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    Home » Recipes » Greek Desserts

    Kourabiedes - Greek Butter Cookies

    Published: Dec 18, 2021 · Updated: Dec 18, 2021 by Peter G · This post may contain affiliate links · 6 Comments

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    vertical pin for greek butter cookies with white text on a dark background.

    Covered in powdered sugar and perfect for the festive season ahead, kourabiedes are the ideal cookies to serve your family and friends. Slightly fragrant with a hint of ouzo, these Greek butter cookies are melt-in-the-mouth delicious.  

    powdered sugar being dusted onto Greek Christmas cookies.
    CONTENTS
    • What are kourabiedes?
    • Why I love this recipe
    • What goes into this recipe
    • How to make this recipe
    • Expert tips
    • Storing
    • Video - how to make them
    • More Greek cookies
    • 📋 Recipe

    What are kourabiedes?

    Kourabiedes are Greek cookies served at Christmastime and numerous Greek holidays throughout the year. They are also known as Greek Christmas cookies and Greek almond cookies.  

    • 🇬🇷 Greek language lesson: Kourabiedes κουραμπιέδες (pronounced kou-ra-bye-thes) - the "y" in bye sounds as "yeah" and the d sounds like "th" - like in the word "the".
    • A single cookie is a kourabies or a kourabie - κουραμπιές. Phew!

    Why I love this recipe

    Let me give you a few reasons why I love these buttery shortbread cookies.

    • Kourabiedes are easy to make.  You probably have all the ingredients in your pantry now.  Plus, the stand mixer does most of the work.
    • They're great for holiday baking!  Make plenty of kourabiedes to share with family and friends. Then, serve them along with my melomakarona and Greek biscotti (paximadia) and you'll have the best looking Greek cookie platter this holiday season!
    • You can enjoy them with coffee or tea. Kourabiedes are perfect with a hot beverage.  Just don't forget to have a glass of water nearby - all that icing sugar! 😉
    • They're fragrant.  Subtle hints of ouzo or brandy give kourabiedes their signature flavour, and rosewater takes it to another level!  Their aroma is mesmerising.
    • They look like snowballs. C'mon, you can't get better than that!  They scream holidays!

    What goes into this recipe

    a marble table filled with ingredients to make kourabiedes.
    • Butter.  Use unsalted butter and make sure it's at room temperature.
    • Powdered Sugar (Icing Sugar) - This is used to make the cookie dough and to coat our kourabiedes.
    • Egg Yolk - The egg yolks add a lovely richness to the dough.  Make sure your eggs are at room temperature.
    • Vanilla Extract - The vanilla adds a lovely flavour to our kourabiedes.  Don't omit it!  You can use vanilla paste instead if you prefer.
    • Brandy or Ouzo - Try to use a good quality Greek brandy (such as Metaxa) or sub with cognac. I used orzo in this recipe. I love cooking with ouzo and if you're after some inspiration - try my ouzo and lemon biscuits. 
    • Almonds - As these are almond cookies - the almonds are essential.  I've used blanched almonds for today's recipe that I've lightly toasted in a pan.  You can use roasted almonds if you prefer or slivered almonds.  
    • All-Purpose Flour - I use regular all-purpose flour or plain flour. Don't sub with wholewheat.
    • Baking Powder - acts as a leavening agent.
    • Rose Water and/or Orange Blossom Water - Adds a beautiful fragrance and aroma to our kourabiedes.  If you can't get hold of it, just omit it.  

