Meyer Lemon Greek Butter Cookies (Kourabiedes)
This post was sponsored by Bob’s Red Mill. All opinions expressed here are mine alone.
Meyer Lemon Greek Butter Cookies are an easy, buttery kourabiedes recipe with a refreshing citrus twist. They’re perfect for your holiday baking!
February is officially over, and you know what that means — spring is coming, daylight savings time is near, and Easter is only a few short weeks away.
I wrapped my head around that fact a while ago, because I didn’t want Easter to come and go in a whirlwind like Christmas did for me. I want to do plenty of holiday baking, and I’m off to a good start already with these Greek butter cookies.
I’ve told you before that I’m part Greek, so these cookies were a huge part of the holidays for me growing up. Greek butter cookies, or kourabiedes, are very traditional for Christmas, Greek Easter, and baptisms, and are normally baked with a whole clove inside.
They can be flavored with almonds, brandy or vanilla to name a few, and are either baked in crescent shapes or in balls as I’ve done here.
They’re similar to Mexican wedding cookies, Russian tea cakes, or snowball cookies as many people call them. I’ve made them a little less traditional by flavoring them with plenty of fresh Meyer lemon juice and zest, and I think this is the best version ever.
I’m a huge fan of Bob’s Red Mill products, and I’ve put their Organic Unbleached All Purpose White Flour and Organic Almond Meal/Flour to great use in these cookies.
The Organic Unbleached White All-Purpose Flour is the same high protein flour used by professional bakers and produces high, well-textured loaves of bread just as well as it produces light, airy baked goods. It’s incredibly versatile for all of your baking needs!
The Organic Almond Meal/Flour is ground from whole, blanched sweet almonds. Almonds have a healthy boost of protein, they’re low in carbohydrates, and are naturally gluten free.
These products, as well as many other Bob’s Red Mill products, are staples in my pantry. I love swapping out part of the flour with almond meal in my baking to give baked goods a nutrition boost, as well as a boost in flavor. The texture of these cookies is amazingly light and the almond flavor is the perfect compliment to the lemon.
Why you’ll love this recipe:
- Greek butter cookies are a lemony version of classic kourabiedes. They’re soft and buttery, and cloaked in the powdered sugar for the ultimate treat.
- They’re very easy to make and are perfect for holiday baking.
- They keep for weeks in an air tight container, which makes them great for holiday gift giving.
Recipe ingredients
There are just a few pantry staples in this recipe, along with meyer lemon juice. The lemon flavor truly sets these apart!
- Flour. I used all purpose flour in this recipe and have not tried it with whole wheat or gluten-free flours.
- Butter. Use unsalted butter to control the sodium in this recipe.
- Powdered sugar. Powdered sugar is used to coat the cookies, and is also in the cookie dough. It contains cornstarch, which results in incredibly soft cookies.
- Meyer lemon. Traditional kourabiedes do not include lemon juice or zest — this is simply my twist on a classic recipe. It may be omitted, or substituted with your favorite citrus. If you love key lime, try my key lime cookies!
- Egg yolk. The egg yolk is used as a binder for the cookie dough.
How to make kourabiedes
The nice thing about these Greek butter cookies is that they’re incredibly easy to make. There’s a decent amount of butter in this recipe (hence the title), and it’s creamed with powdered sugar and lemon zest for a few minutes until light and fluffy.
Pro tip: You may be wondering why you’d want to use powdered sugar instead of granulated sugar, and that’s because powdered sugar contains cornstarch, which results in incredibly soft cookies. These cookies are so soft that they pretty much melt in your mouth.
See the recipe card below for full instructions.
- Whisk the dry ingredients together in a medium bowl.
- Beat the butter, powdered sugar and lemon zest in a large bowl until light and fluffy. Add the egg yolk and lemon juice and beat until combined.
- Add the dry ingredients to the wet ingredients and beat on low just until the dough comes together. From there knead the dough together with your hands.
