Snowballs (Russian Teacakes)

Snowballs Russian Teacakes

Day 8: Another Christmas classic – Snowballs, or Russian Teacakes. Surprisingly, this is the first time I’ve ever made these cookies.

I used my faithful Betty Crocker cookbook for the recipe, and they turned out perfectly. Just slightly crisp on the outside, with the characteristic melt in your mouth texture on the inside. And they’re so cute rolled in powdered sugar – they really do look just like snowballs.

These aren’t Mike’s favorites – he claims they’re “dry”, but I like them. There’s something slightly addicting about their shortbread-like texture. They really do melt in your mouth, and that’s something I appreciate in a cookie.

Snowballs Russian Teacakes Snowballs Russian Teacakes
Snowballs Russian Teacakes Snowballs Russian Teacakes

P.S. You can see all of my Christmas treat recipes from over the years at this Christmas Cookies tag. Enjoy! And, as always, let me know if you try any and how you liked them.

Snowballs (Russian Teacakes)

Yield: Makes 4 dozen cookies


  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 tsp vanilla
  • 2 1/4 cups all-purpose flour
  • 1/4 tsp salt
  • 3/4 cup finely chopped almonds or pecans


  1. Heat oven to 350. Mix thoroughly butter, sugar and vanilla. Work in flour, salt and nuts until dough holds together.
  2. Shape dough into 1-inch balls. Place on ungreased or parchment lined baking sheet.
  3. Bake 10-12 minutes or until set, but not brown.
  4. While warm, roll in confectioners' sugar. Cool on wire rack. Roll in sugar again.

adapted from Betty Crocker