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Easy Russian Tea Cakes

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Betty Crocker Kitchens
Updated Nov 12, 2024
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Smooth and nutty and covered in a delicious dusting of sweet powdered sugar, Russian Tea Cakes have been a favorite dessert for generations. This classic melt-in-your mouth cookie is a must-have on every holiday cookie platter, but you don’t have to wait for a special occasion to make it. This super-simple recipe for Easy Russian Tea Cakes comes together even more quickly than the original, so you can make it any day you feel like a treat.

Where did Russian tea cakes originate?

Sometimes called Mexican wedding cakes, Swedish tea cakes, pecan butterballs, pecan sandies, or polvorónes, Russian tea cakes have somewhat indistinct origins. Legend has it, these tasty treats originally came from Europe where they were served as a tea time snack (hence the name). But it’s more likely the classic cookie came from Cleveland, Ohio and was popularized by the Jewish immigrants that inhabited the area in the late 1800’s. Wherever they came from, we’re just happy they’re here!

How do you make Russian tea cakes?

These Easy Russian Tea Cakes are a snap to make, so they’re a perfect fit for experienced and new bakers alike. With Betty Crocker™ Sugar Cookie Mix, all you need is flour, butter, one egg, chopped pecans, and powdered sugar for coating. No kidding—it really is that easy!

More About This Recipe

  • It’s no coincidence that Russian Tea Cakes resemble adorable little snowballs—there’s nothing quite like this classic cookie to put you in a holiday mood. Add them to your cookie tray this year, and they’ll disappear in the blink of an eye. And don't worry if the powdered sugar starts to fly when you bite in—we say let it snow!

Frequently Asked Questions

Easy Russian Tea Cakes

  • Prep Time 20 min
  • Total 1 hr 20 min
  • Servings 44
  • Ingredients 6
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Ingredients

Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F.
  • Step 
    2
    In large bowl, mix cookie mix, flour, melted butter and egg with spoon until soft dough forms. Stir in pecans. Press firmly to shape dough into 1 1/4-inch balls. Place 1 inch apart on ungreased cookie sheets.
  • Step 
    3
    Bake 10 to 12 minutes or until set but not brown. Cool 2 minutes on cookie sheet; remove to cooling rack. Cool 5 minutes. In small bowl, place powdered sugar. Roll each warm cookie in powdered sugar, and place on cooling rack. Cool completely, at least 20 minutes.
  • Step 
    4
    Roll cookies again in powdered sugar to coat. Store covered at room temperature.

Nutrition

100 Calories
4g Total Fat
1g Protein
14g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
100
Calories from Fat
40
Total Fat
4g
6%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
50mg
2%
Potassium
15mg
0%
Total Carbohydrate
14g
5%
Dietary Fiber
0g
0%
Sugars
9g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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