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    Home » Easter » Easy Greek Easter Cookies: Koulourakia Recipe

    Easy Greek Easter Cookies: Koulourakia Recipe

    April 7, 2025 Maria 91 Comments

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    Easter Greek cookies on a platter.

    Try this easy recipe for Greek Koulourakia cookies. With a tender interior and a slightly firmer exterior, these cookies are a perfect treat for any occasion, including Easter.

    A few different shaped koulourakia on a serving platter.

    Like so many, I am sure you are trying to figure out how to pronounce Koulourakia unless you are of Greek origin.

    My Greek friends pronounce it like this: koo-loo-RAH-kee-ah

    Historians will inform us that these Greek Easter cookies can be traced back to Crete during the Minoan civilization (i.e., 2600 to 1100 BC). These delicious cookies really have been around for a long time!

    Koulourakia were traditionally considered Easter cookies since they would be eaten on Easter Sunday, following the Lenten fast.

    They are also deemed festive cookies that can easily be found at significant Greek holiday celebrations. They are also great cookies to make for fund-raisers and festivals.

    Once you taste this delicious cookie, it will quickly become a tradition in your household!

    A traditional Koulourakia recipe will include baker’s ammonia. This leavening agent, sometimes called ammonium bicarbonate, will help your dough rise and turn out with a light and crisp texture!

    Today, I’m sharing a “modern” version of this easy recipe made with baking powder.

    Jump to:
    • Prep and Cook Time
    • Mise en place
    • Instructions
    • Tips
    • FAQ
    • Best Cookies with Coffee
    • Recipe Inspiration
    • Recipe
    A platter of Greek Easter cookies garnished with sesame seeds.

    Prep and Cook Time

    • Prep Time: 30-40 minutes (active; includes mixing, shaping, and egg wash)
    • Optional Chill Time: 20 minutes (passive; helps with shaping)
    • Bake Time: 15 minutes per batch (active)

    Total Time: Approximately 45-55 minutes (without chill time)
    Up to 1 hour 15 minutes if you include optional chill time and multiple baking batches.

    Eggs, butter and milk in bowls.

    Mise en place

    You’ll need to make sure that a few ingredients are at room temperature before combining them for this recipe.

    One hour before you plan on starting your recipe, place ½ cup of butter, 2 eggs, 1 egg yolk, and ¼ cup of milk on the counter. 

    Sift together 3½ cups of all-purpose flour (500 grams) with 1½ teaspoons of baking powder. Set it aside for now. 

    Instructions

    Making the dough for koulourakia is a simple process that can be done with just a few ingredients. Before we begin combining these simple ingredients let’s make some orange-scented sugar.

    How to make orange sugar

    A photo collage of two pictures showing the texture of orange sugar.

    Combine ¾ cup of granulated sugar and the zest of one orange in a large stand mixer bowl. Using your fingertips, rub them together for a couple of minutes.  Notice the change in color and aroma as the sugar absorbs the oils from the orange.

    How to make Koulourakia dough

    Step by step tutorial demonstrating how to make the dough for koulourakia.
    1. Add the room-temperature butter to the orange sugar. 
    2. With the paddle attachment, cream until the mixture becomes light, fluffy, and pale in color. This can take up to 5 minutes.
    3. Scrape down the sides of the bowl a few times to properly incorporate the butter and sugar.
    4. Next, add the 2 eggs and 1 egg yolk one at a time, scraping down the sides of the bowl.
    5. Notice how the mixture is light.
    6. Add the rest of the liquids: ¼ cup of milk, ¼ cup of orange juice, 1½ teaspoon of vanilla extract, and, if using, 1 teaspoon of ouzo.
    7. The mixture will curdle, this is normal.
    8. Slowly add the flour mixture, at low speed, and combine. The dough should be soft, but not sticky. If it is, add a few tablespoons of all purpose flour until you achieve the right consistency.
    9. You’re done when the dough pulls away from the sides of the bowl. 

    Optional: Cover with plastic wrap and chill for 20 minutes before rolling.

    If you do not have a stand mixer, you can use a hand-held electric mixer to combine the ingredients. 

