Koulourakia (Greek Easter Cookies)
Koulourakia are traditional Greek cookies most often made during Easter, known for their signature twisted shapes and lightly sweet, buttery flavor. With a crisp exterior and tender bite, they’re simple but incredibly satisfying. Whether shaped into braids, twists, or coils, these cookies are a staple of Greek baking and perfect for sharing.
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More About Koulourakia
What Are Koulourakia?
Koulourakia are traditional Greek butter cookies typically made during Easter, known for their distinctive shapes and lightly sweet flavor.
Do I Have to Shape Them Traditionally?
While twists and braids are traditional, you can shape them however you like and they’ll still taste great. That said, there’s something about the classic twists that just seems to taste better. Maybe it’s tradition, maybe it’s the texture, but they’re worth the extra few seconds.
Do I Have to Use Navel Oranges?
Navel oranges are a great choice for this recipe because they have a bright, clean flavor and are easy to zest. That said, any type of orange will work, so feel free to use what you have on hand. The zest will still add a fresh citrus note to the dough.
Can I Make Them Ahead of Time?
Yes! Koulourakia store well and can be made several days in advance, making them perfect for holidays. In fact, the flavor is even better after 1–2 days, as the cookies have time to settle and develop their signature texture.
Make It Part of a Cookie Spread
Koulourakia are often served alongside other Greek cookies during holidays and celebrations. Pair them with classics like melomakarona and kourabiedes, and serve with coffee for a simple, shareable cookie spread.
Koulourakia (Greek Easter Cookies)
Ingredients
For the Dough
- 454 g salted butter room temperature
- 454 g granulated sugar
- 3 medium naval oranges, zested
- ½ cup of orange juice
- 1300 g flour
- 2 tbsp baking powder
- 1 tbsp vanilla extract
- 1 tbsp Metaxa (or additional orange juice)
- 4 large eggs
- 2 egg yolks
For the Egg Wash
- 2 egg yolks
- 3 tbsp milk
- sesame seeds optional
Instructions
Prepare the Flour and Sugar Mixtures
- In a mixing bowl, combine the sugar and orange zest. Mix by hand until the sugar changes color and is evenly coated.454 g granulated sugar, 3 medium naval oranges, zested
- In a separate mixing bowl, combine the flour and baking powder. Whisk until combined.1300 g flour, 2 tbsp baking powder
Make the Dough
- In a stand mixer fitted with the whisk attachment, cream the butter on medium-high speed for 5 mintues until light and fluffy.454 g salted butter
- Once the butter is creamed, scrape the sides of the bowl and add the sugar mixture to the butter. Mix on medium speed for 2-3 minutes until combined.
- Scrape the sides of the bowl and switch to the paddle attachment.
- Add the orange juice, vanilla, Metaxa, eggs, and egg yolks and mix on medium speed for 2-3 minutes. Stop the mixer and scrape the sides of the bowl. The mixture will look curdled.½ cup of orange juice, 1 tbsp vanilla extract, 1 tbsp Metaxa , 4 large eggs, 2 egg yolks
- Add the flour mixture to the bowl. Start by mixing the dough by hand until it begins to come together. (This helps keep the flour from flying everywhere.) Then continue using the stand mixer on low until the flour is fully incorporated.
- Preheat the oven to 350℉, and allow the dough to rest for 15 minutes.
- Using about 25 grams of dough (about 1 tablespoon), first roll the dough into a rope 6-7 inches long. Then shape into your desired shape. Place shaped cookies on a parchment-lined baking sheet. Repeat with remaining dough.
- In a small bowl, beat the egg yolks and milk until well combined. Brush each cookie with the egg wash and top with sesame seeds (if using).2 egg yolks, 3 tbsp milk, sesame seeds
- Bake one tray at a time for 18-20 minutes until golden brown. Allow cookies to cool on the baking sheet for 5 minutes.
