Koulourakia (Traditional Greek Easter Cookies)

by Stella Drivas on March 31, 2025

These traditional koulourakia cookies are classic treats for Greek Easter, and the perfect buttery companion to a cup of coffee or tea!

Easter is a major holiday in Greek culture, and like all Greek holidays, food is central to the festivities! These Koulourakia are traditional Easter cookies that have been part of Greek Easter celebrations for thousands of years.

Koulourakia are a butter-based cookie with a delicate texture, somewhere between soft and crumbly. They aren’t as sweet as typical cookies, and are flavored with orange zest and vanilla, and are topped with a sprinkling of sesame seeds.

The dough is easy to work with, and you can shape them however you like. Traditionally koulouria are shaped into spiraled coils, but you can also make twists, braids, rings, or S-shaped cookies. Shaping them is part of the fun, and kids always enjoy getting involved!

Koulouria will be a bit soft right out of the oven, but over time they firm up and become perfect for dunking into a cup of coffee! They’re cookies that are meant to last a week or so.

If you like these Koulourakia (Traditional Greek Easter Cookies), you’ll love my Melomakarona (Greek Honey Cookies) and my Quick Tiropita Cookies (Greek Cheese Cookies)!

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Koulourakia (Greek Easter Cookies)

5 from 1 vote

Servings: cookies

Prep Time: 15

Cook Time: 20

Rest time: 30

Total Time: 1

These traditional koulourakia cookies are classic treats for Greek Easter, and the perfect buttery companion to a cup of coffee or tea!

Equipment

Ingredients

2 sticks unsalted butter, softened
1¾ cups granulated sugar
Zest of 1 orange
2 eggs
1 tsp vanilla extract
¼ cup fresh squeezed orange juice (from the zested orange)
1 tsp baking powder
1 tsp baking soda
½ tsp fine sea salt
4 cups all-purpose flour (spooned and leveled)
1 egg yolk
1 tbsp whole milk
sesame seeds, for sprinkling

Instructions

Using a stand mixer with the paddle attachment or a hand mixer, cream the butter, sugar, and orange zest together until light and fluffy, 3 to 5 minutes, scraping down the sides of the bowl often.
Beat in the eggs, then add the orange juice, vanilla, baking powder, baking soda, and salt, beating on medium-low speed until combined. The mixture will look curdled but that’s ok.
Add the flour and mix on low speed until the dough is just combined. Scrape the mixture onto a piece of plastic wrap, kneading it a few times if there are any floury patches, then wrap it up and refrigerate for 30 minutes, or up to overnight.
Arrange oven racks in the top and bottom thirds of the oven and preheat the oven to 350°F. Line two baking sheets with parchment paper.
Unwrap the dough. If it’s sticky and difficult to handle, lightly dust your hands and work surface with flour. Roll ping-pong-sized portions into smooth balls, then roll each one into a thin rope, 6 to 7 inches long, then shape it into a spiral, a coil, an S, or any other shape you like. Space the shaped cookies out on a baking sheet, 10 to 12 per sheet. Once you’ve filled two sheets, put the uncooked dough in the refrigerator to stay cold while they bake. (They’re easier to shape when the dough is cold.)
In a small bowl, whisk together the egg yolk and milk, then brush each cookie lightly with the mixture and sprinkle with a pinch of sesame seeds.
Bake until the cookies are golden brown on their bases and lightly browned on their tops, 20 to 23 minutes, rotating the pans halfway through.
Cool for 10 minutes on the pan, then gently transfer them to a wire rack to cool completely. Meanwhile, shape and bake the remaining dough portions in the same manner.

Notes

You may also like this Tsoureki (Greek Easter Bread)

In an airtight container, the cookies will keep for up to 2 weeks.

Nutrition

Author: Stella Drivas

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