Buttery, melt-in-your-mouth Greek almond cookies—with an easier way to shape them!
These kourabiedes sticks have everything you love about traditional Greek butter cookies: a delicate, crumbly texture, wonderful almond flavor, and a generous coating of powdered sugar. Instead of rolling and shaping each cookie individually, I roll out the dough, chill it, and cut it into sticks with a metal dough scraper. So much easier, and equally delicious!
The little trick that makes this method work beautifully is freezing the dough for 20–30 minutes before cutting the sticks. The chilled dough holds its shape better, cuts more neatly, and is easier to transfer to the baking trays.
Make them for Christmas cookie platters, homemade gifts, or simply to enjoy with your afternoon coffee. Just don’t be shy with the powdered sugar!
Why You’ll Love These Kourabiedes Sticks
- Less time shaping: No rolling individual balls or forming crescents.
- Wonderful buttery almond flavor: Everything you love about classic kourabiedes.
- A tender, crumbly texture: With lightly crisp, golden edges.
- Easy to make ahead: Store them for your holiday gatherings or freeze a batch for later.
- Perfect for sharing: Arrange them on a platter or tuck them into cookie tins for gifts.
What Are Kourabiedes?
Kourabiedes are traditional Greek butter cookies, often made with almonds and covered generously with confectioners’ sugar. They’re especially popular around Christmas, although there’s certainly no reason to wait until the holidays to enjoy them!
They’re delicate, buttery, and wonderfully crumbly. This stick-shaped version keeps those delicious qualities while making the shaping process much simpler.
If you enjoy the traditional shapes, you can also try my classic Greek kourabiedes.
Ingredients You’ll Need
Unsalted butter: The foundation of these cookies! Let it soften before mixing so it can beat into a light, fluffy mixture.
Confectioners’ sugar: Sweetens the dough and creates the snowy coating. Confectioners’ sugar and powdered sugar are the same ingredient.
Finely ground almonds: Give the cookies their almond flavor and delicate texture. Use ground almonds as directed rather than substituting almond flour in this recipe.
Vanilla extract: Adds warmth and complements the butter and almonds.
Orange blossom water: Gives the cookies a delicate floral fragrance. If you prefer a more pronounced almond flavor, see the almond-extract option below.
Egg yolks: Add richness and help bring the dough together.
All-purpose flour: Gives these delicate cookies their structure.
Baking soda and baking powder: Provide a little lift.
Salt: Balances the sweetness and brings out the flavor.
You’ll find the exact measurements in the recipe card below.
Can I Use Almond Extract Instead of Orange Blossom Water?
Yes! For the almond-extract version, replace the 2 tablespoons of orange blossom water with 2 teaspoons of pure almond extract.
Keep the 2 teaspoons of vanilla extract in the dough.
There’s no need to spray the baked cookies with orange blossom water when making this version. Simply finish them with plenty of powdered sugar.
How do I prepare the oven and baking sheets?
Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper.
How do I make the butter mixture?
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, confectioners’ sugar, vanilla, orange blossom water, and salt on medium-high speed for about 5 minutes, or until light, pale, and fluffy. Reduce the speed to low and mix in the egg yolks until fully incorporated.
How do I make the kourabiedes dough?
In a separate bowl, whisk together the flour, baking soda, and baking powder. Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms. Add the ground almonds and mix just until incorporated. Do not overmix. Transfer the dough to a lightly floured work surface and gently knead it just until smooth.
How do I shape the kourabiedes into sticks?
Divide the dough into two portions and roll each portion into a rectangle. I like these cookies in sticks because you don’t have to shape each one individually, and you can make them as thin or thick, long or short as you like!
The order matters: chill the sections first, then cut the individual cookie sticks.
This makes the dough much easier to handle without squashing or bending the sticks as you move them.
Transfer the rolled dough onto parchment-lined trays and place in the freezer for 20–30 minutes before cutting. This makes the dough easier to slice neatly and helps the cookies keep their shape with crisp edges.
Once chilled, cut each rectangle into thirds, then cut each third into cookie sticks. I used a metal dough scraper, but a sharp knife or pizza cutter works, too.
Carefully transfer the sticks to parchment-lined baking trays, leaving some space between the cookies.
How long do I bake the kourabiedes?
Bake in a preheated 350°F (180°C) oven for about 25 minutes, rotating the trays halfway through baking, until the cookies are golden all around.
The baking time will vary depending on how thick you cut the cookies. Thinner cookies will bake faster, while thicker cookies will need more time, so keep an eye on them toward the end.
When do I add the orange blossom water and confectioners’ sugar?
Remove the baking sheets from the oven and immediately mist or lightly brush the cookies with orange blossom water. While still warm, dust generously with confectioners’ sugar. Once completely cooled, dust with another generous layer of confectioners’ sugar before serving.
If you used almond extract, skip the misting step and go straight to the powdered sugar!
Dust the cookies generously with confectioners’ sugar while they’re still warm. Let them cool completely, then add another generous dusting before serving.
Can I make these without orange blossom water?
Yes! Substitute 2 teaspoons of pure almond extract for the 2 tablespoons of orange blossom water in the dough, along with the 2 teaspoons of vanilla extract already in the recipe.
There’s no need to spray or brush the cookies afterward when using this variation. Simply dust with powdered sugar while warm, then again once completely cooled.
Do you have any bakers’ tips?
Chill before cutting: Freeze the rolled dough for 20–30 minutes to make neat cuts and help the cookies hold their shape.
Use your favorite cutting tool: A metal dough scraper, sharp knife, or pizza cutter all work well.
Make them your way: Cut the sticks thin or thick, long or short. Keep the cookies on each tray similar in size so they bake evenly.
