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Russian Tea Cakes with Chocolate: A Hug in a Cookie

The scent of these cookies, with their buttery richness and the sweet kiss of chocolate, always transports me back to my grandmother’s kitchen during the holidays. It wasn’t Christmas without a batch of her Russian Tea Cakes, often lovingly called “snowballs” by us kids, dusted with a snowy coating of powdered sugar. But then came the magical upgrade: a drizzle of melted chocolate, transforming them from simple delights into something truly decadent. It was a bake exchange discovery that forever changed my perception of this classic, proving that even a beloved heirloom can be beautifully reinvented. These chocolate-kissed versions are the perfect addition to any holiday baking tray, offering a comforting, familiar taste with an irresistible modern twist.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 10-12 minutes per batch
Total Time: Approximately 45 minutes (including cooling and drizzling)
Servings: Approximately 3 dozen cookies
Yield: 3 dozen
Dietary Type: Contains Dairy, Gluten, and Nuts (optional)

Ingredients

These delicate, melt-in-your-mouth cookies rely on simple, high-quality ingredients to achieve their signature texture and flavor.

1 cup (2 sticks) unsalted butter, softened to room temperature
1/2 cup confectioners’ sugar (icing sugar), plus more for dusting
1 teaspoon pure vanilla extract
2/3 cup finely chopped nuts (walnuts or pecans are traditional and highly recommended for added texture and flavor, but this ingredient is optional)
2 cups all-purpose flour
1 1/2 cups semi-sweet chocolate chips (for mixing into the dough)
1/2 cup semi-sweet chocolate chips (for melting and drizzling)

Equipment Needed

A few essential tools will make the process of creating these delightful cookies smooth and efficient.

Large mixing bowl
Electric mixer (handheld or stand mixer)
Rubber spatula or wooden spoon
Measuring cups and spoons
Baking sheets
Parchment paper or silicone baking mats
Wire cooling rack
Small microwave-safe bowl or double boiler for melting chocolate
Fork or small piping bag for drizzling chocolate

Instructions

Crafting these Russian Tea Cakes with Chocolate is a straightforward process, but attention to detail ensures their perfect texture and beautiful finish.

Prepare the Dough Base: In a large mixing bowl, cream the softened butter and confectioners’ sugar together until the mixture is light and fluffy. This step is crucial for achieving the tender crumb of the cookies. Next, beat in the vanilla extract, ensuring it is well incorporated.
Incorporate Dry Ingredients and Nuts: Gradually beat in the all-purpose flour to the butter mixture. If you are using nuts, stir them in along with the flour. Be careful not to overmix once the flour is added; just mix until the dough is combined and no dry streaks of flour remain. Overmixing can lead to tough cookies.
Add Chocolate Chips: Gently stir in the 1 1/2 cups of semi-sweet chocolate chips into the dough. These will be nestled within the cookies, providing delightful pockets of melted chocolate.
Shape the Cookies: Using your hands, shape the dough into small balls, about 1 inch in diameter. Place these balls onto baking sheets that have been lined with parchment paper or silicone baking mats. Leave about 2 inches of space between each cookie to allow for slight spreading.
Bake to Golden Perfection: Preheat your oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes, or until the bottoms are lightly golden brown. The tops should remain pale, indicating a tender interior. Keep a close eye on them as ovens can vary.
Cool the Cookies: Once baked, carefully remove the baking sheets from the oven. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire cooling rack to cool completely. This is important before proceeding to the chocolate drizzle.
Melt and Drizzle Chocolate: While the cookies are cooling, melt the remaining 1/2 cup of semi-sweet chocolate chips. You can do this in a small microwave-safe bowl, heating in 30-second intervals and stirring between each, or by using a double boiler. Once melted and smooth, transfer the melted chocolate to a fork or a small piping bag fitted with a fine tip. Drizzle the melted chocolate decoratively over the cooled cookies.
Final Touches: Allow the chocolate drizzle to set completely before dusting the cookies with additional confectioners’ sugar, if desired, for a classic “snowball” look.

Expert Tips & Tricks

Elevate your Russian Tea Cakes from good to truly exceptional with these professional insights.

