Kourabiedes (also known as Greek butter cookies) are crescent-shaped, shortbread-like cookies that aren’t slacking on the butter and confectioners’ sugar. These cookies are traditional Greek Christmas cookies that are perfect for really any gathering. It’s no secret that Greek recipes are unfathomably delicious, and any cookie recipe that’s layered in this much confectioners’ sugar is sure to be a hit.
Ingredients for Kourabiedes
- Butter: Since there is so much butter in this recipe, we highly recommend one of our Test Kitchen’s favorite butter brands.
- Confectioners’ sugar: We love using confectioners’ sugar for the cookie dough as it dissolves more easily into the cookie during baking, resulting in a lighter cookie. Don’t forget, you’ll need a ton more to dust onto the cookies after they’re baked!
- Egg yolk: If you have trouble separating eggs, try one of our three preferred ways to separate egg whites from yolks.
- All-purpose flour: We prefer to use all-purpose flour for a kourabiedes recipe because it gives the cookies a more tender texture without making them too crumbly or too dense.
Directions
Step 1: Create the dough
Preheat the oven to 400°F. In a large bowl, use a hand mixer or stand mixer to beat together the butter and 1/2 cup confectioners’ sugar until blended. Beat in the egg yolk and vanilla.
In another bowl, whisk together the flour and baking powder. Gradually beat the flour mixture into the butter mixture until the combined mixture is crumbly.
Editor’s Tip: Be careful not to overmix, as this will lead to a less tender cookie.
Step 2: Shape the cookie
Scoop out a heaping tablespoon of dough and shape it into a crescent. Repeat with the rest of the dough. Place the cookies 1 inch apart on ungreased baking sheets.
Step 3: Bake
Bake the cookies until the edges are lightly browned, 12 to 15 minutes. Remove the cookies from pans to wire racks and let them cool at room temperature for 15 minutes.
Step 4: Toss the cookies in the sugar…
Place the remaining confectioners’ sugar in a small bowl. Toss the slightly cooled cookies in the sugar, and return the cookies to the wire rack to cool completely to room temperature.
Step 5: …and toss them again!
Toss the cookies in the confectioners’ sugar once more before serving. Store the cookies in an airtight container, adding any remaining confectioners’ sugar to cover the cookies.
Kourabiedes Variations
- Enhance with other flavors: Instead of vanilla extract, prepare the cookie dough with almond or orange extract, or use brandy or Metaxa (a Greek brandy).
- Add nuts: Many kourabides recipes include finely chopped nuts (usually chopped in a food processor). For each cup of nuts used, decrease the flour in the recipe by about 3/4 cup. Another appealing flavor variation, inspired by baklava, is to add ground walnuts and cinnamon to the dough.
- Mist the cookies: If desired, mist the warm cookies with high-quality honey (such as orange blossom honey) diluted with water in a food-safe spray bottle. Cool the cookies to room temperature, then roll them in the confectioners’ sugar. You could also use orange water or rose water.
Can I make kourabiedes ahead of time?
Yes, you can make kourabides ahead of time and keep them in a tightly sealed container at room temperature for a couple of weeks. You could also freeze the cookies for up to three months. Thaw them at room temperature, then re-dust them with confectioners’ sugar before serving.
Kourabiedes Tips
How can you tell when kourabiedes are done cooking?
Kourabiedes cookies are done cooking when the edges are lightly browned, and they are dry to the touch.
What cookies go well with kourabiedes?
Buttery Greek holiday cookies are a nice complement to kourabiedes. Or put them on a platter with your favorite Christmas cookies from around the world.
