Kourabiedes are traditional Greek shortbread Christmas cookies with almonds. This easy kourabiedes recipe has been in my family for generations!

Kourabiedes (pronounced kou – rab – YE – des) are traditional Greek cookies with powdered sugar made during Christmas or as Greek wedding cookies. In some parts of Greece they are also handed out to guests at christenings.
These traditional Greek Christmas cookies are a kind of shortbread cookie with chopped almonds inside.
Love Greek desserts? Try my Easy Greek Custard Dessert (Galaktoboureko), my Easy Baklava Rolls, or my Easy Greek Walnut Cake with Syrup (Karidopita).
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What makes this recipe for kourabiedes stand out
Traditionally, these cookies are shaped by hand into small mounds or crescent moon shapes, but I roll the dough between two sheets of parchment paper and then use Christmas cookie cutters for festive cookies. This saves me so much time in the kitchen! Not only is this a lot faster and easier than shaping the cookies by hand, the cookies all come out the same size, which means they all bake evenly.
This is the best kourabiedes recipe and practically foolproof!
Why you'll love this recipe
- It's tried and trusted. This traditional kourabiedes recipe has been passed down to me from my Yiayia and it's well over a hundred years old!
- Simple to make. This is definitely the easiest kourabiedes recipe, as I've simplified my grandmother's version.
- Few ingredients. This recipe has less than 5 ingredients, most of which you probably already have at home.
- Amazing flavor. These Greek almond cookies taste incredible! They're buttery and crunchy with a delicate dusting of powdered sugar.
- They're festive. Thanks to the powdered sugar topping, these cookies are perfect for Christmas.
Rave Reader Reviews ⭐⭐⭐⭐⭐
"Just made these with my daughter and the whole family gave them a thumbs up! Thank you Voula!"
- Katerina
"Voula, you shared a very successful recipe. Thank you…"
- Kadir Bora
What you'll need
Ingredients for kourabiedes cookies

- Butter - I always use unsalted butter.
- Flour - You'll need all purpose flour.
- Almonds - I use raw, blanched almonds.
- Powdered sugar - I don't use granulated sugar for this recipe only powdered sugar (aka icing sugar).
- Vanilla - I use pure vanilla extract.
- Rose water (not shown above) - For more traditional kourabiedes, you could add some food grade rose water.
See the recipe card at the end of the post for quantities.
Equipment you'll need
- baking trays/baking sheets
- rolling pin
- cookie cutters
- parchment paper
- mixing bowls
- hand mixer or stand mixer
How to make these Greek butter cookies

1. Beat the butter and the ½ cup powdered sugar for about 20 minutes. Then add the vanilla extract and mix well.

2. Add the almonds and mix until just combined.

3. I like using a spatula to fold them in, but you could also do it by hand.

4. After that, add the flour, ½ cup at a time.

5. Gradually and gently mix the remaining flour in by hand until the dough forms into a ball and is pliable.

6. If necessary, add more flour, but don't overmix. If you accidentally add too much flour, just add some melted butter to the dough. The dough should come together in one big piece that you can lift.

7. Divide the dough in half. Put half of the dough between two sheets of parchment paper and roll it to a thickness of about an inch (2.5 cm).

8. Use your favorite cookie cutters and cut out shapes.

9. Place all the cookies on a baking sheet lined with parchment paper and bake. Then let them cool completely.

10. Generously dust a cookie plate or platter with powdered sugar.
Recipe notes
Make-ahead options
Easily refrigerate the dough
Cut the dough in half and wrap each one in plastic wrap. You can store it in the refrigerator for up to about 4 days. Let it come to room temperature to soften a bit when you're ready to roll it out.
Flash Freezing
I sometimes roll out the dough, cut out the shapes, and then place them on a baking sheet and put them in the freezer until the cookies are really firm and solid, about 1-2 hours. Then I place them in a freezer-safe container or freezer bag and label them. They can be frozen for up to about 3 months. You can bake them frozen, but they'll need a few extra minutes.
Freeze Baked Cookies Without Powdered Sugar
You can freeze these cookies after baking them, but without the powdered sugar because it absorbs too much moisture. After the cookies have cooled, layer them between sheets of parchment paper in a freezer-safe container or freezer bag. They can be frozen for up to about 2-3 months.
Storage Tips & Freezing Instructions
Store baked and cooled cookies in an airtight container at room temperature for up to about 2-3 weeks.
Unbaked dough freezes beautifully. Wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. When ready to use, defrost the dough in the fridge overnight before rolling and shaping the cookies.
Variations
- You could use almond extract, cognac (or brandy) or even ouzo instead of vanilla extract!
- For chocolate kourabiedes, add 2-3 tablespoons of cocoa powder to the dough and mix by hand.
- Many traditional Greek kourabiedes recipes call for food grade rose water. You could also add some orange blossom water. Just sprinkle some on the cookies as soon as they come out of the oven. Then let them cool slightly before dusting with powdered sugar.
Top Tips for Success
- Beating the Butter: Make sure the butter is at room temperature. Beat the butter and sugar on high for about 20 minutes until light and fluffy, to incorporate air into the dough.
- Adding Flour: Don't overmix the dough when adding flour, or the cookies will become tough. If the dough gets too crumbly, just add a little melted butter to bring it together.
- Baking with Almonds: Use raw, blanched almonds instead of toasted ones, as toasted almonds can get too hard after baking.
- Easy Dough: These cookies don’t spread because there are no leaveners, so you can bake right away without chilling the dough, saving time. They’re also sturdier, which is great for packaging!
- Don’t Overbake: Bake until the cookies are just lightly brown. Overbaking can make them hard.
- Dusting with Powdered Sugar: Wait for the cookies to cool before dusting with powdered sugar. If you do it while they’re hot, the sugar will dissolve and make the tops soggy.

