Greek Easter Cookies
Koulourakia with sesame seeds
Ingredients:
1 cup butter (2 sticks) room temperature
1 1/2 cup sugar
3 large eggs
1/2 cup orange juice
6 cups all-purpose flour
1 tsp baking soda
2 tsp baking powder
1/2 cup sesame seeds
1 large egg
6 tbsp milk
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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Koulourakia: Greek Easter Butter cookies/ 2 Ways!
Once you try these Greek butter cookies, known as koulourakia, you will make them all year long. These cookies are flavored with vanilla, citrus (optional), and even chocolate. The dough is made with basic pantry staples and then twisted into all sorts of beautiful shapes. Get the coffee ready and call the kids into the kitchen for some fun baking time!
Print this recipe here:
For the vanilla cookies:
• 1-pound unsalted butter at room temperature
• 1 and 1/2 cups (350g) granulated sugar
• 4 whole eggs
• 2 egg yolks
• 1/2 cup heavy whipping cream
• zest of 2 large lemons/oranges, optional
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon salt
• 1 and ½ teaspoon baking powder
• 8 cups (1.16kg) all-purpose flour
• egg wash: 4 egg yolks plus 4 tablespoons water
For Chocolate (half batch):
• ¼ cup (20g) cocoa powder
• ¼ cup of water
• 1 teaspoon instant coffee
• 2 tablespoons granulated sugar
• 4 ounces (113g) melted chocolate
Optional toppings:
• Granulated sugar
• Sesame seeds
Optional flavorings:
• Anise seeds
• Almond extract
• Ground cardamom seeds
• CinnamonOfficial Facebook Page:
INSTRUCTIONS
Preheat the oven to 350 °F, 180 °C.
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 a dough that is soft but not sticky. Adding too much flour will make the cookies dry and hard.
Transfer half of the dough into a bowl or on a clean surface and cover with plastic or with a towel.
Make the chocolate mixture: Combine the semi-sweet chocolate, cocoa, instant coffee, and sugar in a small bowl. Pour hot water on top and mix well until smooth. Microwave for 15-20 seconds if needed. Set aside to cool completely.
Add the cooled chocolate mixture to the remaining dough in the mixture. Beat until incorporated. Set aside and cover with a kitchen towel. Allow to rest for 30 minutes.
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 twist is formed.
To make the vanilla& chocolate cookies, follow the video tutorial. Basically, form 2 ropes (1 vanilla and 1 chocolate) Set them side by side so that they are touching. Twist together and form the twist into a circle and connect the ends.
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.
Sprinkle sugar or sesame seeds on top of the cookies or leave them plain.
Bake 35-45 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!
NOTES
Use 1/4 cup of coffee instead of instant coffee plus water. This recipe will make 80 individual twist cookies or 40 vanilla & chocolate twists. Make-Ahead Instructions: The cookies may be formed and stored in the freezer (unbaked) until they harden. Then, transfer the frozen cookies into a freezer bag and store it in the freezer for up to 1 month.
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How to Make Koulourakia – Greek Easter Cookies
Fluffy and crunchy with a sweet citrus burst, Koulourakia are a beloved family favourite treasured by generations. These Greek Easter cookies are so easy to make, with traditional shapes and modern tweaks to make them your own. Get the full measurements, tips and ideas to make it your own:
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☕️ About this recipe:
These amazing Greek cookies are made with everyday baking staples, kid-friendly and so easy to make! Serve with a hot cup of coffee for a sweet treat (or breakfast, like we sometimes like to do!).
We adore Koulourakia for their delicious crumbly texture and not-too-sweet flavour. The refreshing citrus burst of fresh orange zest will have you raiding the cookie jar again and again this Easter.
Make a double batch and freeze (the dough OR the baked biscuits) for later, or make enough to include in a gift hamper for your favourite foodies.c
???? Ingredients:
150 g butter softened
150 g sugar / 3/4 cup
1 tsp vanilla essence
1-2 tbsp orange zest sub with lemon zest, orange juice or lemon juice
2 eggs
450 g self raising flour / 3 cups, sub all purpose flour + 1 tsp baking powder
1 tsp sumac optional
Optional Toppings:
1 tbsp milk to wash, sub with egg or a mix of the two
2 tsp icing sugar / powdered sugar
2 tsp white sesame seeds
2 tsp almond slivers
2 tsp sprinkles
???????? Recipe Steps:
00:00 How to Make Koulourakia
00:04 Mix dough ingredients, knead and rest for 20 mins.
00:48 Shape 1 - Spirals & Snails
00:54 Shape 2 - S
01:04 Shape 3 - Traditional Twist
01:21 Baste and bake!
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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
Greek Milk Cookies with Vanilla - Orange Flavor (Koulourakia)
Delicious Greek milk cookies (koulourakia) with soft crumb full of flavor and a beautiful golden brown colour. Create and enjoy!
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Greek Milk Cookies with Vanilla - Orange Flavor
Ingredients
250 g butter, room temp.
100 g margarine, room temp.
400 g granulated sugar
3 large eggs
65 g milk powder
130 ml fresh milk
1 ½ tbsp vanilla extract
zest of a whole orange
1000 g all purpose flour
1 ½ tbsp baker’s ammonia powder
1 large egg for brushing
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