Kourabiedes (Greek Butter Cookies)
User Reviews
4.2
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Prep Time
35 mins
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Cook Time
15 mins
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Total Time
50 mins
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Servings
48 cookies
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Calories
122 kcal
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Course
Dessert
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Cuisine
Mediterranean
Kourabiedes (Greek Butter Cookies)
Description
Kourabiedes (Greek Butter Cookies) rely on a large amount of unsalted butter creamed over an extended time, combined with egg and almond extract to develop a flavorful, tender dough. Powdered sugar, baking soda, flour, and salt are sifted and gradually incorporated to achieve the right balance of crumbly but cohesive texture. If the dough is sticky, additional flour can be added carefully.
The dough is shaped into 2 tablespoon-sized crescent forms and placed on parchment-lined baking sheets. The cookies bake at 350°F until they are very lightly browned, preserving a pale appearance. Once cooled slightly, they are rolled in powdered sugar, giving a sweet, snowy coating. The result is a soft, crumbly texture with buttery richness and a pronounced almond scent from the extract.
Kourabiedes are commonly served during Greek holidays but are a timeless butter cookie treat that pairs well with hot tea or coffee. They store well in airtight containers and can be made in advance for celebrations. Warming them briefly before coating in powdered sugar helps the sugar adhere evenly. Their mild sweetness and tender crumb make them enjoyable over several days if stored properly.
Ingredients
- 1 lb unsalted butter room temperature
- 1 large egg
- 1 Tbsp almond extract
- 1/2 Cup powdered sugar plus another cup for coating
- 1/8 tsp baking soda
- 5 cups all-purpose flour
- 1/4 tsp salt
Instructions
- Preheat oven to 350 degrees. Beat butter in the bottom of a stand mixer on a medium-high speed for 20 minutes. Add egg and almond extract, mix until combined.
- Sift ½ cup powdered sugar, baking soda, flour and salt together in a large bowl. With the speed on low, add mixture a little bit at a time until completely incorporated. If the dough is too sticky, add a little bit more of flour.
- To Form: Roll about 2 tablespoons of dough into crescents and place on a baking sheet lined with parchment paper or silt pad. There is no need to place cookies very far apart, as they do not spread much. Bake for 15-20 minutes until very pale brown and cooked through.
- If serving cookies right away. Let them cool slightly and toss in powdered sugar. Serve within 24 hours. If you want to bake them and then serve later, store in an airtight container in the fridge (or we store them outside when it’s cold). When ready to serve, pop in a warm oven until warm, then roll in powdered sugar. *These can be frozen for up to 3 months in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 122kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 25mg | 8% |
| Sodium | 18mg | 1% |
| Potassium | 18mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 243IU | 5% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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