Meyer Lemon Greek Butter Cookies (Kourabiedes)

I had lemons on my mind (and tastebuds) after the Grouper with Lemon-Caper Butter recipe I made earlier this week. But how to top it? These Meyer Lemon Greek Butter Cookies (Kourabiedes) might just be how. I’ve wanted to make this recipe for a long time, but I’ve never been able to find the Meyer lemons. Until now that is. The stars aligned when I found the lemons I needed for this recipe, so I have to make it.

Meyer Lemon Greek Butter Cookies {Kourabiedes} are classic Greek holiday cookies with a refreshing citrus twist. They’re so easy to make, and are perfect for your holiday baking!

Recipe Author: Marcie at Flavor the Moments
Get the recipe

The Ingredients

I had good luck finding most of the kourabiedes ingredients for this recipe at my local grocery store with the exception of the unbleached flour. I subbed ordinary all-purpose flour.

This recipe did have a couple of items that were on the pricey side. First, the Meyer lemons were $3.99 for a bag of four. The really expensive item was the almond meal at $11.99 for a 1-pound bag. It made a difference in the texture of the cookies, but I really need to find a way to use the rest to justify that price.

Meyer Lemon Greek Butter Cookies (Kourabiedes) Ingredients
Meyer lemons, almond meal/flour, all-purpose flour, baking powder, salt, butter, and egg

The Process

I’m not much of a baker, and it’s rare for me to make cookies. I think I have a mental block to baking in general. One day maybe I’ll have the money for therapy to explore this…

But I was so excited about finding Meyer lemons that I was able to set aside my baking issues and give this kourabiedes recipe a try. I have to say it went very smoothly and wasn’t nearly as much work as I thought it would be.

The hardest part was remembering to set the butter on the counter to soften for a couple of hours. I always forget that part! The rest of the steps went according to the instructions. I even had all of the equipment I needed: a mixer, a zester, parchment paper, cooling racks, and baking sheets. My egg yolk separator and citrus reamer came in handy, too, but you can make this recipe without them.

As far as time went, here is how it broke down:

  • 23 minutes to prep
  • 20 minutes to bake
  • 10 minutes to cool
  • 4 minutes to roll in powdered sugar
  • 57 minutes total

While that is in line with the total time listed on the recipe, I wonder if that’s because I made my cookies too bog. The recipe says it makes 36 cookies, but I ended up with 20. That’s totally my fault, but I think the recipe intended baking the cookies in 2 batches.

Juicing the Meyer lemons
Juicing the Meyer lemons

So how was it?

Clear & Accurate Directions
Accurate Time(s)
Appearance
Taste
Loved, loved, loved these kourabiedes! They had a light, buttery texture with a pop of sweetness and lemon. It was hard to stop at just one, so I didn't! Two or three with a glass of milk, and I was in dessert heaven. I'm really not a great baker, but the instructions for this recipe made it easy to make. I had nice looking cookies in about an hour, including the time to cool and dust them with powdered sugar.
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Candice
Candicehttps://www.hungrypinner.com
I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Join me as I blog my way through those recipes to find out if they are worth trying yourself.

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Meyer Lemon Greek Butter Cookies (Kourabiedes)Loved, loved, loved these kourabiedes! They had a light, buttery texture with a pop of sweetness and lemon. It was hard to stop at just one, so I didn't! Two or three with a glass of milk, and I was in dessert heaven. I'm really not a great baker, but the instructions for this recipe made it easy to make. I had nice looking cookies in about an hour, including the time to cool and dust them with powdered sugar.