Russian Tea Cake Snowball

These Russian Tea Cake Snowball Cookies with Citrus Zest are a sweet tradition with a sunny update from bright orange zest. Each bite is tender and short, dissolving into buttery crumbs that pair perfectly with both coffee and cozy winter afternoons. They are just as pretty as they are easy to make, and finishing them with a flurry of powdered sugar transports me straight back to baking in my grandmother’s kitchen.

I first tried adding orange zest on a whim because I ran out of vanilla. Now my family insists I make them this way every holiday season—they always disappear the fastest from the cookie tin.

Ingredients

• Flour: Brings tender crumb and structure to the cookies, always choose unbleached all-purpose for the best texture
• Butter: Cold and unsalted for delicate shortbread flavor, use European butter for extra richness if you can find it
• Sugar: For a gentle sweetness and melt-in-your-mouth crunch, superfine is best but regular works too
• Finely chopped pecans or walnuts: Give crunch and toasty warmth, look for fresh nuts without a bitter smell and store extras in the fridge
• Zest of half an orange: Brightens and lifts with fresh citrus notes, use a microplane and avoid the bitter white pith
• Extra powdered sugar: Covers the warm cookies in a snowy sweet coating, sift it ahead for the softest dusting

Step-by-Step Instructions

Blend the Dry Ingredients:

Stir the flour, sugar, finely chopped nuts, and orange zest together in a large bowl, making sure the zest is well distributed for even flavor

Add and Cut in Cold Butter:

Dice the cold butter and scatter it into the bowl. Use a pastry blender or your fingertips to work the butter into the mixture until you have coarse crumbs like wet sand; cold butter is the secret to a light, tender cookie

Shape the Dough:

Gently press and squeeze the crumbly dough together. Scoop tablespoon-sized amounts and roll them between your palms into tight, small balls. You should get about twenty-four

Bake the Cookies:

Space the balls evenly on a parchment-lined baking sheet. Bake at one hundred sixty degrees Celsius for about fifteen minutes. Remove when the cookies are set but still pale, not golden—this keeps the melt-in-your-mouth texture

Coat with Powdered Sugar:

Let the cookies cool for five minutes, then roll them gently in powdered sugar while still warm. After another ten minutes, roll a second time for a thick, snowy layer

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Walnuts were my childhood favorite but now I love making them with fresh pecans from the farmers market. Watching my kids roll still warm cookies in sugar always reminds me of New Year’s mornings at home—flour dust everywhere and a tower of snowball cookies on the counter.

Storage Tips

Keep these cookies in an airtight tin or glass jar layered with a bit of extra powdered sugar to keep them soft. They will last easily for up to one week on the counter and retain their texture. If you need them to last even longer for gifting, you can freeze them and simply coat in a fresh layer of powdered sugar after thawing.

Ingredient Substitutions

No pecans or walnuts on hand? Try toasted almonds or even pistachios for a fresh spin. If you are baking for nut allergies, sunflower seeds can be used and still deliver good crunch. For the citrus, choose lemon or lime zest instead of orange for a brighter, sharper flavor—but always zest right before using for the fullest aroma.

Serving Suggestions

These cookies look extra magical when stacked on a glass pedestal or bundled in small cellophane bags for sharing. Serve with black tea for a Russian-inspired treat or pair with espresso for a little midday indulgence. They are also perfect for winter brunch platters mixed with fresh fruit or chocolate-dipped shortbread.

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Cultural Context

Russian Tea Cakes, also known as Snowball Cookies or Mexican Wedding Cookies, come from a rich tradition of nutty buttery sweets often baked for holidays and celebrations. The powdered sugar coating resembles a fresh snowfall, which is why they are especially beloved during winter. Every household has its twist and for me the addition of bright orange zest makes them uniquely my own.

Common Questions

→ Why is citrus zest used in snowball cookies?

Citrus zest adds a refreshing, aromatic note and brightens the flavor, complementing the buttery crumb and nutty undertones of snowball cookies.

→ Can I use walnuts instead of pecans?

Yes, both walnuts and pecans offer a mild crunch and earthy flavor. Use your preferred nut or a mix of both for varied texture.

→ How do I achieve the perfect snowball texture?

Cut in cold butter until crumbly and avoid overmixing. Bake until pale to keep cookies tender and prevent dryness.

→ Why roll the cookies twice in powdered sugar?

The first coating melts slightly for a sticky base, while the second gives an even, classic snowball finish once cooled.

→ Do these cookies store well?

Yes, they keep for several days in an airtight container. Their flavor develops further over time, making them great make-ahead sweets.