Kourabiedes (Greek Walnut Sugar Cookies) Recipe

This easy Kourabiedes Recipe makes the classic Greek celebration cookie everyone loves. These melt-in-your-mouth butter cookies are filled with toasted walnuts and have a gentle hint of brandy. Finished with a splash of orange flower water and a thick coating of powdered sugar, they are a delicious, snowball-like treat perfect for Christmas or any special occasion.

Jump to Recipe

Kourabiedes Ingredients

• 3/4 cup Walnuts: Toasted. You will use a combination of finely ground and chopped nuts to create a complex texture within the cookie.
• 1 1/2 cups All-Purpose Flour: The base of the dough.
• 1/2 teaspoon Baking Powder: Provides a very subtle lift to keep the texture light.
• 1/4 teaspoon Salt: Balances the sweetness of the sugar coating.
• 1/2 cup (1 stick) Unsalted Butter: Softened. It is critical that the butter is soft enough to be whipped for a long duration.
• 1/2 cup Confectioners’ Sugar (for dough): Blends seamlessly into the butter for a smoother texture than granulated sugar.
• 1 Large Egg Yolk: Adds richness and binds the crumbly dough.
• 1 tablespoon Brandy: Adds the traditional aromatic warmth. Cognac or Metaxa work well.
• 1 teaspoon Pure Vanilla Extract: Complements the nuttiness.
• 1 to 2 tablespoons Orange Flower Water: Sprinkled over the hot cookies to impart a floral scent.
• 3/4 cup Confectioners’ Sugar (for coating): For coating the finished cookies.

How To Make Kourabiedes

1. Walnut Preparation Protocol: Preheat the oven to 350°F (175°C). Spread the walnuts on a baking sheet and toast until golden and fragrant, about 6 minutes. Let them cool completely. Finely grind 1/4 cup of the nuts in a food processor, and chop the remaining 1/2 cup into small pieces.
2. Dry Ingredient Synthesis: In a medium bowl, stir together the flour, baking powder, salt, the ground walnuts, and the chopped walnuts. Set aside.
3. Butter Aeration Phase: In a large bowl using an electric mixer, beat the softened butter, 1/2 cup confectioners’ sugar, egg yolk, brandy, and vanilla extract. Beat on medium-high speed for a full 10 minutes. The mixture should transform into a thick, pale, cloud-like cream.
4. Dough Integration: Reduce the mixer speed to low. Gradually stir in the flour and nut mixture until a crumbly dough forms.
5. Hydration Interval: Cover the bowl with plastic wrap and let the dough rest at room temperature for 1 hour. This allows the flour to hydrate and makes shaping easier.
6. Shaping Procedure: Preheat oven again to 350°F (175°C). Line two baking sheets with parchment paper. Scoop tablespoon-sized pieces of dough and roll them into balls, then gently pinch the ends to form an oval “football” shape.
7. Thermal Processing: Arrange cookies on the prepared sheets. Bake for about 18 minutes, or until the cookies are set and just starting to brown lightly on the edges.
8. Aromatic Infusion: Remove from the oven. Immediately dip your fingers (or a clean brush) into the orange flower water and flick it lightly over the hot cookies. You want a mist, not a soak.
9. Sugar Encapsulation: Place the remaining 3/4 cup confectioners’ sugar in a bag or bowl. While the cookies are still warm (but not piping hot), gently toss them 5 or 6 at a time in the sugar to coat. Cool completely on a wire rack.

Recipe Tips

• The 10-Minute Rule: Do not shortcut the beating time. Whipping the butter mixture for 10 minutes aerates the fat, which is the secret to the cookie’s signature “melting” texture.
• Handling Warm Cookies: These cookies are extremely fragile when warm. Handle them with feather-light touches when coating in sugar to prevent them from crumbling into dust.
• Orange Flower Water Application: The heat of the cookie evaporates the water instantly, leaving behind only the floral perfume. If you skip this, the cookie lacks its traditional aroma.
• Dough Consistency: The dough will feel crumbly after mixing. This is normal. The resting hour helps, and the heat of your hands during shaping will help bind it together.

What To Serve With Kourabiedes

• Greek Coffee: A strong, dark coffee contrasts perfectly with the powdery sweet cookie.
• Ouzo: The anise flavor of Ouzo pairs interestingly with the walnuts and spices.
• Tea: A simple herbal tea allows the orange blossom flavor to shine.

How To Store Kourabiedes

• Room Temperature: Store baked, sugar-coated cookies in an airtight container for up to 1 week.
• Freezing Dough: The raw dough can be frozen for up to 2 weeks. Thaw before shaping.
• Freezing Cookies: You can freeze the baked cookies (wrapped well) for up to 2 weeks. Let them come to room temperature and re-dust with sugar before serving.

Kourabiedes Nutrition Facts

• Calories: ~110 kcal
• Fat: 7g
• Carbohydrates: 11g
• Protein: 2g
• Nutrition information is estimated per cookie based on roughly 24 servings.

FAQs