Russian Tea Cakes (Snowball Cookies)
User Reviews
5.0
9 reviews
Excellent
Russian Tea Cakes (Snowball Cookies)
Report
Classic Russian Tea Cakes are crumbly, buttery, crunchy, and practically melt in your mouth. They're loaded with chopped nuts in an eggless cookie dough, then finished with a generous dusting of powdered sugar for an extra sweet touch!
Share:
Ingredients
- 3 cups all-purpose flour
- 2 cups powdered sugar divided
- 1 ½ cups Chopped Pecans or walnuts
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon salt
- 11 tablespoons unsalted butter softened
Add to Shopping List
Instructions
- Preheat the oven to 325°F. Set out two baking sheets and line them with parchment paper. If using pecan halves, chop them into small pieces.
- Set out a stand mixer. To the bowl, add the flour, chopped nuts, 1 cup of powdered sugar (reserve the rest for later), vanilla and almond extract, and salt. Beat on low to combine. Add the softened butter and beat until the mixture is smooth and even.
- Use a 1.5 tablespoon cookie scoop to portion the dough into balls. Gently roll the dough balls in your hands and place them on the baking sheets, 2 inches apart.
- Bake for 18-20 minutes until gold around the edges. Meanwhile, place the remaining 1 cup of powdered sugar in a shallow bowl.
- Allow the cookies to rest on the baking sheet for 2-3 minutes, until still warm, but cool enough to handle. Roll the cookies in the remaining powdered sugar and place back on the cookie sheets. (Alternatively, you can use a sifter to dust powdered sugar over the top of the cookies.)
- Cool completely before storing in an airtight container.
Notes
- Store snowball cookies in an airtight container and keep them at room temperature for up to a week.
- To freeze the dough before baking, I suggest flash-freezing the balls on a baking sheet for one hour before placing them all in a ziploc plastic bag. Freeze them for up to 6 months and bake from frozen, adding a couple of minutes to the baking time.To freeze baked cookies, I suggest freezing them without powdered sugar as it'll just dissolve into the cookie when thawed and reheated. Cool them completely before transferring to an airtight plastic bag. They'll keep well in the freezer for up to 3 months. Thaw the Russian tea cakes at room temperature for up to 30 minutes and enjoy!
Nutrition Information
Show Details
Serving
1cookie
Calories
127kcal
(6%)
Carbohydrates
15g
(5%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
9mg
(3%)
Sodium
65mg
(3%)
Potassium
31mg
(1%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
109IU
(2%)
Vitamin C
0.1mg
(0%)
Calcium
6mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 127kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 9mg | 3% |
| Sodium | 65mg | 3% |
| Potassium | 31mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 109IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
Spicy gingerbread granola cookies, or my take on Russian Pryaniki
Russian, Germany
5.0
(111 reviews)