Frequently asked questions
Kourabiedes are also sometimes called Greek shortbread, because there is no baking powder or baking soda. They have very simple ingredients: butter, flour, powdered sugar, almonds and vanilla extract. In some parts of Greece, though, food grade rose water is added, too.
Kourabiedes will last for up to 2-3 weeks stored in an airtight container at room temperature.
Kourabiedes are Greek almond shortbread cookies that are dusted with powdered sugar, while melomakarona are spiced cookies soaked in honey syrup and then topped with walnuts. Both are traditional Greek Christmas treats, but have distinct textures and flavors.
More Christmas recipes to try!
Did you make this recipe? If so, please let me know how it turned out and leave a rating and review below! I'd love to hear from you! ❤️
Recipe

Easy Kourabiedes Recipe (Greek Butter Cookies)
Ingredients
- 1 cup + 1 ½ tablespoons unsalted butter at room temperature (250g)
- ½ cup powdered sugar (65g)
- 2 ½ teaspoons vanilla extract
- 1 cup blanched almonds, coarsely chopped (150g) (you could roast them before chopping, but I find they tend to get a bit hard after the cookies have baked)
- 3 cups all-purpose flour (375g) (you may need an extra cup (125g)
- 4 cups powdered sugar for dusting after baking (480g)
- food grade rose water (optional for sprinkling) (you can easily omit the rose water-the cookies will still taste great, even without it)
Note:
For best results, please read through the full post before beginning the recipe.
Instructions
- With a hand mixer (or stand mixer), beat the butter and the ½ cup powdered sugar together, starting on low speed and then increasing to high speed. Beat for about 20 minutes.1 cup + 1 ½ tablespoons unsalted butter at room temperature (250g), ½ cup powdered sugar (65g)
- Add the vanilla extract and mix well.2 ½ teaspoons vanilla extract
- Add the almonds and mix until it’s well combined. I like using a spatula, but you could also use your hands.1 cup blanched almonds, coarsely chopped (150g)
- Add the flour, ½ cup at a time, and gently mix by hand until the dough forms into a ball and is pliable. If necessary, add more flour (you may need up to 4 cups). The dough should easily come off the sides of the bowl without sticking to it. Don’t overmix. If you accidentally add too much flour and the dough becomes crumbly, just add a little melted butter until it comes together.3 cups all-purpose flour (375g)
- Meanwhile, preheat the oven to 350° F (180° C) and line two baking sheets with parchment paper.
- Divide the dough in half. Put half of the dough between two sheets of parchment paper and roll it to a thickness of about an inch (2.5 cm) . Cut out different shapes with a cookie cutter. Reroll the scraps and repeat with the remaining dough.
- Transfer the cookies onto the baking sheets and bake until just light brown, about 15 – 20 minutes.
- If using rose water, lightly sprinkle or spray it onto the cookies immediately after removing them from the oven.
- Allow the cookies to cool for about 30 minutes.
- Generously dust a cookie plate with powdered sugar. Put the cookies on top and dust with the remaining powdered sugar.
- Enjoy!
Notes
- Use a digital scale: Weigh the ingredients for accurate results.
- Cream the butter and sugar: Beat for 20 minutes to make it light and creamy.
- Mix gently: Add flour gradually, avoiding overmixing.
- Use raw, blanched almonds instead of toasted: This will create a much softer texture.
- No need to chill: Bake immediately.
- Watch the baking time: Avoid overbaking otherwise the cookies will get hard.
- Rose water. If using rose water, sprinkle or spray it on the cookies as soon as they come out of the oven and let them cool before dusting with powdered sugar.
- Number of cookies: This will depend on the size of your cookie cutters.
Katerina
Just made these with my daughter and the whole family gave them a thumbs up! Thank you Voula!
Voula
Thanks Katerina! I'm so glad you liked them!
Kadir Bora
Voula, you shared a very successful recipe. Thank you...
Voula
Yay!!! I'm so happy you enjoyed them!!!
Constantina
Good morning I've made different recipes of Kourabiedes over the years and they've always used Egg Yolks. I'm going to try this recipe but was wondering about Yolks not being in the recipe. Does it not need any?
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Constantina
Voula
Hi, Constantina! This recipe is from my Yiayia and she never used eggs at all. These kourabiedes are like shortbread cookies, which usually never have eggs. To be honest, these cookies are amazing even without the eggs! I hope you give them a try!
Renee
Hi Voula.
Nice recipe. If you use 2 unsalted butters, how much flour is needed? My grandmothers recipe always has 2 unsalted butters and 1/2 greek coffee cup of sugar.
Voula
Hi, Renee! I'm glad you liked the recipe! In response to your question, I'm not sure what you mean by 2 butters because I don't know how much they weigh, so I can't calculate how much flour is needed. My Yiayia always baked "by eye", but she didn't always have consistent results. That's why I always stick to my recipe where I weigh the ingredients and the kourabiedes always turn out great. Hope that helps!
Renee
Hi Voula,
2 butters total to 500g . I think 900g of flour is needed but just wanted to double check
Kind regards,
Renee
Voula
Hi, Renee! Yes that sounds right, just keep in mind you may not need all the flour. Hope you like it. Have a merry Christmas!
Renee
Hi Voula,
I made these kourambiedes and they turned out great! I just wanted to know do you bake the kourambiedes on the middle rack only? Is the time of baking still 20min approx if baking on the middle rack?
Voula
Hi, Renee! I'm so happy you liked the kourabiedes! In response to your question, I don't think it matters that much if you bake them on the middle rack, but because every oven is different, I would check on them after about 15 minutes. You can carefully lift a cookie and see if it's lightly golden on the bottom to see if they're done. Hope this helps!