Chocolate Peppermint Kourambiethes (Greek Butter Cookies)
Similar to a snowball cookie, these Chocolate Peppermint Kourambiethes (Greek Butter Cookies) are a holiday cookie you must try! Cool mint chocolate combined with rich chocolate melt in your mouth butter cookies and covered with powdered sugar, these are going to be a hit!
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
Dough
- 454 grams salted butter (softened)
- 142 grams powdered sugar (sifted)
- 1 teaspoon peppermint extract
- 2 tablespoons milk
- 1 large egg yolk
- 567 grams cake flour
- 71 grams Dutch cocoa powder (sifted)
- ½ teaspoon fine sea salt
Topping
- powdered sugar
Instructions
- Preheat the oven to 325°F. Line 2 cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attach ment, add the butter, powdered sugar, peppermint extract, milk, and egg yolk. Mix on low until combined but chunks of butter remain visible.
- Add the cake flour, cocoa powder, and sea salt, and mix on low until combined into a smooth dough; it should feel like play dough in your hands.
- Using your hands, form the dough into 48 balls and place them close together on the prepared cookie sheets (they won’t spread while baking, so 24 should fit on each cookie sheet). Flatten each ball slightly. They should look like disks that are about 2 inches in diameter.
- Bake for 20 to 22 minutes, or until set and dry. Let cool completely on the cookie sheets.
- Sift powdered sugar generously over the tops of the cookies. Store in an airtight container for up to 2 weeks.
Video
Notes
Tips
- Always weigh ingredients for the best results.
- Make sure your butter is soft. It should be soft enough that if you squish it, it squishes easily. I like to leave butter out on the counter overnight to let it soften at room temperature. But, if you are going to soften butter in the microwave, do not do more than 30 seconds per 1 pound of butter.
- Cake flour is essential for these cookies. So, this is definitely needed and don't replace it with all purpose flour or anything else. I make my own organic cake flour because it's so easy and it's the only organic option! Try my recipe for Homemade Organic Cake Flour.
- While some people make these into a crescent shape, my YiaYia only made them into a round shape, so that's what I do.
- It's important to wait until these cookies cool before covering them in powdered sugar. If you put the powdered sugar on and they are too warm, it will just melt in. You want the powdered sugar to be a complete coating on the cookies, because it's the best part!
- High Altitude — Bake at 325°F for 17 to 20 minutes or until set and dry.
Nutrition
Calories: 127kcalCarbohydrates: 12gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 24mgSodium: 86mgPotassium: 37mgFiber: 1gSugar: 3gVitamin A: 242IUCalcium: 6mgIron: 0.3mg
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