Greek Butter Cookies Recipe

Name: Greek Butter Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 cup butter, softened; 0.75 cup white sugar; 1 egg; 0.5 teaspoon vanilla extract; 0.5 teaspoon almond extract; 2.25 cups all-purpose flour; 0.5 cup confectioners' sugar for dusting

Cook Time: 10 minutes

This classic almond butter cookie recipe yields approximately 48 servings and features a light, crisp texture with a delicate almond flavor.

Ingredients

1 cup butter, softened
cup white sugar
1 egg
teaspoon vanilla extract
teaspoon almond extract
2 cups all-purpose flour
cup confectioners' sugar (for dusting)

Directions

Follow these easy steps to prepare your almond butter cookies:

Preheat the oven to 400F (200C) and grease your cookie sheets to prevent sticking.
In a medium bowl, beat the softened butter, white sugar, and egg together with an electric mixer until the mixture is smooth and creamy.
Stir in the vanilla and almond extracts, ensuring they're fully combined.
Gradually mix in the all-purpose flour, creating a soft dough. You can use your hands to knead it gently if needed.
Take about a teaspoon of dough at a time and roll it into balls, logs, or "S" shapes as desired. Place the shaped cookies on the prepared cookie sheets, spacing them 1 to 2 inches apart.
Bake the cookies in the preheated oven for approximately 10 minutes, or until the edges are golden brown.
Allow the cookies to cool completely on the baking sheets before dusting them with confectioners' sugar for a sweet finish.

Nutrition Facts

Per Serving	Amount
Calories	74
Total Fat	4g
Saturated Fat	3g
Cholesterol	14mg
Sodium	29mg
Total Carbohydrate	9g
Dietary Fiber	0g
Total Sugars	4g
Protein	1g
Calcium	3mg
Iron	0mg
Potassium	9mg

Note: Nutritional values are based on a 2,000-calorie diet and may vary based on your specific needs. Adjustments for portion size are provided for your convenience. Always consult a doctor or dietitian if you have specific dietary restrictions.

Origin and History

Greek butter cookies, also known as "Kourabiedes," are a beloved part of Greek culinary tradition, especially around the holiday season. The cookies are rich and buttery, dusted with powdered sugar, and are often made during Christmas celebrations. Historically, they have been a symbol of hospitality in Greek culture, with families sharing these sweet treats with guests as a sign of warmth and generosity. The roots of Kourabiedes can be traced back to the Middle Eastern influence on Greek cuisine, with similar cookies being made in countries like Turkey and Persia. Over time, the Greek version evolved, incorporating local flavors and techniques, such as the addition of almonds, which are a staple in Greek baking.

Regional Variations

Although Greek butter cookies are enjoyed nationwide, there are regional variations that give each version a unique twist. In northern Greece, the cookies are sometimes made with a combination of almonds and walnuts, while in other regions, they may be flavored with a hint of rosewater or orange zest. In Crete, some recipes include a splash of local Cretan raki (a type of spirit), adding a distinctively robust flavor. These cookies are also shaped differently depending on the region while the classic S shape is common, you may also encounter versions that are rolled into balls or crescent shapes. The key to all variations, however, is the use of high-quality butter and a melt-in-your-mouth texture.

What Sets Them Apart

Greek butter cookies stand out from similar baked goods due to their rich, melt-in-the-mouth texture and delicate sweetness. Unlike American-style sugar cookies, which are often chewy and slightly crisp, Greek butter cookies are designed to crumble gently when bitten into, owing to the high butter content and the fine flour used. Another notable difference is their flavor profile while sugar cookies are primarily sweet, Greek butter cookies often feature the subtle complexity of almond or vanilla extract, creating a sophisticated and satisfying taste. The dusting of powdered sugar on top further enhances the delicate sweetness, making each bite a luxurious treat.

Where They're Served

Greek butter cookies are typically served during festive occasions, especially Christmas and Easter, when they are offered as part of the dessert spread. In Greece, these cookies are often enjoyed with coffee or a glass of sweet liqueur. They also make an appearance at weddings, baptisms, and other significant family celebrations. In addition to being a staple at Greek holiday tables, Kourabiedes are sometimes gifted to guests or taken to share at gatherings. Outside of Greece, they are also a popular treat in Greek communities around the world, often making their way onto the tables of Greek restaurants and bakeries during holiday seasons.

Fun Facts

The traditional shape of the cookies, often in the form of an "S," is thought to symbolize the connection between the ancient Greek gods and the mortal world.
While the powdered sugar dusting is iconic, some variations of Greek butter cookies are topped with crushed nuts or drizzled with honey for added texture and flavor.
In some parts of Greece, the cookies are made with clarified butter, which gives them an even more delicate flavor and makes them even more melt-in-the-mouth.
Greek butter cookies are also sometimes served as a "thank you" gift or a token of appreciation for guests during holiday visits.

