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The Best Kourabiedes Recipe (Greek Butter Cookies)

Kourabiedes are traditional Greek butter cookies, celebrated for their rich, buttery flavor and delicate, melt-in-the-mouth texture. These cookies are a staple in Greek cuisine, especially during Christmas time. They are typically shaped into crescents or rounds and are characterized by their snowy coating of powdered sugar. Kourabiedes are not just a dessert but a symbol of Greek hospitality and festivity, commonly served in Greek households during special occasions.

kourabiedes on a serving platter.

Kourabiedes are butter almond cookies, similar to a shortbread. After they are baked, they are lightly sprayed with blossom water and then dusted with copious amounts of confectioners sugar … A LOT of confectioners sugar. 

Just like any other traditional Greek recipe, every family has their own version. In Greece, many people use goat or sheep butter instead of cow’s milk butter. It’s common to spray the cookies with rose water or orange blossom water before covering them in confectioner’s sugar. And in some parts of Greece kourabiedes are flavored with mastiha (mastic resin).

This is my family’s kourabiedes recipe, and my personal favorite. These cookies are full of roasted almonds and flavored with brandy (we always use Metaxa) and vanilla.

The secret to perfect kourabiedes is using a high quality fresh butter and beating it with powdered sugar until it becomes very light and fluffy – like 15-20 minutes worth of beating. 

Kourabiedes are usually a crescent shape or round, but I sometimes shape mine into stars or hearts. They are baked until light golden and then dusted with powdered sugar while still hot, which creates the perfect coating.

Kourabiedes, a staple in Greek households, especially during Christmas time, are much more than just cookies; they’re a celebration of flavor and tradition. This kourabiedes recipe will guide you through creating these buttery shortbread cookies, known for their melt-in-the-mouth texture and nutty almond flavor. Whether it’s for special occasions or simply to enjoy with a cup of coffee, these cookies are sure to delight. If you want to check out more traditional Greek Christmas cookies, check out our recipes for Melomakarona (Greek Christmas Honey Cookies) and Amygdalota (Greek almond cookies).

Why You’ll Love This Recipe


  • Simple Ingredients: Everyday items come together to create an extraordinary cookie.
  • Versatile: Perfect for Christmas, Easter, weddings, or any special occasion.
  • Authentic Flavor: My family’s traditional Greek cookie recipe which has been passed down through generations.
  • Easy to Make: Follow simple steps to achieve perfect results.
  • Long-Lasting: Properly stored, these cookies can last up to a month, ensuring you have delicious treats throughout the whole holiday season.
  • Kid-Friendly: A fun recipe for little ones to join in.
  • Perfect for Gifting: Ideal for sharing the joy of homemade treats with loved ones.
kourabiedes on a serving platter.

Ingredient Notes

  • Butter: The most important ingredient, providing a rich, buttery foundation. Make sure you use high quality room temperature butter.
  • Confectioner’s Sugar (also known as icing sugar): Adds sweetness and aids in creating a delicate crumb.
  • Egg Yolk: Binds the ingredients and enriches the dough.
  • Brandy: I always use Metaxa which is a Greek brandy, but any brand will work.
  • Vanilla Extract: Enhances the overall flavor profile. You can also add the beans of a vanilla bean for a more intense vanilla flavor.
  • Slivered Almonds: Lightly roasted for a nutty crunch.
  • All-purpose Flour: The base for the cookie dough.
  • Baking Powder: Ensures a light texture.
  • Orange Blossom Water (optional): Adds a subtle, floral aroma. You can also use rose water.
  • Powdered Sugar (for coating): Creates the classic snowy finish.

Be sure to check out the recipe card for the full ingredient list below

Step by Step Instructions

creamed butter in a mixing bowl.

In the bowl of a stand mixer, beat butter and 1 cup powdered sugar on medium speed with the paddle attachment until very light and fluffy (about 15-20 minutes).

kourabiedes cookie dough.

Add egg yolk, brandy, and vanilla. Beat until well incorporated.

kourabiedes cookie dough in a mixing bowl.

Mix in roasted almonds.

kourabiedes cookie dough.

Sift flour and baking powder together. Gradually add the flour mixture to the butter mixture until a dough forms.

unbaked kourabiedes on a baking sheet.

Roll dough into balls or roll out on a clean surface and cut into crescent shapes. Place on prepared baking sheet. Bake for 20-25 minutes until light golden. Rotate the pan halfway through.

baked kourabiedes

Spread half the powdered sugar in a baking pan. Spray baked cookies with orange blossom water.

kourabiedes in a baking sheet.

Coat in powdered sugar.

kourabiedes.

Cool completely.

Tip: If you’re planning on shipping these cookies or giving them away in a cookie box, it’s best to shape them into a round shape. This helps prevent the cookies from breaking or cracking during transport, ensuring they reach their destination in perfect condition. Round-shaped Kourabiedes are more durable for travel and still deliver the same delicious, buttery taste and texture they’re known for.

