These soft, crumbly Greek white butter cookies – known as kourabiedes – are a holiday favorite across Greece (and the world where Greek’s have settled). Traditionally dusted with clouds of powdered sugar, they melt in your mouth and fill your kitchen with the aroma of celebration. My grandmother’s version skips the nuts and brandy but keeps all the buttery flavor and authentic Greek texture you’ll love.
Literally – you won’t stop being able to eat these. A friend of mine coined them ‘cocaine cookies’ not just because of the white powdered sugar, but because they were so addictive! I can’t wait to share this recipe and story with you.
Why You’ll Love This Recipe:
- 100% nut-free – perfect for all guests!
- Just 5 pantry ingredients.
- Buttery, tender texture that melts in your mouth.
- Simple and traditional without fancy extras.
- Ready in under an hour.
- Easily make gluten-free substituting a 1:1 ratio (I do this for my grandmother who now has celiac disease and can’t have gluten).
- Make ahead and freeze, then bake when ready to serve fresh!
Key Ingredients for Authentic Greek White Butter Cookies (Kourabiedes)
You’ll only need a few simple staples – the magic is in the quality and portions and of course – love.
- Butter: The heart of all Greek Christmas cookies, giving them a rich, melt-in-you-mouth feel.
- Lard: Traditionally, my grandmother uses Crisco, but I’ve substituted this for lard. It provides the same texture and fat, but lard is the real traditional fat compared to vegetable shortening Crisco.
- Powdered Sugar: Use for coating the baked cookies at the end. It creates that snowy “white” look kourabiedes are known for.
- All-Purpose Flour: Keeps the cookies light yet structured. Sift before using for best results.
- Baking Powder: A small amount gives the cookies a delicate lift and crumb.
- Sugar: Be sure to beat the sugar well during the mixing process to avoid the cookie being too granular.
Tip: Don’t skip the powdered sugar dusting at the end – it’s what makes kourabiedes look and taste authentically Greek! (But the cookies still taste good even without the powered sugar, they just won’t be the same).
Step-by-Step Instructions
Follow these simple steps to achieve that perfect melt-in-your-mouth cookie:
- Preheat and prep: Heat oven to 350°F (175°C) and prep large baking sheets for the cookies.
- Beat butter, lard, flour, egg, baking power and sugar: In a large bowl, beat all the ingredients very well until a soft, pliable dough forms.
- I personally use a hand mixer to get the feel right and to feel more authentic/old school in the process. But I’m sure your kitchen-aid mixer can beat/whip it just fine too.
- On floured surface, knead dough until proper consistency: *THIS IS IMPORTANT* Knead and add flour until the dough is no longer sticky and the consistency of very soft play dough. If it sticks to the floured countertop then it’s not ready yet.
- Shape: Roll the dough until it’s half an inch think. Using a small floured cup rim, cut out crescent moon shapes (traditional for Greek Easter cookies and Greek Christmas cookies). Or use any type of cutting utensil to make cookie shape. My daughter wanted Christmas trees when we made this one.
- Bake: Place on baking sheet and bake 13 minutes, or until the bottoms are lightly golden. Watch very carefully!
- Cool and dust: Remove from baking sheet and let cookies cool on paper towel, then generously dust with powdered sugar.
- Enjoy!
Tips for Perfect Kourabiedes Every Time
- Use room-temperature butter and lard for smooth blending.
- Bake just until pale golden around edges and at the bottom – kourabiedes should stay white on top.
- Let them rest before stacking to prevent sticking.
Dough Consistency
This is **important** as these cookies can be considered temperamental. In the ingredients I put 6+ cups of flour, because it’s an approximate, it’s all based on the dough consistency that you want. If the dough is sticky or sticking to the floured surface, then you must add more flour. Only add 1/4 cup at a time to get to the consistency needed. Continue to knead the dough until it feels like warm, soft, fresh playdough – very malleable, but not wet/sticky.
See the gallery images below. If your dough is sticking like the first images – you need more flour. The second row of pictures is the consistency you’re looking for.