    How to make this recipe

    a collage of 4 images showing the steps you need to make kourabiedes.
    • Step 1: Place the almonds in a medium-sized pan and gently cook for 5 minutes.  (Make sure to stir continuously - so the almonds don't burn).  Once cooked, remove and allow to cool.
    • Step 2: Add the almonds to a food processor and pulse a few times.  The mixture should resemble coarse breadcrumbs. 
    • Step 3: Place the butter in the bowl of your stand mixer and beat on medium speed for ten minutes.  
    • Step 4: Add the powdered sugar and beat again for another ten minutes.
    a collage of 4 images showing the steps you need to make kourabiedes.
    • Step 5: Turn the speed down to low and add the egg yolks one at a time, followed by the ouzo and vanilla.
    • Step 6: Add the sifted flour to the butter mixture a little at a time (I use a heaped tablespoon to do this). Make sure each tablespoon of flour is mixed before adding the next.
    • Step 7: Add the almonds and mix until just incorporated.
    • Step 8: Using an ice cream scoop, scoop out pieces of dough (mine weighed 30 grams). Form the dough into small round balls and then flatten each ball slightly and/or form it into a crescent shape.
    a collage of 4 images showing the steps you need to make kourabiedes.
    • Step 9: Preheat oven to 175 deg C (350 F). Place each cookie onto a parchment-lined baking tray a few inches apart (they will spread slightly).
    • Step 10: Bake the kourabiedes for 18-20 minutes until lightly golden. Remove from the oven and lightly spritz with rosewater or orange blossom water. Allow them to cool in the tray for 5 minutes before gently placing them on a wire rack to cool for a further five minutes.
    • Step 11: Take a large baking tray or cookie sheet and dust with a cup of powdered sugar.
    • Step 12: Place each kourabie on the tray and dust more icing sugar on top.

    Expert tips

    • Instead of cooking the almonds in a pan, roast them in a hot oven for five minutes. Furthermore, try adding a splash of almond extract for an even more pronounced almond flavour.
    • Try roughly chopping them with a knife - if you prefer not to use a food processor to crush the almonds.
    • Sift your flour and powdered sugar - this will help remove any clumps.
    • The baking time will vary depending on the size of your kourabiedes. I use the cookie scoop as my guide - with each one weighing 30 grams, and I highly recommend you use one too.
    • As these are butter cookies, the kourabiedes will be a lot paler in colour than regular cookies.  
    • Be very careful when transferring the kourabiedes to be dusted as they are very delicate and could crumble - it happened to me on my first test run!

    Storing

    Store the kourabiedes in an airtight container, and they will last on the countertop for a few weeks. However, if you prefer, you can store them in the refrigerator - make sure to take them out half an hour before you eat them (so they come to room temperature).

    2 plates filled with Greek cookies dusted with icing sugar.

    Video - how to make them

    More Greek cookies

    • a plate of melomakarona (Greek festive cookies) on a marble surface.
      Melomakarona Recipe (Greek Christmas Honey Cookies)
    • a plate filled with cookies
      Easy Koulourakia (Traditional Greek Easter Cookies)
    • a green plate filled with freshly baked cookies.
      Vegan Lemon Cookies

    If you've made this recipe or any other recipe on the blog - don't forget to rate it and leave a comment below. You can also follow the blog on Facebook, Instagram and Pinterest OR sign up to the Newsletter for the latest delicious recipes.

    📋 Recipe

    close up of crescent shaped cookies dusted with icing sugar on a plate.

    Kourabiedes - Greek Butter Cookies

    Author: Peter G
    A traditional recipe from Greece, these kourabiedes - Greek butter cookies are a great addition to your holiday baking repertoire.
    4.94 from 15 votes
    Print Recipe Pin Recipe
    Prep Time 45 minutes mins
    Cook Time 20 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Cuisine Greek
    Servings 25 cookies

    Ingredients
      

    For the cookies:

    • 100 grams almonds, skins removed
    • 250 grams butter, unsalted (room temperature)
    • 120 grams powdered sugar, (icing sugar) sifted
    • 2 egg yolks
    • 2 tablespoon ouzo
    • 1 teaspoon vanilla extract
    • 375 grams flour
    • 1 teaspoon baking powder
    • 1 teaspoon rosewater

    For the topping:

    • 300 grams powdered sugar, extra for dusting
    Prevent your screen from going dark

