Easy Koulourakia (Traditional Greek Easter Cookies)

Koulourakia are traditional Greek Easter cookies! They are buttery and crunchy, with hints of vanilla, orange juice and zest!

What are Koulourakia?

Koulourakia (pronounced kou-lou-RA-kee-a) are Greek Easter cookies that are traditionally shaped by hand into gorgeous twists, braids, rings, and lots of other designs.

Koulourakia are pretty simple to make. I think it would be really fun to get the kids involved in making all the different designs, too!

This recipe has been in my family for generations! They are definitely a family favorite!

You don't need any unusual or hard-to-find ingredients to make these cookies, just a few simple items, most of which you probably already have!

Love cookies? Try my Ladokouloura Greek Olive Oil Cookies, my Strawberry Cheesecake Cookies, and my Chocolate Dipped Sugar Cookies.

What you need to make Koulourakia

• unsalted butter
• sugar
• vanilla
• eggs
• milk
• orange juice & zest
• baking powder
• all-purpose flour
• salt
• cognac (optional)

See the recipe card at the end of the post for quantities.

How to make koulourakia - Greek Easter cookies

1. Whisk together the flour, baking powder, and salt. Set it aside.

2. In another bowl, use your fingers to rub the orange zest together with the sugar.

3. Add the butter to the orange sugar and beat it for about 10 minutes.

4. Add the eggs, one at a time, beating well after each addition.

5. Then, add the milk, vanilla, cognac, and orange juice and beat until well combined.

6. Gradually add half of the dry ingredients, 1 cup at a time. Start beating on low speed until the flour is just combined.

7. Use a spatula to fold in the remaining flour.

8. Use you hands to bring the dough together. If the dough is too wet or sticky, add more flour, a tablespoon at a time. The dough should be pliable and soft, not sticky and you should be able to hold a piece between your hands. 

TOP TIP: Don't overmix the dough because it will make the cookies hard.

9. Cover the dough with plastic wrap and allow it to rest for about half an hour.

10. Then weigh each piece of dough (about 1.2 oz / 35 g) before shaping to ensure all the cookies are the same size and bake evenly.

11. Roll the dough ball into a long cord, about 10 inches (26 cm) long. Repeat the process with the remaining dough. Make different shapes and place them on the baking sheet.

12. Brush the tops with egg wash and bake!

DIFFERENT KOULOURAKIA SHAPES

Greek Koulourakia are usually made into a variety of shapes. Here are a few ideas:

How to make koulourakia Easter bunny cookies

I honestly don't remember where I first came across this Easter bunny, so I can't take credit for the design, but it is so cute! Here's a step-by-step tutorial.

1: First, take a piece of dough, the size of a walnut.

2: Roll into a long cord, about 10 inches (26 cm) long.

3: Then make a spiral for the body.

4: For the head, add another piece of dough on top and slightly flatten it.

5: Then cut a small portion to make the ears.

6: Gently push the ears apart using the tip of the knife.

7: After that, take a small piece of dough and roll it into a ball for the tail and attach it to the body.

8: Finally, add a whole clove for the eye.

Make ahead option

Weigh each piece of dough (around 35 g / 1.2 oz). It should be about the size of a walnut.

After that, put all the dough balls in a large bowl, cover them with plastic wrap and put them in the refrigerator.

The next day, take the dough balls out of the refrigerator and soften each one a little bit in your hands. Then shape and bake them.

Tips for success

• Make sure all the ingredients are at room temperature.
• I highly suggest you weigh the ingredients using a digital scale before you begin to get consistent results.
• Rubbing the orange zest into the sugar by hand helps to release all the oils, making the cookies more aromatic.
• I like cubing the butter before I begin because it's easier to beat.
• Only use as much flour as needed for the dough to come together.
• When you add the flour, do not overmix the dough because it can make the cookies hard.
• Resting the dough for about 20-30 minutes will make it easier to shape the cookies.
• Weigh each piece of dough before shaping so that all the cookies are the same size & bake evenly.
• Leave enough space between each cookie when you put them on a baking sheet, at least 2 inches (5 cm) apart.
• These cookies can be soft or crunchy, it really depends on how long you bake them. I like them somewhere in between, not too soft, but not too crunchy, either, so I bake them for about 30 minutes. For crunchier cookies, bake them about 5 minutes longer, but don't overbake or they could get hard.
• Each oven is different and baking times may vary. I bake these cookies one tray at a time.

Frequently asked questions

Have a wonderful Easter (Kalo Pascha)!

~Voula

More Greek recipes to try!

Recipe

Koulourakia - Greek Easter Cookies

Koulourakia are traditional Greek Easter cookies! They are buttery and crunchy, with hints of vanilla, orange juice and zest!