    Now comes the fun part!!!

    How to shape the Koulourakia

    First, let’s preheat the oven to 375°F (190°C). Make sure the oven rack is in the center of the oven. Then, line a large cookie sheet with parchment paper.

    You can create different shapes and sizes since this is a soft, pliable dough. The traditional shape takes a little longer to shape when compared with others.

    Whichever shape you decide to make, use a disher to measure out about a heaping tablespoon of dough weighing 25 grams.

    There is no need to sprinkle your work surface with flour as you want your dough to adhere to it as you roll and shape it.

    Are you ready to roll?

    Here are a few examples of how to shape these sesame seed topped traditional Easter cookies:

    Step by step tutorial demonstrating how to make a braided koulourakia

    Braided koulourakia

    1. Scoop the soft dough with a medium-sized disher and roll it into a 1-1½-inch ball. Repeat.
    2. Roll the balls into 7-inch log shapes and form the letter “T.”
    3. Starting at the top left, pick up the letter “T” ‘s left portion and cross it over the middle section.
    4. Pick up the top right section of the letter “T,” cross it over and place it parallel to the long middle section.
    5. Please pick up the middle section and place it between the two sections, creating a braid.
    6. Complete the braid, cut off the end and gently tuck underneath.

    Transfer to a parchment-lined baking sheet. Repeat these steps with all of the cookie dough. This fun shape yields 20 cookies.

    Koulourakia on a parchment lined cookie sheet.

    Hairpin shaped koulourakia

    An overhead shot of how to make a hairpin koulourakia shape.

    Scoop out your dough, roll into a 7-inch long rope, form an upside-down “U,” and twist the dough together along the entire length.

    This shape is much faster to make and yields about 3 dozen cookies.

    The many different shapes of koulourakia... braided, hairpin and scrolled.

    Place on the parchment-lined cookie sheet about 1 inch apart.

    Brush with egg wash and sprinkle with sesame seeds, if using.

    Bake for 15 minutes or until the underneath of the cookies turns golden brown.

    A Greek Easter cookie split in two to reveal a tender interior.

    Tips

    • Have the ingredients at room temperature for easier mixing.
    • There is no need to use flour on your wooden board, as you want your dough to adhere to it as you are rolling and shaping the dough.
    • Koulourakia cookies are pale in color, and so you will find that an egg glaze will provide a gleaming color; sesame seeds are optional.
    • You can also ensure even baking by using a disher to scoop out the dough, no matter what shape you make them.
    • The hairpin and long braided koulourakia are the perfect dunking cookies for your morning coffee. If you prefer, shape the dough into circles, braided wreaths, horseshoes, letters of the alphabet, scrolled “S” -any shape you like!
    • The total yield depends on the shape of the cookie.
    A close up photo of Greek Easter cookies garnished with sesame seeds.

    FAQ

    Why use room-temperature butter in this recipe?

    Butter is a key ingredient in many baked goods recipes, including these Greek cookies.  Room temperature butter mixes more easily with sugar and results in a smoother dough.

    How do you know if butter is at room temperature?

    Press your finger into it to test if your butter is at room temperature. If there is an indentation and the butter yields to pressure, it’s ready to use. If the butter feels hard or cold, it needs to soften a little more.Room temperature butter in a small dish.

    Why rub the sugar and orange zest together? 

    By rubbing the sugar with the orange zest (or any citrus fruit) it releases the oils and infuses the sugar. This, in turn, will create a more flavorful dough. 

    How to store Koulourakia

    Once the cookies are at room temperature, they keep well in an airtight container at room temperature for up to two weeks.  They can also be frozen for up to 2 months. 

    Best Cookies with Coffee

    • Sliced anisette sponge cookies on a wooden board.
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    • An Italian breakfast cookie about to be dunked in a cup of coffee.
      Easy Italian Breakfast Cookies with Anise
    • A stack of oatmeal carrot cookies.
      Giant Oatmeal Carrot Cookies: Best Breakfast Cookies
    • A few fall cookies, specifically pumpkin biscotti, on a wooden serving board.
      Best Pumpkin Biscotti: Great with Coffee

    Recipe Inspiration

    As many of you know, I would prefer to have a cookie (or two) with a cup of coffee than a slice of cake. As a result of this lifelong fascination, I am always looking for cookie recipes.

