Kurabie — soft, melt-in-the-mouth butter cookies brushed with egg and baked to a light golden colour. Simple, tender and gently squishy in the middle.
Kurabie are soft, golden butter cookies — gently sweet, lightly enriched with yogurt, and pleasingly squishy in the middle. Quick to mix and roll, they're a lovely everyday treat with coffee or tea. Simple, comforting and not too sweet, they're easy to make in big batches.
Prep 20 min
Cook 20 min
Total 40 min
Easy
- 650g Flour
- 275ml Greek Yogurt
- 3 Eggs
- 200g Sugar
- 1 tsp Baking Powder
- 1 drop Vanilla Extract
- 1 Egg
- 10g Melted Butter
Preparation
- In a large bowl, add all the ingredients and mix together until a dough forms — it should be stiff, so add extra flour if too sticky to work with.
- Rub a little melted butter over your hands, then break the dough into 20 equal pieces and roll each into a ball, re-buttering your hands before each one.
- Place the balls on a greased or lined baking tray 5cm apart, working in two batches.
- Brush each ball with beaten egg and bake at 180°C for 20 minutes — the kurabie should be light golden and slightly squishy in the middle. Cool on a rack.
Tips from the ZestyPlate Kitchen
- Add flour gradually until you have a stiff but workable dough.
- Butter your hands before rolling each ball so the dough doesn't stick.
- Space them well apart, as they spread a little while baking.
- Pull them while still slightly soft in the middle for that signature tender bite.
Frequently Asked Questions
These kurabie are meant to be soft and slightly squishy in the centre, with just a light golden colour. Don't overbake them.
Add a little more flour until it's stiff and manageable, and keep your hands lightly buttered to prevent sticking.
Yes — a little citrus zest, cardamom or extra vanilla all work nicely. Keep additions subtle so the buttery flavour stays front and centre.
Stored airtight, they keep for several days. They're softest in the first day or two.
