Koulourakia (Greek Easter Cookies)

Name: Koulourakia (Greek Easter Cookies)
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 50 min
Yield: 40 cookies
Ingredients: 250 grams butter; 200 grams sugar; 2 eggs; 1 orange; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1 teaspoon baking soda; 600 grams plain flour; 2 tablespoon sesame seeds; 1 tablespoon milk; 1 egg yolk

User Reviews

4.9

48 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Additional Time
30 mins
Total Time
1 hr 50 mins
Servings
40 cookies
Calories
128 kcal
Course
Dessert
Cuisine
Greek

Koulourakia (Greek Easter Cookies)

Elizabeth Reed

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Koulourakia are traditional Greek Easter cookies prepared during Greek Orthodox Easter festivities. Flavoured with orange zest and topped with sesame seeds, these Greek butter cookies will become a new staple on your Easter table.

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Ingredients

Servings

250 grams butter softened
200 grams sugar caster
2 eggs
1 orange (use juice and zest)
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
600 grams plain flour
2 tablespoon sesame seeds

For the Egg Wash:

1 tablespoon milk
1 egg yolk

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Instructions

Cream butter and sugar in a medium bowl of a stand mixer on medium speed until pale and thick (make sure to use the paddle attachment). This should take approximately 3-5 minutes. Make sure to scrape down the sides of the bowl.
Add your eggs one by one ensuring they are mixed well.
In a separate mixing bowl or jug, combine the orange juice, zest, vanilla, baking powder and soda. Stir and add this back to creamed butter mixture. Mix again until well incorporated.
At low speed, slowly add the flour (I like to use a large spoon to do this), making sure it is mixed well before adding the next one. Repeat until all the flour is used and you have a soft dough.
Check the dough with your fingers - it should feel soft (not sticky) - yet pliable. Cover with plastic wrap and allow the dough to rest for half an hour in the fridge. (see note 3)
Using an ice cream scoop, scoop out the dough and form it into a ball. If you want to be super precise, you can weigh your koulourakia - for reference, mine weighed 30 grams - approx. 1.5 oz
Using your hands, roll out the dough into a long rope - approx. 20 cm (7-8”) and form into your desired shapes. You can do plaits, “snails”, S shapes and pinwheels.
Preheat your oven to 170 deg C - 340 F (NOT fan-forced) and place the cookies on a baking sheet lined with parchment paper. Combine the egg yolk and milk, brush the koulourakia and sprinkle over sesame seeds.
Cook for 20 - 22 mins until they have coloured. Leave them on the baking sheet for 5 mins. Then gently transfer the koulourakia to a wire rack to cool completely. (see note 5)

Notes

Always weigh your ingredients using a scale. Being precise is the key to successful baking.
Ensure that the butter and eggs are at room temperature. (Cold eggs can be brought to room temperature by dunking them in a bowl with hot tap water for 5 minutes).
Achieving the right texture for the dough is paramount in producing perfect cookies. It's important to feel the dough once it's been kneaded in the stand mixer. Use your fingers and if you think it's too sticky, adjust by adding a little extra flour. Add one tablespoon at a time and feel after each mix. Don't add too much other- wise, the cookie dough will be dry and crumbly.
Invest in an ice cream scoop. Using an ice cream scoop allows all the cookies to be uniform in size and weight. If you want to be super precise, you can weigh your koulourakia - for reference, mine weighed 30 grams - approx. 1.5 oz
The colour of your koulourakia. Because these are butter cookies, they tend to be more on the blonde side when baked. Glazing them with egg wash gives them a nice golden brown colour. If you find they are still a little pale, try placing them under a broiler for a few minutes - just don't burn them!
Use silicone baking mats. As you're aware, there's a lot of baking involved with Greek food, therefore consider investing in a silicone mat for longer-term kitchen use.