    I first tasted Koulourakia over 40 years ago at my cousin’s (wife-to-be) bridal shower. It was love at first sight. 

    I wasn’t interested in the Italian cookies as I had a mother, two nonnas, and a couple of aunts who were terrific bakers. I have already shared so many of these recipes with all of you… lemon knots, biscotti, amaretti, wine cookies… Italian cookies, I know, up close and personal.

    But, I did not have a γιαγιά… and so, this was my first experience with Greek butter cookies. But, of course, there would be many more occasions to collect recipes as a few of my cousins married into Greek families. As we say in Italian, una faccia, una razza…

    Through the years, I have made changes to this Koulourakia recipe, as I had occasions to speak with colleagues who were of Greek origins and, of course, the γιαγιάs of my Greek cousins.

    Since this Greek cookie has been around forever, there are probably thousands of variations. I have seen some recipes that will add melted butter. Others will add both butter and shortening. I have also seen a vegan version of this Greek recipe…truly endless variations.

    Like I always say, there is no right or wrong recipe; it is always a matter of personal taste and preferences.

    Do you have a different recipe for Koulourakia?  I would love to hear about it in the comments!

    To all of my Greek friends celebrating Easter… Kalo Pascha!

    WELCOME! Sign up for my FREE NEWSLETTER for more delicious recipes, tips and updates!

    THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria 

    ★★★★★ If you have made these Greek Easter cookies, I would love to hear about it in the comments below and be sure to rate the recipe!

    Recipe

    Greek Easter cookies on a platter.

    Easy Greek Easter Cookies: Koulourakia Recipe

    Try this easy recipe for Greek Koulourakia cookies. With a tender interior and a slightly firmer exterior, these cookies are a perfect treat for any occasion, including Easter.
    4.96 from 24 votes
    Print Save RecipeSaved! Pin Rate
    Course: Dessert
    Cuisine: European
    Prep Time: 1 hour hour
    Cook Time: 15 minutes minutes
    Total Time: 1 hour hour 13 minutes minutes
    Servings: 40 servings
    Calories: 86kcal
    Author: Maria Vannelli RD
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    Ingredients

    • 3½ cups all purpose flour 500 grams
    • 1½ teaspoons baking powder
    • ¾ cup granulated sugar 150 grams
    • zest of 1 orange
    • ½ cup butter 115 grams, cubed, room temperature
    • 2 large eggs room temperature
    • 1 large egg yolk room temperature
    • ¼ cup milk room temperature
    • ¼ cup orange juice freshly squeezed
    • 1½ teaspoons vanilla extract pure
    • 1 teaspoon ouzo or Sambuca (optional)

    Egg wash:

    • 1 egg yolk
    • 1 teaspoon water
    • 2 tablespoons sesame seeds sprinkled on egg wash (optional)

