How to Make Russian Tea Balls
1. Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and powdered sugar until light, smooth, and fluffy.
Stir in the vanilla extract.
2. Add Dry Ingredients
In a separate bowl, whisk together the flour and salt.
Gradually add this dry mixture to the butter mixture, mixing until a dough forms.
The dough will be soft but should hold together when pressed.
3. Fold in the Nuts
Gently fold the finely chopped nuts into the dough.
Pecans add a mellow sweetness, while walnuts give a more robust flavor—choose your favorite.
4. Shape the Cookies
Scoop small portions of dough and roll them into 1-inch balls.
Place them on a parchment-lined baking sheet, spacing them slightly apart.
These cookies don’t spread much, so you can fit plenty on one sheet.
5. Bake Until Set
Bake at 350°F (175°C) for 12–15 minutes, or until the bottoms are lightly golden.
The tops should remain pale and soft.
Remove from the oven and let the cookies cool just enough to handle.
6. Roll in Powdered Sugar—Twice
While still slightly warm, roll each cookie in powdered sugar.
This first coating melts slightly and helps the sugar adhere beautifully.
Once the cookies have fully cooled, roll them in powdered sugar a second time for that classic snowy finish.
Serving and Storing
Serve Russian Tea Balls with:
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A hot cup of tea
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Coffee or espresso
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Holiday charcuterie boards
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Dessert platters
Store them in an airtight container for up to a week.
They also freeze exceptionally well—just thaw and re-roll in powdered sugar if needed.
Why Russian Tea Balls Are a Timeless Favorite
What makes these cookies truly special is the simplicity behind their elegance. They don’t rely on fancy flavors or dramatic presentation—just good ingredients, good texture, and a nostalgic sweetness that feels like home. Whether you’ve loved them since childhood or you’re discovering them for the first time, Russian Tea Balls are a delightful recipe to add to your baking tradition.
