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Kourabiedes (also spelled kourambiethes) are traditional Greek shortbread cookies, typically made with butter, powdered sugar, and toasted almonds. Popular around Christmas, New Year, weddings, and baptisms, these cookies hold a special place in Greek culture. Their signature look comes from a thick coating of powdered sugar, often resembling snow, making them perfect for the holiday season.
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Prep Time 30 minutes
Cook Time 30 minutes
Rest Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: Greek
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cup unsalted butter, at room temperature
  • 1 large egg yolk
  • ¾ cup powdered sugar
  • 1 tbsp brandy or cognac
  • 1½ tsp vanilla extract
  • 3½ cups all-purpose flour, sifted
  • ½ tsp baking powder
  • ¾ cup toasted almonds, finely chopped
  • 2 cups Extra powdered sugar for coating
  • ¾ cup Rosewater or orange blossom water (optional)
  • Whole cloves (optional)

Equipment

  • Electric stand mixer with the paddle attachment

Method
 

  1. Toast the almonds in a dry skillet or 350°F (175°C) oven for about 8–10 minutes. Let cool and finely chop.
  2. Cream the Butter and Sugar: Using a stand or hand mixer, beat the butter for about 5–7 minutes until light, fluffy, and almost white in color. Add the powdered sugar and continue beating until well combined.
  3. Add Wet Ingredients: Mix in the egg yolk, brandy, and vanilla extract until incorporated.
  4. Add Dry Ingredients: In a separate bowl, sift together the flour and baking powder. Gradually add the flour mixture to the butter mixture. Fold in the chopped toasted almonds. The dough should be soft but not sticky. If needed, add a bit more flour.
  5. In a separate bowl, sift together the flour and baking powder. Gradually add the flour mixture to the butter mixture. Fold in the chopped toasted almonds. The dough should be soft but not sticky. If needed, add a bit more flour.
  6. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  7. Roll dough into small balls (about 1 inch in diameter) or shape into crescents. Place them 1 inch apart on the baking sheet.
  8. Bake for 18–22 minutes, or until the bottoms are golden but the tops remain pale.
  9. Cool & Dust: Let cookies cool for 5 minutes on the baking sheet, then carefully transfer to a wire rack. While still warm (but not hot), sift powdered sugar generously over the cookies.
  10. Optional: Sprinkle rosewater or orange blossom water over the cookies just before dusting them with powdered sugar.
  11. Once fully cooled, roll them again in powdered sugar for the classic thick coating.

Notes

Make sure the butter is room temperature, not melted, for proper creaming. Beat the butter for 5–7 minutes until it's pale and fluffy. This adds air, giving you that delicate, tender crumb.
Don’t Overmix the Dough: Once you add the flour, mix just until combined. Overmixing develops gluten and makes cookies tough.
Powdered Sugar: Dust the cookies while they’re still warm (not hot) so the sugar lightly melts and sticks. Then re-dust once fully cooled for a thick, snowy coating.
Store in an airtight container at room temperature for up to 2 weeks. They actually taste better after a day or two when the flavors settle!
Kourabiedes taste best a day or two after baking, once the flavors meld and the sugar-coating sets.
Want an extra boost of flavor? Sprinkle rosewater or orange blossom water over the cookies just before dusting them with powdered sugar. It adds a subtle, fragrant Mediterranean touch. 
If you don’t have access to rosewater or orange blossom water, you can make a simple homemade version using ingredients from your kitchen.
Ingredients:
1½ cups water
Peel from 1 orange (avoid the bitter white pith)
4–6 whole cloves