Kourabiedes – Snowy Christmas Cookies

This is the easiest kourabiedes recipe out there. These tasty, crunchy Greek cookies are served throughout the year. They are an absolute must during the Christmas season though.

Made in bulk or bought from fancy patisseries in December, they are then laid out beautifully around the home. A fantastic treat for visitors and family members alike.

For this recipe you will need a standing mixer.

Kourabiedes – Snowy Christmas Cookies

5 from 3 votes
Course: Dessert, SnackCuisine: GreekDifficulty: Easy


Prep time


Cooking time


Total time



Sugar covered traditional butter cookies


  • 500 grams all purpose flour

  • 330 grams butter, chilled

  • 125 grams icing sugar

  • 10 grams baking power

  • 90 grams blanched slivered almonds or 90 grams ground roasted nuts

  • 1/2 tsp vanilla powder

  • For the Icing
  • 500 grams icing sugar

  • flower water ( optional)


  • Pre-heat the over at 170C
  • Place your almonds in a non-stick frying pan cook them on high heat for 2-3 minutes till they brown lightly. If you have already roasted almonds, give them a whir in the food processor but make sure you don’t end up with finely ground powder but with nice crunchy pieces of almond. Leave the almonds aside.
  • In the bowl of your standing mixer add the flour icing sugar, baking and vanilla powder. Mix for a few seconds.
  • Add the butter, cubed .
  • Beat on the lowest setting, until a dough forms and gathers around the beater in the centre of the bowl. Be patiens, this may take a few minutes.
  • Add the almonds and beat for a few seconds until they are mixed in properly.
  • Line a baking sheet with baking parchment
  • Roll the dough into 2.5cm – 1 inch balls and line them on your baking sheet.
  • Place in the over for 20 – 25 minutes, until the cookies start to turn golden brown. Don’t worry if they crack, that is the mark of the perfectly fluffy kourabiedes according to Argiro, one of Greece’s most famous home cooks.
  • If you want to sprinkle it with flower water do so as soon as you take it out of the oven.
  • Let the kourabiedes rest and cool down.
  • Sieve some icing sugar in a deep, large dish. Place as many of your kourabiedes in the dish as you can comfortably fit.
  • Sieve some icing sugar on top of them.
  • Transfer to your serving dish or your storage container.
  • If it is your serving dish, sieve another round of icing sugar on top of them so they are perfectly covered in snowy icing sugar. If you are storing them in the container, you will ice them for a second time when you are about to serve them.
  • Enjoy!


You can use roasted almonds with this recipe and chop them up roughly in a food processor. Do not chop finely, as it will turn them floury and alter the makeup of your cookie dough! You need that almond crunch in there!

If you sprinkle them with rose water, do it right after you take them out of the over, when they are piping hot. This way the flower water will evaporate leaving just the flavour and your kourabiedes will remain crunchy.

You can keep your kourabiedes for a couple of weeks in the open air. They keep even longer if stored in a dry place. That’s why people sometimes make very large batches. We can’t keep our hands off them for that long, so we try to stick to reasonably big batches like the one in this recipe!

Leave a Reply