Kourabiedes: How to Make the Classic Greek Christmas Cookies at Home
If you spend your winter in Greece, there is a high chance that you will taste this delicious Christmas treat known as kourabie.
Together with melomakarona, kourabiedes are among the two sweets most related to the Greek winter holidays. In this post, we show you how to make kourabiedes to add a twist of Greek spirit to your Christmas celebration!
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What are kourabiedes?
If you’ve spent a winter in Greece, you’ve likely encountered these irresistible shortbread-style cookies.
Kourabiedes, alongside melomakarona, are staples of Greek Christmas tables, instantly recognizable with their delicate crunch and generous coating of powdered sugar.
On the surface, they might seem simple: butter, flour, and roasted almonds are the core ingredients. But subtle flavors like a hint of orange juice, lemon zest, or even rose water elevate them from everyday biscuits to truly magical holiday treats.
Rolled in icing sugar, they resemble little snowy peaks—a nod to winter landscapes—and make every bite feel festive.
A bit of history
Kourabiedes have an interesting past. Originally brought to Greece by immigrants from Asia, they were adapted over the centuries with local ingredients, creating the version we know and love today.
Butter from local dairies, roasted almonds, and sometimes a splash of brandy make the cookies rich and fragrant.
The name itself has roots in Turkish cuisine. “Kurabiye,” the Turkish word for cookie, comes from “kuru” (dry) and “biye” (biscuit).
True to the name, kourabiedes are delightfully dry and crumbly—a characteristic that makes them perfect for dunking in coffee or tea during chilly winter mornings. Check this article about the origin of kourabiedes.
Kourabiedes beyond Christmas
While these cookies are most popular during the holiday season, their appeal extends well beyond December.
In many Greek regions, kourabiedes are prepared for weddings, christenings, and even Easter celebrations. Their delicate sweetness, combined with the crunch of roasted almonds, makes them a versatile treat for any festive occasion.
Traditionally, the thick layer of powdered sugar is more than decorative—it symbolizes wishes for happiness and blessings for the coming year. Each bite is a reminder of joy, family gatherings, and shared traditions.
Calories and ingredients to keep in mind
Kourabiedes are rich, buttery, and yes—calorie-dense. A medium cookie can range from 130 to 200 calories, depending on the size and the almonds included.
They contain plenty of butter, a saturated fat, which gives them their tender, melt-in-your-mouth texture.
However, the almonds bring healthy nutrients and a satisfying crunch. For a slightly lighter version, you can reduce the amount of powdered sugar dusted on top, though honestly, a snowy coating is half the fun of eating them!
Chocolate lovers, rejoice
For those who adore chocolate, kourabiedes dipped in milk or dark chocolate are an irresistible variation. While melomakarona dipped in chocolate remains my personal favorite, chocolate-covered kourabiedes offer a rich, festive twist and are perfect for gift boxes or cookie platters.
Tips for perfect kourabiedes
- Use quality butter – it makes the cookies tender and flavorful.
- Don’t skip the almonds – roasted and coarsely chopped, they add texture and aroma.
- Cool completely before dusting – icing sugar melts too easily on warm cookies.
- Add flavor carefully – orange zest, vanilla, or rose water can make your cookies uniquely yours.
Kourabiedes: The Perfect Greek Christmas Cookies!
Friable and full of taste, kourabiedes are Christmas staple cookies from Greece.
Ingredients
- 900 gr. flour
- 1 tsp. baking powder
- 2 egg yolks
- 500 gr. good quality unsalted butter
- 220 gr. powdered sugar
- 2 envelopes of vanilla powder
- 30 gr. cognac or ouzo… or use raki as we do in Crete
- 200-280 gr unsalted almonds
- a pinch of salt
- FOR THE TOPPING:
- Rose water (optional)
- 300 gr. powdered sugar (for coating)
Instructions
How to roast the almonds:
- Preheat oven to 180°
- Place the almonds in a tray and roast for about 8-10 minutes.
- When cool, chop into chunks, but do not chop too finely.
For the kourabiedes:
- Mix baking powder, one of the dry vanillas, salt, and flour in a bowl and set aside.
- Make the butter soft with a mixer for at least 10 minutes. Add sugar and keep mixing for another 7 minutes.
- The secret to great kourabiedes lies in this step. This mixture must be white and very fluffy.
- Add the egg yolks one at a time.
- Remove the mix from the mixer and slowly add half of the flour mixture and the raki, ouzo, or cognac.
- Slowly add the rest of the flour carefully so as not to add too much at a time.
- The mixture should not be complicated but light and airy, so perhaps you might not need to add all the flour mixture.
- Incorporate the almonds, and once the mix has reached a firm consistency, shape them into small balls, half-moon shapes, or any way you like! You can even use cookie cutters to give the cookies a fun holiday-themed shape.
- Place the cookies on a tray on top of waxed paper and, if you like, lightly sprinkle with rosewater.
- Bake at 170° for 20 to 25 minutes.
- Space them correctly on the baking tray because they may double in size.
- When you remove the kourabiedes from the oven, coat them by sprinkling the 300 g of powdered sugar mixed with the remaining vanilla powder.
- If appropriately stored in a covered container, they can last for weeks.
Kourabiedes aren’t just cookies—they’re a celebration of Greek Christmas traditions, family, and flavors that transport you straight to a winter wonderland.
So roll up your sleeves, grab some butter and almonds, and let these snowy shortbreads bring a taste of Greece to your kitchen this Christmas.
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About me:
I have lived in Chania, Crete, since 2016. As a local, I have an intimate knowledge of the island. I host culinary and concierge tours and experiences in Crete and write about the island for several travel media. I have helped many travelers plan the perfect holiday in Crete. I co-authored DK Eyewitness Top 10 Crete and had more glasses of frappe than any regular person could ever handle.
