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These Easy Russian Tea Cakes are deliciously sweet cookies that can be made in minutes with the use of refrigerated sugar cookie dough. Only requires five ingredients for a perfect sugary nutty bite.
If you're craving a couple more holiday cookie recipes, then be sure to try making a batch of No Bake Eggnog Cookies or some sweet and delicious Gingerbread Whoopie Pies.
After reading the recipe title you may be asking yourself exactly what is a Russian Tea Cake.
Well, these little babies are also referred to as Mexican Wedding Cookies, Danish Wedding Cookies, Snowballs, or even Butterballs. No matter what you call them, they're sure to be deliciously rich, buttery, and double-rolled in powdered sugar for an extra layer of sweetness.
For as long as I can remember these cookies have made an appearance during the Holiday season and I could not pass up the chance to share them with you this season.
They're especially perfect to make if you're short on time because this particular recipe has a little shortcut of using a tube of refrigerated sugar cookies that makes this recipe quick and easy.
Let's get started!
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Ingredients You'll Need
- Sugar Cookie Dough - The base and what makes this tea cake recipe easy and completely no fuss. Use a roll of refrigerated sugar cookie dough that can be located in the aisle with the butter at most grocery stores.
- All-Purpose Flour - Helps to thicken the dough and allows for easier mixing and combining of the ingredients.
- Pecans - Mixed in with the cookie dough to give the tea cakes a nice nutty flavor. Use salted, unsalted, or roasted finely chopped pecans. May also substitute chopped walnuts.
- Vanilla Extract - Use pure vanilla extract instead of imitation to add flavor to the cookie dough. May also use vanilla bean paste as well if you prefer.
- Powdered Sugar - Adds a layer of sweetness to the cookies after they have finished baking. Dip and roll the warm cookies around in the powdered sugar to create a nice delicate texture.
See the recipe card below for exact ingredient quantities and instructions.
Step By Step Instructions
Begin the recipe by preheating the oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside. Using a large mixing bowl, add the refrigerated sugar cookie dough. Break it apart into small chunks.
Add the all-purpose flour, chopped pecans, and vanilla extract.
Using clean or gloved hands, knead the dough to combine all of the ingredients together.
Start scooping the dough and hand roll it to form a 1-inch ball and place it on the prepared baking sheet. Repeat the process until there is no more cookie dough left.
Place the cookies into the oven to bake for about 10 to 15 minutes, until they've had time to set but have not been browned. Carefully remove the cookies from the oven and allow them to cool on the baking sheet on a cooling rack for 2 to 3 minutes.
Place the powdered sugar in a small bowl. While each cookie is still warm, place it into the bowl and roll it around to evenly coat it in the powdered sugar.
Roll each cookie into the powdered sugar a second time before placing back on the cool rack to allow it to cool completely before serving. Enjoy!
Recipe Tips & Tricks
- Allow the cookie dough to soften to room temperature to make the process of breaking apart and combining much easier.
- Be sure to chop the nuts as finely as you can to make sure the cookies bind together well. Try using a food processor to make this step easier
- Scoop the cookie dough with a 1-inch cookie scoop before rolling it into a ball and adding it to the baking sheet. May also use a ½-inch cookie scoop for smaller tea cakes.
- I prefer to use pecans, but you may use walnuts or almonds instead.
Storage
Store any leftover tea cakes in an airtight container or plastic bag at room temperature for 5 to 7 days. Enjoy them at room temperature. They may also be placed in a freezer-safe container or freezer bag and stored in the freezer for up to 2 months.
Recipe
Easy Russian Tea Cakes
Ingredients
- 16.5 ounces refrigerated sugar cookie dough
- ½ cup all-purpose flour
- ¾ cup finely chopped pecans
- ½ teaspoon vanilla extract
- ½ cup powdered sugar
- 1 tablespoon powdered sugar
Instructions
- Begin the recipe by preheating the oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside. Using a large mixing bowl, add the 16.5 ounces of refrigerated sugar cookie dough. Break it apart into small chunks.
- Add the ½ cup all-purpose flour, ¾ cup finely chopped pecans, and ½ teaspoon vanilla extract. Using clean or gloved hands, knead the dough to combine all of the ingredients together.
- Start scooping the dough and hand roll it to form a 1-inch ball and place it on the prepared baking sheet. Repeat the process until there is no more cookie dough left.
- Place the cookies into the oven to bake for about 10 to 15 minutes, until they've had time to set but have not been browned. Carefully remove the cookies from the oven and allow them to cool on the baking sheet on a cooling rack for 2 to 3 minutes.
- Place the ½ cup and 1 tablespoon of powdered sugar in a small bowl. While each cookie is still warm, place it into the bowl and roll it around to evenly coat it in the powdered sugar. Roll each cookie into the powdered sugar a second time before placing back on the cool rack to allow it to cool completely before serving. Enjoy!
- Store any leftover tea cakes in an airtight container or plastic bag at room temperature for 5 to 7 days.
Notes
- Allow the cookie dough to soften to room temperature to make the process of breaking apart and combining much easier.
- Be sure to chop the nuts as finely as you can to make sure the cookies bind together well. Try using a food processor to make this step easier
- Scoop the cookie dough with a 1-inch cookie scoop before rolling it into a ball and adding it to the baking sheet. May also use a ½-inch cookie scoop for smaller tea cakes.
- I prefer to use pecans, but you may use walnuts or almonds instead.
Nutrition
*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Original post date 12/17/2014. Updated 11/17/2022.
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Have any comments, questions, or other delicious ideas and ways to enjoy this Russian Tea Cake Recipe? Please share them in the comments below!
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