Kourabiedes Recipe (Greek Butter Cookies)

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These vegan kourabiedes are soft, tender Greek butter cookies covered in a generous layer of powdered sugar and are the perfect traditional holiday treat. I make mine with oat flour, almonds, and either vegan butter or almond butter. They are ready in just 30 minutes and are always a part of my Christmas with my family.

Kourabiedes are one of the most beloved Greek Christmas cookies, known for their delicate, melt-in-your-mouth texture and snowy coating of powdered sugar. In my house, they are as traditional and expected as Halloween monster cookies during spooky season. Even if you are not Greek, I highly recommend making these butter cookies, and you do not have to wait until Christmas. Start practising now.

My dad has always considered kourabiedes his favorite cookie, so recreating a version he would genuinely approve of became a personal challenge. After plenty of testing, he gave my version his seal of approval, making this one of the recipes I am most excited to share alongside my healthy vegan baklava.

🥘 Ingredients

My version of these traditional Greek butter cookies uses simple pantry staples and plant-based swaps. This is everything I need to get the most tender and delicious cookies:

Flours: Brown rice flour and oat flour together create a delicate, tender, crumbly texture. I use finely ground oat flour for the best results.

Powdered sugar: I use this to sweeten the dough and for the classic powdered finish. 

Slivered almonds: These add a subtle crunch and rich nutty flavor. I finely chop them so they are well distributed throughout the dough. 

Vegan butter or almond butter: Vegan butter creates the most traditional buttery cookie, while natural almond butter makes a wholesome variation with a slightly nuttier flavor. 

Vanilla extract: This adds warmth and enhances the buttery flavor.

Brandy: I include this as it is a traditional ingredient that gives kourabiedes their authentic and distinctive flavor. 

Unsweetened milk (for almond butter version only): A small amount helps bring the dough together if needed. Any unsweetened plant-based milk works well.

🔪 How To Make

These traditional Greek butter cookies are exceptionally easy to make, and a great way to get the whole family involved when it comes to rolling. This is how I make them as close to the original version as possible:

Mix dry ingredients: First, I preheat my oven to 325F, and line a baking sheet with parchment paper. Then, I whisk together the oat flour, brown rice flour, powdered sugar, and chopped almonds until they are evenly combined. I only include the brown rice flour for the vegan butter version.

Add in wet ingredients: Next, I add the vegan butter or almond butter, brandy, vanilla extract, and milk if needed. I mash everything together with a fork, then use my hands to gently work the mixture into a soft dough.

Roll and bake: I roll the dough into 1-inch balls and place them on the prepared baking sheet and bake for 15-20 minutes or until the bottoms and edges are lightly golden.

Cover with powdered sugar: I let the cookies cool for 2-3 minutes, then transfer them to a serving platter and generously dust them with powdered sugar until completely coated.

📖 Variations

Whether you prefer traditional flavors or want to add a festive spin, these Kourabiedes are easy to customize. These are 3 of my favorite variations: 

Orange-spiced cookies: I add 1 teaspoon of orange zest and 1/4 teaspoon of ground cinnamon to the dough for a bright citrus flavor that pairs perfectly with the almonds. My husband loves the zesty flavor in this one as well as the smell that fills our home. 

Pistachio Kourabiedes: For a more colorful variation, I replace the slivered almonds with 1/4 cup of finely chopped unsalted pistachios. These have a decadent, rich, buttery flavor, which is why I always serve them at our Christmas cocktail parties. Guests are always very impressed. 

Almond boost: I replace 1/2 teaspoon of the vanilla extract with 1/2 teaspoon of almond extract to create a more pronounced almond flavor, while still keeping the classic character of the cookies. If you love anything marzipan-flavored, you will love this version. 

🍽 Serving Suggestions

When Christmas rolls around, feel free to add these kourabiedes to your dessert table. I recommend pairing them with other fun and festive treats like strawberry Santa hats and Christmas muffins. Just be sure to enjoy them with a strong hot cup of coffee, or some oat milk hot chocolate. 

For one of our most recent Christmas parties, I served these Greek butter cookies with some more traditional Greek food. We started with Greek vegan spanakopita, then had vegan moussaka for our main meal. In addition to the cookies, I served a puff pastry Christmas tree along with vegan eggnog for dessert. 

🧊 Storing And ♨️ Reheating

Room temperature: I store the cookies in an airtight container at room temperature for up to 1 week, with parchment paper between the layers to help preserve the powdered sugar.

Refrigeration:  For longer storage, I refrigerate the cookies in an airtight container for up to 2 weeks. 

Freezing: I freeze baked cookies with or without the powdered sugar coating in a freezer-safe container for up to 3 months. You can also freeze the unbaked dough, wrapped tightly. I thaw them overnight before shaping and baking. 

Reheating: If frozen, I thaw the cookies in the refrigerator overnight, then let them sit at room temperature for about 30 minutes so they soften slightly.

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