Delicious and easy to make Greek Butter Cookies, also known as Greek Wedding Cookies or Kourabiedes, are the perfect recipe to have on hand for every occasion. Simple ingredients and instructions, you’re going to love these delicious traditional Greek cookies.

Similar to a classic shortbread cookies, Greek Butter Cookies are a staple at any Greek wedding or get together. And for good reason too! They are simple to make and such a crowd pleaser.

Recently, I made this recipe for my daughters class. They were learning about Ancient Greece and this was the perfect addition to their Greek party. The kids loved the Kourabiedes and the recipe yielded enough for her entire class and some for me to keep at home.

Greek butter cookies stacked on a white plate.

This is a great recipe to use if you need to make cookies for a crowd. I love to make these for cookie exchanges or anytime I need a simple cookie that’s ready fast.

Looking for other delicious cookie exchange recipes? Be sure to check out these Italian Thumbprint Cookies made with fig spread and almonds, and these best-ever Oatmeal Raisin Cookies. And, if you love pistachios, don’t miss this classic Italian Pistachio Cookies! For a fun and unique cookie, give these Tiramisu Cookies a try!

Greek Butter Cookies Recipe

This recipe is super simple and comes together quickly. I always make it using my KitchenAid Stand Up Mixer; it just makes cooking so much easier!

Firstly, you want to make sure you are starting with room temperature butter – four sticks for this recipe! Yes, it’s a lot of butter, but you are making a lot of cookies. Also, the butter MUST be room temperature so that it melds together with sugar and other ingredients.

Place all four sticks of butter in the mixer and add in the sugar. Next, cream together the butter and sugar until it is light and fluffy, about 5 minutes should work.

Butter and sugar creamed together in a stand up mixer.

Add in the eggs and extracts; mix to combine. Lastly, add in the flour and slowly mix until just combined. Also, the fact that there isn’t a leavening agent in this recipe isn’t a typo; it simply isn’t necessary here!

The dough will be soft and slightly sticky. Here, I used my Wilton cookie scoop to portion out the dough into round balls. However, if you wanted to roll the cookies into shapes, like the traditional “S”, simply chill for a couple of minutes before shaping.

cookie scoop portioning dough on to baking mat.

You could just leave the cookies shaped as is out of the cookie scoop, or use your hands to roll into balls.

Finally, bake for 12-14 minutes, or until the cookies are set. Note that these won’t turn brown when done.

Cool and Dust with Powdered Sugar

Let the cookies cool on the baking mats before moving to a wire cooling rack. The cookies must be completely cooled before sprinkling on the powdered sugar.

Greek Butter cookies cooling on a wire cooling rack.

Dust the cooled cookies with powdered sugar. To do this, move the rack of cookies to a large baking sheet. Place the powdered sugar in a fine mesh sieve and tap gently while moving the sieve over the tops of the cookies.

Greek Butter cookies getting dusted with powdered sugar.

To serve, pile the cookies high on a plate. Alternatively, place a cookie or two in a cupcake liner for mess-free serving.

cookies served in muffin liners for mess free eating.

You can store these delicious Greek Butter Cookies in an airtight container in the freezer for up to a month. Enjoy!

Greek Butter Cookies

Greek Butter Cookies, also known as Greek Wedding Cookies or Kourabiedes, are a simple and delicious recipe any time of year. Note that this is a large batch recipe that makes 6 dozen cookies: the recipe can easily be halfed with excellent results. I recommend using a stand up mixer if you have one.

5 from 18 votes

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Course: Dessert

Cuisine: Mediterranean

Prep Time: 20

Cook Time: 12

Servings: cookies

Calories: 95kcal

Author: Angela Allison

Cost: 8-10

Equipment

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Stand up mixer fitted with paddle attachment

Ingredients

2 cups butter, room temperature (4 sticks)
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
5 ½ cups all purpose flour
¼ cup powdered sugar

Instructions

Preheat oven to 375 degrees. Line baking sheets with parchment paper or baking mats; set aside.
In a stand up mixer fitted with paddle attachment, beat together the butter and sugar on medium speed for 5 minutes. Add in the eggs, vanilla, and almond extract, and mix to combine, scrapping down sides of bowl with a rubber spatula. Add the flour and mix on slow until just combined.
Use a cookie scoop to measure out equal portions of cookies and place on baking sheet leaving about an inch and a half between each cookie. You can either bake as is or roll into balls.
Bake for 12-14 minutes until dough is just set. The cookie will not brown much and will remain a light color. Let cool on cookie sheet for 5 minutes before removing to a wire rack and cooling completely.
Once cooled, dust the top of the cookies with the powdered sugar in a fine mesh sieve.

Notes

Make ahead and store the cookies in an airtight container in the refrigerator for up to a week, or freeze for up to a month. To make shapes out of the cookies, like the classic “S-shaped” cookie, chill the dough slightly and roll on a lightly floured surface into desired shape.

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