- Roll the dough into 1″ balls and place on a parchment lined baking sheet about 1″ apart and bake for 18-20 minutes until lightly golden.
- Cool for 5-10 minutes, then roll the cookies in powdered sugar and allow to cool completely.
FAQs
Greek butter cookies, or kourabiedes, include flour, butter, powdered sugar and almonds. This recipe includes almond flour instead of ground almonds to make it easier, and also includes meyer lemon zest and juice for a citrusy twist.
Kourabiedes are a type of shortbread cookie that originated in Turkey, and are either shaped in balls or crescents. They’re similar to Russian tea cakes, Mexican wedding cookies, and snowball cookies, and are included in Greek Christmas and Easter celebrations.
Recipe notes
- Pro tip: Powdered sugar is used in the cookie dough as it includes cornstarch. The cornstarch gives the cookies a soft, melt in your mouth texture.
- Greek butter cookies keep for up to 2 weeks stored in an airtight container making them great to give as gifts for the holidays!
- Traditional kourabiedes do not include lemon…this is simply my twist on a classic recipe. You may omit it, or substitute it with your favorite citrus. If you love key lime, be sure to try my key lime cookies!
More cookie recipes you’ll love:
- Chocolate snowball cookies by The Recipe Critic
- Chocolate dipped coconut macaroons
- Greek almond cookies
- Chocolate dipped almond horn cookies
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Meyer Lemon Greek Butter Cookies (Kourabiedes)
Equipment
Ingredients
- 2 cups Bob’s Red Mill Organic Unbleached All Purpose White Flour
- 1 cup Bob's Red Mill Organic Almond Flour
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- 2 sticks unsalted butter softened
- 3 cups powdered sugar divided (use 2 more cups for rolling)
- 1 large egg yolk
- ¼ cup fresh meyer lemon juice or sub with your favorite citrus
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
- In a medium bowl, whisk the flour, almond flour, baking powder, and salt until combined.
- In a large bowl, beat the butter with 1 cup of the powdered sugar and lemon zest at medium low speed with a hand mixer until incorporated, then increase the speed to medium high and cream until light and fluffy, about 2 minutes. Add the egg yolk and lemon juice and beat until incorporated.
- Add the dry ingredients to the butter mixture and beat on low just until the dough starts to come together — it will still be in clumps. Knead the dough together with your hands in the bowl, and form the dough into 1″ balls.
- Place on the prepared baking sheets 1″ apart and bake for 18-20 minutes, rotating halfway between baking, until the bottoms are golden brown. Remove from heat and cool on a wire rack for 5-10 minutes.
- Place the remaining 2 cups of powdered sugar in a medium bowl. Roll the cookies a few at a time in the powdered sugar and place on the wire rack to cool completely.
- Once cooled, cookies may be stored in an airtight container for up to 2 weeks. Enjoy!
Notes
- Pro tip: Powdered sugar is used in the cookie dough as it includes cornstarch. The cornstarch gives the cookies a soft, melt in your mouth texture.
- Greek butter cookies keep for up to 2 weeks stored in an airtight container making them great to give as gifts for the holidays!
- Traditional kourabiedes do not include lemon…this is simply my twist on a classic recipe. You may omit it, or substitute it with your favorite citrus. If you love key lime, be sure to try my key lime cookies!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
60 Comments on “Meyer Lemon Greek Butter Cookies (Kourabiedes)”
Hi! I want to make these for a Mediterranean themed banquet, but we can’t use nuts. Is there anything I can substitute for the almond flour? I have Bobs Red Milk one-to-one, if that would work.
You can sub the almond flour for more all purpose flour.
I just made these exactly by the recipe and the dough was WAY too thin and soft. Added extra flour and almond flour and refrigerated for 1 1/2 hrs to try to fix this problem. When I baked them they ended up too flat…. my guess is the 1/4 cup of liquid lemon juice just turned the batter into tooth paste… next time it’s no juice but add lemon extract instead.
