Recipe byThe ZestyPlate Kitchen
Soft, gently sweet Turkish butter cookies enriched with yogurt, brushed with egg and baked pale gold with a tender, squishy middle.
Kurabie are tender butter cookies enriched with yogurt, lightly sweet and soft right through the centre. They come together in one bowl and bake in twenty minutes, which makes them an easy thing to have alongside coffee. Because they are not too sweet, a big batch tends to vanish over a couple of days without anyone feeling they have overdone it.
Jump to recipe
Prep 20 min
Cook 20 min
Total 40 min
Easy
Scale:
- 650g Flour
- 275ml Greek Yogurt
- 3 Eggs
- 200g Sugar
- 1 tsp Baking Powder
- 1 drop Vanilla Extract
- 1 Egg
- 10g Melted Butter
Preparation
- Tip all the ingredients into a large bowl and mix to a dough. It needs to be stiff, so add a little extra flour if it feels too sticky to handle.
- Rub a little melted butter over your hands, then divide the dough into 20 equal pieces and roll each into a ball, re-buttering your hands before every one.
- Set the balls on a greased or lined tray, spacing them about 5cm apart, and work in two batches.
- Brush each one with beaten egg and bake at 180°C for 20 minutes, until pale golden and still slightly soft in the centre. Cool on a rack.
Tips from the ZestyPlate Kitchen
- Work the flour in a little at a time until the dough is stiff enough to hold a shape but still soft to roll.
- Rub a little melted butter on your palms before shaping each ball so the dough releases cleanly.
- Leave plenty of room between the cookies on the tray, since they spread a touch as they bake.
- Take them out while the middles still give slightly to a gentle press; that is what keeps them tender.
Frequently Asked Questions
Soft, with a slightly squishy middle and only a pale golden top. If they crisp up all the way through, they have spent too long in the oven.
Knead in a bit more flour until it stiffens up and stops clinging, and keep your hands lightly buttered while you shape the balls.
A little lemon or orange zest, a pinch of cardamom, or an extra drop of vanilla all sit well here. Keep any addition light so the butter still leads.
In an airtight tin they hold for several days, though they are at their softest on the first day or two.
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