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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Recipe Information
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
Instructions
Preheat your oven to 180°C (355°F) and line two baking sheets with parchment paper.
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.
Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla extract and orange zest until evenly distributed.
In a separate bowl, whisk together the flour and baking powder.
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.
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.
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.
In a small bowl, whisk the egg yolk with 1 tablespoon of water to make an egg wash.
Brush the top of each cookie with the egg wash for a golden, shiny finish.
Bake in the preheated oven for 18-20 minutes, or until the cookies are lightly golden brown.
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.
Serve and enjoy! These cookies can be stored in an airtight container for up to two weeks.
Nutrition Facts
Calories |
4671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.2 g | 273% | |
| Saturated Fat | 126.6 g | 633% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 806 mg | 35% | |
| Total Carbohydrate | 603.7 g | 220% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 207.1 g | ||
| Protein | 78.5 g | 157% | |
| Vitamin D | 7.1 mcg | 35% | |
| Calcium | 289 mg | 22% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 815 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
