Greek Easter Cookies Koulourakia
Embrace the flavors of tradition with these delightful Greek Easter Cookies, known as Koulourakia. Featuring a heavenly blend of rich butter, zesty orange, and aromatic vanilla, these beloved holiday treats are lightly sweet, crisp on the outside, and tender within. Hand-shaped into elegant twists, their golden sheen comes from a delicate egg wash that bakes into the perfect finish. With simple ingredients like all-purpose flour, baking powder, and milk, these cookies are easy to make yet packed with charm and festive flair. Perfect with a cup of coffee or tea, Koulourakia are an essential addition to your Greek Easter celebration—or any time you crave a taste of Mediterranean heritage. Plus, their long shelf life makes them ideal for sharing or enjoying throughout the week!
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Ingredients
- 230 grams unsalted butter
- 200 grams granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 500 grams all-purpose flour
- 1 teaspoon baking powder
- 60 milliliters milk
- 1 egg yolk
- 1 tablespoon water
Directions
Step 1
Preheat your oven to 180°C (355°F) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, beat the butter and sugar together using a hand or stand mixer until light and fluffy, about 3-4 minutes.
Step 3
Add the eggs one at a time, mixing well after each addition.
Step 4
Mix in the vanilla extract and orange zest until evenly distributed.
Step 5
In a separate bowl, whisk together the flour and baking powder.
Step 6
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until a soft, non-sticky dough forms. If the dough is too sticky, add a bit more flour, 1 tablespoon at a time.
Step 7
Scoop out small portions of dough (about the size of a ping pong ball) and roll each one into a long rope about 15 cm (6 inches) long.
Step 8
Fold each rope in half and twist it to form a spiral or braid shape. Place the shaped cookies onto the prepared baking sheets, leaving about 2 cm (1 inch) of space between them.
Step 9
In a small bowl, whisk the egg yolk with 1 tablespoon of water to make an egg wash.
Step 10
Brush the top of each cookie with the egg wash for a golden, shiny finish.
Step 11
Bake in the preheated oven for 18-20 minutes, or until the cookies are lightly golden brown.
Step 12
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 13
Serve and enjoy! These cookies can be stored in an airtight container for up to two weeks.
Nutrition Facts
| Serving size | 1197.5 grams (1197.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4581 |
| Total Fat 223.10g | 286% |
| Saturated Fat 122.70g | 614% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 1257mg | 419% |
| Sodium 733mg | 32% |
| Total Carbohydrate 593.30g | 216% |
| Dietary Fiber 15.10g | 54% |
| Total Sugars 205.70g | |
| Protein 76.30g | 153% |
| Vitamin D 165IU | 827% |
| Calcium 312mg | 24% |
| Iron 27mg | 149% |
| Potassium 949mg | 20% |
Source of Calories