These Meyer Lemon Greek Butter Cookies are tender, buttery shortbread-style cookies rolled in powdered sugar and brightened with fresh Meyer lemon. They’re simple to make, store well for up to two weeks, and are perfect for holiday boxes or gifting.
These Meyer Lemon Greek Butter Cookies are a staple in my holiday baking. They’re easy to prepare, freeze or store for weeks in an airtight container, and their citrus lift makes them a favorite for both Christmas and spring occasions.
This version is inspired by traditional Greek kourabiedes I grew up enjoying. My uncle used to send a tin every Christmas—each cookie dusted with powdered sugar and almost melting in the mouth. I’ve added a Meyer lemon twist for a bright, delicate flavor that pairs beautifully with almond.
The texture is light and crumbly, and the almond element gives these cookies a soft, nutty finish. Expect powdered sugar on your fingers—it’s part of the fun.
Why you’ll love this recipe
- These are a lemony take on classic Greek kourabiedes: soft, buttery cookies rolled in powdered sugar for a melt-in-your-mouth finish.
- They’re quick and forgiving to make, with no chilling required for the dough.
- They keep well for up to two weeks in an airtight container, making them perfect for gifting and holiday cookie boxes.
Recipe ingredients
Only a few pantry staples plus fresh Meyer lemon juice and zest. The lemon elevates the buttery almond base and gives these cookies a fresh, bright profile.
- All-purpose flour — the base for structure.
- Almond flour — traditional Greek cookies use ground almonds; almond flour is a convenient substitute.
- Unsalted butter — use unsalted to control salt content.
- Powdered sugar — used in both the dough and for coating; its cornstarch gives a tender, soft texture.
- Meyer lemon — fresh juice and zest brighten the cookies. Omit or replace with another citrus if preferred.
- Egg yolk — binds the dough and contributes richness.
See the recipe section below for exact quantities and full instructions.
How to make this kourabiedes recipe
This kourabiedes recipe is straightforward. Butter is creamed with powdered sugar and lemon zest until light, then the egg yolk and lemon juice are added. Dry ingredients are folded in, the dough is shaped into 1″ balls, and the cookies are baked until lightly golden. No chilling is necessary.
Pro tip: Use powdered sugar in the dough rather than granulated sugar. The cornstarch in powdered sugar creates a softer, more tender cookie.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Whisk the flour, almond flour, baking powder, and salt together in a medium bowl.
- In a large bowl, beat the butter with 1 cup of the powdered sugar and the lemon zest on medium-low until combined, then increase speed and beat until light and fluffy (about 2 minutes). Add the egg yolk and lemon juice and mix until incorporated.
- Add the dry ingredients and mix on low just until the dough begins to come together; it may still be slightly crumbly. Knead gently with your hands to form a cohesive dough.
- Roll the dough into 1″ balls and place them about 1″ apart on the prepared baking sheets.
- Bake 18–20 minutes, rotating the pans halfway through, until the bottoms are lightly golden. Allow cookies to cool 5–10 minutes on a wire rack.
- Place the remaining powdered sugar in a bowl and roll warm cookies a few at a time in the sugar. Let cool completely and, if desired, roll again for a heavier dusting.
Recipe FAQs
Kourabiedes are traditional Greek shortbread cookies often shaped into balls or crescents. They are typically dusted with powdered sugar and served at celebrations such as Christmas and Easter.
Classic kourabiedes are made with flour, ground almonds, butter, and powdered sugar. Variations may include flavorings such as brandy, vanilla, or citrus. This recipe uses almond flour for convenience and Meyer lemon for a citrus twist.
Kourabiedes are often served at festive events—weddings, baptisms, Christmas—and symbolize celebration and goodwill. Some regional traditions include inserting a clove into each cookie as a symbolic gesture.
Yes. For a nut-free version, substitute the almond flour with the same amount of all-purpose flour.
Recipe notes
- Pro tip: Powdered sugar in the dough includes cornstarch, which yields a softer, melt-in-your-mouth texture.
- Store cookies in an airtight container at room temperature for up to two weeks.
- Traditional kourabiedes don’t include lemon; the Meyer lemon is a modern variation. You can omit it or swap in another citrus if you prefer.
More cookie recipes you’ll love:
- Almond horn cookies
- Christmas sugar cookies
- Chocolate-dipped coconut macaroons
- Flourless peanut butter cookies
- Gingerbread cookies
- Greek almond cookies
Did you try this recipe? If so, please leave a review and tag @flavorthemoments on social media so I can see your results.
Meyer Lemon Greek Butter Cookies (Kourabiedes)
Easy Greek kourabiedes with a Meyer lemon twist—perfect for holiday baking.
Equipment
- Rimmed baking sheets
- Hand mixer
- Parchment paper
- Mixing bowls
Ingredients
- 2 cups all-purpose flour
- 1 cup almond flour
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- 2 sticks unsalted butter, softened
- 3 cups powdered sugar, divided
- 1 large egg yolk
- ¼ cup fresh Meyer lemon juice (or other citrus)
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Whisk together the flour, almond flour, baking powder, and salt in a medium bowl.
- In a large bowl, beat the butter with 1 cup of the powdered sugar and the lemon zest on medium-low until combined. Increase speed and beat until light and fluffy (about 2 minutes). Add the egg yolk and lemon juice and beat until incorporated.
- Add the dry ingredients and mix on low just until the dough starts to come together. Knead gently until it forms a cohesive dough.
- Form the dough into 1″ balls and place them about 1″ apart on the prepared baking sheets.
- Bake 18–20 minutes, rotating the pans once, until the bottoms are lightly golden. Cool on a wire rack for 5–10 minutes.
- Place the remaining 2 cups of powdered sugar in a bowl. Roll warm cookies in the sugar and set on the rack to cool completely. Store in an airtight container up to two weeks.
Notes
- Powdered sugar in the dough helps create a tender, melt-in-your-mouth texture.
- These cookies are great for gifting because they keep well at room temperature.
- If you prefer a nut-free cookie, replace the almond flour with additional all-purpose flour.
Nutrition (per cookie)
Calories: 129 kcal; Carbohydrates: 16 g; Protein: 2 g; Fat: 7 g; Saturated Fat: 3 g; Cholesterol: 19 mg; Sodium: 23 mg; Fiber: 1 g; Sugar: 10 g.