    Instructions
     

    • Place the almonds in a medium-sized pan and gently cook for 5 minutes. (Make sure to stir continuously - so the almonds don't burn). Once cooked, remove and allow to cool. (see note 1)
    • Add the almonds to a food processor and pulse a few times. The mixture should resemble coarse breadcrumbs. (see note 2)
    • Place the butter in the bowl of your stand mixer and beat on medium speed for ten minutes.
    • Add the powdered sugar and beat again for another ten minutes.
    • Turn the speed down to low and add the egg yolks one at a time, followed by the ouzo and vanilla.
    • Add the sifted flour to the butter mixture a little at a time (I use a heaped tablespoon to do this). Make sure each tablespoon of flour is mixed before adding the next. (see note 3)
    • Add the almonds and mix until just incorporated.
    • Using an ice cream scoop, scoop out pieces of dough (mine weighed 30 grams). Form the dough into small round balls and then flatten each ball slightly and/or form it into a crescent shape.
    • Preheat oven to 175 deg C (350 F). Place each cookie onto a parchment-lined baking tray a few inches apart (they will spread slightly).
    • Bake the kourabiedes for 18-20 minutes until lightly golden. Remove from the oven and lightly spritz with rosewater or orange blossom water. Allow them to cool in the tray for 5 minutes before gently placing them on a wire rack to cool for a further five minutes. (see note 4)
    • Take a large baking tray or cookie sheet and dust with a cup of powdered sugar.
    • Take a large baking tray or cookie sheet and dust with one cup of powdered sugar. Place each kourabie on the tray and dust with the remaining icing sugar on top. (see note 6)

    Notes

    1. Instead of cooking the almonds in a pan, roast them in a hot oven for five minutes. Furthermore, try adding a splash of almond extract for an even more pronounced almond flavour.
    2. Try roughly chopping them with a knife - if you prefer not to use a food processor to crush the almonds.
    3. Sift your flour and powdered sugar - this will help remove any clumps.
    4. The baking time will vary depending on the size of your kourabiedes. I use the cookie scoop as my guide - with each one weighing 30 grams, and I highly recommend you use one too.
    5. As these are butter cookies, kourabiedes will be a lot paler in colour than regular cookies.  
    6. Be very careful when transferring the kourabiedes to be dusted as they are very delicate and could crumble - it happened to me on my first test run!

    Nutrition

    Calories: 223 kcal | Carbohydrates: 29 g | Protein: 3 g | Fat: 11 g | Saturated Fat: 5 g

    This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

    © Souvlaki For the Soul

    Made this recipe?Let me know how you went and tag @souvlakiman on Instagram!

    This post was first published in December 2008 but was updated with fresh content in December 2021.

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    1. Annie

      May 27, 2020 at 1:47 am

      Peter have you thought about using macadamia nuts instead of the classic almonds? or the addition of spices such as cardamom and mastiha?? splashing the bisciuts with ouzo instaed of rosewater??

      Reply
      • Peter G

        June 19, 2020 at 7:21 am

        I've never thought about doing that...great ideas. I will take note.

        Reply
    2. Kristi

      January 22, 2023 at 2:49 am

      5 stars
      Ouzo and rose water FTW, this combination made for a perfectly fragrant cookie. Can’t wait to make these again!

      Reply
      • Peter G

        March 09, 2023 at 10:42 pm

        Thank you for the feedback!

        Reply
    3. Kadir Bora

      May 09, 2023 at 7:29 pm

      5 stars
      Thanks for the recipe. This is the first time I have found a chef who writes Greek cookies so regularly. Good luck to you...

      Reply
    4. Greek Ancestry

      August 27, 2023 at 6:00 am

      I've seen several kourabiedes recipes lately without a mention of inserting a whole clove into the top (exposed) before baking. I have a few older recipes that specify this, so, it isn't rare.

      Beyond that, might say here that kourabiedes can be stored without refrigeration (you do that) by placing them in an appropriate container with lid as follows: layer of powered sugar, layer of kourabiedes, layer of powered sugar, layer of kourabiedes, etc. Finish with a layer of powered sugar. Top the lid. Will last a long time.

      I look forward to exploring your site more.

      Reply

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    Peter Georgakopoulos owner of Souvlaki For The Soul

    Yeia sou! I'm Peter! I consider Greek food to be the best food in the world. Let me show you how easy it is to prepare traditional and modern Greek recipes in your kitchen. And bonus points if you like baking too!

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