    Instructions

    • Preheat oven to 375°F (190°C). Place rack in the center of oven. Line cookie sheet with parchment paper.
    • Sift together the flour and baking powder and set aside.  (see recipe note).
    • Place the sugar and the orange zest in the bowl of a stand mixture. Rub these two ingredients together for 2-3 minutes with your fingertips. Notice the change in color and aroma as the sugar absorbs the oils from the orange.
    • Add the room temperature butter with the paddle attachment, beat until light and fluffy, approximately 5 minutes. Make sure to scrape down the sides of the bowl a few times.
    • Add the eggs, one at a time beating well and scraping down the sides of the bowl between each addition.
    • Add the egg yolk and again, beat well and scrape down the sides of the bowl.
    • Add the milk, orange juice, vanilla extract, and ouzo (if using), beat together for 30 seconds. The mixture will appear curdled.
    • At low speed, add the 3½ cups of flour and baking powder. The dough should be soft but not sticky. Add a few tablespoons of flour if the dough is still sticky.
    • Optional: cover the dough with plastic wrap and chill for 20 minutes before rolling.
    • With a medium-sized cookie scoop, portion all the dough. You should have 40 smalls balls of dough, each weighing 25 grams.
    • Roll each ball of dough into a 7-inch log. Shape into desired shapes (braids, pinwheels, twists, etc.) Refer to the pictures in the post.
    • Place on parchment-lined cookie sheets about 1 inch apart.
    • Brush with egg wash and sprinkle with sesame seeds. 
    • Bake for 15 minutes or until the underneath of the cookies turns golden brown.
    • OPTIONAL: During the last minute of the baking, switch to broil for the tops to become slightly golden.
    • Allow to cool for a few minutes on the baking sheet before transferring to a wire rack to completely cool down.
    • Can be kept in an airtight container at room temperature for about 2 weeks. Cookies can also be frozen.
    • Step-by-step photos can be found in the article. You can also watch the video on the recipe card to see how to shape these Greek cookies.
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Video

    Notes

    • The dough should be soft, but not sticky. If the dough is still a bit sticky, add flour, one tablespoon at a time until it is still soft but no longer sticky.  
    • Have the ingredients at room temperature for easier mixing.
    • There is no need to use flour on your wooden board, as you want your dough to adhere to it as you are rolling and shaping the dough.
    • Koulourakia cookies are pale in color, and so you will find that an egg glaze will provide a gleaming color; sesame seeds are optional.
    • You can also ensure even baking by using a disher to scoop out the dough, no matter what shape you make them.
    • The hairpin and long braided koulourakia are the perfect dunking cookies for your morning coffee. If you prefer, shape the dough into circles, braided wreaths, horseshoes, letters of the alphabet, scrolled “S” -any shape you like!
    • The total yield depends on the shape of the cookie.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 86kcal | Carbohydrates: 13g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 23mg | Potassium: 39mg | Fiber: 1g | Sugar: 4g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
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    This post was originally published on April 6, 2018, and republished on March 18, 2022, and again on April 7, 2025 with updated content and photos. Thanks for sharing!

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    Filed Under: Baked Goods, Cookies, Easter

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Mary Lawson

      April 18, 2020 at 8:57 am

      Love your recipe as the Koulourakia turned out just like my mothers and were so easy to make. My husband and children loved them and couldn’t stop eating them. Thank you for your recipe and they will be part of our Greek Easter lunch tomorrow.

      Reply
      • Maria

        April 18, 2020 at 11:19 am

        Thanks so much Mary! Happy Easter!

        Reply
    2. Mary

      April 18, 2020 at 12:58 am

      Thank you very much for this recipe! I made it for the Greek Orthodox Easter and they turned out so-ooooo good! I didn’t have any ouzo and they tasted excellent – i love the outer crunchiness and soft centre. 🙂

      Reply
      • Maria

        April 18, 2020 at 7:34 am

        Thanks Mary! Happy Easter!

        Reply
    3. CT

      April 17, 2020 at 2:11 pm

      5 stars
      Fantastic! My mom loved these cause they were easy on her stomach. Subtle perfect cookie

      Reply
      • Maria

        April 17, 2020 at 5:45 pm

        Amazing CT!

        Reply
    4. Rachel Butler

      April 17, 2020 at 12:41 pm

      5 stars
      Made these today for Orthodox Easter. After looking at a few other recipes I decided to not use the ouzo but instead added 2tbls of metaxa. I lowered the amount of orange juice slightly so the total liquid of OJ and metaxa was 1/4 cup. My oranges were small so I used 2 for the zest. My kids and I enjoyed rolling in them in all 3 shapes you showed. For the egg wash I just used the left over egg white from the cookies with a bit of water, probably lost a bit of colour. They taste amazing.

      Reply
      • Maria

        April 17, 2020 at 2:02 pm

        Thanks so much for taking the time to share Rachel! Happy Easter!