Watch the baking time: About 25 minutes is a guide. Adjust according to the thickness of your cookies and bake until golden all around.
Rotate the trays: Rotate halfway through baking for even color.
Finish with two dustings: Dust the warm cookies with powdered sugar, then add another layer once completely cooled.
What’s the best way to serve kourabiedes?
I always enjoy my kourabiedes with a hot cup of Greek coffee, but kids enjoy them with hot chocolate or a tall glass of milk. I have a hard time not grabbing one every time I pass the container, so your guests would love to see them on a dessert board or served after dinner.
How do I store my butter cookies?
Store the cookies in an airtight container at room temperature for up to 2 weeks, separating the layers with parchment paper.
Can you freeze kourabiedes?
These cookies freeze beautifully for up to 3 months. Thaw at room temperature and dust with a fresh layer of confectioners’ sugar before serving.
Do you have more kourabiedes butter cookies?
Classic Greek Kourabiedes: Christmas Cookies that Melt-in Your Mouth
Raspberry-Filled Greek Snowball Cookies (Kourabiedes Twist)
Vegan Kourabiedes with Olive Oil (Greek Christmas Cookies)
Apple-Filled Kourabiedes (Greek Butter Cookies with Apples & Walnuts)
Festive Greek Kourabiedes: Almond Cookies
Kourabiedes (Greek Christmas Cookies) Without the Nuts
Kourabiedes: Greek Almond Cookies
Watch the Video
Easy Greek Kourabiedes Sticks (Traditional Greek Butter Cookies)
These Easy Greek Kourabiedes Sticks are a simple twist on the classic Greek Christmas butter cookies. Instead of shaping each cookie by hand, the buttery almond dough is rolled into a rectangle, sliced into sticks, baked until lightly golden, then generously dusted with powdered sugar. They're crisp around the edges, tender and melt-in-your-mouth inside, making them perfect for holiday cookie trays, edible gifts, and enjoying with a cup of Greek coffee.
Ingredients
- 1 pound (455 g) unsalted butter, softened
- ¼ teaspoon salt
- 1 cup (135 g) confectioners’ sugar
- 2 teaspoons pure vanilla extract
- 2 tablespoons orange blossom water or 2 teaspoons pure almond extract
- 2 large egg yolks
- 4½ cups (625 g) all-purpose flour
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- 170 g finely ground almonds
- For Finishing:
- Orange blossom water, for misting or brushing, only if using orange blossom water in the dough
- Confectioners’ sugar, for dusting
Instructions
Prepare the Oven and Baking Sheets:
Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper.
Make the Dough:
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, confectioners’ sugar, vanilla, orange blossom water, and salt on medium-high speed for about 5 minutes, until light, pale, and fluffy.
Reduce the speed to low and mix in the egg yolks until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, and baking powder.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms.
Add the ground almonds and mix just until incorporated. Do not overmix.
Transfer the dough to a lightly floured work surface and gently knead just until smooth and combined.
Roll, Divide, and Chill:
Divide the dough in half. Roll each half into a rectangle about 12 x 8 inches and approximately ½ inch thick.
Cut each rectangle into thirds to make six sections total.
Transfer the sections to parchment-lined trays and freeze for 20–30 minutes, until firm enough to cut cleanly.
Cut the Cookie Sticks:
Use a metal dough scraper to cut the chilled sections into sticks. A sharp knife or pizza cutter may also be used.
Cut the sticks as thin or thick as you prefer, keeping the size consistent for even baking.
Carefully transfer the sticks to the prepared baking sheets, leaving about 1 inch between the cookies. If the dough softens and becomes difficult to handle, return it to the freezer briefly before continuing.
Bake:
Bake for about 25 minutes, rotating the trays during baking, until the cookies are lightly golden all around.
Check thinner sticks earlier, as baking time will vary with their size. Avoid baking until deeply browned.
Finish and Serve:
Remove the baking sheets from the oven and immediately mist or lightly brush the cookies with orange blossom water. Skip this step if using the almond-extract variation below.
Allow the cookies to cool slightly, then dust generously with confectioners’ sugar while still warm.
Once completely cool, dust with another generous layer of confectioners’ sugar.
Serve with coffee or tea. Kali Orexi!
Notes
Almond-Vanilla Variation:
Substitute 2 teaspoons of pure almond extract for the 2 tablespoons of orange blossom water in the dough. Keep the 2 teaspoons of vanilla extract. Skip the orange blossom water mist after baking and go straight to the powdered sugar.
Rose Water Variation:
Rose water can be substituted for the orange blossom water for a different floral note.
Chilling the Dough:
Freeze the rolled dough for 20–30 minutes before slicing. This makes it easier to cut neatly and helps the cookies hold their shape with crisp edges.
Cookie Size and Baking Time:
The yield and baking time depend on the size and thickness of your sticks. Bake similarly sized cookies together and check for a golden color all around.
Storage:
Store in an airtight container at room temperature for up to 2 weeks, separating the layers with parchment paper.
Freezing:
Freeze the baked cookies for up to 3 months. Thaw at room temperature and dust with a fresh layer of confectioners’ sugar before serving.
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Can you substitute Almond flour instead of grinding up Almonds? Thank you
Can you substitute Almond flour instead of grinding up Almonds? I always have Almond flour in the refrigerator. Thank you
No, I don’t recommend substituting almond flour for the ground almonds in this recipe. The ground almonds add texture and flavor to the cookies that almond flour won’t replicate. Hope you enjoy them! ❤️
Do you toast the almonds?
Toasting the almonds deepens the flavor so, if you have time to do that, I recommend it 🙂