Kourabiedes
Delicate Greek butter cookies dusted with powdered sugar, flavored with brandy and cinnamon. These melt-in-your-mouth treats are a holiday tradition made simple with just one bowl.
- Total time
- 35 min
- Servings
- 24
- Calories
- 189
- Protein
- 2g
Ingredients
- ½ lb (227g) unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- 1 whole large egg yolk
- 2 tablespoons brandy or cognac
- 1 teaspoon vanilla extract
- 2.5 cups all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- 24 whole whole clove
- 2 cups powdered sugar, sifted
Instructions
- 1
Remove 0.5 lb of unsalted butter from the refrigerator and let it sit at room temperature for 30 minutes until soft enough that your finger leaves an indent when pressed gently — this is crucial for creating the signature tender crumb of kourabiedes.
- 2
In a large mixing bowl, cream together the softened butter and 0.75 cup of granulated sugar using an electric mixer on medium speed. Beat for 3-4 minutes until the mixture is pale, fluffy, and light in color — you should be able to see the transformation from a grainy mixture to a cloud-like consistency. Stop and scrape down the sides of the bowl halfway through.
- 3
Separate 1 large egg and add just the yolk to the butter mixture (reserve the white for another use). Pour in 2 tablespoons of brandy and 1 teaspoon of vanilla extract. Beat on medium speed for 1-2 minutes until fully combined and the mixture looks homogeneous.
- 4
In a separate small bowl, whisk together 2.5 cups of all-purpose flour, 0.5 teaspoon of ground cinnamon, and 0.25 teaspoon of fine sea salt. This prevents clumping and distributes the cinnamon evenly throughout the dough.
- 5
Reduce the mixer to low speed and gradually add the flour mixture to the butter mixture, about 0.5 cup at a time. Mix just until combined after each addition — do not overmix, as this will develop the gluten and make the cookies tough instead of tender. The final dough should be soft, slightly crumbly, and hold together when gently squeezed, but not wet or sticky.
- 6
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 7
Pinch off pieces of dough about the size of a walnut (roughly 1 tablespoon each). Roll gently between your palms into a smooth ball, then place on the prepared baking sheets, spacing them 1.5 inches apart. Press one whole clove into the top center of each cookie — the clove adds a subtle spice and is a traditional garnish.
- 8
Place the baking sheets in the preheated 350°F oven and bake for 12-14 minutes. The cookies are done when they are set and pale golden on the bottom, but still very pale on top — they should barely look colored. Do not overbake, or they will become hard instead of delicate and crumbly.
- 9
Remove the baking sheets from the oven and let the kourabiedes cool on the pan for 2-3 minutes just until they are cool enough to handle, but still warm.
- 10
Working quickly while the cookies are still warm, sift the 2 cups of powdered sugar into a shallow bowl or onto a plate. Gently toss each warm cookie in the powdered sugar, coating all sides — the warmth of the cookie helps the sugar adhere and creates the signature thick, snowy coating. Set the coated cookies on a wire rack or serving plate.
- 11
Once the cookies have cooled completely (about 15 minutes), sift additional powdered sugar over them one more time for an extra thick, luxurious coating. Store in an airtight container at room temperature for up to 5 days.
Tools you’ll need
- electric mixer
- large mixing bowl
- small mixing bowl
- whisk
- baking sheets
- parchment paper
- wire rack
- fine-mesh strainer or sifter
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