Kourabiethes, Delicious & Vegan Greek Cookies

This post for Kourabiethes was first posted on the 14th of February 2022.

I am always so mesmerised when I can veganise a recipe, and this one couldn’t be any better. When it comes to recipes and my ability to make them vegan, I am always worried. While some are easier than others, I always start with a fear of failure. Not because vegan is not good, but because sometimes switching ingredients can only mean a mess. And to be completely fair with you, I didn’t think these Greek walnut cookies called Kourabiethes would be any good. And boy was I wrong.

So, first off – Kourabiethes or Kourabiedes are what you’d call a snowball cookie in the USA. They are round and covered in icing sugar, and typical from Greece. While most people will be serving these for Christmas, they are now widely available throughout the year, especially for a nice treat to bring back home.

The original recipe for these Kourabiethes would include almonds, while we have used walnuts. Also, because of how old this recipe is, and how particular the flavour is, you would be using ewe’s milk butter. Or even goat’s milk butter. Of course, we have used vegan butter which has been the perfect solution for us but will definitely lack that distinctive flavour.

But if what you are after is a delicious cookie nonetheless, whether that’s vegan or not, then you absolutely need to try these Kourabiethes, because you will end up addicted in no time.

We shall be baking Kourabiethes, but first…

You know we love a good chat about the dishes we make and find out about their history. So of course I have been doing some research for these kourabiethes (or kourabiedes, I have found the spelling to be different but means the same recipe). And most of what I discovered has come from this blog so make sure you check it out too!

What are Kourabiethes and what’s their origin?

Kourabiethes are a type of traditional Greek almond shortbread cookie, often enjoyed during festive occasions, especially Christmas, Easter, and weddings. Known for their distinctive crescent or round shapes, and their generous coating of powdered sugar, kourabiethes are a beloved treat in Greece and among Greek communities worldwide.

Kourabiethes are made from a simple base of butter, flour, and sugar, sometimes with the addition of almonds or other nuts for texture and flavour, just like we did with these vegan kourabiethes. The heavy use of butter gives the cookies a rich, melt-in-your-mouth quality. After baking, they are traditionally dusted with powdered sugar, which adds sweetness and a decorative, snow-like appearance, making them especially fitting for winter celebrations like Christmas.

The origin of kourabiethes can be traced back to the Ottoman Empire, and they bear some resemblance to other Middle Eastern or Mediterranean cookies, such as the Turkish kurabiye and Persian qurabiya. The word kourabiethes itself is derived from the Turkish term kurabiye, meaning dry biscuit. Over time, however, this cookie has been distinctly adopted and adapted within Greek culinary traditions, where it has taken on unique characteristics and cultural significance.

What is the cultural significance of Kourabiethes?

In terms of cultural meaning, kourabiethes hold a place of honour in Greek celebrations, symbolizing joy, hospitality, and abundance. In Greek Orthodox weddings, for example, they are often served alongside other sweets to wish the newlyweds a sweet life together. Similarly, during Christmas, they are shared as a sign of goodwill and happiness. The powdered sugar on top can also be seen as a metaphor for purity and the fresh start that these celebrations often represent.

While the recipe and variations of kourabiethes can differ slightly from region to region within Greece, their symbolic role in the nation’s festive occasions is universally recognized. Whether offered to guests or enjoyed with family, kourabiethes represent a bridge between culinary heritage and the joyous moments that bind communities together.

How did we come up with baking these Greek cookies?

So a couple of years ago, while we were still living in London and we were all off for Christmas, I had been craving something sweet. You know me, the addiction is real. So my best chance was to hit my cooking books (one day I need to chat about my collection!) and this recipe for pecan snowball cookies came up.

Of course, having had a quick read through the recipe I realised the only ingredient that would make these cookies non-vegan was the butter and because I am a nice friend, I decided to venture out for some vegan butter so our flatmate could have some too. I didn’t think much of the kourabiethes, even because the recipe in the book did not mention this name ever.

But I was pleasantly surprised once they came out of the oven and the house smelled so good we finally felt like Christmas was really coming. I knew they reminded me of something I had before, but couldn’t connect the dots. Until our flatmate came home and mentioned how similar to the cookies she brought back from Cyprus years ago were. Bingo.

To say I have been baking these kourabiethes every other weekend since would not be a lie. They are simple to make, so tasty and just what the doctor ordered. Or maybe not. But you get the gists. Fred’s Greek professor will be receiving a delivery of these soon so we can get her approval too.

What’s the story behind the Greek Kourabiethes?

Whenever it comes to a dish like kourabiethes, finding out the real story behind it might be a challenge. What is clear, though, is that these cookies are light, melt-in-the-mouth shortbread cookies covered in a few layers of icing sugar. No baking powder, no baking soda required. These Greek Christmas cookies are now available throughout the year and are mostly made with almonds or walnuts, and they usually contain Ouzo. Ouzo is a dry anise-flavoured aperitif that is widely consumed in Greece, whose taste is similar to other anise liquors like rakı, arak, pastis, and sambuca.