        Reply
    5. Paul

      April 14, 2020 at 1:18 pm

      My Greek grandmother used to bake these for us around Orthodox Easter. I thought I would give them a try. They were very easy to make and delicious. I might try increasing the amount of orange zest for a slightly more pronounced orange flavor although they are great as is. I didn’t have Samucca or Ouzo on hand but would like to try with that next time as well. Thanks for making this recipe available.

      Reply
      • Maria

        April 14, 2020 at 1:20 pm

        Thanks so much for taking the time to comment Paul. Wishing you and your loved ones a Happy Easter!

        Reply
    6. Amala

      April 12, 2020 at 12:57 pm

      5 stars
      Baked these yesterday and came out sooo good! Mum especially loved it being a person who’s really picky about baked food. Everyone who had it loved it! Thanks much for the wonderful recipe 🙂

      Reply
      • Maria

        April 12, 2020 at 10:13 pm

        Fantastic Amala! Thanks for sharing!

        Reply
    7. Erik

      March 27, 2020 at 7:09 pm

      4 stars
      I have a Greek friend who sent me some of these through the mail. His were a little bit tough to bite into and somewhat dense on the inside. The flavor had a very mild hint of Anise to it. I thought I would try your recipe. The dough came out prefect and was manageable like you said. I used a teaspoon and a half of Sambuca and a large orange for the zest. They baked nicely but took a bit longer with the browning/broiling approach plus I put the egg wash on a second time before the broiling. I did use the sesame seeds on them too. Although the texture was quite nice they seem to lack a stand out flavor. Maybe 3 teaspoons of Sambuca would of helped? Possibly more orange zest? Wife says she can taste the orange in it so maybe I am just a nut! Then again possible Greek tastes are set on less intense flavors and enjoy a simpler kind of cookie.

      Reply
      • Maria

        March 27, 2020 at 7:39 pm

        Thanks so much Erik. I would say it really is a question of personal preference. Although being of Italian origin, I also appreciate a “simpler kind of cookie”, as you say. Food for thought… Thanks so much for stopping by and sharing!

        Reply
    8. George Ftikas

      December 18, 2019 at 12:44 pm

      My mother was famous for her koulourakia in Thessaloniki a looong time ago. Unfortunately, I cannot try these authentic looking koulourakia because they have sesame added to them and I am
      severely allergic to it! I am sorry because I think I would like them!

      Reply
      • Maria

        December 19, 2019 at 6:59 am

        Thank you so much for your kind words George. I am sorry to hear about your allergy. Since the sesame seeds are just sprinkled over the top. perhaps you can just eliminate them? I appreciate you stopping by!

        Reply
        • Athena Prassos Penson

          March 25, 2020 at 3:45 pm

          5 stars
          I used of my koulourakia- cookies with sesame seeds , but in the last few years my eldest daughter has shared that she does not care for the sesame seeds so much, so I make several for her without sesame seeds. I prefer them with sesames, but they are wonderful either way. Enjoy!

        • Maria

          March 25, 2020 at 7:11 pm

          Thank you Athena!

    9. Pauline Stevens

      October 06, 2019 at 2:19 pm

      I have been making Koulouria for over 40 years. I recently acquired a recipe that calls for confectioners sugar, have you heard of this? I have made this recipe and they are good, just a bit dryer than what I am used to.

      Reply
      • Maria

        October 20, 2019 at 11:03 am

        Hi Pauline, no I have not. Sounds interesting though… I imagine they must be very sweet. Thanks for sharing.

        Reply
        • Isabelle

          December 19, 2019 at 1:35 am

          Hi ladies! I think that in some countries, confectioners sugar is the term for icing sugar. I have always used icing sugar and confectioners sugar interchangeably in recipes to good effect!

      • Erik

        March 27, 2020 at 7:17 pm

        With the 10X sugar were they very sweet then?

        Reply
    10. Tom

      April 25, 2019 at 7:45 pm

      These koulourakia are better than the ones that my Greek mother made. Five stars

      Reply
      • Maria

        April 26, 2019 at 10:04 am

        Thanks so much Tom! I am thrilled to hear you enjoyed them. Thanks for taking the time to share your experience with these cookies.

        Reply
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