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Kourabiedes (Greek Butter Cookies)

Greek Butter Cookies (Kourabiedes)

  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 60 cookies 1x


These melt-in-your-mouth Greek Butter Cookies (also called Kourabiedes) are traditionally a sweet treat during Christmas, but are a great addition to the dessert table for any holiday.




4 sticks unsalted butter, softened (1 lb)

1 egg

31/4 Teaspoons pure almond extract

½ cup powdered sugar/icing sugar plus 1 cup for coating

1/8 teaspoon baking soda

41/2 cups all-purpose flour

pinch of salt

¼ cup chopped almonds (optional)


  1. Preheat oven to 350 degrees F. Prepare baking pans with parchment paper.
  2. Using a stand mixer, beat butter on medium-high for 10 minutes. Butter will become fluffy and a very pale yellow color.
  3. While butter is beating, sift powdered sugar in a small bowl. In a separate large bowl, sift together flour, salt, and baking soda. Set aside.
  4. After butter is finished, add egg and almond extract and mix well.
  5. Turn to mixer to low and slowly add powdered sugar to the egg mixture. After incorporated, turn to medium-high and blend for an additional 5 minutes.
  6. Turn the mixer back to a low speed, then in batches, slowly add in the flour mixture until well combined. If the dough is too sticky, add flour a few tablespoons at a time until desired consistency is reached.
  7. If additional almond flavor and texture is wanted, add in the chopped almonds and mix well.
  8. To form the cookies, take approximately 1 tablespoon of dough and form into a ball or crescent shape.
  9. Place on cookie sheet 2 inches apart and bake 15-20 minutes until cookies are very lightly browned on edges.
  10. Cool the cookies slightly, and while still warm, coat them in powdered sugar and serve immediately.


Cookies will keep for 1 week at room temperature or up to 3 months frozen in an airtight container.