Crispy on the outside while soft, tender, and fluffy on the inside, koulourakia are so addictive to eat! This cookie recipe is hand-rolled and twisted into fun shapes that make for the perfect portable snack. They also bake up quickly and easily with kitchen staples and are perfect for the holidays as one batch makes enough cookies to go around.
You won’t believe how buttery these Greek Easter cookies are and how they will melt in your mouth. They’re also great for dunking, so they go well with a big cup of coffee, milk, or tea. Trust me, once you’ve tried these cookies, you’ll want to make them for every holiday or celebration! Don’t forget to try my tsoureki bread recipe, birds nest cookies recipe, or peanut butter eggs recipe.
What You Need to Make This Recipe
Flour — you don’t need anything fancy, just all-purpose flour is perfect for these Greek Easter cookies.
Baking powder — traditionally, koulourakia uses baker’s ammonia as the leavening agent. However, it can be challenging to find, so instead, this recipe uses baking powder.
Orange — koulourakia are traditionally flavored with orange. The orange zest adds a ton of citrus flavor and gives a little color to the cookies as well.
Butter — I recommend using salted butter for a little bit of an enhanced flavor, but you can definitely use unsalted if that’s what you have on hand!
Milk — using full-fat milk provides moisture and flavor to the cookie dough.
How to Make Koulourakia
1. In a medium bowl, whisk together the flour and baking powder.
2. In the bowl of a stand mixer with the paddle attachment, combine the sugar and orange zest. Rub the mixture together until well combined and very fragrant. Add the butter and beat on medium speed until light and fluffy, about 5 minutes.
3. Add the egg yolks, egg, and vanilla. Beat until well combined. Add the milk and mix until combined. Stop and scrape down the bowl as needed.
4. With the mixer on low speed, gradually add in the flour, mixing just until a sticky dough forms and all of the flour is combined. Cover and chill for 30 minutes.
5. Turn out the cookie dough onto a lightly floured surface. Pinch off enough dough to form a 1-inch ball.
6. Roll the ball into a 7-inch long rope and fold it in half.
7. Twist the ends of the dough together. Place on a lined cookie sheet about 1 inch apart. Repeat with remaining cookie dough.
8. Brush the egg wash over each cookie. Sprinkle with sesame seeds, if desired. Bake for 15 to 20 minutes or until the cookies are golden brown. Let the koulourakia cool on the baking sheet for a few minutes, then transfer to a wire rack and cool completely.
Pro Tips for Making This Recipe
- You can add any of your favorite baking spicing, flavorings, or citrus zests to these koulourakia cookies as you desire.
- Rubbing the orange zest into the sugar helps the oils from the zest to release and absorb into the sugar. It makes the orange flavor stronger, and I do not recommend skipping it.
- I highly recommend using a scale to measure your flour. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup.
- The eggs should be at room temperature to ensure they incorporate evenly into your batter without over-mixing. If you forgot to set out your eggs, quickly bring them to room temperature by placing them in a large bowl and covering them with warm tap water for 5 minutes.
- Bring the butter out ahead of time, so it reaches room temperature. The butter should be soft enough so your finger leaves a dent when you press into it. It’ll be challenging to cream butter into a smooth and creamy consistency if it’s cold.
- You can twist the koulourakia into many different shapes, such as rings, S-shapes, fold them in three, and more!
Frequently Asked Questions
Why did my cookies crack?
If your koulourakia cookies crack, there is too much flour in the dough. Too much flour will lead to a dry dough, so the cookies will crack as you roll and shape them.
What is the best way to store these cookies?
You can store koulourakia in an airtight container at room temperature for a few weeks.
Can I freeze this recipe?
Yes, you can freeze these cookies. Allow them to cool completely before transferring them to a freezer-safe bag or container. When you want to enjoy them, allow them to thaw to room temperature.
Why are these considered Greek Easter cookies?
Koulourakia originated from Greece and is traditionally made on Holy Saturday to be ready to be eaten on Easter Sunday morning. However, over time, the cookies have become a staple for other holidays and celebrations.
If you love this recipe try these out!
If you’ve tried this homemade Koulourakia recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Koulourakia
Equipment
- Mixing Bowls
- Electric or stand mixer
- Baking Sheets
- Parchment paper
Ingredients
For the Cookie Dough:
- 4 cups all-purpose flour (480g)
- 1½ teaspoons baking powder
- ¾ cup granulated sugar (150g)
- zest of 1 large orange
- ½ cup plus 2 tablespoons butter softened
- 2 egg yolks
- 1 large egg
- 2 teaspoons vanilla extract
- ½ cup milk room temperature, (120ml)
For the Topping:
- 1 large egg
- 1 teaspoon water
- sesame seeds optional
Instructions
For the Cookie Dough:
- In a medium bowl, whisk together the flour and baking powder.
- In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, combine the sugar and orange zest. Rub the mixture together until well combined and very fragrant. Add the butter and beat on medium speed until light and fluffy, about 5 minutes.
- Add the egg yolks, egg, and vanilla. Beat until well combined. Add the milk and mix until combined. Stop and scrape down the bowl as needed. (It is normal for the mixture to look curdled.)
- With the mixer on low speed, gradually add in the flour, mixing just until a sticky dough forms and all of the flour is combined. Cover and chill for 30 minutes.
- Preheat the oven to 375F. Line 2 cookie sheets with parchment paper.
- Turn out the cookie dough onto a lightly floured surface. Pinch off enough dough to form a 1-inch ball. Roll the ball into a 7-inch long rope, fold it in half, and twist the ends together. Place on a lined cookie sheet about 1 inch apart. Repeat with remaining cookie dough. If the dough gets too soft to roll, chill again until firm enough to handle.
For the Topping:
- In a small bowl, beat the egg and water together until well combined. Brush the egg wash over each cookie. Sprinkle with sesame seeds, if desired.
- Bake for 15 to 20 minutes or until the cookies are golden brown. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack and cool completely. Koulourakia can be stored in an airtight container for a few weeks.
Notes
- You can add any of your favorite baking spicing, flavorings, or citrus zests to these koulourakia cookies as you desire.
- Rubbing the orange zest into the sugar helps the oils from the zest to release and absorb into the sugar. It makes the orange flavor stronger, and I do not recommend skipping it.
- I highly recommend using a scale to measure your flour. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup.
- The eggs should be at room temperature to ensure they incorporate evenly into your batter without over-mixing. If you forgot to set out your eggs, quickly bring them to room temperature by placing them in a large bowl and covering them with warm tap water for 5 minutes.
- Bring the butter out ahead of time, so it reaches room temperature. The butter should be soft enough so your finger leaves a dent when you press into it. It’ll be challenging to cream butter into a smooth and creamy consistency if it’s cold.
- You can twist the koulourakia into many different shapes, such as rings, S-shapes, fold them in three, and more!
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