How To make Greek Easter Cookies

How To make Greek Easter Cookies (Koulourakia)

Koulourakia are a crispy, orange-scented Greek Easter Cookies that are the perfect treat with coffee or tea. Find the recipe at

Greek Butter Cookies/ Koulourakia

ΚΟΥΛΟΥΡΑΚΙΑ
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Makes about 80 cookies:
​1 pound unsalted butter at room temperature
1 and 1/2 cups granulated sugar
​4 whole eggs
2 egg yolks
1/2 cup heavy whipping cream
zest of 2 large lemons
​2 teaspoons pure vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
​6 and 1/2 -7 cups all purpose flour

​egg wash: 4 egg yolks  plus 4 tablespoons water

​In a tabletop mixer with the paddle attachment, beat the butter with the sugar until fluffy.
​Add the vanilla extract and beat until incorporated.
​Beat the eggs and yolks with the sugar mixture until fluffy.
​Add the heavy whipping cream and beat well.
​Sift together the flour, salt, and baking powder.
​Zest the lemons over the flour mixture and mix to combine.
​Add the flour mixture in a few batches while the mixer is beating all of the ingredients on a low speed.
​Beat until well combined. Check the dough and add 1/2 cup more all purpose flour if needed to form dough that is not  very sticky and so that it is easy to work with.
Set aside and cover with a clean towel.
​Allow the dough to rest at room temperature at least 30 minutes.

​Preheat oven to 400 degrees Fahrenheit, 204 degrees Celsius.

​Form the dough into walnut, or golf ball sized rounds.

Roll each round out into about 8 inch cylinders.
Fold in half and twist until a braid forms.
Place onto a baking sheet lined with parchment paper.
Continue until all of the cookies are formed.
​To make the egg wash, combine the egg yolks with water and whisk well until smooth.
​Brush the egg wash over each cookie.
​Bake 20-30 minutes or until the cookies are golden brown. Rotate trays (place the bottom tray on the top rack and the top tray on the bottom for even baking) halfway through baking.

Allow the cookies to cool completely.
Store them in an airtight container.
Serve with tea or coffee.
​Enjoy!




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Koulourakia (Greek Easter Cookies) Recipe Tutorial - Olivia Goes Global

Koulourakia are buttery and citrusy cookies native to Greece and are commonly made for Easter. Made with a rich, eggy, dough and shaped into long braided canes, they're an iconic treat that pairs perfectly with a steaming cup of coffee or tea. Learn how I make Koulourakia, based on a recipe given to me from a dear Greek friend when I began my baking career.

Find the full recipe on my blog:


About Olivia Goes Global
Welcome to Olivia Goes Global where we explore and celebrate the world’s cultures through food and the arts. I’m Jenna and I’m a professional baker and world traveler with an ongoing curiosity to learn about the world around us. I’ll show you how you can jet-set around the world and satisfy your wanderlust craving without ever leaving home. You’ll learn how to bake authentic global recipes, make culturally inspired crafts, and learn fun facts about other cultures. Together, we’ll explore something new. Together, let’s go global!

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Best Koulourakia - Greek vanilla swirl cookies aka Easter Cookies

Koulouria are named after their shape, which is based on coils. They are traditionally made around Easter, but are great all year long. They are delicately flavoured with vanilla and are great with a cup of coffee or tea or even a big glass of milk.

Ingredients:
1 lb (434gm) unsalted butter, melted
3 c (750ml) sugar
9 eggs, separated
2 tsp (10ml) ammonia bicarbonate
2 tsp (10ml) vanillin aka vanilla powder/sugar
1 c (250ml) milk
9 tsp (45ml) baking powder
8 c (2liters) flour, or as needed to make a soft form-able dough
1 egg yolk - for glaze - optional
sesame seeds - optional

Koulourakia Recipe - Traditional Greek Easter Cookies Recipe

Eggless Koulourakia Cookies – Traditional Greek Easter cookies made with flour, orange zest, orange juice, vanilla and sesame seeds. These buttery and citrusy cookies are crispy on the outside and tender on the inside. So good with a cup of coffee or tea!
DETAILED RECIPE:

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Greek Easter Cookies - Koulorakia | Christine Cushing

This video will show you my step by step recipe to master the Greek Easter cookies we know and love as Koulourakia. They are tender, easy to make and loaded with Easter flavours like masticha, anise, orange and lemon zests. They are a family favourite. FULL RECIPE BELOW

RECIPE: GREEK EASTER COOKIES - KOULORAKIA

Ingredients:

3 eggs (room temp)
1/2 cup butter (125ml)
3/4 cup sugar (185 ml)
1 cup cake flour (250 ml)
1 3/4 cup all purpose flour (430 ml)
1 tbsp. baking powder ( 15 ml)
grated zest of 1 lemon
grated zest of 1 clementine
1 tsp. ground anise (5 ml)
¼ tsp. masticha – optional
1 tsp. vanilla (5 ml)
pinch salt
1 egg beaten (for brushing on top of cookies )
Preheat oven to 350 Degrees F.
Sesame seeds, optional

Cream butter on medium speed for about 5 minutes until light and creamy. Gradually add sugar and continue to beat on medium speed for another 5 minutes until light and fluffly. Add zest, anise, vanilla and beat until combined. Scrape down sides of bowl. Add the eggs, one at a time and beat well after each addition.

Sift together the flours, salt and baking powder. Add to the egg mixture and beat for 2 minutes on low speed until combined. Turn dough onto lightly floured surface. If dough seems very sticky in your hands than sprinkle with a little flour and knead gently by hand.

Divide dough into 2 logs. Cut each log into 12 equal pieces. Roll each ball into a strip about 6 (15 cm )long and then fold in half and twist like a braid. Place each twist on a baking sheet ( about 2 inches apart)lined with parchment paper or sprayed. Brush each cookie with beaten egg ..
Bake at 350 Degrees for about 17-20 minutes or until golden on all sides.

Makes about 24 medium twists

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