Deck the halls for Christmas baking.. Falalalala la la la la!
I hope you guys are enjoying your holiday baking this season. I have an EXCITING new recipe that I created for you all. I took two of my most favorite cookie recipes and combined them into one. I really don’t know why I haven’t done this before but I think everyone should try this at least once.
What happens when you combine your favorite Greek Christmas cookie “Kourambiedes” with our favorite American Christmas cookie “Gingerbread” into one?? You get this kick-ass hybrid cookie that melts in your mouth but it is super aromatic with flavors of cinnamon, ginger, cloves, and vanilla. Here is my traditional kourambiedes recipe if you would like to try! I have been making these for years, and I get lots of great feedback on them. These cookies are really famous during this time of year!
Let’s get to the baking, shall we?!
The key to making really good kourambiedes is the amount of time you whisk the butter which should be anywhere between 15 to 20 minutes. It is best to also have the egg yolks at room temperature as I state below.
Gingerbread Kourambiedes Hybrid Cookie Recipe
- 1 pound of unsalted butter at room temperature
- 4 cups of sifted powdered sugar
- 2 tablespoons of molasses
- 1 teaspoon of vanilla flavoring
- 2 egg yolks at room temperature
- 1 teaspoon of sea salt
- 1/2 teaspoon of baking powder
- 1 cup of toasted almonds finely chopped
- 2 1/2 cups of all-purpose flour
- 1 teaspoon of ground ginger
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of allspice
- Reserve the rest of the powdered sugar to dust over the cooled cookies
- In a large bowl, using a mixer, beat the butter and 1/2 cup of sugar for 15-20 minutes until light and creamy. Add the molasses and vanilla to the mixer and mix it again until combined.
- Add egg yolks, sea salt, and baking powder to the mixer. Beat for 1 minute or until combined.
- Add the ground ginger, cinnamon, cloves, and allspice and mix to combine.
- Add 1 3/4 cups of sifted flour to the butter mixture and knead. Add in the remaining flour, and then fold the chopped nuts into the dough. Knead gently for a few minutes until the dough is soft. (If the dough is too sticky add a bit more flour.) Break off a piece of dough, the size of a walnut, and shape into a ball or oval.
- Repeat with remaining dough and place onto a lined baking sheet.
- Bake for about 10-12 minutes or until the cookies are lightly golden in color on top.
- Remove cookies from cookie sheet and cool on to a wire rack.
- Sift the confectioner’s sugar over the kourambiedes until they are completely doused in sugar.
- I usually store my cookies in a tin. You can freeze cookies and they last up to a few months.
If you love this recipe then I would be so happy if you can share the love with us on Facebook, Instagram, or Twitter. Simply TAG US using #kouzounaskitchenrecipes.
Yes, I do actually share each of your tagged photos, so please do send them my way! I would love to see all the beautiful creations made.
Looking for an amazing Greek Christmas gift for a foodie? Check out both our cookbooks available on Amazon.