Greek Snowball Cookies


I love holiday traditions. Sometimes it’s easy to get caught up in the stress of the holiday season, ok for me most often it’s easy, but I always make time to bake at least a few cookies. I remember, growing up, we would be decorating for Christmas, watching old Christmas movies, and baking a ton of cookies. My mom is not one to sway from tradition and I definitely inherited that from her. One of my favorite memories this time of year is spending time with my grandparents. I remember my father going to pick my grandma up to bring her to our house to spend a week or so with us for the holiday. She would always come with homemade goodies. Some of which I wish I could replicate, though they somehow do not taste as good as hers. Although my sister makes a MEAN baklava that I would literally die for, so I would say she’s got that down. My grandma would sometimes make these Greek snowball cookies that are dry yet extraordinarily delicious. They are traditionally a celebratory cookie made around the holidays or for a party. I love them. Even more now with a cup of coffee or tea. These little cookies have been on my mind, so I had to make them this year. I found a recipe on the Food Network, it’s not her recipe but it’s close. They are very very easy to make and they certainly look festive. With just a few simple ingredients, you can whip these together in no time. I will warn you, while the flavor and size suggest popping the whole thing in your mouth at once, I would suggest taking bites. The consistency partnered with the powdered sugar will most definitely lead to a coughing fit if consumed at once. Just ask my husband!


Greek Snowball Cookies (Kourabiedes)

Greek Snowball Cookies (Kourabiedes)


  1. Preheat your oven to 350 degrees F.
  2. Toast the walnuts until they are golden brown and fragrant, about 6 minutes. Let cool, then chop about half of the nuts (so you have about 1/2 cup). Pulse the remaining nuts in your food processor until finely ground.
  3. Stir the flour, baking powder, salt and nuts together in a medium bowl and set aside.
  4. In your food processor beat the egg yolk, butter, brandy and vanilla together until the mixture is fluffy. Add in the dry ingredients and pulse together to make a crumbly dough. Place the cookie dough in a bow and set aside. Leave at room temperature for 1 hour.
  5. Line two baking sheets with parchment paper or a silpat mat. With a tablespoon, sccoop our dough and form into balls (or a crescent shape). Place the cookies on the prepared baking sheet and bake until the cookies just start to brown, about 18 minutes. Remove cookies from the oven and let cool slightly. (Basically until they are cool enough to handle but still warm).
  6. Place remaining confectioners' sugar in a plastic zip top bag. Place about 5 cookies at a time in the bag and shake gently to coat with sugar. Remove and store in an airtight container for up to 1 week.


This recipe is adapted from one I found on the Food Network.


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