GoGo’s Russian Teacakes

GoGo’s Russian Teacakes are a holiday staple in our house. They’re the perfect buttery, nutty, delicious holiday treat!

My mother-in-law, GoGo, makes a big batch of these Russian Teacakes every Christmas, and they’re a true family favorite. I’ve taken her recipe and made some adjustments in my kitchen to make them gluten-free and grain-free.

These cookies are also known as Mexican Wedding Cookies or Snowball Cookies, but for us, they’ll always be GoGo’s Russian Teacakes. No matter what we call them, they’re a simple, smooth, and nutty cookie rolled in powdered sugar…can it get more delicious than that?! They’re made with just a few simple ingredients, too, so they’re a great baking option to let your kids get involved!

ingredients:

• Unsalted Grassfed Butter
• Coconut Sugar
• Vanilla Extract
• Tapioca Flour
• Almond Flour
• Kosher Salt
• Walnuts or sub pecans if preferred
• Powdered Sugar

step-by-step:

step one: cream the butter, sugar, and vanilla together

In a medium mixing bowl using a hand-held mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter, coconut sugar, and vanilla extract together until pale and fluffy, 2 to 3 minutes, scraping down the sides as needed.

step two: add the flour, salt, and walnuts

Add the tapioca flour, almond flour and salt and mix on low until just combined. Add the chopped walnuts and mix once more on low until combined.

step three: roll and chill the dough

Line a large baking sheet with parchment paper. Form the cookie dough into 1-inch balls and place on the prepared baking sheet. Transfer to the fridge and chill until ready to bake or while you preheat your oven, at least 30 minutes.

step four: bake the cookies

Preheat the oven to 350℉. Transfer the chilled cookie dough balls to the oven and bake until the cookies are golden brown and firm, about 12 minutes.

step five: let cool and roll in powdered sugar

Remove from the oven and let cool enough to handle, about 5 minutes. Pour the powdered sugar in a shallow bowl. Very gently roll each ball in the powdered sugar to coat and set back on the baking sheet. Continue until all have been rolled and let them completely cool before giving one more roll in the powdered sugar.

Recipe FAQs:

These are a classic family favorite for us, and I can’t wait to hear what you think if you try them! Let me know!

Looking for more dessert recipes? Check these out!

Grain-Free Pumpkin Loaf

Grain-Free and Dairy-Free Carrot Cake

GoGo’s Oatmeal Chocolate Chip Bars

5 from 2 votes

GoGo’s Russian Teacakes

Gluten-free, grain-free

Servings: 24 cookies

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Ingredients 

1x2x3x

• ▢ ½ cup 1 stick unsalted grassfed butter, softened
• ▢ 1/3 cup coconut sugar
• ▢ 1 teaspoon vanilla extract
• ▢ ½ cup tapioca flour
• ▢ 1 ½ cups almond flour
• ▢ ¼ teaspoon kosher salt
• ▢ ½ cup walnuts or pecans, finely chopped
• ▢ ½ cup powdered sugar

Instructions 

• In a medium mixing bowl using a hand-held mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter, coconut sugar, and vanilla extract together until pale and fluffy, 2 to 3 minutes, scraping down the sides as needed.
• Add the tapioca flour, almond flour and salt and mix on low until just combined. Add the chopped walnuts and mix once more on low until combined.
• Line a large baking sheet with parchment paper. Form the cookie dough into 1-inch balls and place on the prepared baking sheet. Transfer to the fridge and chill until ready to bake or while you preheat your oven, at least 30 minutes.
• Preheat the oven to 350℉. Transfer the chilled cookie dough balls to the oven and bake until the cookies are golden brown and firm, about 12 minutes.
• Remove from the oven and let cool enough to handle, about 5 minutes. Pour the powdered sugar in a shallow bowl.
• Very gently roll each ball in the powdered sugar to coat and set back on the baking sheet. Continue until all have been rolled and let them completely cool before giving one more roll in the powdered sugar.
• Serve and enjoy!

Nutrition

Calories: 115kcal, Carbohydrates: 8g, Protein: 2g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 10mg, Sodium: 59mg, Potassium: 13mg, Fiber: 1g, Sugar: 4g, Vitamin A: 119IU, Vitamin C: 0.03mg, Calcium: 18mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass

Servings: 24 cookies

Calories: 115

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