Koulourakia: Greek Easter Cookies Recipe

5 from 1 vote

Koulourakia: Greek Easter Cookies Recipe

Ever had a cookie so buttery, so melt-in-your-mouth delicious, that you couldn’t stop at just one? That’s what happens when you bite into koulourakia — the irresistible Greek Easter cookies that have been gracing Greek homes for generations. Whether you’re new to baking or an experienced baker, this guide will show you how to make the best koulourakia recipe, including not one, not two, but 12 traditional shapes to try.

Prep Time1

Cook Time30

Resting Time30

Total Time2

Course: Dessert, Snack, Sweet

Cuisine: Greek

Servings: cookies

Calories: 105kcal

Author: Makos

Ingredients

For the Cookie Dough:

1.1 cups butter softened, see note#1
2 cups icing sugar see note#2
2 tablespoons whole milk or orange juice
2 eggs large, at room temperature
1 tablespoons cognac or brandy, see note#3
1.5 teaspoons vanilla extract or vanillin capsules
2.5 teaspoons baking powder
1 pinch salt
5 cups soft flour see note#4

For the egg wash

1 egg
1 tablespoon milk
1 pinch sugar

US Customary - Metric

Instructions

Transfer the butter and sugar to a large mixing bowl and beat very well until it turns light and fluffy (like the fluffiest buttercream). You can do this with a whisk, a hand mixer or a stand mixer with the whisk attachment.
⚠️ Don’t rush this step! The air incorporated here makes for light, crisp cookies.
Mix in the milk, the cognac and the vanilla extract until homogenized.
Mix in the eggs, one at a time, until fully incorporated. Stop and scrape down the bowl as needed.
In a separate bowl, whisk together the flour and baking powder and slowly incorporate them into the wet mixture (reserve a few tablespoons of flour and add them only if the mixture is very sticky). Mix until a soft, slightly sticky dough forms.
Use a rubber spatula or the paddle attachment of your stand mixer and a low speed. ⚠️ Avoid over-kneading or they'll be tough.
Cover the bowl with a clean towel and rest for 30 minutes. If it's hot you can also rest them in the refrigerator. This will give the flour time to absorb all the moisture.
⚠️ Resting the dough will help you shape the koulourakia much easier.
Preheat the oven to 350°F or 175°C (not fan-forced), and line 2 cookie sheets with parchment paper.
Pinch off enough dough to form a 1-inch ball, about 0.88 oz or 25 grams. Roll it into a rope. Form your desired shape and transfer onto the baking sheet. If the dough gets too soft to roll, chill again until firm enough to handle.
👉 I prefer to use a scale so that all the cookies weigh the same. This means that all will bake evenly.
👉 For all the shapes please refer to the Koulourakia Shapes Guide above.
In a small bowl, beat the egg, milk and sugar together until well combined. Brush the egg wash over each cookie.
Bake for 25 to 30 minutes or until the cookies are golden brown.
Traditionally (and rightfully), these cookies are baked until completely dry (they last longer this way). For softer koulourakia, bake them for 18-20 minutes.
Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack and cool completely. Store in an airtight container for up to 2 weeks.

Video

Notes

Note #1: 1 cup butter = 230 grams so for 250 grams you'll need about 1 cup plus 1 heaped tablespoon. The butter should be at room temperature and soft enough so that your finger leaves a dent when you press into it. If you use clarified butter or ghee it should be slightly chilled.

Note #2: If you have a sweet tooth use the same weight of sugar as the butter. Granulated sugar can also be used, but you'll have to beat the mixture for a longer time (if using cups, note that 1 cup icing sugar does not equal 1 cup granulated sugar; measure by weight).

Note #3: Alcohol evaporates during baking, but you can also use orange juice or milk instead.

Note #4: Make homemade cake flour (or soft flour) by combining one cup minus one tablespoon of all-purpose flour with 1 tablespoon of cornstarch (that's 112 grams all purpose flour and 8 grams cornstarch).

👉 A kitchen scale is recommend for measuring the ingredients, especially the flour. If you don’t have a scale, first fluff the flour very well with a spoon, then spoon it into your measuring cup and level it with a knife.

✅ If you like the orange flavor, add the zest from 2 oranges to the basic recipe and replace the milk with orange juice.

More Greek Easter Recipes:

Nutrition