Kourabiedes - Greek Cookies

Kourabiedes are traditional Greek butter cookies with loads of powdered sugar. I grew up eating them and am so excited to share my mother's/grandmother's recipe with you.

These cookies are delicate, buttery, and go perfectly with a cup of coffee or tea. You'll love making them, eating and sharing them!

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What are Kourabiedes?

Growing up, my mom and grandma made kourabiedes for special occasions, someone's birthday or a family get-together. The recipe makes about 4 dozen cookies, so we always had some to take home or freeze, which worked out well for everyone involved!

My mom and her family are originally from Greece and this is the way she makes her Kourabiedes. It's a simple recipe and very easy to make. These cookies are essentially butter cookies heavily doused in powdered sugar.

I have learned since doing some research, that many Greeks make Kourabiedes for Christmas. And, I learned that they are frequently made into crescent shapes or rounds.

My mom and grandma always made these Greek cookies using the same fluted diamond-shaped cookie cutter. And so that's how I'm bringing them to you!

My sisters and I found out when searching for these cookie cutters for ourselves, that the diamond was actually originally part of a set of playing card cookie cutters. The set included a heart, spade, diamond and club.

Kourabiedes variations

Kourabiedes can be made with or without almonds. Personally, I prefer the cookies without almonds and that's the way I've made them. I put a note in the recipe that the almonds are optional.

While researching how other people make Kourabiedes, I discovered that some use egg yolks instead of egg whites and some included brandy. My mom/grandma made their Kourabiede cookies without brandy.

I, however, decided to add brandy in and we are all so glad I did. It changes the flavor in a good, but subtle way. You can, of course, leave the brandy out if you choose.

Other than these two minor changes, I stuck to the original recipe for Kourabiedes Greek cookies I grew up with. I included a photo below of my mom's handwritten recipe for fun!

As you can see, her recipe, like many handwritten, passed-down recipes, doesn't contain a lot of detail.

I included more detail in my instructions below to help those who haven't made these before; or had the benefit of watching their mom / grandma make them time and again!

How to Make Kourabiedes

Making Greek Kourabiedes is easy! Use a stand mixer or hand mixer to make the cookie dough. Or, do like my mom and grandma and simply use a whisk!

Start by beating the softened butter and oil together. Next, add the brandy, vanilla, ½ cup of powdered sugar, and egg white.

Then add in the sifted flour and baking powder, mixing just until combined. If using almonds, add them in at this point.

My mom refrigerates the dough first then rolls it out. I choose to roll out the dough first, as I find it easier to roll it out while room temperature. Cutting out the shapes while the dough is somewhat chilled is also easier, given how delicate the dough is.

To roll out to the dough, place a large piece of parchment paper on a clean surface. Dump the dough onto it then place a second piece of parchment on top of the dough. Press down gently with your hands until the dough is about an inch thick.

Using a rolling pin, roll out the dough over top of the parchment paper. This will help prevent the dough from sticking.

Transfer the dough, sandwiched between the two sheets of parchment, on a baking sheet and then in the fridge for an hour.

If you choose to refrigerate the dough then roll it out once it's chilled, be sure to heavily flour the work surface to prevent the cookies from sticking.

Once the dough has chilled, remove the top layer of parchment paper. Dip your cookie cutter into flour and cut out the shapes.

Be sure to dip the cookie cutter in flour before cutting each shape. Otherwise the dough will surely stick to the cookie cutter.

Using a spatula, carefully slide it under each cookie and transfer the shapes to baking sheets lined with parchment paper or silicone baking mats. The parchment under the cookie dough helps create a non-stick surface, making the cookies easy to transfer.

Bake just until the cookies are turning brown at the edges, about 10-12 minutes. Allow the cookies to cool on the baking sheets then douse heavily in powdered sugar.

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Watch how to make these Kourabiedes

Kourabiedes - Greek Cookies

Kourabiedes are traditional Greek butter cookies with loads of powdered sugar. These cookies are delicate and buttery and delicious!

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Prep Time: 20 minutes minutes

Cook Time: 12 minutes minutes

Chilling Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Course: All Recipes, Dessert, Snacks

Cuisine: Greek

Keyword: greek butter cookies, greek christmas cookies, greek cookies, kourabiedes

Servings: 4 dozen

Calories: 300kcal

Author: Kimberlee Ho

US Customary - Metric

Ingredients

• 1 cup unsalted butter room temperature
• ½ cup vegetable oil
• 1 tablespoon brandy
• 1 ½ teaspoons vanilla extract
• ½ cup powdered sugar
• 1 egg white from one large egg
• 4 cups sifted all-purpose flour
• ½ teaspoon baking powder
• ¼ cup finely chopped almonds (optional)
• 1 cup powdered sugar for sprinkling

US Customary - Metric

Instructions

• In the bowl of a stand mixer or a large bowl with a hand mixer, add butter and vegetable oil. Beat on medium speed until well combined.
• Stop the mixer and scrape the bottom and sides of the bowl. Add the brandy, vanilla, ½ cup powdered sugar, and egg white. Beat on low for 30 seconds, then increase the speed to medium and continue beating for 30 seconds more.
• With the mixer off, scrape the bottom and sides of the bowl. Then add in flour and baking powder. Mix on low until just combined.
• Add in almonds, if using, and mix for 15-20 seconds on low.
• Place a piece of parchment paper or wax paper on a flat surface, and dump dough out onto it.
• Place another piece of parchment paper or wax paper on top of the dough and press down gently until the dough is a couple of inches thick.
• Using a rolling pin, roll the dough out on top of parchment/wax paper until it’s about ½ inch / 1.25 cm thick.
• Slide the dough sandwiched between the parchment paper onto a baking sheet and refrigerate for 1 hour.
• Preheat the oven to 375ºF / 190ºC. Line two baking sheets with parchment paper or silicone baking mats and set aside.
• Remove the dough from the fridge and peel off the top piece of parchment paper.
• Using a cookie cutter dipped in flour, cut out shapes and carefully transfer them to the baking sheets, about 1 inch apart.
• Continue dipping the cookie cutter into flour between each shape you cut out.
• Bake 10-12 minutes in a preheated oven, rotating the trays front to back and top to bottom halfway through.
• Remove the cookies from the oven when they have just started to brown at the edges.
• Allow the cookies to cool on the trays for 15-20 minutes.
• Sprinkle powdered sugar over top of the cookies until thoroughly coated.

Video

Notes

• Store cookies in an airtight container at room temperature for up to one week
• Cookies may be frozen for up to 3 months. Defrost at room temperature for 1 hour before serving
• Recipe inspired by and adapted from my mom and my grandma

Nutrition

Calories: 300kcal | Carbohydrates: 11.6g | Protein: 1.3g | Fat: 130g | Saturated Fat: 6.6g | Cholesterol: 10.2mg | Sodium: 2.1mg | Fiber: 0.4g | Sugar: 3.8g

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