Learn all the secrets for the best homemade Greek snowball cookies (kourabiedes) with butter, roasted almonds and vanilla extract. Ideal for your Christmas baking!
Kourabiedes and melomakarona are the two types of cookies made in Greece especially during Christmas and Vasilopita is made a few days after to celebrate the New Year. Kourabiedes are also known as snowball cookies because they get covered with confectioners sugar and look like little delicious snowballs.
Because they’re made with butter, vanilla extract and roasted almonds, they’re the perfect way for your kitchen to smell like holidays, and for your family to love you even more! Though, Christmas is not the only time these are baked.
They’re also made as treats in engagement ceremonies, weddings and Christenings, because of their white color which represents purity. I, on the other hand, make them every time I feel the need to eat some!
How to make Kourabiedes
- The most important step of this recipe is to beat the butter with the sugar VERY well until it is very light and fluffy. For this, a stand mixer is ideal, because it can take up to 15 – 20 minutes. If you use clarified butter (ghee) it should be slightly cold. If you use normal butter it should be at room temperature so make sure you take it out of the fridge a few hours before you start.
- Because almonds play a great role in these cookies, you should use freshly roasted almonds. I like to roast my almonds in the oven at 320°F/160°C for 20-30 minutes (exact time depends on the quantity and size of almonds). Good quality butter and vanilla extract are also important for great taste, and I also add a pinch o cinnamon because it enhances the flavor of the rest of the ingredients.
- Another thing you have to remember is to not to add too much flour and not to over work the dough as this can result into tough cookies.
- Traditionally, to shape them you first make little balls and then flatten them a little with your palms. Press lightly with your finger at the center of each cookie to form a very shallow puddle. This will help the kourabiedes to hold more icing sugar.
What kind of butter to use for these snowball cookies?
If you read this blog on a regular basis, then you know I love cookies with olive oil, especially these Cretan almond cookies (kalorizika). For kourabiedes you have to use real butter. Many traditional Greek recipes use clarified butter made from sheep and goat’s milk cream but cow’s butter will also work.
No matter what type of butter you choose, make sure it is one you like its taste and it’s of good quality. For this recipe I used half cow’s butter and half sheep & goat butter.
Another secret is to clarify the butter. I must admit that I don’t normally do this, except from special occasions! If you read the ingredients on the packaging of the butter, you’ll notice that it contains about 15% – 20% water. What that means is that in one cup of butter there are about 3 tablespoons of water and a little more than 3/4 of a cup fat.
This water will prevent the cookies from reaching their maximum tenderness level. In this article from serious eats you can see how to remove water and get some nutty browned butter (or beurre noisette) at the same time. Totally optional!
Can you use powdered sugar for snowball cookies?
Powedered sugar, also called icing or confectioners sugar is an important ingredient of this recipe. Though you can make the dough with regular white sugar, icing sugar makes them more tender and helps with the texture. Most of the times, it also contains a bit of corn flour which further improves the tenderness.
The amount of sugar in the dough is not very much because these snowball cookies are covered with additional powdered sugar after they’re baked. Remember to let the cookies cool completely before you cover them with sugar because otherwise the coating can absorb moisture and become soggy.
Baking time will depend on the size of the cookies.
I like to form my cookies in the size of a medium walnut (about 1.4 ounces/40 grams each cookie if you have a kitchen scale). For this size it takes about 35 minutes at 340°F/170°C for them to bake. But I like my cookies on the crunchy side. If you like them lighter in color and a bit softer, then 25-30 minutes will do.
Learn all the secrets for the best homemade Greek snowball cookies (kourabiedes) with butter, roasted almonds and vanilla. Ideal for your Christmas baking!
- 1 cup (250 grams) real butter at room temperature or slightly cold (see notes).
- 1 cup (125 grams) confectioners’ sugar
- 1 teaspoon (5 grams) vanilla
- 1/4 teaspoon cinnamon (optional)
- a pinch of salt
- 1 egg yolk from a large egg
- 2 tablespoons (30 grams) brandy or cognac
- 3 1/4 cups (390 – 420 grams) sifted pastry flour if you don't have pastry flour, use all-purpose flour
- 3 teaspoons (8-10 grams) baking powder
- 1 1/2 cups (150 grams) freshly roasted almonds, crushed
- Confectioners’ sugar for coating and dusting
Preheat your oven to 340°F (170°C)
In the bowl of your electric mixer, with the whisk attachment, beat the butter with the confectioners’ sugar until very fluffy (10 – 15 minutes for best results). Add the yolk and beat until well incorporated. Add the vanilla, the cinnamon, the salt and the brandy and mix until combined.
In another bowl, mix together the flour and the baking powder. Add the almonds and almost all of the flour to the butter mixture (keep 1-2 tablespoons of flour aside). Stir gently with a spatula or by hand until just combined and all of the flour is absorbed. Do not over mix!
Let the dough rest for 5 minutes. It should be soft and not sticky. If after the resting time it's a little sticky, add a little more flour until pliable. Form little balls the size of a ping pong ball, flatten them out between your hands and make a shallow indentation in the center with your index finger.
Place on lined baking sheets and bake for about 30 minutes or until golden brown and fragrant.
Remove from the pan, place on a rack and let them cool completely. Dust with confectioners’ sugar and serve.
- Pastry flour is regular flour with less protein content. You can make your own “pastry flour” by mixing 3 cups plus 2 tablespoons all-purpose flour with 2 tablespoons corn starch.
- Butter: For the butter you can choose goat and sheep butter, cow’s milk butter, or a mix of both. It’s best to be clarified (ghee). Choose according to your taste. Clarified butter should be slightly cold, whereas normal butter should be at room temperature.
- Butter in sticks: If you use 2 sticks butter it will be 220 grams. Add two tablespoons of a neutral tasting vegetable oil to reach the required 250 grams.
- Measure the flour: If you don’t have a scale to measure your ingredients, then the flour should be lightly spooned into a measuring cup taking extra care not to compact it. Then it should be leveled with a straight object (a long fork will do!).
- Don’t add all of the flour at once – you may not need it all. Also, don’t over-work the dough because your cookies will be tough.
- Baking: For crunchy cookies (my preference) bake at 350 °F (175 °C) for 30-35 minutes or until golden brown. For softer, white cookies bake at 330 °F (165 °C) for 25-30 minutes.
- Let the cookies cool completely before you dust them with confectioner’s sugar. This will prevent the coating to absorb moisture. If after some days you notice that the coating has started to show condensation signs, shake it off and coat the cookies with a fresh coating. Another option is to store cookies in an airtight container and dust them with sugar just before you serve them.
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