Gingerbread Kourambiedes Hybrid Cookie Recipe

Deck the halls for Christmas baking.. Falalalala la la la la for gingerbread kourambiedes! 

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 it! 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


  1. 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.
  2. Add egg yolks, sea salt, and baking powder to the mixer. Beat for 1 minute or until combined.
  3. Add the ground ginger, cinnamon, cloves, and allspice and mix to combine.
  4. 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.
  5. Repeat with remaining dough and place onto a lined baking sheet.
  6. Bake for about 10-12 minutes or until the cookies are lightly golden in color on top.
  7. Remove cookies from cookie sheet and cool on to a wire rack.
  8. Sift the confectioner’s sugar over the kourambiedes until they are completely doused in sugar.
  9. I usually store my cookies in a tin. You can freeze cookies and they last up to a few months.


Specialty Ingredients:



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  1. Dear Krystina, thank you so much for this special recipe. I now have the 3 varieties of Kourambiedes in my repertoire.
    I love spiced ginger cookies and to make them Greek is just amazing! When my son got me your first cookbook I was so happy to see you have preserved the traditional Greek recipes, adding lovely modern twists.

    Your minty Kourambiedes are always such a success. Worth buying the book for that recipe alone! Many Greek cookbooks omit important steps and recipes are sometimes not clearly explained. Back to my Roots ticks all the boxes.. I’m ordering your new cookbook today.
    Merry Christmas, and all the best for 2022🌲☃️

    • Hi sweet Fiona! Omg it’s so wonderful to hear from you my friend. First let me say thank you for the beautiful msgs always. Second, Merry Christmas and Happy New Year! I hope this NYE brings you happiness and good health.

      I’m so happy you are enjoying the recipes especially the spiced ginger kourambiedes. It brings such joy and happiness to hear how much you enjoyed the book so far! Thank you for your beautiful soul. 🎄🎄💙💙

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