blue plate with greek cookies on it, a cup of tea, a ceramic blue bird and a glass cross | Greek Cookies, Koulourakia, Koulaurakia Cookies, Easter Cookies, Greek Easter Cookies, by Rosevine Cottage Girls

Koulourakia Greek Easter Cookies Recipe

These Koulourakia Greek cookies are so good! They are perfect to go with tea or coffee in the morning or just as a quick treat. The perfect mix of orange and vanilla and lightly sweet a crunch and then they fairly melt in your mouth. I just love them. These are made the week before Easter and enjoyed by all.
 
#Koulourakia #GreekEasterCookies #EasterRecipes #Recipes by Rosevine Cottage Girls
Pin for later!
This post may contain affiliate links, read our privacy policy

 

History Of The Koulourakia Cookies

Koulourakia cookies (you may also see them called “Koulouria”) have been around for centuries, these cookies have been traced back to Crete during the Minoan period, although they have been made throughout Greece for centuries.

These Koulourakia are typically made during Easter time, but they are served on many holidays. 

Homemade Koulourakia Cookies 

 

What You Need To Make Koulourakia

To make these traditional Koulourakia cookies you are going to need:

  • Electric Mixer
  • Measuring Cups & Spoons
  • Plastic Wrap
  • Basting Brush
  • Cookie Sheet
  • Silicone Baking Mat Optional
  • Spatula
  • Small bowl

Koulourakia Recipe

Ingredients: 

Dough:

1/2 Cup Grass-fed Butter (Softened)
3/4 Cup Raw Sugar
2 Free Range Eggs
1/4 Cups Organic Milk (warmed to 80F)
1 Teaspoon Pure Vanilla Extract
1 Orange Zested
2 Teaspoon Non-Aluminum Baking Powder
2 1/2 Cups Organic All-Purpose Flour

Topping:

1 Egg (beaten)

1 Tablespoon Water

Sesame Seeds

 

Koulourakia cookies, GreekEasterCookies, EasterRecipes, cookie Recipes
 

Directions:

In a large electric mixer bowl, mix butter and sugar until fluffy, add the eggs, and beat until light-colored.

Add the milk, vanilla, orange zest, and baking powder mixing as you add. The dough should be soft but not sticky.

Cover the bowl with plastic wrap and chill for 30 minutes.

Preheat oven to 350.

Pinch off one-inch sections of dough and roll them between your fingers and the countertop into a 7-inch rope.

Fold the rope in half and twist the two strands together. Continue with the rest of the dough (should make around 30).

Place the cookies on a silicone baking mat or parchment-lined baking sheet, keep them about an inch apart.

In a small bowl break one egg and add 1 tablespoon water, brush each cookie with the egg wash and sprinkle with sesame seeds.

Bake 15-20 minutes (once they turn a light gold color they are done).

Let the Koulourakia cool for 5 minutes before transferring them to a wire rack to finish cooling.

 

Print This Greek Cookie Recipe

 

Greek Cookies-

blue plate with greek cookies on it, a cup of tea, a ceramic blue bird and a glass cross | Greek Cookies, Koulourakia, Koulaurakia Cookies, Easter Cookies, Greek Easter Cookies, by Rosevine Cottage Girls

Ingredients

  • 1/2 Cup Grass-fed Butter (Softened)
  • 3/4 Cup Raw Sugar
  • 2 Free Range Eggs
  • 1/4 Cups Organic Milk (warmed to 80F)
  • 1 Teaspoon Pure Vanilla Extract
  • 1 Orange Zested
  • 2 Teaspoon Non-Aluminum Baking Powder
  • 2 1/2 Cups Organic All-Purpose Flour
  • Topping:
  • 1 Free Range Egg (beaten)
  • 1 Tablespoon Water
  • Sesame Seeds
  • In a large electric mixer bowl, mix butter and sugar until fluffy, add the eggs, and beat until light-colored. Add the milk, vanilla, orange zest, and baking powder mixing as you add. The dough should be soft but not sticky. Cover the bowl with plastic wrap and chill for 30 minutes. Preheat oven to 35Pinch off one-inch sections of dough and roll them between your fingers and the countertop into a 7-inch rope. Fold the rope in half and twist the two strands together. Continue with the rest of the dough (should make around 30). Place the cookies on a silicone baking mat or parchment-lined baking sheet, keep them about an inch apart. In a small bowl break one egg and add 1 tablespoon water, brush each cookie with the egg wash and sprinkle with sesame seeds. Bake 15-20 minutes (once they turn a light gold color they are done). Let the koulourakia cool for 5 minutes before transferring them to a wire rack to finish cooling.

Instructions

In a large electric mixer bowl, mix butter and sugar until fluffy, add the eggs, and beat until light-colored. Add the milk, vanilla, orange zest, and baking powder mixing as you add. The dough should be soft but not sticky. Cover the bowl with plastic wrap and chill for 30 minutes. Preheat oven to 35Pinch off one-inch sections of dough and roll them between your fingers and the countertop into a 7-inch rope. Fold the rope in half and twist the two strands together. Continue with the rest of the dough (should make around 30). Place the cookies on a silicone baking mat or parchment-lined baking sheet, keep them about an inch apart. In a small bowl break one egg and add 1 tablespoon water, brush each cookie with the egg wash and sprinkle with sesame seeds. Bake 15-20 minutes (once they turn a light gold color they are done). Let the koulourakia cool for 5 minutes before transferring them to a wire rack to finish cooling.


 

Before you go check out these other recipes:

 
Farmhouse Kitchen Cooking
 
 
Skip to Recipe
Scroll to Top