GoGo’s Russian Teacakes are a beloved holiday tradition in our home. These tender, buttery, nutty cookies—also called Russian tea cakes, snowball cookies, or Mexican wedding cookies—are coated in powdered sugar for a melt-in-your-mouth finish. This version is adapted from my mother-in-law GoGo’s original recipe and is gluten-free and grain-free while keeping the classic flavor and texture.
My mother-in-law makes a large batch of these every Christmas, and they’ve become a family favorite. The recipe below keeps the simple ingredient list and easy method intact: cream butter and sugar, fold in almond and tapioca flours plus finely chopped nuts, chill, bake, and roll in powdered sugar. They’re a perfect cookie for holiday baking, cookie exchanges, and baking with kids.
Ingredients
- ½ cup unsalted grass‑fed butter, softened (or 1 stick)
- 1/3 cup coconut sugar
- 1 teaspoon vanilla extract
- ½ cup tapioca flour
- 1½ cups almond flour
- ¼ teaspoon kosher salt
- ½ cup walnuts or pecans, finely chopped
- ½ cup powdered sugar, for coating
Step-by-step Instructions
1. Cream butter, sugar, and vanilla
In a medium mixing bowl, use a hand mixer or a stand mixer fitted with the paddle attachment. Beat the softened butter, coconut sugar, and vanilla extract on medium speed until the mixture is pale and fluffy, about 2–3 minutes. Scrape down the bowl as needed to ensure even mixing.
2. Add flours, salt, and nuts
Reduce the mixer speed to low and add the tapioca flour, almond flour, and kosher salt. Mix until just combined, taking care not to overwork the dough. Fold in the finely chopped walnuts or pecans until evenly distributed.
3. Shape and chill
Line a large baking sheet with parchment paper. Roll the dough into 1‑inch balls and place them on the prepared sheet. Refrigerate the shaped dough for at least 30 minutes while you preheat the oven. Chilling firms the dough, helps the cookies hold their shape, and improves texture.
4. Bake
Preheat the oven to 350°F (175°C). Place the chilled cookie balls on a baking sheet about 1–2 inches apart and bake until the edges are lightly golden and the tops are set, about 12 minutes. Baking times can vary slightly—watch for a gentle golden color rather than deep browning.
5. Cool and coat in powdered sugar
Allow the cookies to cool on the baking sheet for about 5 minutes so they’re easy to handle but still warm. Place powdered sugar in a shallow bowl and gently roll each cookie in the sugar to coat. Return the cookies to the baking sheet and let them cool completely. Once fully cooled, roll them in powdered sugar again for a snowball finish.
Recipe Tips and Notes
- Almond flour and tapioca flour keep these cookies grain‑free and give them a tender, melt‑in‑your‑mouth texture.
- Substitute pecans for walnuts if you prefer a milder, sweeter nut flavor.
- Chill the dough if your kitchen is warm; chilled dough makes a nicer finished texture and prevents spreading.
- For crispier edges, bake a minute or two longer, watching carefully to avoid overbrowning.
Recipe FAQs
These cookies rely on finely chopped nuts for texture and flavor. If you don’t want walnuts, substitute pecans. If you must avoid nuts entirely, consider using sunflower seed flour and seeds as an alternative, but results will differ from the classic cookie.
Yes—chilling helps the dough firm up, improves texture, and concentrates the flavor. A 30‑minute chill while the oven preheats is sufficient.
Store in an airtight container at room temperature for up to 5 days, separating layers with parchment paper. For longer storage, freeze in a freezer-safe container for up to 3 months; thaw at room temperature before serving.
Nutrition (per cookie)
Calories: 115 kcal • Carbohydrates: 8 g • Protein: 2 g • Fat: 9 g • Saturated Fat: 3 g • Fiber: 1 g • Sugar: 4 g
Nutrition information is an estimate and should be used as a guideline only.
Additional Info
Servings: 24 cookies
Author: Alex Snodgrass
These Russian teacakes are a timeless dessert—simple to make, easy to share, and perfect for holiday gatherings or cozy afternoons with tea or coffee. If you try the recipe, I’d love to hear how they turn out!
Looking for more dessert ideas? Kiki’s Texas Sheet Cake • GoGo’s Coffee Toffee Pie • No‑Bake Chocolate Peanut Butter Cookies • GoGo’s Oatmeal Chocolate Chip Bars
GoGo’s Russian Teacakes
Gluten‑free, grain‑free Russian tea cakes—tender, nutty, and coated in powdered sugar.
Ingredients
- ½ cup unsalted grass‑fed butter, softened (or 1 stick)
- 1/3 cup coconut sugar
- 1 teaspoon vanilla extract
- ½ cup tapioca flour
- 1½ cups almond flour
- ¼ teaspoon kosher salt
- ½ cup walnuts or pecans, finely chopped
- ½ cup powdered sugar, for coating
Instructions
- Cream butter, coconut sugar, and vanilla until pale and fluffy, 2–3 minutes.
- Add tapioca flour, almond flour, and salt; mix on low until just combined. Stir in chopped nuts.
- Form 1‑inch balls, place on a parchment‑lined sheet, and chill at least 30 minutes.
- Preheat oven to 350°F. Bake cookies until lightly golden and set, about 12 minutes.
- Cool 5 minutes, then roll warm cookies in powdered sugar. Cool completely and roll again for a snowy finish.
Nutrition
Calories per cookie: 115
Food photography and styling by Eat Love Eats (photo credit).