Hi Steve. I assure you that something went wrong because they never turn out like this for me (I make them all the time). And many people have left great reviews as well. I’m sorry they didn’t turn out for you.
18-20 mins is too long for baking. Closer to 12mins then let them set in the pan then transfer to wire rack to cool.
Other than that, delicious!
Thanks for your review Jennifer and I’m glad you enjoyed the cookies!
Has anyone tried to make these gluten-free?
I’m sorry I haven’t. I would imagine that gluten-free 1 to 1 flour would be a good substitution for the flour but I’m sure the texture wouldn’t be the same.
Just wondering has anyone made these with a gluten free flour?
I never have Sherri…sorry that I can’t say for sure if it will work.
Just wanted to mention these cookies are wonderful & tasty!! I’ve never made a Greek Butter cookies before but felt the need * desire to as I was invited to my sister’s Greek Easter celebration. I’m a little worried they don’t look like they’re supposed to…they aren’t quite snowball anymore they’re a little flattened? Not sure why? I trad your whole post and up B4 the actual recipe directions say to 8-10min. The recipe says to bake 18-20min, which is what I followed?? Maybe that’s why?🤷♀️
The 18-20 minute time in the recipe is correct, and I changed the baking time in the actual post to reflect that. Sorry for the confusion! Maybe the cookies were flatter because the dough was warm? At any rate I’m glad that you liked them!
My daughter is allergic to tree nuts (so no almonds). Can I substitute regular flour for the almond?
Yes — you can certainly substitute the almond flour with all purpose flour.
Made these today and they are lovely. I am a lemon lover. I mean puckering up sour lemon lover, so I added True Lemon powder to the batter as well as the rolling powdered sugar, and they were draw your jaws delicious! I agree that the cookies are dry; however, in a beautiful, light way. The first batch I baked were too large for my liking, leaving my mouth a bit like the Sahara, so I made the rest very small, in order to just pop one delectable little bite into the mouth. These are so tasty! Thanks for sharing the recipe.
Thank you for your feedback Heather, and I’m glad you enjoyed the cookies! Adding lemon powder is a wonderful idea!
Making these for the second time. So delicious. When the lemons on my little indoor Meyer Lemon tree ripened I wanted to use them in a special recipe. This one was perfect! I used Bob’s 1-1 Gluten free flour and they turned out great!
I’m so glad that you’re enjoying this recipe, and I’m happy to hear that the 1-1 flour works well in this recipe! Thank you for your feedback. 🙂
Made the cookies!! Added extra zest for more pop of flavor. An instant HIT!!!
I’m so happy to hear that they were a hit Janet, and extra zest is always a good thing. 🙂 Thank you so much for your feedback and Merry Christmas!
Going to try these today! My Meyer Lemons are dropping!
I hope you love the cookies! 💛
I just made these cookies today and they are really a delight! Light and melt-in-your-mouth texture, with a marvelous lemon taste.
I’m so happy to hear that you enjoyed them Elyse — thank you so much for the feedback! 🙂
I would love to make these for Christmas – they look amazing! My Meyers are beyond ready right now ( the earliest harvest). Do you think I could make the dough to the point of rolling into balls and then freeze for a couple of weeks?
Hi Vickie! While I haven’t tried this myself with this recipe, I do think it would work. Can you try it with a small test batch first just to make sure?
I make kourambiethes with chopped almonds. I’m excited about this variation. I’ll have to make some. Thanks.
I’ve made them with chopped almonds too Mary — I love that traditional version as well. I hope you enjoy this variation!
I followed the recipe & substituted a cup of Red Mill gluten free flour for one cup of the organic flour. Not sure if the GF flour caused them to be quite dry, but you need something to wash them down with. The flavor was weak;could barely taste the lemon. so if I were to try these again, I would increase the lemon zest & juice as well.
Hi Jane. I’ve never used the gluten free flour but imagine that it must be the cause. I would double the zest only as it’s what adds most of the flavor and extra lemon juice could affect the texture of the cookies. Thank you for your feedback!