Festive Greek Kourabiedes: Almond Cookies

If you’re looking for a buttery, melt-in-your-mouth cookie that will steal the show at your holiday gatherings, look no further than Kourabiedes!

These classic Greek cookies are a Christmas staple, dusted generously with powdered sugar and filled with simple, wholesome flavors. This year, I’m adding a festive twist to this beloved recipe by using holiday cookie cutters instead of the traditional hand-rolled shapes—and the result is as beautiful as it is delicious! Think snowflakes, Christmas trees, and all your favorite festive shapes dusted in snowy white powdered sugar. They’re perfect for gifting, sharing, or enjoying with a cup of Greek coffee.

Let’s dive into what makes these cookies so special and how you can easily recreate them in your own kitchen.

What Are Kourabiedes?

Kourabiedes (koo-rah-BYEH-thes) are traditional Greek butter cookies, often made for special occasions like Christmas, Easter, and weddings. They’re rich, crumbly, and coated with a snowy layer of powdered sugar that gives them their iconic festive look. Traditionally, they’re hand-shaped into round balls or crescents, but I’m giving them a modern twist today by rolling out the dough and using cookie cutters.

Why You’ll Love This Recipe:

• Buttery and delicious: They melt in your mouth with every bite.
• Festive shapes: Perfect for the holidays, they’re as beautiful as they are tasty.
• Easy to make: The dough comes together quickly, and you can roll and cut it like any sugar cookie.
• Perfect for gifting: A box of these cookies will make anyone feel special this season.

Ingredients You’ll Need

These cookies use simple, pantry-friendly ingredients. Here’s what you’ll need:

• Unsalted butter: The key to rich, flavorful cookies.
• Powdered sugar: Both for sweetness and that snowy finish.
• Vanilla extract: For a classic flavor.
• Orange blossom water: Traditional in Greek kourabiedes, it adds a light, floral aroma (optional but highly recommended!).
• Egg yolks: For structure and richness.
• Ground almonds: They add a wonderful nutty texture and flavor.
• Flour, baking soda, baking powder, and salt: Your dry ingredients to bring it all together.

Tips for Perfect Kourabiedes

• Don’t overwork the dough: Mix just until the ingredients come together for a tender, crumbly texture.
• Flouring your work surface: Use just enough flour to keep the dough from sticking but not so much that it dries out the cookies.
• Powdered sugar magic: Be generous when dusting—it’s what gives these cookies their signature look!
• Flavor substitutions: If orange blossom water isn’t your thing, swap it for rosewater or simply use extra vanilla extract. You can also add a hint of almond extract for a nutty twist.

Make Ahead and Storage Instructions

Make Ahead Freezer Instructions:
If you want to prepare these cookies in advance, roll out the dough and cut it into shapes as instructed. Place the unbaked cookies on a baking tray lined with parchment paper and freeze them until solid. Once frozen, transfer the cookies to an airtight container or freezer bag, separating the layers with parchment paper to prevent sticking. They can be frozen for up to 2 months.

When you’re ready to bake, place the frozen cookies directly onto a parchment-lined baking tray and bake as directed—adding 2-3 extra minutes to the baking time if needed.

Storage:
Once baked and dusted with powdered sugar, store the kourabiedes in an airtight container at room temperature for up to 10 days. For longer storage, freeze the baked cookies in an airtight container for up to 2 months. Let them thaw at room temperature and dust with extra powdered sugar before serving, if needed.

Serve and Share

These festive kourabiedes are a joy to serve and share during the holidays. They pair beautifully with Greek coffee, tea, or even a cold glass of milk for the kids. Pack them up in festive boxes for a thoughtful homemade gift or set them out on your dessert table to impress your guests.

More Cookie Recipes:

• Melomakarona Stars & Christmas Tree Cookies
• Kourabiedes (Greek Christmas Cookies) Without the Nuts
• Ladokouloura: Greek-style Olive Oil Cookies (vegan)
• Greek Koulourakia: Vanilla & Chocolate Easter Butter Cookies
• Gluten-free Greek Christmas Cookies (Almond & Cherry Amygdalota)
• Italian Rainbow Cookies: Better than the Bakery!!
• Italian Butter Cookies (Bakery-Style) for the Holidays
• Fig Cookies

Kourabiedes are a holiday tradition that I look forward to every year. This version, with its fun cookie cutter shapes and snowy powdered sugar finish, makes them even more special. Whether you’re keeping the tradition alive or trying them for the first time, I promise they’ll become a family favorite.

