3. Incorporate the Dry Ingredients
Gradually add the flour and a pinch of salt. Mix slowly until the dough begins to come together. Be careful not to overmix—this keeps the cookies tender.
4. Fold in the Nuts
Add your finely chopped nuts (walnuts or pecans work best). Gently fold them into the dough until evenly distributed.
5. Shape the Cookies
Scoop out small portions of dough and roll them between your palms to form smooth balls, about 2–3 cm in diameter. Place them on a baking sheet lined with parchment paper, leaving a little space between each.
6. Bake to Perfection
Preheat your oven to 175°C (350°F). Bake the cookies for 12–15 minutes, or until the bottoms are lightly golden. The tops should remain pale—this is part of their signature look.
7. First Sugar Coating
Let the cookies cool slightly (they should still be warm, but not hot). Roll them gently in powdered sugar so it sticks well.
8. Final Dusting
Once the cookies have completely cooled, roll them in powdered sugar again. This second coating gives them that beautiful snowy finish and extra sweetness.
🌟 Tips for the Best Russian Tea Balls
- Use soft butter, not melted for the perfect dough consistency.
- Finely chop the nuts to ensure a smooth, delicate texture.
- Double coat in powdered sugar for the classic look and taste.
- Store them in an airtight container—they taste even better the next day!
🍪 Final Thoughts
Russian tea balls are proof that simple ingredients can create something truly special. Their soft, crumbly texture combined with the sweet powdered sugar coating makes them a favorite for gatherings, gifts, or just enjoying with a warm drink.
Whether you’re baking for the holidays or just craving something comforting, these little snowball cookies are always a perfect choice.
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