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They are spelled kourabiedes, kourabiedes, or kourabiethes but they still have the same sweet flavor and aroma. The pronunciation stays the same however you want to spell the word, which by the way is in the plural. The singular form would be kourabies and the Greeks always ask for one more kourabiedaki, which is the diminutive word, as if we would ever be satisfied with just one. In spite of their sweetness, they lure you just like potato chips: one is never enough.

What’s so good about kourabiedes?

If you love the sweet aroma of butter, powdered sugar, and crunchy bites, that’s the Greek cookie for you. Or let’s put it in another way: what’s not to like about these special biscuits which are basically made with butter and flour and rolled in powdered sugar? They are the Greek version of the English shortbread, only better. They are not called Greek Wedding Cookies for nothing. The icing sugar, their formal presentation, and the velvety taste as it melts in your mouth will win you over.

Why will you love kourabiethes?

Most biscuits, cookies, and desserts have their own signature. Kourabiedes have plenty. One of the secrets for the velvety taste is the butter. The aroma and taste of high-quality cow milk butter make all the difference. The butter gives the rich flavor. Since it is mixed with flour, infused with rosewater, and baked in the oven, it emits a rich aroma too and makes each bite as crunchy as it can be. And don’t forget about the icing sugar. It adds an extra scent, all the sweetness, and the unparalleled looks.

Kourabiedes are considered Christmas desserts but also made for Easter and all holidays and events. In short, they are found in Greek homes and pastry shops all year round. They were traditionally served in weddings and that’s why they are also known as Greek Wedding Cookies.

The shape of kourabiedes is not always the same. Today, most of them are given an oval or round form while traditionally they were made into crescents. The traditional Greek recipe includes an almond hidden in the heart of the cookie and this is one more vital signature of this biscuit. That’s because the flavor of the almond in combination with the other ingredients is irresistible. When almonds are added, kourabiedes are larger – just to fit the almond. In a different case, they can be much smaller.

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There are variations between recipes. Some traditional Greek families always add almonds. Rose water can be substituted with mastika or omitted entirely. Metaxa – a Greek spirit used to make kourabiedes can be replaced with another spirit or just vanilla. The recipe we provide you is free of almonds. We make small kourabiedes in the shape of balls, which are put straight in the mouth for a full taste in one crunchy bite. You will simply not have enough!

Kourabiedes - The Best Recipe

Kourabiedes or Kourampiedes are traditional Greek cookies made during Christmas but to celebrate Easter and other holidays too. Their rich buttery taste, crunchy bites, and layers of powdered sugar on the top will set you in the festive mood. Check out how to prepare these Greek biscuits the easy way.
Ready in
Yields approximately 50 - 70 kourabiedes - it depends on their size
Cooking method oven
Cuisine Greek

Nutrition Information

  • Fat: 9,2 gr
  • Calories: 240


  • 600 gr cow milk butter (room temperature)
  • 250 gr icing sugar
  • 2 egg yolks
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 3 tbsp Metaxa (Greek spirit) or brandy of your choice
  • 1 kilo all purpose flour
  • 500 gr icing sugar (to dust the cookies)
  • rosewater



Mix the butter and the icing sugar (250 gr) until the mixture turns white (use an electric mixer).



Add the egg yolks, the vanilla, and the spirit.


Sift the baking powder and the flour and add it gradually to the butter mixture.


Work the mixture with your hands until the dough is smooth, fluffy and easy to work.


Place parchment paper on the baking tray and preheat the oven to 200C.


Form the dough into small balls with your hands and place them side by side on the baking tray. Make sure there is a small distance between them because they become puffy.


Bake for about 20 minutes.


Remove the tray from the oven, let the kourabiedes cool and spray them with the rosewater (that's optional). Rosewater helps icing sugar to adhere better on the biscuits.


Place the kourabiedes on a dish of your preference and dust them with icing sugar.

You will probably need to repeat the procedure of baking one more time because this recipe is for 2 baking trays.

Keep your kourabiedes in a cool place. They last for a very long time - if you can resist.

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Written by Alexia

Alexia studied sociology at Essex University and did postgraduate studies at Sussex University in the media field. In Greece she worked for many years in printed and electronic media. She has written and illustrated the children's book "Little Bobby Steps Into the World", which is available on Amazon. Today she is spending endless hours with homedearest.com, regularly writes articles for websites in America and Europe, and is a top rated content writer on Upwork. Alexia has always been interested in interior design and has written relative content over the years.

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