Kourabiethes (Greek Butter Cookies)

In 5th grade we did a unit on countries around the world.  I had Greece.  My grandmother helped me make the fish.  I don’t remember what the recipe was, but it was two skin-on fish filets topped with olive oil, shaved onions, tomatoes and some other stuff.  I used to avoid veggies at all costs, But the fish was good.

I also made Kourabiethes.  A traditional Greek butter cookie.  They are yummy and you mke them in fun shapes.  And there are worse things in life than powdered sugar coated cookies. 


Kourabiethes (Greek Butter Cookies)

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 2 dozen cookies


  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 cup 2 sticks butter, softened
  • ½ cup sugar
  • 1 egg
  • ½ tsp vanilla extract
  • ¼ tsp almond extract
  • powdered sugar


  1. Preheat oven to 350°F.
  2. In a small bowl, combine flour, baking powder, and salt. In a large bowl, beat together butter, sugar, and the egg until light and fluffy. Add flour mixture to butter mixture and mix until well blended. Add vanilla and almond extracts and mix well.
  3. With your hands, form dough, about ½ tbsp at a time, into balls, crescents, or s-shapes. Place cookies 2 inches apart from each other on a cookie sheet.
  4. Put on the middle oven rack and bake 15-18 minutes or until barely brown around the edges. Remove from the cookie sheet with a spatula and cool on a wire rack for 5 minutes. With a flour sifter, sift powdered sugar over the cookies


  1. Voula says

    The original greek Kourabiethes do not have eggs. You mix butter and powder sugar (confectioners sugar) in a bowl for 20 minutes and and then you add the flour mix (just flour & baking powder).
    The exctracts are not almond, neither vanilla. It’s rosewater.
    Also, some areas around Greece, add roasted almonds In the dough.

    Thank you, Voula

    • says

      Thanks for the info Voula! I got this recipe WAY back in 6th grade when I made these cookies and a Greek fish recipe for my class, and I never let them go. It’s great to learn about the traditional version versus the recipe I was even years ago. 🙂

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