Give these festive kourabiedes a try and let me know how they turn out for you! Do you stick to the traditional hand-rolled cookies, or will you be using cookie cutters this year? I’d love to hear from you in the comments.

Happy baking, and kali orexi!

Watch the Video:

Continue to Content

Festive Greek Kourabiedes: Almond Cookies

Yield: about 27 cookies

These classic Greek butter cookies get a festive twist! Instead of the traditional hand-rolled shapes, I used Christmas tree and snowflake cookie cutters to make them perfect for the holiday season. Buttery, crumbly, and dusted generously with powdered sugar, these melt-in-your-mouth cookies are a must-have for any celebration. Serve them with a cup of Greek coffee or a glass of milk for the kids, and enjoy a taste of the holidays!

Print

Ingredients

• 1 pound (455g) unsalted butter, softened
• 1/4 teaspoon salt
• 1 cup (135g) confectioner's sugar
• 2 teaspoons pure vanilla extract
• 2 tablespoons orange blossom water
• 2 egg yolks

The Dry Ingredients:

• 4 and 1/2 cups (625g) all-purpose flour
• 1 teaspoon baking soda
• 3 teaspoons baking powder
• 170g ground almonds

Garnish:

• orange blossom water
• confectioner's sugar

Instructions

Preheat and Prepare:

Preheat the oven to 350 °F (180 °C).

Line 3 baking trays with parchment paper.

Make the Dough:

In the bowl of a tabletop mixer fitted with the paddle attachment, add the butter, sugar, vanilla extract, and orange blossom water. Beat on low speed until combined, then increase to high and beat for 5 minutes until light and fluffy.

Reduce the speed to low and add the egg yolks, beating until fully incorporated.

Combine Dry Ingredients:

In a large bowl, whisk together the flour, baking soda, baking powder, and salt.

With the mixer on low speed, slowly add the flour mixture to the butter mixture. Beat until a dough comes together.

Add the ground almonds last and mix until just incorporated.

Roll and Cut the Dough:

Lightly flour your work surface and roll out the dough to just under 1/2 inch (about 1 cm) in thickness.

Use your favorite festive cookie cutters, such as Christmas trees or snowflakes, to cut out shapes.

Gather any dough scraps, gently re-roll them, and continue cutting until all the dough is used.

Bake the Cookies:

Place the cut-out cookies onto the prepared baking trays, spacing them slightly apart.

Bake on the center rack of the preheated oven for 20-25 minutes, or until the edges are slightly golden.

Add Fragrance and Sugar:

Pour the orange blossom water into a spray bottle or small bowl. As soon as the cookies come out of the oven, lightly spray or brush them with the orange blossom water.

Dust the cookies generously with confectioners' sugar while they’re still warm, then allow them to cool completely.

Notes

Store:

Once cooled, transfer the cookies to airtight containers. Store at room temperature for up to 10 days.

Notes:

Flavor Alternatives: If you’re not a fan of orange blossom water, you can substitute it with rosewater or omit it altogether. Instead, use 2 teaspoons of vanilla extract.

Almond Option: For an almond flavor, use 1 teaspoon of vanilla extract (total) and add 1-2 teaspoons of pure almond extract.

Recommended Products

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

• 
  Loumidis Greek Ground Coffee Papagalos Traditional 2 Pack (16 Ounces)
• 
  Godinger Coffee Mugs, Tea or Hot Water Glass Cups - Dublin Collection, Set of 4, 10 fluid ounces
• 
  Godinger Dublin Cake Plate Cake Stand,12 inches
• 
  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet, 2-Pack, Silver
• 
  SMARTAKE 200 Pcs Parchment Paper Baking Sheets, 12x16 Inches Non-Stick Precut Baking Parchment, Perfect for Baking Grilling Air Fryer Steaming Bread Cup Cake Cookie and More (Unbleached)
• 
  TEAKHAUS Wood Cutting Board Block I Chopping Board I Wooden Cutting Boards for Kitchen I Large Cutting Board with Handle I Chopping Boards for Kitchen I Thick Cutting Board 107 24x18x1.5
• 
  KitchenAid KSM3311XAQ Artisan Mini Series Tilt-Head Stand Mixer, 3.5 quart, Aqua Sky Blue