Kourabiedes Greek Cookies
Indulge in the delicate, melt-in-your-mouth charm of Kourabiedes, traditional Greek butter cookies that are a must-have for festive celebrations or everyday treats. Made with rich unsalted butter, a splash of almond and vanilla extracts, and a touch of finely chopped almonds for added nuttiness, these cookies are baked to perfection, remaining light and tender with a golden hue at the edges. Once cooled, they’re generously coated in powdered sugar, creating their signature snowy appearance. For a fragrant twist, a spritz of rose water or orange blossom water can be added, enhancing their Mediterranean essence. Perfect with a cup of coffee or tea, these irresistible Greek cookies are as beautiful as they are delicious. Simple to prepare and stored easily, Kourabiedes are a timeless sweet treat for any occasion.
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Recipe Information
Ingredients
- 250 grams unsalted butter
- 60 grams granulated sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 1 large egg yolk
- 300 grams all-purpose flour
- 1 teaspoon baking powder
- 50 grams blanched almonds (chopped)
- 150 grams powdered sugar
- 2 teaspoons rose water or orange blossom water (optional)
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a stand mixer or hand mixer until light and fluffy (about 5 minutes).
Add the vanilla extract, almond extract, and the egg yolk to the butter mixture, then mix until well incorporated.
In a separate bowl, whisk together the all-purpose flour and baking powder.
Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing on low speed just until combined. Avoid overmixing.
Gently fold in the chopped blanched almonds to the dough using a spatula or wooden spoon.
Using your hands, take about 1 tablespoon of dough and shape it into small round balls, crescent shapes, or flattened discs, depending on your preference. Repeat with the remaining dough and place the cookies on the prepared baking sheet, leaving some space between each one.
Bake the cookies in the preheated oven for 18-20 minutes, or until the edges are just lightly golden. Do not let them brown too much, as they should remain light and delicate.
Remove the cookies from the oven and allow them to cool slightly on the baking sheet for 10 minutes.
Optional: Lightly spray the cookies with rose water or orange blossom water for added fragrance and flavor.
Generously dust the cookies with powdered sugar, either by sifting it over them or rolling each cookie in powdered sugar until fully coated.
Transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week. Enjoy!
Nutrition Facts
Calories |
4136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.4 g | 302% | |
| Saturated Fat | 132.2 g | 661% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 730 mg | 243% | |
| Sodium | 567 mg | 25% | |
| Total Carbohydrate | 460.2 g | 167% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 213.4 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 245 mg | 19% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 715 mg | 15% | |
*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.
