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Easy Russian Tea Cookies with Powdered Sugar

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These easy Russian tea cookies with powdered sugar are a total game-changer for anyone who loves a simple, melt-in-your-mouth treat that feels fancy without any of the fuss. They’re tender, crumbly, and rich without being heavy, with a double coating of powdered sugar that adds just the right amount of sweetness.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1/2 cup (60g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 3/4 cup (90g) pecans, finely chopped and toasted
  • 1 cup (120g) powdered sugar, sifted (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Toast the pecans in a dry skillet over medium heat for 3-4 minutes, shaking occasionally, until fragrant. Transfer to a plate and let cool completely. Once cool, chop into very fine pieces.
  3. In a large mixing bowl, beat the softened butter with 1/2 cup of powdered sugar until light and fluffy, about 2-3 minutes. Scrape down the sides halfway through.
  4. Add the vanilla extract and beat until combined, about 30 seconds. Scrape the bowl again.
  5. In a separate bowl, whisk together the flour and salt. Gradually add to the butter mixture, mixing on low speed until just combined. Do not overmix.
  6. Fold in the cooled, chopped pecans with a spatula until evenly distributed.
  7. Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet.
  8. Bake for 12-15 minutes, until the bottoms are lightly golden and the tops look set but not browned.
  9. Let the cookies cool on the baking sheet for exactly 5 minutes. While still warm, roll each cookie in the bowl of powdered sugar until completely coated. Place on a cooling rack.
  10. Once the cookies are completely cool (about 30 minutes), roll them in powdered sugar again. Gently shake off any excess sugar.

Notes

If the dough feels too sticky to roll, refrigerate for 15 minutes. If too dry and crumbly, add a teaspoon of milk. Don’t skip the cooling time before the first sugar coating. For efficiency, make the dough ahead and refrigerate for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: Russian tea cookies, powdered sugar cookies, snowball cookies, Mexican wedding cookies, easy cookie recipe, holiday cookies, butter cookies, pecan cookies

Find it online: https://lolaspoon.com/easy-russian-tea-cookies-with-powdered-sugar/