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These Kourabiedes (Greek Butter Cookies) are a classic Greek cookie. Some call them wedding cookies, some call them Christmas cookies, I just call them delicious! They’re buttery, crumbly, sweet, but not too sweet, and the perfect holiday treat!
Kourabiedes (Greek Butter Cookies)
Everyone has that “thing” they do around the holidays, right? Whether it’s making fudge, toffee, cookies, or candies to give to friends and family, generally everyone has something special they do around this time of year for loved ones. As a food blogger, and daughter of an avid cook, you won’t be surprised to find out that our family tradition is to give out an assortment of homemade cookies to our family and friends every year.
When I first stated making holiday cookies, we only made two different kinds and today’s Kourabiedes or Greek Butter Cookies happened to be one of them. While they aren’t overly fancy, they are DELICIOUS. They have a buttery taste similar to a shortbread cookie, but they’re slightly more crumbly. Our version has plenty of almond flavoring, a pinch of salt, and is coated in plenty of powdered sugar.
Ingredient List
- butter
- powdered sugar
- almond extract
- egg
- baking soda
- kosher salt
I’ve gotten some heat for putting an egg in our recipe, but that’s just how my Grandma did it, so that’s what I also do. I trust in the recipe. I do however, add more almond extract than her recipe called for because I adore the flavor of almond. I also add in a lot more salt, because I’m basically addicted to the salty/sweet combo.
How to make Kourabiedes (Greek Butter Cookies)
- Beat butter in the bottom of a stand mixer on a medium-high speed for 20 minutes.
- Add egg and almond extract, mix until combined. Sift ½ cup powdered sugar, baking soda, flour and salt together in a large bowl. With the speed on low, add mixture a little bit at a time until completely incorporated. If the dough is too sticky, add a little bit more of flour.
- Roll about 2 tablespoons of dough into crescents and place on a baking sheet lined with parchment paper or silt pad. Bake for 15-20 minutes until very pale brown and cooked through.
- If serving cookies right away. Let them cool slightly and toss in powdered sugar. Serve within 24 hours. If you want to bake them and then serve later, store in an airtight container in the fridge (or we store them outside when it’s cold). When ready to serve, pop in a warm oven until warm, then roll in powdered sugar.
Can these be made ahead of time?
Yes! Since we give them out throughout the holidays, we actually let them cool completely and store them in an airtight container in the fridge. When I’m ready to give them away, I pop them in a 300 degree oven until they’re warm again, then coat them in powdered sugar and let them cool completely before packaging them up or serving. You can also freeze them in an airtight container for up to six months. Again, freeze them without powdered sugar and coat them just before serving.
Substitutions and Tips and Tricks to making perfect Kourabiedes
- Beat the butter for 20 minutes. Yes, 20 minutes!!! This makes the cookies tender, promise. You’ll know it’s ready when it turns from pale yellow to white.
- When you mix the flour in, mix as little as possible until it’s all combined. Do not overmix.
- Let the cookies cool slightly, and then roll them in powdered sugar. You want them to still be warm when rolling them in the sugar.
- If you love the flavor of almond, add more. If it’s not your thing, add less and a splash of vanilla.
- Only bake them until they are VERY pale brown on the bottom – not on the sides or top. They become too crumbly if you cook them too long.
Kourabiedes (Greek Butter Cookies)
Ingredients
- 1 lb unsalted butter, room temperature
- 1 large egg
- 1 Tbsp Almond extract
- 1/2 Cup powdered sugar, plus another cup for coating
- 1/8 tsp baking soda
- 5 cups all-purpose flour
- 1/4 tsp salt
Equipment
- stand mixer
- baking sheet
Instructions
- Preheat oven to 350 degrees. Beat butter in the bottom of a stand mixer on a medium-high speed for 20 minutes. Add egg and almond extract, mix until combined.
- Sift ½ cup powdered sugar, baking soda, flour and salt together in a large bowl. With the speed on low, add mixture a little bit at a time until completely incorporated. If the dough is too sticky, add a little bit more of flour.
- To Form: Roll about 2 tablespoons of dough into crescents and place on a baking sheet lined with parchment paper or silt pad. There is no need to place cookies very far apart, as they do not spread much. Bake for 15-20 minutes until very pale brown and cooked through.
- If serving cookies right away. Let them cool slightly and toss in powdered sugar. Serve within 24 hours. If you want to bake them and then serve later, store in an airtight container in the fridge (or we store them outside when it’s cold). When ready to serve, pop in a warm oven until warm, then roll in powdered sugar. *These can be frozen for up to 3 months in an airtight container.
Nutrition Information
Katie says
Is there a trick to getting the powdered sugar to stick? I had to sift more over the top. They are delicious thought!
Nicole says
I like to coat them straight out of the oven and then again before serving!
Alex says
How many does this recipe make?? Doesn’t say anywhere