Greek Kourabiedes: The Ultimate Christmas Cookies

Kourabiedes (κουραμπιέδες) are a classic Greek shortbread cookie that melts in your mouth! Traditionally served during Christmas and other celebrations, these almond-filled, buttery treats are dusted generously with powdered sugar, making them look like snow-covered delights.

What makes them special?

Kourabiedes are made with simple ingredients like flour, butter, almonds, and powdered sugar, but it’s the technique and quality of butter that brings out their rich, nutty flavor. The butter should be beaten until fluffy, which gives the cookies their signature lightness. A hint of brandy or ouzo is often added for a subtle warmth, making every bite fragrant and festive.

How to Serve Them Once baked and cooled, these cookies are rolled in powdered sugar while still warm. The result is a thick, snowy coating that’s sweet and irresistible. Pair them with Greek coffee or tea, and you have a perfect treat to enjoy by the fireplace.

Fun Fact: In Greece, it’s common to see plates piled high with Kourabiedes during holidays, a symbol of love, family, and celebration. They’re more than just cookies—they’re a cherished holiday tradition!

Have you tried making or tasting Kourabiedes? Let me know your favorite holiday cookie traditions!

Crockery & ingredients love using—find them all here:My Mediterranean Greek Pantry

800 g / 28.2 oz all-purpose flour
500g / 17.6oz unsalted butter
160g / 5.6oz confectioners sugar
2 tsp. vanilla extract
200g / 7oz almonds, toasted, chopped

icing sugar for dusting
rosewater

Directions

Remove the butter from the refrigerator about 2-3 hours before using, so that it can soften at room temperature.

Preheat the oven to 180* C (350*F)

In the mixer using the whisk attachment, beat the butter for 10 to 15 minutes on high speed until it turns white.

Add the icing sugar and vanilla.

Continue beating for another 5-7 minutes.

Remove the mixing bowl and add the flour in batches.

Gently fold in with a spatula and add the almonds.

The mixture should be soft but not that soft that it will stick to your hands.

Mold into balls the size of walnuts.

Place them in rows, on a baking sheet lined with parchment paper, and bake  for 12-15 minutes.

Remove from oven. Carefully move them from the baking sheet and place them on to a wire rack to cool.  (They are very soft and crumbly when hot ).

When cool, spray them with some rose water. Put some icing sugar in a sieve and dust.