Kourabiedes (Greek Christmas Cookies)

You’ve got to try my authentic recipe for Kourabiedes (Greek Christmas cookies) this holiday season. This super simple recipe makes about 50 rich, melt-on-the-tongue cookies.

You will love this Greek shortbread cookie recipe for its delicious taste and texture. Prepare yourself to dive into a mountain of the most delicious cookies and to be covered in powdered sugar!

If you loved this recipe, you’ll need to whip up a batch of my melomakarona, too! But if your looking for some beautiful snacks savory or sweet to dip into your coffee then you need to take a look at my, Cypriot paximadia recipe (for savory), Greek paximadia (Greek biscotti) and for a sweeter biscuit try this beautiful koulourakia recipe!

@nikolopaa

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♬ original sound - Nikolopa A - Nikolopa A

About Greek Christmas cookies

Kourabiedes are Greek Christmas cookies typically eaten during the holiday season. Their history is deeply rooted in Greek culinary tradition.

The origins of these Greek Christmas cookies can be traced back to ancient Greece, where honey and nuts were often found in desserts. Over time, the recipe for these cookies evolved.

The traditional recipe for kourabiedes includes ingredients like butter, almonds or other nuts, flour, and powdered sugar. The cookies are typically shaped into crescents or balls, baked until golden, and then liberally dusted with powdered sugar while still warm, giving them a snowy appearance.

If you’re making these at Christmas, don’t forget the New Year is just around the corner! Try my vasilopita recipe for a sweet start to the year with this traditional Greek New Year's cake

Why you’ll love this recipe

• Rich flavor: Greek Christmas Cookies often have a rich, buttery taste that goes perfectly with the toasty flavors of the almonds and brandy.
• Unique texture: Greek Christmas Cookies have a unique texture that's crumbly, soft, and often coated generously with powdered sugar. Guys, you will fall in love with their melt-in-the-mouth texture.

• Versatility: There's a variety of Greek Christmas Cookies, each with its own distinct flavor profile, shapes, and ingredients. You can play around with this recipe – use it as a base and change the flavor and shapes.
• Homemade goodness: Baking these cookies at home brings warmth and a sense of nostalgia.
• Sharing and gifting: They are often shared with family, friends, and neighbors as gifts. These are the perfect cookies to package in a tin or box and take to someone as a gift.

• Christmas look: They are basically edible snowballs. Guys, what is more festive than a little white powdered cookie?

Ingredients to make this Kourabiedes recipe

• Silvered almonds: Ensure the almonds are silvered (sliced thinly) and toasted until golden brown for a nutty flavor and crispy texture in the cookies.
• Unsalted butter: Softened butter at room temperature helps with easy mixing and incorporation with other ingredients.
• Icing sugar: Powdered sugar is used for sweetness and to create a smoother texture in the cookie dough. It dissolves easily, giving the cookies a delicate crumb.
• Brandy: This adds a unique flavor and aroma to the cookies. Measuring it accurately is important as it can significantly impact the taste.

• Ouzo: Gives a distinctive Greek flavor to the cookies. It's an anise-flavored liquor. Go slowly when adding it, as its flavor can be pretty intense.
• Vanilla essence: This contributes a sweet and aromatic flavor, enhancing the overall taste of the cookies.
• Eggs: These are a binding agent in the cookie dough, providing structure and moisture. Ensure they are at room temperature for easier incorporation into the mixture.
• Self-raising flour: This contains a leavening agent (usually baking powder) that helps the cookies rise during baking.
• Icing sugar: This additional icing sugar might be used for dusting the finished cookies or making an icing/glaze for decoration or added sweetness. Adjust its use based on your preference for sweetness and presentation.

Top tips for making Greek Christmas biscuits

• Store correctly: This is super important – follow my storage directions below.
• Quality ingredients: Use high-quality ingredients, especially unsalted butter and fresh almonds. Using good ingredients impacts the flavor and texture of the cookies.
• Butter preparation: Guys, don’t try to use hard butter – you will just give yourself a headache! Ensure the butter is softened to room temperature before use.
• Handling the dough: Work with the dough gently and avoid overworking it. Overhandling can lead to tough dough. Chill the dough for a short period if it becomes too soft to handle, and add more flour to your hands.

How to prevent Kourabiedes from spreading

Suppose your first batch of Kourabiedes spreads too much, consider chilling the dough before baking. After preparing the dough, especially if it's soft or sticky, refrigerate it for at least 30 minutes to an hour before shaping and placing it on the baking sheet.

Chilled dough retains its shape better during baking, allowing the cookies to hold their form and minimize spreading.

You can also try adding a little more flour to the recipe, especially if the dough is super sticky. A dough that is too sticky is likely to spread too much.

Variation Ideas

To create variations in your Greek Christmas cookie dough, why not flavor the dough? Try adding some lemon or orange zest. You could also swap the vanilla out for a good-quality almond essence.

You could experiment with making your Kourabiedes with different nuts – pistachios, walnuts, or hazelnuts are delicious instead of almonds.

I recommend playing with spice infusions like cinnamon, ginger, nutmeg, cardamom, or cloves. Another fun idea is to drip half or all of the baked, cooled cookies in melted chocolate.

Try shaping them differently – balls, squares, or hearts are fun. Another way to add flavour is to infuse the powdered sugar coating. You can add some ground cardamom or cinnamon to boost the flavour of your Kourabiedes.

Storage Instructions

Place the Kourabiedes in a single layer inside an airtight container. If stacking the cookies, separate the layers with parchment or wax paper to prevent sticking and preserve their texture.

Store the container of Kourabiedes in a cool, dry place at room temperature, away from direct sunlight and any heat sources. I recommend avoiding humid areas for storage to prevent moisture absorption. This can negatively impact their texture.

📖 Recipe