Russian tea cookie balls

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Troubleshooting & tips

Dough too crumbly / won’t form balls: Add a teaspoon of milk or cream at a time until dough holds. Chill and try again.
Cookies spread too much: Dough was too warm or balls were too large. Chill dough or reduce ball size.
Cookies too dry / gritty: Don’t overbake. These are meant to be pale and tender. 12 minutes is often enough for small balls.
Nuts overpower butter flavor: Toast nuts lightly and chop finely to distribute flavor without large crunchy bites.
Gluten-free option: Replace flour with a 1:1 gluten-free baking flour (check package instructions — results vary). Add a tablespoon of cornstarch for a more tender crumb if needed.

Variations and flavor ideas

Chocolate-dipped: After cooling, dip half the cookie into melted dark or milk chocolate and let set.
Citrus-zest: Add 1 teaspoon finely grated lemon or orange zest to the dough for a bright note.
Spiced: Add 1/4 teaspoon cinnamon or cardamom to the dough for warmth.
Fillings: Press a small indentation before baking and drop in a tiny spoon of jam or Nutella (this changes baking time and texture — watch closely).
Nut swap: Use finely chopped pistachios for a colorful twist, or almonds for a lighter flavor.

Storage & freezing

Room temperature: Store in an airtight container for up to 5 days. Place sheets of parchment between layers to keep the sugar intact.
Refrigerator: Not necessary — keeps well at room temp if airtight.
Freezing: Freeze uncoated or fully coated cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. If frozen uncoated, roll in powdered sugar after thawing.

A brief note on the name

The cookie appears under many names around the world — Russian tea cakes, snowball cookies, Mexican wedding cookies — and its exact origin is hazy. What’s consistent is the texture and those snowy powdered sugar finishes that make them instantly nostalgic.