The Best Kourabiedes Recipe (Greek Butter Cookies) (2024)

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).

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

Mix in roasted almonds.

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

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.

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

Coat in powdered sugar.

Cool completely.

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.

If you loved these Kourabiedes, check out these other great recipes.

• ▢ 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

• 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!

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.