Greek Cookies with Confectioners Sugar Kourabiedes
Delight your taste buds with Kourabiedes, the irresistibly tender Greek cookies blanketed in a snowy layer of confectioners’ sugar. These traditional treats are a celebration of buttery richness, delicately infused with vanilla and almond extracts, and given a subtle crunch from finely chopped blanched almonds. Easy to prepare in just 20 minutes, these melt-in-your-mouth cookies are shaped into charming balls or crescents and baked to golden perfection. Lightly dusted with powdered sugar while warm, Kourabiedes are not only stunning to look at but deliciously sweet and nutty—perfect for holiday gatherings, gift-giving, or simply indulging alongside a cup of coffee. Make these classic Greek butter cookies to bring a touch of Mediterranean magic to your dessert table!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 1 egg yolk
- 2.25 cups all-purpose flour
- 0.5 cup blanched almonds, finely chopped
- 0.5 teaspoon baking powder
- 2 cups confectioners' sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the vanilla extract, almond extract, and egg yolk to the butter mixture. Mix until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and chopped blanched almonds.
Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Do not overmix.
Scoop out approximately 1 tablespoon of dough and shape it into a small ball or crescent. Place the shaped cookies on the prepared baking sheets, leaving about 1 inch of space between each cookie.
Bake the cookies in the preheated oven for 18-20 minutes, or until they are lightly golden on the bottom. Avoid overbaking as they will continue to firm up as they cool.
Allow the cookies to cool slightly for about 5 minutes. While they are still warm, generously dust them with confectioners’ sugar. Place them on a cooling rack and dust them again once completely cooled.
Store the Kourabiedes in an airtight container at room temperature. They will stay fresh for up to a week.
Nutrition Facts
Calories |
186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 12 mg | 1% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 14.7 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 11 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 30 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
