There’s something undeniably magical about biting into a buttery, crumbly Kourambiethes dusted in snowy icing sugar — especially when the holiday season is in full swing. These traditional Greek butter cookies are a hallmark of Greek Christmas tables, and every family swears by their own version. In this recipe, we’re putting a festive twist on the classic by folding in chopped pistachios, adding a subtle nuttiness that pairs perfectly with the delicate rosewater finish and melt-in-your-mouth texture. If you’ve been wondering how to make kourambiethes that strike the perfect balance between old-world charm and new flavors, this is the version to try.
Festive Kourambiethes with Pistachios and Icing Sugar
Prep Time 25 minutes mins
Cook Time 20 minutes mins
Total Time 45 minutes mins
Course Dessert
Cuisine Greek
Stand mixer or hand mixer Crucial for whipping the butter and sugar to a light, fluffy texture. This is key to the cookie’s delicate crumb.
Mixing bowls (at least two) One for dry ingredients and one for wet.
Sifter or fine-mesh sieve To aerate the flour and powdered sugar, which makes for a lighter dough.
Baking sheet A large, heavy-duty baking sheet that ensures even baking.
Parchment paper or silicone baking mat To prevent sticking and help with easy cleanup.
Wire Rack For cooling the cookies after baking.
Cookie scoop or tablespoon For shaping evenly sized cookies.
Fine mesh sieve (again) For dusting icing sugar over the cooled cookies.
- 1 cup 2 sticks unsalted butter, softened to room temperature
- ½ cup powdered sugar plus more for dusting
- 1 large egg yolk
- 1 tablespoon brandy Metaxa if available
- 1 teaspoon pure vanilla extract
- 1 tablespoon rosewater optional but traditional
- 2½ cups all-purpose flour sifted
- ½ teaspoon baking powder
- ¾ cup finely chopped roasted pistachios unsalted
- ¼ teaspoon salt
Cream the butter and sugar
In a large bowl or the bowl of a stand mixer, beat the softened butter on medium-high speed for about 10 minutes, until it’s very pale and fluffy. This step can’t be rushed — the air you incorporate here is what gives kourambiethes their signature texture.
After 10 minutes, add ½ cup of powdered sugar and beat for another 3-4 minutes until fully incorporated and creamy.
Add the flavoring agents
Reduce the speed to low and add the egg yolk, brandy, vanilla extract, and rosewater (if using). Mix until combined. The rosewater gives that subtle floral note that distinguishes traditional greek cookies with powdered sugar from more generic butter cookies.
Fold in dry ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the butter mixture, mixing on low speed or by hand. Do not overmix — just until combined.
Once the dough starts to come together, gently fold in the chopped pistachios. The dough should be soft but not sticky.
Shape the cookies
Using a cookie scoop or tablespoon, portion out the dough and roll it into small balls or crescent shapes. Place them on a parchment-lined baking sheet, about 1 inch apart. You can also shape them into domes or S-shapes — many regions in Greece have their own preferred styles.
Bake
Preheat your oven to 350°F (175°C). Bake the cookies for 18–20 minutes, or until they are just starting to turn golden on the bottom edges. The tops should remain pale.
Avoid overbaking — you want them tender and soft, not crunchy.
Cool and dust generously
Let the cookies cool on the tray for 5 minutes before transferring them to a wire rack.
Once completely cool, use a fine mesh sieve to dust them generously with powdered sugar. Traditionally, Greek kourabiedes are absolutely buried in icing sugar — it’s part of the charm and helps lock in their buttery freshness.
Pairings
Kourambiethes are delicious on their own, but they shine brightest when paired thoughtfully.
With drinks
- A warm cup of Greek coffee or espresso brings out their buttery richness.
- Pair with sweet dessert wines like Muscat or Vin Santo for a festive end to a meal.
- For a non-alcoholic option, try spiced black tea or chai — the spices complement the nuttiness from the pistachios.
With other foods
- Serve alongside a platter of melomakarona (Greek honey cookies) for a truly traditional holiday cookie spread.
- A dollop of vanilla ice cream with crumbled kourambiethes over the top makes for an easy, indulgent dessert.
- These cookies also make a perfect companion to a fruit and cheese board, especially with tangy feta or creamy manouri.
Frequently Asked Questions
1. What’s the difference between kourambiethes and other Greek butter cookies?
Kourambiethes are a specific type of greek butter cookies made with copious amounts of butter, sometimes almonds or other nuts, and always finished with a heavy dusting of powdered sugar. They’re crumbly, shortbread-like, and often flavored with brandy and rosewater, making them especially unique.
2. Can I use butter substitutes like margarine or plant-based spreads?
For authentic texture and flavor, stick with real unsalted butter. It’s the foundation of these christmas greek butter cookies. Substitutes may not yield the same crumbly, melt-in-your-mouth result.
3. Do I have to use pistachios?
No, pistachios are a festive variation. Traditional recipes typically use almonds, either ground or finely chopped. However, pistachios offer a colorful and nutty twist that many love, especially during the holidays.
4. Can I make these cookies ahead of time?
Yes, they store very well. Once completely cool and dusted, store them in an airtight container at room temperature for up to two weeks. The flavor actually improves over the first few days as the sugar melds with the butter and flour.
5. Why do some recipes use powdered sugar in the dough and others don’t?
Powdered sugar dissolves more easily and creates a finer, tender crumb — a signature of traditional greek cookies with powdered sugar. It also gives a smoother texture than granulated sugar, which is ideal for these delicate treats.