Substitutions

  • Gluten-Free: Swap all-purpose flour with a 1:1 gluten-free baking flour blend.

Variations

  • For variations on this kourabiedes recipes, check out my cookbook, “Greek Cookies for the Holidays“. There you will find chocolate and coffee variations, as well as Finikota which are like kourabiedes but stuffed with a date and walnut mixture.

Equipment

kourabiedes on a serving platter.

How to Store Kourabiedes

To keep these traditional cookies fresh, store them in an airtight container. This will help maintain their buttery taste and prevent them from absorbing moisture or odors from the air. Store at room temperature in a cool, dry place, and they should last for up to a month.

How to Freeze

Freezing Unbaked Dough:

  • Shape the dough into balls or your desired shapes.
  • Place them on a baking sheet and freeze until solid.
  • Once frozen, transfer the dough shapes to a freezer bag or an airtight container.
  • They can be stored in the freezer for up to 3 months. When ready to bake, you can bake them directly from frozen, just adding a few extra minutes to the baking time.

Freezing Baked Cookies:

  • Allow the cookies to cool completely after baking.
  • Arrange them in a single layer on a baking sheet and freeze until solid.
  • Transfer the frozen cookies to an airtight container or freezer bag, separating layers with parchment paper.
  • These can be kept in the freezer for up to 3 months. Thaw at room temperature before serving, and if needed, re-dust with powdered sugar to refresh their appearance.

expert Tips

  • Use High-Quality Butter: The flavor of your Kourabiedes heavily depends on the quality of butter used. Opt for high-quality, fresh butter, preferably unsalted, to ensure a rich, buttery taste.
  • Sift Dry Ingredients: To avoid lumpy dough and ensure an even distribution of ingredients, sift the flour and baking powder together before adding them to the butter mixture. This step also helps to aerate the flour, resulting in a lighter cookie.
  • Careful Mixing: Over-mixing the dough can lead to tough cookies. Mix just until the ingredients are combined. This ensures that the cookies maintain their characteristic tender, crumbly texture.
  • Room Temperature Ingredients: Ensure that all your ingredients, especially butter and egg yolk, are at room temperature before starting. This helps the butter to cream properly with the sugar, creating a light and fluffy texture in the cookies. Room temperature ingredients blend more easily and uniformly, resulting in a smoother dough.
  • Monitor Baking Time: Kourabiedes should be baked just until they are set and lightly golden. Overbaking can lead to dry, hard cookies. Keep an eye on them, especially towards the end of the baking time, and adjust according to your oven.

Frequently Asked Questions

What are Kourabiedes made of?

Kourabiedes are traditional Greek cookies primarily made from butter, confectioner’s sugar, and all-purpose flour. They often include egg yolk, vanilla extract, and brandy for added flavor. Slivered almonds are a common ingredient for texture, and the cookies are typically coated with powdered sugar after baking. Some recipes also include orange blossom water for a unique aroma.

What does the name Kourabiedes mean?

The name ‘Kourabiedes’ (singular: Kourabies) is of Greek origin but its exact meaning is not clear. It’s believed to have Turkish or Persian roots, and the name might be related to the word ‘kurabiye’ in Turkish, which refers to a type of biscuit or cookie. The name has become synonymous with these traditional Greek almond cookies, especially associated with celebrations and festive occasions.

Why are kourabiedes crescent shaped?

The crescent shape of Kourabiedes is largely a matter of tradition and aesthetic preference. In many cultures, the crescent shape is a symbol of the moon and is associated with various religious and cultural traditions. In the context of Greek cuisine, it’s a popular shape for these cookies, although they can also be found in round or other shapes. The shape does not significantly affect the flavor or texture of the cookies.

Where can I find orange blossom water?

Orange blossom water can be found in Middle Eastern or Mediterranean grocery stores, as well as in the international aisle of many larger supermarkets. It’s also available online through various retailers. Orange blossom water is commonly used in a variety of culinary applications, especially in Middle Eastern and Mediterranean desserts, for its distinctive floral aroma.

How long do Kourabiedes last?

When stored properly in an airtight container at room temperature, Kourabiedes can last up to a month. Their buttery and almond flavor remains intact, making them ideal for enjoying througout the holiday season. If you need to store them for a longer period, you can freeze the dough or baked cookies.

How do I know when the cookies are done baking?

The cookies are done when they turn light golden brown.

Can I make the dough ahead of time?

Yes, you can prepare the dough in advance and store it in the refrigerator, wrapped in plastic wrap, for up to three days.

Why did the powdered sugar on the bottom of my Kourabiedes turn yellow?

This can happen if butter seeps out during baking. Ensure you don’t overbake and let the cookies cool slightly before coating with powdered sugar.

kourabiedes on a serving platter.

If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡

kourabiedes on a serving platter.