But once, you’d be able to find these over Christmas or Easter only. And because of how difficult it was to make them, they were only served for special occasions like weddings and other celebrations. We tried them years ago and what I remember from that first bite is how great the texture was. And how I almost suffocated inhaling the icing sugar as I took that first bite. A killer cookie, if you may, but most definitely the only way I’d like to go. The vegan kourabiethes we have made have nothing to lose on those.

What Ingredients do I need to make the Kourabiethes?

First off, because we have made these kourabiethes vegan, you will need to get some great vegan butter. But also, traditional recipes might even include ingredients like orange blossom water or even rose water, which we haven’t included. While you might find other recipes which might include both, you are more than free to try and add either one to this recipe.

Here’s a breakdown of the ingredients for vegan kourabiethes, highlighting their role and contribution to the flavour and texture of the cookies:

• Walnuts: Walnuts are often used in kourabiethes to add a crunchy texture and a rich, nutty flavour. In the vegan version, they serve the same purpose, adding depth to the flavour profile of the cookie. Additionally, walnuts are high in healthy fats and provide a bit of a nutritional boost with vitamins, minerals, and antioxidants;
• Vegan Butter: Vegan butter is the essential fat in this recipe, replacing traditional dairy butter. It provides the rich, buttery flavour and smooth texture that makes kourabiethes so distinct. The vegan butter also helps bind the ingredients together and contributes to the melt-in-your-mouth quality of the cookies. It’s crucial to choose a high-quality vegan butter with a neutral or slightly creamy flavour to mimic the traditional taste;
• Icing Sugar (Powdered Sugar): Icing sugar is used both in the dough and as a dusting on the finished cookies. Its fine texture makes it easy to incorporate into the cookie dough without leaving a grainy feel, while the powdered coating on the outside adds sweetness and the iconic snowy appearance;
• Vanilla Extract: Vanilla extract adds a subtle sweetness and warm aroma to the kourabiethes. It helps elevate the overall flavour by balancing the richness of the butter and the slight bitterness of the walnuts. Vanilla is a key flavouring in many cookies and provides that comforting, familiar taste associated with homemade baked goods;
• Salt: Even though it’s a small addition, salt plays an important role in enhancing the flavours of the cookies. It helps bring out the sweetness of the sugar and the richness of the butter while balancing the overall taste. A pinch of salt also helps highlight the nuttiness of the walnuts;
• Plain Flour: Plain flour or all-purpose flour forms the structural base of the cookies. It provides the necessary gluten to hold the dough together while creating the crumbly texture typical of shortbread cookies like kourabiethes. The right amount of flour ensures the cookies are tender but hold their shape, whether crescent-shaped or round.

How do I make these Kourabiethes?

Making these Kourabiethes is easier than you can even imagine. You will start by toasting the walnuts and blitzing them into a flour. Then you will cream the butter – which needs to be at room temperature – and icing sugar with an electric mixer.

You will add the vanilla, salt and flour and you’re done with the mixing. Once you have cleared the kitchen, flatten the dough in a disc and cover it in cling film, as it will need to rest for at least 30 minutes in the fridge.

Once you are ready to bake the kourabiethes, you will roll the dough into small, 20g balls and set them on a baking tray lined with parchment paper. They do not expand much, so you will be able to fit them all in one tray. You will be baking in a preheated oven for 15 minutes and once they come out the rolling in powdered sugar starts. We did it twice, with a few minutes of rest between each roll. Sometimes three rolls are even better!

---

Shop the vegan kourabiedes recipe

KitchenAid Stand Mixer, £449.99 / KitchenAid Food Processor, £160.99 / Light Blue Dinner Plates, £26.99 / Yellow Cotton Napkins, £9.99 / Icing Sugar Duster, £7.99

---

A little disclaimer and all because, as mentioned, these kourabiethes are little balls of joy (who kill you slowly with the icing sugar)

I highly recommend eating these in more than a single bite. Now, you might wonder why I am saying this. Well, I mentioned it earlier, but you have to be quite careful with inhaling the icing sugar! Once you put the whole cookie in your mouth, thinking it will be a tidy eat compared to the mess you’d be making if you were to bite into it, you’ll soon realise your breathing airways are clogged. Clogged with icing sugar. It might sound funny, but you will be spitting icing sugar from your nose, ears and mouth. I thought you should know because… Well, been there and done that. Life was over by some icing sugar over cookies? yes.

If you feel adventurous though, make sure you try the experience. With someone around you. Just in case, you know?

The kourabiethes or kourabiedes are simply one of our favourite recipes now. A go-to for when we don’t feel like baking the chocolate chip cookies we love, but nothing new because we’re just mentally not in a good place too. Do you ever have that? It’s like when you rewatch some old stuff because it makes you comfortable, I think! Enough with my Ted talk on mental health though, I think I already bored you enough.

If you loved this recipe, make sure you check our latest on this miso aubergine chicken dish which is to die for.

Pin this vegan Kourabiedes recipe for later!