Easy Greek Easter Cookies (Koulourakia Recipe + Traditional Shapes)
Koulourakia are traditional Greek Easter cookies! They are buttery and crunchy, with hints of vanilla, orange juice and zest!
Servings 40 cookies, approximately
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) (Optional)
For the egg wash
- 1 egg yolk
- 1 teaspoon water
Instructions
- Line two baking sheets with parchment paper and set aside.
- In a bowl, whisk together 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 a large bowl, rub the orange zest into the sugar using your fingers until fragrant. Then beat on low speed for about 1 minute.zest from 1 orange, 1 ½ cups sugar (300g)
- Add the butter and beat on medium-high speed for about 10 minutes, scraping the bowl as needed, until the mixture becomes light and fluffy.1 cup + 5 tablespoons unsalted butter, at room temperature, cubed (300g)
- Beat in the eggs one at a time, mixing well after each addition.2 eggs, at room temperature
- Add the milk, vanilla, orange juice, and cognac (if using). Beat until combined. The mixture may look slightly curdled — this is normal.½ cup milk, at room temperature (125 ml), 2 teaspoons pure vanilla extract, ¼ cup orange juice, room temperature (60 ml), 2 tablespoons cognac (optional)
- Gradually add half of the flour mixture, about 1 cup at a time, mixing on low speed until just combined. Add the remaining flour and gently fold it in with a spatula.
- Use your hands to bring the dough together. If it is sticky, add a little more flour (1 tablespoon at a time) until the dough is soft, smooth, and easy to handle.
- Cover the dough with plastic wrap and let it rest for about 30 minutes.
- Preheat the oven to 350°F (180°C).
- Weigh pieces of dough about 35 g (1.2 oz) each and place them on a plate. This helps ensure the cookies bake evenly.
- Roll each piece of dough into a rope about 10 inches (26 cm) long and shape into spirals, twists, braids, or other traditional designs. See the step-by-step photos in the post for examples.
- Make the egg wash: In a small bowl, whisk together the egg yolk and water.1 egg yolk, 1 teaspoon water
- Lightly brush the cookies with egg wash and bake for 20–30 minutes, or until lightly golden. For crunchier cookies, bake them about 5 more minutes.
- Transfer the cookies to a wire rack and allow them to cool completely.
- Store in an airtight container at room temperature for up to 2 weeks.
- Enjoy!
Notes
- Use room temperature ingredients so the dough mixes evenly.
- Weigh ingredients and dough portions for the most consistent results.
- Rub the orange zest into the sugar to release its natural oils and aroma.
- Add only enough flour for the dough to come together and avoid overmixing.
- Let the dough rest 20–30 minutes to make shaping easier.
- Space cookies about 2 inches (5 cm) apart on the baking sheet.
- For crunchier cookies, bake a few minutes longer, but avoid overbaking.
- Bake one tray at a time if possible, since oven temperatures may vary.
