Easy Greek Easter Cookies: Koulourakia Recipe

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.

Course Dessert

Cuisine European

Prep Time 1

Cook Time 15

Total Time 1 13

Servings servings

Calories 86kcal

Author Maria Vannelli RD

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.

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