FAQ about Greek Butter Cookies Recipe

Store the cookies in an airtight container to keep them fresh. If you want to ensure they stay crisp, line the container with wax paper between layers of cookies. The cookies will stay fresh at room temperature for up to 1-2 weeks.

Yes, you can freeze the dough. After shaping it into balls, logs, or 'S' shapes, arrange the cookies on a baking sheet and freeze them for 1-2 hours. Once frozen, transfer them to a freezer-safe bag or container. You can bake them directly from frozen, just add an extra minute or two to the baking time.

Yes, you can adjust the flavor by adding more vanilla, almond extract, or even other extracts like lemon or hazelnut. Additionally, adding finely chopped nuts (such as almonds or pecans) to the dough can add a delightful crunch and flavor.

If the dough is too soft to shape, you can refrigerate it for 30 minutes to 1 hour. Alternatively, you can roll the dough into balls or logs instead of the traditional 'S' shape. Using a cookie press can also work well if you're looking for a different shape.

If the cookies are burning on the bottom, it may be because your oven temperature is too high or your baking sheets are too dark, which can cause excessive heat. Try lowering the temperature by 10-15 degrees Fahrenheit or use a light-colored baking sheet to help prevent burning.

You can use powdered sugar in place of the white sugar, but note that it may change the texture slightly. You can also experiment with coconut sugar or another sweetener, but the flavor and texture may differ from the original recipe.

To make the cookies softer, you can reduce the oven temperature to 350°F (175°C) and bake them for a shorter time, about 8-9 minutes. Additionally, consider adding a little extra butter to the dough to achieve a softer texture.

Yes, you can make these cookies gluten-free by substituting all-purpose flour with a gluten-free flour blend. Be sure to choose a blend that works well for baking to achieve the best texture.

The cookies are done when the edges begin to turn golden brown. Since these cookies are delicate, they may not appear fully browned on top. Keep a close eye on them to avoid over-baking.

Comments

M-JVZ

10/06/2025 01:52:54 PM

BIG hit with everyone. Here's how I made them. First of all, that 'S' shape looked like a pain to make, so I took a melon ball/ice cream scoop, a very small one and using a level scoop, plopped them on the baking pans. Then, using the bottom of a glass, dusted in a little powdered sugar, squashed them flat, to about 1/4". When they were baking, I melted white chocolate and kept it warm. When the cookies were room temp, after baking, I spread the bottoms with white chocolate and put two halves together (like an Oreo). Then dusted the final cookies with the powdered sugar by sifting it with a fine mesh strainer. I know this is a far cry from any Greek type cookie, but these were really delicious, my husband's new favorites. Oh and I made them later using raspberry seedless jam on one side, and white chocolate on the other half, then put the two halves together, those are his new favorites. I used good chocolate, Lindt. Excellent recipe. I double the amount of vanilla and almond extract that the original recipe calls for by the way.

dmr2000

12/09/2017 09:11:55 PM

I was given this recipe from a friend who asked that I bake them for him. This recipe is very similar to a russian tea cake cookie recipe. I did not shape these cookies into an "S" but rather used my 1 tbsp cookie scoop and rolled the cookies into a ball. Immediately upon removing these cookies from the oven, I rolled the cookies in powdered sugar and I will roll them again, once cooled, before storing in an airtight tin with wax paper (the best way I know to store a cookie and have it last for months at room temperature). I did toast and crush 1 cup of almonds and added it to the batter at the very end. From start to finish, I used my stand mixer for this recipe. I did beat the butter alone first to get it to a nice smooth consistency and then added the granulated sugar and then the egg. I mixed this at least 8 minutes before adding the flour. I removed the cookies promptly at 10 minutes and while they seemed too soft, they firmed up as they cooled. I'm not sure if this is going to meet with my friends approval but I sure do like them! Thank you for a cookie recipe that, based on some of the reviews, is quite versatile.

fmp

02/19/2019 08:52:13 PM

I made this cookies and followed the recipe, but added 1/8 tsp. additional almond extract. I rolled into small logs and baked on parchment paper, 14 minutes at 350 degrees. The cookies were perfectly baked and did spread a bit to make a nice bite size cookie. I wanted a softer cookie, not crispy, so that's why I reduced the oven temperature. Cooled for few hours and dusted with powdered sugar - delicious! Making these for a Girl Scout event about Greece- they will surely be a hit!

