Tea Balls
- Use room-temperature butter for a smooth dough.
- Chop nuts finely so the cookies hold together well.
- Do not brown the cookies too much; they should be delicate and crumbly.
- For extra flavor, toast the nuts lightly before chopping.
- Store in an airtight container for up to 1 week.
Variations
- Chocolate version: Add 2 tablespoons cocoa powder and use chocolate chips instead of some nuts.
- Coconut version: Replace half the nuts with shredded coconut.
- Citrus version: Add ½ teaspoon orange or lemon zest.
These cookies are especially popular during Christmas and holiday seasons because their powdered sugar coating looks like fresh snow.