Greek Butter Cookies

Greek Butter Cookies


"When I was little I used to live next to a Greek family, who would make these cookies year round, and give tins of them to neighbors around Christmas."
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20 m servings 74 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 74 kcal
  • 4%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 8.9g
  • 3%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 29 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
  2. In a medium bowl, cream together the butter, sugar and egg until smooth. Stir in the vanilla and almond extracts. Blend in the flour to form a dough. you may have to knead by hand at the end. Take about a teaspoon of dough at a time and roll into balls, logs or 'S' shapes. Place cookies 1 to 2 inches apart onto the prepared cookie sheets.
  3. Bake for 10 minutes in the preheated oven, or until lightly browned and firm. Allow cookies to cool completely before dusting with confectioners' sugar.


  1. 162 Ratings

Most helpful positive review

BIG hit with everyone. Here's how I made them. First of all, that 'S' shape looked like a pain to make, so I took a melon ball/ice cream scoop, a very small one and using a level scoop, ploppe...

Most helpful critical review

followed the recipe to a "T" and these cookies turned out great! mouthwatering and addictive, they were a hit with my friends over tea. Good with a tall glass of milk as well.

BIG hit with everyone. Here's how I made them. First of all, that 'S' shape looked like a pain to make, so I took a melon ball/ice cream scoop, a very small one and using a level scoop, ploppe...

This is one of the best cookies I have ever made. The dough could not have been simpler to make. I made 4 different variations with the finished dough: a traditional round rolled in powdered s...

Overall I was very pleased with this recipe which I took to an Olympic Greek party. However, quite a lot of my cookies burnt on the bottom. I would probably add a tiny bit more almond extract ...

I helped my 12 year old son make these for a school project. The flavor was good, but not sweet. I really liked them, but my son didn't. However, when he took them to school, all of his class...

Easy, quick and oh-so-delicious! Everyone loved these. To make them a little more tender, I only used 2 1/4 cups of flour. Enjoy!

YUMMY!!!! "Take 'em out to share with the neighbors" good. I've had cookies like this recipe that involve stuffing the cookies with pitted dates; looking for that recipe was what brought me to t...

This recipe has been in my family for many years! We're not Greek and we had no idea this was a Greek recipe. We chill the dough in balls and roll it out thin, then cut it into shapes with cooki...

I made these just to try and see if they were like some Greek Wedding Cookies I had at a restaurant and they were just as good, if not better. I did an experiment though. I made three kinds, one...

They are not so bad. Very similar to other short bread cookies. very light on the sugar, which I like! I think next time, I will add a bit more almond extract for more flavor.