Easy Greek Kourabiedes Sticks (Traditional Greek Butter Cookies)

These Easy Greek Kourabiedes Sticks are a simple twist on the classic Greek Christmas butter cookies. Instead of shaping each cookie by hand, the buttery almond dough is rolled into a rectangle, sliced into sticks, baked until lightly golden, then generously dusted with powdered sugar. They’re crisp around the edges, tender and melt-in-your-mouth inside, making them perfect for holiday cookie trays, edible gifts, and enjoying with a cup of Greek coffee.

The stick shape makes these traditional cookies especially easy to prepare while keeping everything you love about classic kourabiedes. Rich butter and ground almonds create their signature delicate texture, while vanilla and fragrant orange blossom water add a beautiful aroma. A generous double coating of confectioners’ sugar gives them their unmistakable snowy finish. You’ll want to make a double or triple batch of these.

Fluffy powdery coating

What are the ingredients for Kourabiedes?

Unsalted butter creates the rich flavor and delicate, melt-in-your-mouth texture that defines traditional kourabiedes. Leave it on the counter for about an hour before you use it, so it’s soft and easy to work with.

Salt balances the sweetness and enhances the buttery almond flavor.

Confectioners’ sugar sweetens the dough while helping create a soft, tender crumb, and creates the thick, snowy coating that makes kourabiedes instantly recognizable.

Vanilla extract adds warm, aromatic sweetness that complements the butter and almonds. For a stronger almond flavor, replace 1 teaspoon of the vanilla extract with pure almond extract.

Orange blossom water gives the cookies a delicate floral fragrance and traditional Mediterranean flavor, and lightly perfumes the warm cookies before they’re covered in powdered sugar. You can get this in Mediterranean shops or on my Amazon shop. Substitute rose water if you prefer or leave this out completely.

Egg yolks add richness and help create a tender, cohesive dough.

All-purpose flour provides structure while keeping the cookies delicate and crumbly.

Baking soda and baking powder give the cookies a subtle lift, keeping the texture light rather than dense.

Ground almonds add nutty richness and contribute to the signature crumbly texture. For even more nuttiness, toast the whole almonds for 5 to 7 minutes, cool, and then grind.

How do I prepare the oven and baking sheets?

Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper.

How do I make the butter mixture?

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, confectioners’ sugar, vanilla, orange blossom water, and salt on medium-high speed for about 5 minutes, or until light, pale, and fluffy. Reduce the speed to low and mix in the egg yolks until fully incorporated.

How do I make the kourabiedes dough?

In a separate bowl, whisk together the flour, baking soda, and baking powder. Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms. Add the ground almonds and mix just until incorporated. Do not overmix. Transfer the dough to a lightly floured work surface and gently knead it just until smooth.

How do I shape the kourabiedes into sticks?

Divide the dough in half. Roll each portion into a rectangle about 12 x 8 inches and approximately ½ inch thick. Using a sharp knife, pizza cutter, or pastry wheel, cut each rectangle into strips about 1 inch wide and 4 inches long. Carefully transfer the sticks to the prepared baking sheets, leaving about 1 inch between each cookie.

How long do I bake the kourabiedes?

Bake for 20–24 minutes, or until the bottoms and edges are lightly golden while the tops remain pale.

When do I add the orange blossom water and confectioners’ sugar?

Remove the baking sheets from the oven and immediately mist or lightly brush the cookies with orange blossom water. While still warm, dust generously with confectioners’ sugar. Once completely cooled, dust with another generous layer of confectioners’ sugar before serving. Kali Orexi!

Do you have any bakers’ tips?

• shaping tip: For perfectly even cookie sticks, use a ruler and pizza cutter to make straight cuts before baking.
• Dough Tip: If the dough becomes too soft while working, refrigerate it for 15–20 minutes before slicing.
• Baking Tip: The cookies should remain pale on top. Overbaking will make them dry instead of tender and melt-in-your-mouth.
• Orange Blossom Tip: Orange blossom water gives traditional kourabiedes their signature aroma. You can substitute rose water for a different floral note.

What’s the best way to serve kourabiedes?

I always enjoy my kourabiedes with a hot cup of Greek coffee, but kids enjoy them with hot chocolate or a tall glass of milk. I have a hard time not grabbing one every time I pass the container, so your guests would love to see them on a dessert board or served after dinner.

How do I store my butter cookies?

Store the cookies in an airtight container at room temperature for up to 2 weeks, separating the layers with parchment paper.

Can you freeze kourabiedes?

These cookies freeze beautifully for up to 3 months. Thaw at room temperature and dust with a fresh layer of confectioners’ sugar before serving.

Do you have more kourabiedes butter cookies?

Ingredients

• 1 pound (455 g) unsalted butter, softened
• ¼ teaspoon salt
• 1 cup (135 g) confectioners' sugar
• 2 teaspoons pure vanilla extract
• 2 tablespoons orange blossom water
• 2 large egg yolks
• 4½ cups (625 g) all-purpose flour
• 1 teaspoon baking soda
• 3 teaspoons baking powder
• 170 g finely ground almonds

Instructions

Add the ground almonds and mix just until incorporated. Do not overmix.

Divide the dough in half.

While still warm, dust generously with confectioners' sugar.

Notes

For perfectly even cookie sticks, use a ruler and pizza cutter to make straight cuts before baking.

If the dough becomes too soft while working, refrigerate it for 15 to 20 minutes before slicing.

Orange blossom water gives traditional kourabiedes their signature aroma. Rose water can be substituted for a different floral note.