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Try making a batch of these Homemade Pecan Russian Tea Cakes for a sweet treat that is light, dusted in powdered sugar, and loaded with chopped pecans.
This recipe is simple, but for an easier version made with store brought sugar cookie dough, then be sure to try making a batch of Easy Russian Tea Cakes.
Russian Tea Cakes are also known as Mexican Wedding Cookies, Danish Wedding Cookies, Snowballs, or even Butterballs. They're a smooth and nutty cookie that is rolled in powdered sugar before and after baking to fully coat them in the sweet sugar.
I enjoy seeing these cookies make an appearance during the holidays and at gatherings. They really are the perfect cookie to make and share with family and friends because they're simple to make with minimal ingredients.
To make these cookies nutty, you can use any nut that you prefer, but today I'll be making them with finely chopped pecans.
Let's get started!
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Ingredients You'll Need
- Butter - Use any butter that you prefer. It can be salted or unsalted, it really doesn't matter with this particular recipe. Try to remove the butter from the refrigerator a few minutes before making the tea cakes for easier mixing.
- Powdered Sugar - Also known as confectioners sugar, helps to sweeten the tea cakes and makes them light in flavor. If you notice the powdered sugar is lumpy, then try sifting it before using it.
- Vanilla Extract - Use pure vanilla extract or vanilla paste in the same until of measure. Adds a nice subtle vanilla flavor to the cakes.
- Pecans - Finely chopped pecans that are raw, roasted, salted, or unsalted, they all will work in this dessert recipe, just make sure they are chopped into small pieces.
- All-Purpose Flour - All-purpose plain flour is needed to make these cookies. This ingredient will help to make the dough thick and allow it to softly set. Be sure to sift the flour and discard any large pieces that did not pass through the sifter.
See the recipe card below for ingredient quantities and instructions.
Step By Step Instructions
Begin the recipe by grabbing a stand mixer or a large mixing bowl with a hand mixer. Add the butter and mix in on medium-high speed until creamy and soft. Adjust the mixer speed to low and slowly add in the powdered sugar, and continue mixing until the mixture is light and fluffy.
Add the water and vanilla extract and mix until combined. Add the chopped pecans and all-purpose flour and mix until combined. The mixture resembles a coarse meal, but if you grab a handful it should stick together to form a loose dough. Place the dough into the refrigerator and allow it to chill for at least 30 minutes.
Preheat the oven to 400 degrees F. and line a large baking sheet with parchment paper.
Remove the tea cake dough from the refrigerator. Using clean or gloved hands to grab enough dough to make a 1-inch ball. Rolls the dough to form a ball before placing it on the prepared baking sheet. Continue this same process with the rest of the mixture.
Roll each ball evenly in powdered sugar before placing back on the baking sheet. Place the tea cakes in the oven to bake for about 10 to 15 minutes, until lightly browned.
Allow them time to cool for about 5 to 10 minutes before rolling each tea cake again in the powdered sugar. Serve with a cup of tea or coffee and enjoy!
Recipe Tips & Tricks
- It is important to sift the all-purpose flour and powdered sugar before using them in this recipe to keep it light and easy to work with.
- The mixture will still be crumbly after removing from the refrigerator, but as you form the 1-inch balls the warmth of your hands will melt and help to form a nice round ball. Trust the process 😉
- Allow the dough to chill in the refrigerator for at least 30 minutes before baking. You can allow it to chill for longer if needed and even overnight is fine.
- Be sure to roll the tea cakes in powdered sugar before and after baking.
- The chopped pecans can be omitted or substituted with walnuts if you prefer.
Storage
If you have any leftover tea cakes, they can be stored in an airtight container or plastic bag at room temperature or in the refrigerator for up to 5 days.
These cookies freeze really well! You can freeze the prepared unbaked tea cakes and the baked ones as well. Place either in a freezer-safe container or freezer bag in the freezer for up to 1 month. When ready to serve, allow them to thaw in the refrigerator overnight before baking, if needed. If they’re already baked, then enjoy them once thawed and you may keep them stored in the refrigerator.
📖 Recipe
Homemade Pecan Russian Tea Cakes
Ingredients
- 1 cup butter
- 1 ½ cups powdered sugar, divided
- 1 tablespoon water
- 1 teaspoon vanilla extract
- ⅓ cup finely chopped pecans
- 2 ½ cups all-purpose flour, sifted
Instructions
- Begin the recipe by grabbing a stand mixer or a large mixing bowl with a hand mixer. Add the 1 cup butter and mix in on medium-high speed until creamy and soft. Adjust the mixer speed to low and slowly add in ½ cup powdered sugar, and continue mixing until the mixture is light and fluffy.
- Add the 1 tablespoon water and 1 teaspoon vanilla extract and mix until combined. Add the ⅓ cup chopped pecans and 2 ½ cups all-purpose flour and mix until combined. The mixture resembles a coarse meal, but if you grab a handful it should stick together to form a loose dough.
- Place the dough into the refrigerator and allow it to chill for at least 30 minutes. Preheat the oven to 400 degrees F. and line a large baking sheet with parchment paper.
- Remove the tea cake dough from the refrigerator. Using clean or gloved hands to grab enough dough to make a 1-inch ball. Rolls the dough to form a ball before placing it on the prepared baking sheet. Continue this same process with the rest of the mixture.
- Roll each ball evenly in 1 cup powdered sugar before placing back on the baking sheet. Place the tea cakes in the oven to bake for about 10 to 15 minutes, until lightly browned.
- Allow them time to cool for about 5 to 10 minutes before rolling each tea cake again in the rest of the powdered sugar. Serve with a cup of tea or coffee and enjoy!
Notes
- It is important to sift the all-purpose flour and powdered sugar before using them in this recipe to keep it light and easy to work with.
- The mixture will still be crumbly after removing from the refrigerator, but as you form the 1-inch balls the warmth of your hands will melt and help to form a nice round ball. Trust the process 😉
- Allow the dough to chill in the refrigerator for at least 30 minutes before baking. You can allow it to chill for longer if needed and even overnight is fine.
- Be sure to roll the tea cakes in powdered sugar before and after baking.
- The chopped pecans can be omitted or substituted with walnuts if you prefer.
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 used, measuring methods and portion sizes per household.
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Have any comments, questions, or other delicious ideas and ways to enjoy this recipe for tea cakes? Please share them in the comments below!
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