Koulourakia: Traditional Greek Easter Cookies
For all homemade cookie lovers, Koulourakia is a must-try Greek Easter treat that brings a delightful balance of chewiness and flavor. These traditional Greek cookies have a soft, buttery texture with a hint of vanilla and orange zest, making them irresistibly fragrant.
Though they are commonly enjoyed during Easter celebrations, their simple yet rich taste makes them perfect for any time of year. The signature twisted or braided shape gives them a charming, homemade feel, making them as fun to bake as they are to eat.
Whether you pair them with a cup of milk, your morning coffee, or an afternoon tea, Koulourakia is a satisfying, lightly sweet treat that never disappoints. The outside has a subtle crispness, while the inside remains soft and chewy, creating the perfect bite. Best of all, they’re incredibly easy to make with just a few pantry staples, making them a fantastic go-to recipe for any cookie lover looking for something unique yet comforting.
Try baking a batch, and you’ll see why these cookies have been a beloved part of Greek family traditions for generations!
Koulourakia: Greek Easter Cookies with Honey
Ingredients
- 250 g butter at room temperature
- 130 g powdered sugar
- 2 large eggs
- 80 ml whole milk
- 1 tbsp honey
- zest of 1 orange
- 1 tsp vanilla extract (or 1-2 packets of vanilla sugar)
- 500 g all-purpose flour
- 1 tsp baking powder
- 1 egg yolk beaten with a little water, for brushing
Instructions
- In the mixer bowl, add the butter and powdered sugar. Beat on high speed with the paddle attachment for 4-5 minutes until fluffy.
- Add the eggs and mix until well combined. Then, add the milk and beat until fully absorbed.
- Add the honey and orange zest and stir well.
- In a separate bowl, sift together the flour, baking powder, and vanilla to ensure even distribution.
- Once the butter mixture is fluffy, gradually add the flour mixture.
- Once the dough is soft and slightly sticky, form it into a ball, cover with plastic wrap, and refrigerate for at least 1-2 hours (overnight for best results). This helps the flavors develop and makes the dough easier to handle.
- Preheat the oven to 170°C (340°F) with convection mode (fan-assisted) if available.
- Take small balls of dough (25-30g/ ~1oz each), shape them as desired, and place them on baking trays lined with parchment paper.
- Lightly brush each cookie with the egg yolk mixture. Bake for 20-25 minutes, or until golden brown.
- Once ready, allow them to cool completely before serving.
Notes
Related: Greek Easter Bunny Bread
Related: Fogatsa (Sweet Easter Bread from Corfu)
Related: Egg-shaped Lemon Curd Cookies
Related: Easter Chick & Bunny Cupcakes
Related: Easter Pastry Bunnies with Nutella and Mascarpone Honey Cream