Butter Temperature is Key: Ensure your butter is truly softened, not melted. It should yield to gentle pressure but not be greasy or liquid. This will result in a lighter, more tender cookie.
Don’t Overmix: Once you add the flour, mix only until just combined. Overmixing develops the gluten in the flour, leading to tougher cookies. A few small streaks of flour are better than overworking the dough.
Nut Quality Matters: If using nuts, opt for fresh, high-quality nuts. Toasting them lightly before chopping can also enhance their flavor and aroma, adding another layer of complexity to the cookies.
Consistent Ball Size: For even baking, try to make your cookie balls as consistent in size as possible. This ensures they all bake at the same rate.
The “Golden Bottom” Test: The visual cue of golden brown bottoms is your best indicator of doneness. The tops should still appear pale. This means the inside will be soft and melt-in-your-mouth.
Chocolate Drizzle Technique: For a cleaner drizzle, ensure your melted chocolate is smooth and not too thick. If it’s too thick, add a tiny bit more chocolate or a very small amount of neutral oil (like canola or vegetable oil) to thin it out. A fork works perfectly for a rustic zigzag, while a piping bag offers more control for intricate patterns.

Serving & Storage Suggestions

These Russian Tea Cakes with Chocolate are delightful served at room temperature. Their rich, buttery flavor pairs wonderfully with a cup of hot tea, coffee, or even a glass of milk. They make an elegant addition to any dessert platter or can be enjoyed individually as a sweet treat.

To store, ensure the chocolate drizzle has completely set. Once set, store the cookies in an airtight container at room temperature for up to 3-4 days. They can also be frozen for up to 2 months. Thaw frozen cookies at room temperature. Due to their delicate nature, it’s best to avoid refrigerating them, as this can affect their texture and make the chocolate coating bloom or become dull.

Nutritional Information

While these cookies are a treat, understanding their nutritional profile can be helpful. Please note that these are approximate values and can vary based on specific ingredients used.

Nutrient	Amount per Serving (approx. 1 cookie)	% Daily Value
Calories	146	7%
Total Fat	9.6 g	12%
Saturated Fat	5.9 g	30%
Cholesterol	16.3 mg	5%
Sodium	45 mg	2%
Total Carbohydrate	15.4 g	6%
Dietary Fiber	0.9 g	3%
Total Sugars	8.1 g	16%
Protein	1.4 g	3%

Note: Calculations do not include optional nuts and are based on standard ingredient formulations.

Variations & Substitutions

While the classic recipe is wonderfully satisfying, here are a few ways to adapt these Russian Tea Cakes to suit your preferences or dietary needs.

Gluten-Free: For a gluten-free version, substitute the all-purpose flour with a 1-to-1 gluten-free baking blend that contains xanthan gum. Ensure your chocolate chips are also gluten-free.
Dairy-Free: Use a high-quality dairy-free butter substitute (stick form works best for baking) and dairy-free chocolate chips.
White Chocolate Drizzle: Swap the semi-sweet chocolate chips for white chocolate for a striking visual contrast and a different flavor profile.
Citrus Zest: Add a teaspoon of finely grated lemon or orange zest to the dough for a bright, refreshing hint of citrus that complements the chocolate beautifully.
Different Nuts: Pecans, almonds, or even macadamia nuts can be used instead of or in addition to walnuts for a different nutty flavor.

FAQs

Q: Why are my Russian Tea Cakes not crumbly?
A: This can happen if the dough is overmixed after adding the flour, which develops gluten and makes the cookies tough. Ensure you mix only until just combined.

Q: Can I make these cookies ahead of time?
A: Yes, the cookie dough balls can be shaped and frozen on a baking sheet until firm, then transferred to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time. The finished cookies also store well at room temperature.

Q: How do I get the powdered sugar to stick better to the cookies?
A: For a more intense powdered sugar coating, roll the warm, just-baked cookies in powdered sugar before they cool completely, and then again once they are fully cooled. However, for this recipe with chocolate drizzle, dusting after cooling is recommended.

Q: My chocolate drizzle is seizing up. What went wrong?
A: Chocolate can seize if it comes into contact with even a tiny amount of water. Ensure your bowl and utensils are completely dry. If it becomes too thick, try adding a very small amount of neutral oil (like canola or vegetable oil) to help smooth it out.

Q: What is the purpose of the nuts in this recipe?
A: The nuts add a delightful textural contrast to the tender, crumbly cookie and contribute a rich, earthy flavor that complements the sweetness and the chocolate.

A Sweet Ending

These Russian Tea Cakes with Chocolate are more than just a cookie; they are a testament to how simple ingredients, combined with a touch of creativity, can yield something truly extraordinary. Whether you’re a seasoned baker or just starting out, this recipe offers a rewarding experience and a delicious outcome. They are perfect for sharing with loved ones during the festive season or simply for savoring a moment of pure, unadulterated comfort. I encourage you to gather your ingredients, embrace the process, and let the magic of these chocolate-kissed delights fill your kitchen and your heart. Share your creations, and perhaps, start a new family tradition of your own.

Russian Tea Cakes With Chocolate Recipe