Russian Tea Balls are the perfect sweet treat for any occasion. These bite-sized, buttery cookies are packed with finely chopped nuts, rolled in powdered sugar, and have a tender crumb that melts in your mouth. With their elegant appearance and rich flavor, they are often the star of holiday cookie platters but are just as delightful for everyday indulgence. Whether served with a warm cup of tea, coffee, or as a post-dinner dessert, these cookies are guaranteed to bring joy with every bite.
Easy Russian Tea Balls Recipe
These cookies are a beautiful combination of simplicity and elegance. They are buttery and tender, with a slightly nutty flavor thanks to finely chopped pecans or walnuts. Once baked to perfection, they are generously rolled in powdered sugar, creating a delicate, snowy coating that gives them their signature look.
Perfect for holidays, tea parties, or a quiet evening snack, Russian Tea Balls are versatile and timeless. Their soft, crumbly texture and lightly sweetened coating make them irresistible. Plus, they’re incredibly easy to make with just a handful of pantry staples.
Why Our Russian Tea Balls Are the Best
Our Russian Tea Balls are not just cookies—they’re a nostalgic treat that stands out for their buttery texture, nutty flavor, and delicate powdered sugar coating. They’re simple to make yet always impressive, making them a favorite for both bakers and dessert lovers.
Ingredients Notes for Russian Tea Balls
Each ingredient in our Russian Tea Balls recipe plays a crucial role in creating their signature buttery and nutty flavor. Here’s what you’ll need:
- 1 cup (2 sticks) unsalted butter, softened – Gives the cookies their rich, buttery base.
- ½ cup powdered sugar – Adds sweetness and ensures a melt-in-your-mouth texture.
- 2 teaspoons vanilla extract – Enhances the flavor with a hint of warmth.
- 2 cups all-purpose flour – Provides structure to the cookies.
- 1 cup finely chopped pecans or walnuts – Adds a nutty flavor and crunch.
- 1 cup powdered sugar for rolling – Creates the signature snowy finish.
Ingredient Substitution Tip: If you prefer a different nut, try finely chopped almonds or hazelnuts instead. For a vegan option, replace butter with plant-based alternatives.
Kitchen Tools Needed for Russian Tea Balls
To make these delightful cookies, you’ll need the following:
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
How to Make Russian Tea Balls
Making Russian Tea Balls is simple and rewarding. Here’s how to create these delicate, nutty cookies:
1. Preheat and Prepare
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Cream the Butter and Sugar
In a mixing bowl, cream 1 cup softened butter and ½ cup powdered sugar together until light and fluffy. This step ensures a tender texture.
3. Add Vanilla
Mix in 2 teaspoons vanilla extract, combining it well with the butter and sugar mixture for a rich flavor base.
4. Incorporate Dry Ingredients
Gradually add 2 cups of all-purpose flour, mixing until a soft dough forms. Stir in 1 cup finely chopped pecans or walnuts until evenly distributed.
5. Shape the Dough
Using your hands, roll the dough into 1-inch balls and place them on the prepared baking sheet about 1 inch apart.
6. Bake
Bake the cookies in the preheated oven for 10–12 minutes. They should be set but not browned.
7. Cool and Roll in Sugar
Allow the cookies to cool slightly, then roll them in powdered sugar while they’re still warm. Place them on a cooling rack and, once fully cooled, roll them in powdered sugar again for a thick coating.
How To Store Russian Tea Balls
To keep your Russian Tea Balls fresh and delicious, store them in an airtight container at room temperature for up to 1 week. For longer storage, place them in the freezer for up to 3 months. When ready to enjoy, simply let them come to room temperature and roll them in fresh powdered sugar if needed.
Russian Tea Balls Variations
These cookies are versatile, and you can easily customize them to suit your tastes:
- Chocolate-Dipped Tea Balls: Dip half of each cookie in melted chocolate and let it set for a decadent twist.
- Citrus-Flavored Tea Balls: Add 1 teaspoon of orange or lemon zest to the dough for a bright, zesty flavor.
- Spiced Tea Balls: Mix in ½ teaspoon of ground cinnamon or nutmeg for a warm, spiced variation.
- Gluten-Free Version: Replace the all-purpose flour with a 1:1 gluten-free baking flour.
What To Serve With Russian Tea Balls
Russian Tea Balls pair wonderfully with warm beverages like hot tea, coffee, or mulled wine. For a festive dessert platter, serve them alongside gingerbread cookies or chocolate truffles. To elevate the presentation, arrange them on a plate dusted with extra powdered sugar for a snowy effect.
Top Tips for Perfect Russian Tea Balls
- Use Softened Butter: Soft butter ensures the dough comes together easily and creates a tender cookie.
- Finely Chop Nuts: This ensures even distribution in the dough and prevents large chunks from affecting the texture.
- Roll While Warm: Rolling the cookies in powdered sugar while warm helps the sugar stick better.
- Don’t Overbake: Bake just until the cookies are set. Overbaking can make them dry.
- Double Sugar Coating: Rolling the cookies twice in powdered sugar ensures they’re evenly coated and extra sweet.
Helpful Notes
- If the dough feels too crumbly, add a teaspoon of milk to help it come together.
- For even shaping, use a small cookie scoop to portion out the dough.
- Let the cookies cool slightly before rolling to avoid breaking them.
Tips from Well-Known Chefs
- Ina Garten: “Always use good-quality butter—it makes all the difference in cookies like these.
- Martha Stewart: “Chilling the dough for 15 minutes before baking can help prevent the cookies from spreading too much.”
- Mary Berry: “Rolling cookies twice in powdered sugar creates a perfect, even finish.”
Frequently Asked Questions (FAQ)
1. Can I make Russian Tea Balls ahead of time?
Yes, you can make the dough ahead and refrigerate it for up to 2 days. Let it come to room temperature before shaping and baking.
2. What nuts work best for this recipe?
Pecans and walnuts are the traditional choices, but almonds or hazelnuts also work wonderfully.
3. Can I freeze the cookies?
Absolutely! Freeze them in an airtight container for up to 3 months. Thaw at room temperature and re-roll in powdered sugar before serving.
4. Why do my cookies crumble when I roll them?
If your cookies are crumbling, let them cool for a minute or two before rolling, as they may be too hot to handle.
5. Can I use salted butter?
If you use salted butter, reduce the added salt in the recipe or omit it entirely.
Russian Tea Balls Recipe
Ingredients
- – 1 cup unsalted butter softened
- – 1/2 cup powdered sugar plus more for rolling
- – 1 teaspoon vanilla extract
- – 2 1/4 cups all-purpose flour
- – 1/4 teaspoon salt
- – 3/4 cup finely chopped walnuts or pecans
Instructions
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Make the Dough: In a large bowl, beat softened butter and powdered sugar until light and fluffy. Add vanilla extract and mix well. Gradually add flour and salt, mixing until a soft dough forms. Stir in finely chopped nuts until evenly distributed.
- Shape the Cookies: Scoop out dough and roll into 1-inch balls using your hands. Place the balls on the prepared baking sheet, leaving about 1 inch of space between them.
- Bake the Cookies: Bake for 12-15 minutes, or until the bottoms are a light golden brown. Remove from the oven and let cool slightly on the baking sheet.
- Coat with Powdered Sugar: While warm, roll each cookie in powdered sugar to coat. Place on a wire rack to cool completely. For an extra snowy look, roll in powdered sugar again before serving.
Notes
- Toasting the nuts before adding them to the dough enhances their flavor.
- Store cookies in an airtight container at room temperature for up to 1 week.
- These cookies freeze well for up to 3 months. Simply thaw before serving.
