This post was sponsored by Bob’s Red Mill.  All opinions expressed here are mine alone.

Meyer Lemon Greek Butter Cookies are easy, buttery Greek kourabiedes with a refreshing citrus twist.  They’re perfect for your holiday baking!

Meyer Lemon Greek Butter Cookies {Kourabiedes} are classic Greek holiday cookies with a refreshing meyer lemon twist! @FlavortheMoment

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.

Bob's Red Mill All Purpose Flour and Almond Meal

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.

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.

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.

I creamed my lemon zest with the butter and sugar to really release the citrus flavor from the zest.  I couldn’t keep from adding fresh lemon juice either, because there’s no such thing as too much citrus in my opinion. 🙂

close up of meyer lemon greek butter cookies kourabiedes piled on top of each other

The lemon juice and egg yolk are beaten into the butter-sugar mixture until incorporated, and then we add our flour, almond meal, baking powder, and salt, which have been whisked together in a small bowl.

Beat the dry ingredients in on low speed until incorporated, then increase the speed to medium and beat until the dough starts to hold together.  It will still be in clumps, and that’s ok…we simply knead the clumps of dough together with our hands.

Form the dough into balls and place them 1″ apart on 2 parchment lined baking sheets, and bake for 18-20 minutes or until they appear dry and the bottoms are golden brown.  I like to bake each batch separately, but if you want to bake them at the same time, make sure that you place one rack on the bottom third and the other on the top third of the oven.  Rotate the pans from top to bottom and back to front halfway during the baking time, so they bake evenly.

The fun part is rolling these Greek butter cookies in the powdered sugar, and this is where the kids are really going to want to get involved if you have some around!

It can be a messy experience, but it’s fun all the same.  I like to start rolling after the cookies have cooled 5-10 minutes, then I place the cookies on wire rack to cool completely.

overhead close up shot of meyer lemon greek butter cookies kourabiedes

These meyer lemon cookies are fabulous to give away as gifts because they keep for at least 2 weeks in an airtight container.  My Greek uncle used to ship my family tins of kourabiedes during the holidays in a blanket of powdered sugar and we always looked forward to receiving them.

These cookies always give me wonderful memories growing up, and they’re a big part of my holiday traditions now too.

These Meyer Lemon Greek Butter Cookies are light, refreshing, and are perfect for your Easter baking.  The hardest part is only eating one — it’s impossible (take it from me).

I hope these cookies become a part of your Easter baking traditions, too. 🙂

meyer lemon Greek butter cookies kourabiedes on white plate with lemon slices

More cookie recipes you’ll love:

If you make this recipe I’d love to hear from you!  Leave a comment or rating below, or tag me @flavorthemoments on Instagram!

Meyer lemon Greek butter cookies or  kourabiedes on white plate with lemon slices

Meyer Lemon Greek Butter Cookies {Kourabiedes}

Meyer Lemon Greek Butter Cookies are easy, classic Greek kourabiedes with a refreshing citrus twist.  They're perfect for your holiday baking!

Leave a Review »


  • 2 cups Bob's Red Mill Organic Unbleached All Purpose White Flour
  • 1 cup Bob's Red Mill Organic Almond Meal/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 regular lemon juice
  • 1 tablespoon lemon zest


  • Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
  • In a medium bowl, whisk the flour, almond meal, 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!


  • These cookies keep for up to 2 weeks stored in an airtight container making them great to give as gifts for the holidays!


Serving: 1cookie, Calories: 129kcal, Carbohydrates: 16g, Protein: 2g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 19mg, Sodium: 23mg, Potassium: 11mg, Fiber: 1g, Sugar: 10g, Vitamin A: 164IU, Vitamin C: 1mg, Calcium: 13mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!

Sharing is caring!