Easy Greek Kourabiedes Sticks (Traditional Greek Butter Cookies)

Jump to Recipe

Watch the Video

Easy Greek Kourabiedes Sticks (Traditional Greek Butter Cookies)

Yield: 36–40 cookie sticks

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
2 large egg yolks
4½ cups (625 g) all-purpose flour
1 teaspoon baking soda
3 teaspoons baking powder
170 g finely ground almonds
Orange blossom water, for finishing
Confectioners' sugar, for dusting

Instructions

Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper.

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.

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.

Divide the dough in half.

Roll each portion into a rectangle about 12 x 8 inches and approximately ½ inch thick.

Using a sharp knife, pizza cutter, or pastry wheel, cut each rectangle into strips about 1 inch wide and 4 inches long.

Carefully transfer the sticks to the prepared baking sheets, leaving about 1 inch between each cookie.

Bake for 20–24 minutes, or until the bottoms and edges are lightly golden while the tops remain pale.

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.

Notes

For perfectly even cookie sticks, use a ruler and pizza cutter to make straight cuts before baking.

If the dough becomes too soft while working, refrigerate it for 15 to 20 minutes before slicing.

The cookies should remain pale on top. Overbaking will make them dry instead of tender and melt-in-your-mouth.

Orange blossom water gives traditional kourabiedes their signature aroma. Rose water can be substituted for a different floral note.

For a stronger almond flavor, replace 1 teaspoon of the vanilla extract with pure almond extract.

Store the cookies in an airtight container at room temperature for up to 2 weeks, separating the layers with parchment paper.

These cookies freeze beautifully for up to 3 months. Thaw at room temperature and dust with a fresh layer of confectioners' sugar before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Easy Greek Kourabiedes Sticks (Traditional Greek Butter Cookies)

Watch the Video