How to Serve Authentic Kourabiedes
These Greek white butter cookies are perfect for any celebration:
- Served as a Greek Christmas cookies and Greek Easter cookies as part of the dessert spread
- Enjoyed with Greek coffee or tea after family meals – or as a breakfast! (That’s how I like mine best!)
- Gifted in pretty tins during the holidays
- Paired with these favourites for the ultimate authentic Greek set-up:
- Koulourakia (Greek Twist Cookies)
- Melomakarona (Greek brown honey cookies)
- Loukoumades (Greek honey donut balls)
- Tiropita’s (Triangle Cheese Pies)
Storage and Make-Ahead Tips for Greek Holiday Cookies
- Store: Keep in an airtight container for up to 2 weeks.
- Freeze:
- Freeze raw cookies for up to 3 months; bring to room temperature then bake as directed.
- Freeze baked cookies (without powdered sugar) for up to 3 months; dust after thawing.
- Make ahead: Prepare the dough 1–2 days early and refrigerate until baking day.
The Story Behind Greek Kourabiedes
Kourabiedes (koo-rah-bee-YEH-thes) are the snow-white Greek butter cookies that symbolize joy and hospitality. Traditionally served at Christmas and Easter and became a staple of Greek celebrations. Their white sugar coating represents purity and new beginnings – perfect for both major holidays.
Frequently Asked Questions About Kourabiedes
They’re lighter, airier, and always dusted in powdered sugar, the signature of Greek Christmas cookies.
Yes! This version is completely nut-free but keeps the authentic texture and flavor.
Absolutely, they’re classic Greek Easter cookies, symbolizing joy and renewal.
Yes! Using a 1:1 ratio for flour you can easily substitute it so anyone with an allergy can still enjoy the tradition.
Final Thoughts
These Easy Authentic Greek White Butter Cookies (Kourabiedes) are the definition of holiday comfort – tender, buttery, and beautifully simple. Whether you’re baking them for Christmas or Easter, their snow-dusted tops and melt-in-your-mouth texture make them a timeless favorite across Greece and beyond.
More traditional Greek recipes will be coming so stay tuned!
We also have plenty of growing guides, seed saving guides a Medicinal Herbs Hub and many delicious recipes. We are growing our website with more articles all the time, and we invite you to grow with us – join our newsletter for seasonal reminders and garden tips straight to your inbox! If you liked this recipe please give it a rating and comment to help share it with others. Happy Eating & Gardening!
Easy Authentic Greek White Butter Cookies – Kourabiedes
Equipment
- 1 large stainless steel bowl
- 1 hand mixer
- 1 Rolling Pin
- 1 dough scraper
- 2 large baking sheets
- 1 fine mesh strainer/sifter
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup lard or crisco
- 3/4 cup sugar
- 1 egg
- 6+ cups all purpose flour
- 1.5 tsp baking powder
- powdered sugar for topping
Instructions
- Add butter, lard, egg, sugar, baking powder and flour into a large stainless steel bowl.
- Using a hand mixer, beat the ingredients well. You don't want granular cookies from the sugar.
- Once dough is combined, place on a floured surface and knead to create a dough ball. The dough cannot be sticky to the counter. If it is, place more flour 1/4 cup at a time until the consistency of the dough is closer to warm, soft playdough.
- Once at the proper consistency, roll the dough out to 1/2" inch thick. Using a floured cup rim, cut out crescent moon shapes into the dough.
- Place shaped cookies onto baking sheet. No liner needed as the lard and butter won't stick to the sheet. Bake at 350℉ for 13-15 minutes. Watch carefully. You want a very light golden brown colour around edges and at the bottom.
- Let cool on paper towel.
- Once cooled, sift a thin layer of the powdered sugar on the bottom of your cookie plate or container. Place the cookies on top on the powdered sugar, giving them 1/2" inch of space between each cookie. Once the container is full, sift more powdered sugar on top and around the cookies. Sift as much or as little as you would like. Repeat process for all cookies. Enjoy!
