How to Make Koulourakia: Greek Easter Cookies

Unfortunately, the sweet agony of deciding does not stop with only these few choices. There is the country’s national cookie, the “Kourambie,” which is a crumbly crescent-shaped shortbread spiked with a shot of cognac and covered with confectioner’s sugar. But not to be outshone by the Greek Easter cookies called “Koulouria” or “Koulourakia”. The latter are traditionally made on Holy Saturday, and to be eaten on Easter; but, of late, they have been enjoyed year round.

Koulouria are made with a butter-based dough, and hint toward a sweet vanilla. Often, you will see other variations in flavor like orange, sesame, cinnamon, and Ouzo. Traditionally, these delicate cookies are hand-crafted into a ring shape, twisted wreaths, or even hairpin-like twists. We find some sprinkled with sesame seeds and others glazed with an egg wash.

And so… (heavy sigh), since popping in and out of my neighborhood zaxaroplasteio in Athens is, well, out of the question, and Easter being just a step and a jump away, I’ve decided to make them this year. I hope you will join me.

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How to Make Koulourakia: Greek Easter Cookies

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Preparation:

Ensure all ingredients are at room temperature. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

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Mix Dry Ingredients:

In a medium bowl, whisk together flour and cornstarch. Set aside.

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Cream Butter and Sugar:

In a large mixing bowl, cream the butter for about 5 minutes until light and fluffy. Gradually add sugar, continuing to beat for an additional 5 to 7 minutes.

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Add Wet Ingredients:

Beat in the egg yolks until well combined. Mix in the orange juice, cognac, lukewarm milk, and vanilla extract.

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Combine Dry and Wet Ingredients:

Gradually incorporate the dry ingredients into the wet mixture. Start by mixing the baking powder, baking soda with a cup of the flour mixture into the wet ingredients. Slowly add the remaining flour mixture until a soft, pliable dough forms and leaves the sides of the bowl.

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Rest the Dough:

Allow the dough to rest for 30-40 minutes at room temperature.

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Shape the Cookies:

Use a scoop or spoon to form equal-sized balls. Roll each ball into a rope, fold in half, and twist to create the traditional shape.

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Apply Glaze:

In a small bowl, beat together 1 egg and 2 tablespoons of milk for the glaze. Brush the tops of the cookies with the glaze mixture.

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Baking:

Place the cookies on the prepared baking sheets and bake in the preheated oven for 20-25 minutes or until golden brown.

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Cooling:

Remove from oven and let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

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Recipe Notes:

• Dough consistency is key; it should be soft but not sticky.
• If the dough is too dry, add a little more milk; if too wet, add a bit more flour.
• Ensure the egg wash is applied gently to avoid deflating the cookies.

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What gives koulourakia their distinctive twisted shape?

The dough is rolled into thin ropes and then twisted, braided, or folded into S-shapes and rings before baking. The shaping is done by hand and does not require any special tools, just a light touch to keep the ropes even so they bake uniformly.

Why do koulourakia use both butter and eggs in the dough?

Butter provides richness and a tender crumb, while eggs give the cookies structure and help them hold their shape during baking. The egg yolk in the egg wash applied before baking also gives them their characteristic golden-brown sheen.

How long do koulourakia stay fresh?

Stored in an airtight container at room temperature, they keep well for up to 2 weeks. Their texture is actually best after the first day once they have fully cooled and the butter in the dough has set.