Kourabiedes – Greek Christmas Cookies

Angelina Papanikolaou
Kourabiedes are delicious, melt-in-your-mouth butter almond cookies and a staple in Greek households during Christmas time.
5 from 7 votes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine Greek
Servings 40 cookies
Calories 146 kcal

Equipment

  • Kitchen scale
  • Stand mixer
  • Baking Sheets
  • parchment paper
  • Cookie Cutter (optional)
  • Small spray bottle
  • Sieve
  • Deep Baking Pan

Ingredients 

  • 2 cups butter room temperature
  • 1 cup confectioner's sugar
  • 1 egg yolk
  • 1 tbsp brandy
  • 1 tbsp vanilla extract
  • 1 cup slivered almonds, lightly roasted and cooled
  • 4 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • orange blossom water optional
  • 2 lbs powdered sugar

Instructions 

  • Preheat oven to 350 degrees F. Line baking sheets with parchment paper
  • Add butter and 1 cup powdered sugar to bowl of electric mixer. Beat on medium speed with the paddle attachment until very light and fluffy (about 15-20 minutes).
  • Add egg yolk, brandy, and vanilla. Beat until well incorporated.
  • Add roasted almonds beat until mixed in.
  • Sift flour and baking powder in a large bowl. Gradually add flour to butter mixture until a dough forms.
  • Roll the dough into 2 tablespoon-size balls, or roll out dough and cut into crescents, stars, or whatever shape you like.
  • Place cookies on prepared baking pan and bake 20-25 minutes until light golden, rotating pan half way.
  • Use a sieve to evenly spread about half of the powdered sugar in a large deep baking pan. Once cookies are out of the oven, spray with blossom water. Then, carefully place each cookie in powdered sugar lined pan. Cover cookies with remaining powdered sugar.
  • Cool completely and transfer to serving platter.
  • Enjoy!

Video

Notes

How to Store: To keep fresh, store cookies in an airtight container. Store at room temperature in a cool, dry place, and they should last for up to a month.
Freezing Unbaked Dough: Shape the dough into rounds, crescents or your desired shapes. Place them on a baking sheet and freeze until solid. Once frozen, transfer the dough shapes to a freezer bag or an airtight container. They can be stored in the freezer for up to 3 months. When ready to bake, you can bake them directly from frozen, just adding a few extra minutes to the baking time.
Freezing Baked Cookies: Allow the cookies to cool completely after baking. Arrange them in a single layer on a baking sheet and freeze until solid. Transfer the frozen cookies to an airtight container or freezer bag, separating layers with parchment paper. These can be kept in the freezer for up to 3 months. Thaw at room temperature before serving, and if needed, re-dust with powdered sugar to refresh their appearance.
Gluten-Free: Swap all-purpose flour with a 1:1 gluten-free baking flour blend.
Variations: For variation on kourabiedes recipes, check out my cookbook, “Greek Cookies for the Holidays“. There you will find chocolate and coffee variations, as well as Finikota which are like kourabiedes but stuffed with a date and walnut mixture.
Shaping Dough: If you’re planning on shipping these cookies or giving them away in a cookie box, it’s best to shape them into a round shape. This helps prevent the cookies from breaking or cracking during transport, ensuring they reach their destination in perfect condition. Round-shaped Kourabiedes are more durable for travel and still deliver the same delicious, buttery taste and texture they’re known for.

Nutrition

Serving: 1cookiesCalories: 146kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gCholesterol: 17mgSodium: 46mgFiber: 1gSugar: 9g
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram

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23 Comments

  1. 5 stars
    This is the best recipe for Kourabiades I have ever made. I used a big pinch of dried orange peel as my orange flower water had evaporated. Roasting the almonds is really important for the flavor. But together the hint of orange and almond in these kourabiades was just fantastic. Rave reviews. I even tried roasting the nuts for baklava before making the baklava, and the taste was noticeably improved.

    1. Hi Mariella! Yes, a high quality butter like Plugra is perfect for kourabiedes. You may be able to slightly taste the salt, but sometimes the sweet/salty combo is preferred. They will be delicious either way!

  2. 5 stars
    Made this recipe twice and the kourabiethes were a hit. My greek mother who has made this cookie for decades just asked me for this recipe !
    They are sweet with perfect crunch of the toasted almonds. Texture is perfect.the orange blossom water adds beautiful aroma

  3. A family of Italians, with one Greek line. My cousin makes these wonderful treats and gave me the recipe. Very easy, and a little different than yours, has a jigger of whiskey and the butter you have to solidify and take the cream out. They are my favorite cookies from my childhood. Don’t inhale while you are taking a bite. YUM! Thanks for sharing.

    1. Hi Tina! These also remind me of my childhood!! and yes, don’t inhale while you are taking a bite, or else you will have a messy situation lol

    2. Hi! I had a question about the blossom water. I’ve never heard of it in cooking. Is there a brand or recipe to make blossom water you would recommend?

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