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.
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FEATURED READER COMMENT
I tried your recipe the dough was nice and soft. They turned out great in taste! And kept their shape nicely in braids. My kids loved them more soft with sesame seeds on top. I made some crunchier for myself, because I love dipping them in coffee and in milk. - Susie
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
- 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
Traditionally, these cookies are brushed with an egg wash on top before baking. This is what makes them shiny. You could also brush the tops with egg whites, instead.
These cookies keep very well! Just put them in an air-tight container at room temperature for up to about 2 week.
Yes, I often freeze cookie dough . Just make dough balls (I always weigh them first), then put them on a baking sheet lined with parchment paper. Then cover them with plastic wrap and put them in the freezer. After about an hour, take them out of the freezer and put the frozen dough balls in a freezer bag or other container. Finally, label it and freeze. They will last about 1 ½ months.
The safest way to thaw this dough is to take out as many balls you need and put them in the refrigerator, rather than letting them thaw at room temperature.
Have a wonderful Easter (Kalo Pascha)!
~Voula
More Greek recipes to try!
Recipe
Koulourakia - Greek Easter Cookies
Ingredients
- 6 cups (800 g / 1 lb 12.3 oz ) all-purpose flour (you may need 1-2 tablespoons extra)
- 2 teaspoons baking powder
- a pinch of salt
- zest from 1 orange
- 1 ½ cups ( 300 g) sugar
- 1 cup + 5 tablespoons (300 g / 10.6 oz) unsalted butter, room temperature, cubed
- 2 eggs, room temperature
- ½ cup (125 ml) milk, room temperature
- 2 teaspoons vanilla
- 2 tablespoons cognac (optional)
- ¼ cup (60 ml) orange juice, room temperature
- a few whole cloves (1 for each bunny cookie)
For the egg wash
- 1 egg yolk
- 1 teaspoon water
Instructions
- Line 2 baking sheets with parchment paper. Set aside.
- In a bowl, combine the flour, baking powder and salt. Set aside.6 cups (800 g / 1 lb 12.3 oz ) all-purpose flour (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.zest from 1 orange, 1 ½ cups ( 300 g) sugar
- 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 (300 g / 10.6 oz) unsalted butter, room temperature, cubed
- Add the eggs, one at a time, beating well after each addition.2 eggs, room temperature
- Add the milk, vanilla, cognac, and orange juice and beat until well combined.½ cup (125 ml) milk, room temperature, 2 teaspoons vanilla, 2 tablespoons cognac (optional), ¼ cup (60 ml) orange juice, room temperature
- Gradually add half of the flour mixture, 1 cup at a time. Start beating on low speed, until the flour is just combined. Us a 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 / 175 °C .
- 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.
- Take a piece of dough and roll it into a cord, about 10 inches (26 cm) long. Then shape it (see notes & photos in the post). Place on the baking sheet. Repeat with the remaining dough. Make sure the cookies are at least 2 inches (5 cm) apart on the baking tray. If making bunnies, add the cloves, one for each eye.a few whole cloves (1 for each bunny cookie)
Make the egg wash
- In a small bowl, mix the egg yolk with the water. Brush the tops of the cookies with the egg wash using a pastry brush.1 egg yolk, 1 teaspoon water
- Bake the cookies for about 20-30 minutes or until light golden brown. For crunchier cookies, bake them about 5 minutes longer.
- Transfer the cookies to a wire rack to cool completely.
- Store the cookies in an airtight container for up to 2 weeks.
- Enjoy!
Notes
- 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. I prefer baking these cookies one tray at a time.
- For crunchier koulourakia, bake them a few minutes longer (about 5 minutes), but don’t overbake as they could get too hard.
Christopher Mantzaris
I tried this recipe and the cookies tasted great but they were a little rubbery. What did I do wrong? Did I handle the dough too much? Appreciate any advice you can give me. Thanks, Chris
Voula
Hello, Chris!
I'm glad you liked the cookies! Regarding the texture, I can think of possibly 2 reasons. First, perhaps the sugar wasn't beaten long enough with the butter. The recipe says to beat them for 10 minutes. The reason is that if the sugar isn't creamed properly with the butter, oftentimes it can create tiny bubbles in the dough which will affect the texture. Second, you might have overworked the dough. Hope this helps! If you do make them again, let me know how they turn out!
Maria
These were the best koulourakia, even better than my mom’s! I can’t wait to make them again! Thanks for sharing the recipe!I love your tips and your posts are so thorough!
Voula
Thanks, Maria for your feedback! I'm so happy you enjoyed the cookies! ☺️
Susie
I tried your recipe the dough was nice and soft. They turned out great in taste! And kept their shape nicely in braids. My kids loved them more soft with sesame seeds on top. I made some crunchier for myself, because I love dipping them in coffee and in milk.
Voula
Hi, Susie! It makes me SO happy to hear you loved the koulourakia! Thanks for trusting my recipe!☺️