How to Make Classic Snowball Cookies (Russian Tea Cakes)

• 1 (120 g) cup cake flour
• 6 (40 g) tablespoons almond flour
• 1/3 (43 g) cup powdered sugar
• 1/3 (80 g) cup unsalted butter, softened*
• Small pinch of salt

These simple ingredients create a delicate, melt-in-your-mouth cookie. Cake flour keeps the texture light, almond flour adds a subtle nutty richness, and powdered sugar gives the classic snow-dusted finish.

Instructions

1. Sift the cake flour and almond flour together into a medium bowl. Sifting removes lumps and ensures a light, even texture in the dough.
2. In a separate bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar and continue to mix until well combined and slightly fluffy.
3. Fold the sifted flours into the butter and sugar mixture using a rubber spatula. Mix gently until the dough comes together; avoid overworking it to keep the cookies tender.
4. Once combined, shape the dough into a compact log about 1 inch (2.5 cm) in diameter. Wrap it tightly in cling film and refrigerate for 30 minutes to firm up. Chilling helps the dough hold shape when sliced.
5. Preheat the oven to 180°C (350°F). If using a convection oven, set it to 170°C (340°F). Line a baking sheet with parchment paper.
6. Remove the dough from the refrigerator and slice into 24 equal pieces, approximately 10–12 grams each. Roll each piece gently between your palms to form smooth balls, and place them on the prepared tray about 1 inch apart.
7. Bake for 12–15 minutes. Baking time varies by oven; 14 minutes produced perfectly set cookies in my oven. Allow cookies to cool on the baking sheet for a few minutes until they are firm enough to handle.
8. While still warm, place a small amount of powdered sugar into a clean paper or cloth bag, add a few cookies, and gently shake to coat them in sugar. Transfer the sugared cookies to a wire rack to cool completely. Serve once fully cooled and the sugar has adhered.

These cookies are best enjoyed the same day they are baked for the freshest texture, but they will keep for several days in an airtight container. Re-sifting extra powdered sugar over cooled cookies refreshes their snowy appearance.

• *I used a plant-based butter for a vegan version; regular unsalted butter works equally well. If using salted butter, omit the pinch of salt.
• Matcha variation: Replace 10 grams of the cake flour with 10 grams of high-quality matcha powder (use 10 g matcha + 10 g cake flour less). This adds a pleasant green tea flavor and a subtle color—adjust sugar to taste if your matcha is particularly bitter.
• Alternative method (older version): Combine 150 g cake flour, 80 g almond flour, 40 g powdered sugar, and 60 g neutral oil. Mix by hand until the dough binds and holds shape, roll into balls weighing about 20 g each, flatten slightly, and bake at 170°C (160°C convection) for 12–15 minutes. Dust with powdered sugar after cooling slightly.
• Storage: Keep cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a single layer on a tray, then transfer to a freezer-safe container for up to 2 months. Thaw at room temperature and refresh with a light dusting of powdered sugar if needed.
• Troubleshooting: If your dough feels too dry and crumbles when rolling, add a small teaspoon of softened butter or oil at a time until it holds together. If dough is too soft while slicing, chill a bit longer before continuing.