Cyn Acre

10/20/2010 09:39:11 PM

I made these cookies today...they tasted totally delicious and may be the best butter cookie I've tasted yet. Although, I made minor changes to this recipe, I still gave it 5 stars because of the taste - they taste delicious (as my 3 year old son put it). After reading through some of the other comments & suggestions for this recipe, I added an additional 1 1/2 tablespoons each of vanilla & almond extract, and added ground pecans (as much or as little as you prefer). With that said this is a staple in my kitchen. One thing I must mention is that even with refrigerating the dough for 1 hour; the dough was still too soft to form the S. I then put the dough in my cookie press and they came out wonderful w/ lowering the oven temperature to 350 @ 8 mins. Godgifu - thanks for sharing this wonderful recipe!

TUNISIANSWIFE

12/05/2012 07:04:47 PM

I followed the recipe as written and agree that they are a bit bland. I tasted the dough (fortunately) and it was very very bland so added about 1/2 tsp salt and that made it better. These are good, basic and the dough was easy to work with and actually was easier to work with at room temp. I refrigerated it first and found it easier to work with once it was at room temp. I'd double the vanilla and almond but very good basic cookie. 400 degrees for 9 minutes was good in my oven on silpat lined sheets.

Cheryl

02/09/2021 08:12:10 PM

I made these today. I doubled the almond extract and didn't use the confectioner sugar. They're tasty, but as one reviewer said they burn on the bottom. Next time I'm not greasing the cookie sheet and turning the temp down. Also going to add nuts.

sunnycook

10/29/2017 03:00:57 AM

Baked at 375 for 10 min bkz I was nervous about burning them. I switched one egg for 2 egg yolks because that's what my Greek cookbook listed. These made about 3 doz in a crescent shape or 45 if you shape them into little balls. If you decide to double, make each batch separately because it would be too hard to mix all the flour in one bowl. Putting the powdered sugar liberally over everything at the end, then each in a cupcake liner makes a beautiful presentation.

JollyCake5231

09/18/2024 01:52:26 PM

These cookies were delicious! My family adored them. My only issue was trying to form then into the 'S's. In the end I went for balls, but they were fantastic. Highly recommend using parchment paper for easy removal!

Camille Murray

10/04/2014 03:34:24 PM

The cookies were really good, but a little bland. My first batch also burnt on the bottom. I cooked my second batch at 350 degrees for 15 minutes and they turned out fine. I found a nice way to increase the buttery flavor is to brush them with melted butter halfway through the cooking process.

Gr1otte

10/22/2018 08:48:30 AM

These are really crunchy. Great for afternoon tea. I made them round, and for the kids I dipped them half in melted chocolate and added some sprinkles. It was a hit. I am making them again only two days later

Julie Fegler

12/24/2008 12:00:17 PM

These were very good. I used half the dough and shaped them into S's. This was a little bit difficult, but they turned out OK. I then sprinkled them with crushed candy canes. The other half, I made into raspberry thumbprint cookies - rolled into balls, made an indentation with the tip of a wooden spoon, filled with just a dab of raspberry jam. Very versatile and easy to immediately after preparing the dough. They would be nice with hershey kisses, dipped in chocolate, sprinkles... the possibilities are endless.

Brian Adams

04/08/2025 06:13:25 PM

I’ll keep this one forever.

Livia

02/20/2025 06:34:22 PM

I absolutely looooove this recipe! They taste super good and I have made them a couple times now. It is a recipe I will keep making!

ZippyBacon7671

12/10/2022 01:09:42 AM

Well, I am spoiled by a greek mother-in-law who made the best cookies. These cookies were not buttery enough and too hard. the first batch I baked for 8 minutes, less than the 10 and the bottoms were golden but the cookie was crunchy. the second batch I cooked for 7 minutes, no golden bottom, and the cookies were still not good. I'll continue my search for the best greek butter cookies.

DizzyPear9178

11/23/2022 05:51:48 PM

I really liked that the recipe made so many for so little ingredients. I also like that it didn't take that long as well. I think that they turned out amazing.

ToughChive5818

07/21/2022 08:19:56 AM

Excellent

marziee71

12/19/2021 03:10:30 AM

Great recipe. I actually add almond flour and crushed almonds in these and they are a hit.

Erin Unger

02/13/2021 04:54:09 AM

These cookies came out delicious. I doubled the amount of almond extract to give it a stronger flavor and it really made a difference.

samsprout

01/26/2020 12:37:50 AM

Very delicious!!

kld65

12/22/2019 06:57:53 PM

My best friend growing up was Greek and her mom made these all the time. Ive ten said id like to try to make them so finally decided to search for recipes. My friend hasn't ever actually made them! I tried this and made in traditions twisted 's' shape as her mom did. They ended up being just like hers and served them to other friends who've also had hers. Got good reviews. Wish id tried to make sooner. king another batch today as they're all gone! love with a cup of tea.

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