Apple-Filled Kourabiedes (Greek Butter Cookies with Apples & Walnuts)

A fall twist you have to try on the classic Greek holiday cookie… apple-filled kourabiedes!

These festive Greek butter cookies get a cozy twist—tender kourabiedes filled with spiced apples and walnuts, finished with a snowfall of confectioners’ sugar. Buttery, delicate, and not too sweet, they’re perfect for holidays, coffee time, and gifting.

Cookies are my favorite type of dessert because they always go well with coffee and tea. This time, I made a special fall twist on classic Greek kourabiedes. These cookies won’t have nuts, and I’m filling them with spiced, grated apples and walnuts. You can even add raisins if you’d like. The house will smell so incredible while they’re baking that all you’ll want to do is brew some coffee and call some friends over.

Why are apple-filled kourabiedes so incredible?

Tender, light, crumbly,

Sweet, citrusy, vanilla

Buttery cookie filled with

Warm, aromatic

Sweet, caramelly,

Cinnamon, clove

Soft apple, nutty

Walnut filling.

What do I need for the kourabiedes cookie dough?

Unsalted butter -softened and at room temperature. If you forgot to take it out of the fridge, put it in a bowl and microwave it until soft. I find that flipping the butter over every time you check it helps it soften without melting.

Granulated sugar – sweetens the cookie perfectly and adds a crisp to the outside.

Confectioners’ sugar -powdered sugar helps keep the cookie soft and more cake-like.

Egg yolks— use the egg whites for omelets or another recipe because there’s some science going on here. Only using the yolks goes against the ingredients that are trying to make the cookies cake-like, adding rich, tender chewiness.  

Vanilla extract -I’m not sure if you can make a cookie without this delicious, sweet, complex, floral flavor.

All-purpose flour -this is a wet dough, so keep more on hand than you think you need in case you need to add more.

Salt -enhances and brings all the flavors of the cookies together.

Baking powder -makes the cookies puff into the soft goodness they are.

Orange zest -this is optional, but I love the sweet citrus it adds because it pairs so well with the apple and walnuts.

What’s in the filling?

Apples -peeled, cored, grated, and liquid squeezed out as much as possible. I used Gala apples, but you can use something similar or your favorite. 

Ground cinnamon adds a warm, aromatic spice that perfectly complements the sweetness of apples.

Ground cloves -takes the sweet apple cinnamon filling to the next level with complex, deep notes.

Ground walnuts -add a bit of nutty soft crunch that you can create with pecans as well. However, you can leave the nuts out entirely if you prefer.

Brown sugar -I use light brown sugar, so it creates a caramel-like filling around the apples and walnuts.

Raisins – these are optional because it’s hard not to enjoy the true apple-cinnamon combo, but I do enjoy the chewy bites they add. You could swap them out for chopped dates or cranberries, or leave them out completely. Let me know which you prefer!

What do I use to decorate kourabiedes?

Confectioners’ sugar -I use a generous amount to dust the cookies once they’re done baking, adding sweetness to the exterior and finishing them just as classic kourabiedes are decorated.

How do I prepare the baking trays?

Preheat oven to 350°F (180°C) and line two baking trays with parchment paper.

How do I make the filling?

Make the filling by combining grated, well-squeezed apples (see video) with cinnamon, cloves, walnuts, and brown sugar, along with the raisins, if using. Be sure to thoroughly squeeze the apple liquid so the cookies stay tender, not soggy. Then, set aside.

What’s the best way to make the dough?

In a large bowl, beat butter with granulated sugar and confectioners’ sugar until light and fluffy. Mix in egg yolks and vanilla until combined. Whisk flour with salt, baking powder, and orange zest (if using); add to the bowl and mix just until a soft dough forms.

How do I portion the dough?

Portion dough into 50–55 g pieces (about two tablespoons each) and roll into balls. Don’t try to eyeball them. Measuring the dough portions is important for even baking.

What’s the easiest way to stuff the cookie dough?

Flatten one dough ball in your palm, add 1 tablespoon of filling to the center, bring the edges up to seal, and roll back into a smooth ball. Place on prepared trays and gently decorate tops with the tines of a fork.

How long do I bake apple-filled kourabiedes?

Bake 25–30 minutes, until set and lightly golden on the bottoms. Cool completely on the trays, then dust generously with confectioners’ sugar.

Can I make the dough ahead of time?

Dough can be made 24 hours in advance; keep covered and chilled. Let it soften slightly before shaping.

What’s the best way to store apple-filled kourabiedes cookies?

Store the apple-filled kourabiedes cookies in an airtight container at room temperature for up to 1 week.

Can I freeze these to always have them on hand?

Freeze baked, cooled cookies before dusting with sugar: layer in a freezer-safe container lined with parchment, separating layers with parchment, and freeze for up to 2 months. Thaw at room temperature and dust with confectioners’ sugar before serving.

Do you have more Kourabiedes cookies?

Festive Greek Kourabiedes: Almond Cookies

Kourabiedes (Greek Christmas Cookies) Without the Nuts

Classic Greek Kourabiedes: Christmas Cookies that Melt-in Your Mouth

Kourabiedes: Greek Almond Cookies

Watch the Video: