Russian Tea Cakes Cookie Recipe – Kippi at Home

I’ll always remember the very first time I got to taste these charming little cookies. It was such a special moment—my wedding day, over 31 years ago. Sweet memories that still make me smile!

My husband’s mom told me she’d bring cookies to our reception, sharing that it was a treasured family tradition. Little did I know, I was about to completely fall in love with her cookies too.

Russian Tea Cakes Cookie

These are also called Mexican Wedding Cookies, Snowballs, Pecan Dreams, or just Tea Cakes. No matter the name, they’re super easy to make, crisp little bites dusted in powdered sugar, light on sweetness, and just melt in your mouth. You’re going to adore them!

Though my mother-in-law is no longer with us, I’m so thankful to have her treasured family cookbook filled with her favorite recipes. And guess what? I’m excited to share more of her wonderful dishes with you here soon.

How to Make Russian Tea Cakes Recipe

Making these buttery treats is simple and uses ingredients you probably already have in your kitchen. They’re perfect when you want something tasty without any hassle!

Cookie Ingredients 

• 1 cup butter
• 2 teaspoons vanilla extract
• 2 cups sifted flour
• 1 cup confectioner’s sugar (plus extra for rolling the cookies)
• 1 cup chopped pecans

First up, preheat your oven to 375°F – that way the oven will be ready when your dough is done.

Equipment Needed 

• Stand mixer with bowl
• Sifter
• Measuring cups
• Measuring spoons
• Baking sheet
• Silpat or parchment paper
• Cooling rack
• Cutting board and knife

Start by sifting your flour – this helps keep the cookies tender and light. Then, toss the sifted flour, sugar, and butter into your mixer bowl. Cream these together until smooth and fluffy, then stir in the vanilla extract for that warm, cozy flavor.

Sifted flour ready in the bowl

Next, chop your pecans into small pieces and fold them gently into the buttery mixture. Those nuts add a lovely crunch and nutty goodness that really brings these cookies to life.

Freshly chopped pecans mixed in

Line your baking sheet with a Silpat or parchment paper—whatever nonstick option you prefer works perfectly here.

Baking sheet lined and ready to go

Use a cookie scoop to portion the dough evenly, then roll each piece smoothly between your palms to make little balls.

Rolling gentle dough balls

Place your dough balls on the prepared baking sheet with about 1.5 to 2 inches of space between them. This spacing helps the cookies bake evenly without sticking together. Slide the tray into your preheated oven and bake for 10 to 15 minutes, or until the bottoms turn a soft golden shade.

Cookies lined up and ready to bake

When the timer goes off, carefully lift each cookie using two spoons—this helps keep their shape intact since they’ll be hot and soft right out of the oven.

Gently transferring hot cookies off the pan

 Add Sugar Topping 

Fill a shallow bowl with about a cup of confectioners’ sugar. While the cookies are still warm, quickly roll each one around in the sugar until they’re fully coated. The warmth helps the sugar stick and gives the cookies their signature snowy look.

Then carefully place them on a cooling rack to settle and cool completely. This step sets that beautiful sugary shell we all love.

Rolling warm cookies in confectioners’ sugar

Letting the sugar coating set just right

Cooling on a wire rack for perfect texture

Storage Tips

These cookies keep wonderfully well! Store them in an airtight container at room temperature, and they’ll stay fresh for up to two weeks. If you want to keep them longer, you can freeze them—just pop the cookies in a sealed bag or container for up to three months. When you’re ready to enjoy them, let them thaw at room temperature for that perfect melt-in-your-mouth texture.

Make-Ahead Tips

Want to get ahead of the busy holiday rush? You can make the dough a day or two in advance. Simply wrap it tightly in plastic wrap and refrigerate until you’re ready to bake. You can even shape the dough balls before chilling — just bake them straight from the fridge, adding a minute or two to the baking time. This makes your baking day so much easier!

Variations

Feel like mixing it up? Try swapping pecans for walnuts or almonds—each nut brings a different crunch and flavor. You can also add in a pinch of cinnamon or a splash of almond extract for a little extra warmth. If you want a nut-free version, skip the nuts and add mini chocolate chips for a sweet surprise.

Serving Suggestions

These cookies are perfect with a hot cup of tea or coffee, making them a lovely afternoon treat. They also pair beautifully with a scoop of vanilla ice cream for a simple dessert. If you’re serving at a party or holiday gathering, arrange them on a pretty platter with fresh fruit and a few chocolate squares for a festive touch.

Recipe FAQs

• Can I use margarine instead of butter? Butter gives these cookies their rich flavor and tender texture, so I recommend sticking with real butter if possible.
• Why do I need to sift the flour? Sifting helps keep the flour light and airy, which leads to a softer cookie that melts nicely on your tongue.
• My cookies spread too much. What did I do wrong? Make sure your dough is firm enough to hold shape—chilling it for 15-20 minutes before baking helps prevent spreading.
• Can I make these cookies gluten-free? Yes! Substitute with a gluten-free all-purpose flour blend, just keep an eye on the texture and adjust if needed.
• How do I keep the sugar coating from getting soggy? Roll the cookies in powdered sugar while still warm but not hot, then let them cool completely on a wire rack—this helps the sugar set up nicely without melting off.