5 from 4 votes

Print Pin Rate SaveSaved! Share by Email

Course: Dessert, Snack

Cuisine: Greek

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Resting time: 30 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 40 cookies, approximately

Author: Voula

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 6 cups all-purpose flour (800 g) (you may need 1-2 tablespoons extra)
• ▢ 2 teaspoons baking powder
• ▢ a pinch of salt
• ▢ zest from 1 orange
• ▢ 1 ½ cups sugar (300g)
• ▢ 1 cup + 5 tablespoons unsalted butter, at room temperature, cubed (300g)
• ▢ 2 eggs, at room temperature
• ▢ ½ cup milk, at room temperature (125 ml)
• ▢ 2 teaspoons pure vanilla extract
• ▢ 2 tablespoons cognac (optional)
• ▢ ¼ cup orange juice, room temperature (60 ml)
• ▢ a few whole cloves (1 for each bunny cookie)

For the egg wash

• ▢ 1 egg yolk
• ▢ 1 teaspoon water

Note:

For best results, please read through the full post before beginning the recipe.

Instructions

• Line 2 baking sheets with parchment paper. Set aside.
• In a bowl, combine the flour, baking powder and salt. Set aside.
  6 cups all-purpose flour (800 g) (you may need 1-2 tablespoons extra), 2 teaspoons baking powder, a pinch of salt
• In another large bowl, rub the orange zest with the sugar using your fingers. Then beat on low speed for about a minute. If using a stand mixer, use the paddle attachment.
  zest from 1 orange, 1 ½ cups sugar (300g)
• Add the butter to the sugar and beat on medium-high speed for 10 minutes, scraping the sides of the bowl when necessary. The mixture should be light and fluffy.
  1 cup + 5 tablespoons unsalted butter, at room temperature, cubed (300g)
• Add the eggs, one at a time, beating well after each addition.
  2 eggs, at room temperature
• Add the milk, vanilla, orange juice, and cognac (if using) and beat until well combined. Don't worry if it looks curdled, this is normal.
  ½ cup milk, at room temperature (125 ml), 2 teaspoons pure vanilla extract, 2 tablespoons cognac (optional), ¼ cup orange juice, room temperature (60 ml)
• Gradually add half of the flour mixture, 1 cup at a time. Start beating on low speed, until the flour is just combined. Use a rubber spatula to add the remaining flour and fold it in.
• Use you hands to bring the dough together. If it's too wet or sticky, add more flour, a tablespoon at a time until it comes together. The dough should be pliable and soft, not sticky and you should be able to hold a piece between your hands, like the photo in the post. DO NOT overmix the dough because it will make the cookies hard.
• Cover the dough with plastic wrap and let it rest for about half an hour.
• Preheat the oven to 350 °F / 180 °C .
• Weigh out pieces of dough, each about 35g (1.2 oz), and place them on a plate in a single layer. Measuring the dough ensures that all your cookies are the same size and bake evenly.
• Take one piece and roll it into a rope approximately 10 inches (26 cm) long. Shape it into your desired design (refer to the notes and step-by-step photos in the post for ideas). Place the shaped dough onto your prepared baking sheet. If making bunnies, add the cloves, one for each eye.
  a few whole cloves (1 for each bunny cookie)
• Repeat with the remaining dough, spacing each cookie at least 2 inches (5 cm) apart to allow for even baking.
• Make the egg wash: In a small bowl, mix the egg yolk with the water.
  1 egg yolk, 1 teaspoon water
• Brush the tops lightly with egg wash, then bake in a preheated oven for 20-30 minutes, or until the cookies are a light golden brown. For a crunchier texture, leave them in the oven for an extra 5 minutes. I prefer to bake the cookies one tray at a time to keep a close eye on them and ensure they bake evenly.
• Transfer the cookies to a wire rack to cool completely.
• Store the cookies in an airtight container for up to 2 weeks.
• Enjoy!

Notes

Picture Tutorial & Tips: I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.

• I highly suggest you weigh the ingredients using a digital scale for consistent results.
• For fluffy cookies that won't crumble apart, you really need to beat the butter and the sugar for at least 10 minutes
• Only use as much flour as needed for the dough to come together. There are a few factors that can affect how wet the dough is such as the size of the eggs you use. Therefore, you might need more flour to make the dough pliable so it doesn't stick to your hands. If more flour is needed, add it a tablespoon at a time.
• Do not overmix the dough because it can make the cookies hard.
• The dough needs to rest for about 20-30 minutes. This will make it easier to shape the cookies.
• Each oven is different and baking times may vary.
• For crunchier koulourakia, bake them a few minutes longer (about 5 minutes), but don't overbake as they could get too hard.

Baking Measurements: I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!

More Greek recipes to try!

Tsoureki Traditional Greek Easter Bread

Greek Ekmek Kataifi

Easy Galaktoboureko 

Easy Greek Bougatsa

© Pastry Wishes 

Did you make this recipe?Leave a comment below & tag me on Instagram @pastry.wishes !