Kourambiethes (Greek Butter Cookies) (2024)

A recipe for Kourambiethes (Greek Butter Cookies)! These light and buttery cookies are studded with pieces of almonds and covered in powdered sugar.

International Cookie Exchange

Welcome to the International Cookie Exchange hostedby Sarah from Curious Cuisiniereand Camilla from CulinaryAdventures with Camilla!

Today, cookie-loving food bloggers aresharing recipes for cookies from around the globe.

Get ready to break out yourmixing bowl, because these recipes are sure to inspire you to fill your cookiejar with cultural treats!

Kourambiethes (Greek Butter Cookies)

For the event, I made Kourambiethes (κουραμπιέδες, Kourambiedes, Kourabiedes)! These little powdered sugar-covered cookies are especially perfect during Christmas and the holiday season. They have a soft, tender texture and are packed with flavor.

The trick to getting that notable texture is to beat the softened butter until completely lightened and fluffy, about 10-15 minutes.

The butter is then combined with toasted almonds, an egg yolk, powdered sugar, baking powder, brandy, vanilla, and flour to form a light dough.

The pieces are shaped into rounds or crescents and baked until just set and very lightly golden on the bottom. After cooling briefly, they are covered in even more powdered sugar.

For easier serving and slightly less mess (don’t wear dark clothes while preparing these!),I sometimes place the powdered sugar-dusted cookies in small paper cups.

Looking for more Greek recipes?

Try my:

• Ladenia Milou (Greek Olive Oil Flatbread)
• Makaronia Me Kima (Greek Spaghetti with Meat Sauce)
• Karpouzi Me Feta (Greek Watermelon with Feta)

A Few Kourambiethes Tips

Toast the slivered almonds by baking in a 350˚F (180˚C) until golden and fragrant, about 8-10 minutes. Do not over-bake.

Allow the almonds to cool completely to room temperature before adding to the dough. If too warm, they will start to melt the butter.

Beat the butter until completely light and fluffy. This will take around 10 minutes at medium speed in a stand mixer.

If avoiding alcohol, swap the brandy for orange juice.

Some recipes also add a sprinkling of rose water or orange blossom water.

Try to keep the Kourambiethes roughly the same size when forming. This will help them bake evenly.

Bake until just set and very barely golden on the bottom. The tops should not develop any color.

Allow the cookies to rest briefly, about 5 minutes, on the baking sheet. They should still be warm when coating to help the powdered sugar stick.

The cookie’s tender texture also makes them slightly more challenging to handle, especially warm from the oven. Take care with the shaping and coating in the powdered sugar, particularly the crescent shape. I have accidentally taken off an end piece more than once when rushing.

Once the cookies have fully cooled to room temperature, store in an airtight container at room temperature for up to a week.

Here’s the rest of the #IntnlCookies Tray:

• Alfajores (Dulce de Leche Sandwich Cookies) from Tortillas and Honey
• Brunkager (Danish Christmas Cookies) from Caroline’s Cooking
• Deditos de Novia from The Petit Gourmet
• Kourambiethes (Greek Butter Cookies) from Tara’s Multicultural Table
• Italian Cujidatta Cookies from Eat Picks
• Dutch Speculaas Cookies from Curious Cuisinière
• Kolatczki from A Day in the Life on the Farm
• Mantecaditos from Sew You Think You Can Cook
• Sju Sorters Kakor from Culinary Adventures with Camilla
• Vietnamese Iced Coffee Cookies from I’m Not the Nanny

This recipe was originally posted in December 2015 and updated in December 2022.

Kourambiethes (Greek Butter Cookies) Recipe

Adapted from Lemon and Olives