Easy Koulourakia – Greek Easter Cookies

Fluffy and crunchy with a sweet citrus burst, Koulourakia are a beloved family favourite treasured by generations. These Greek Easter cookies are so easy to make, with traditional shapes and modern tweaks to make them your own.

Why We Love This

These amazing Greek cookies are made with everyday baking staples, kid-friendly and so easy to make! Serve with a hot cup of coffee for a sweet treat (or breakfast, like we sometimes like to do!).

We adore Koulourakia for their delicious crumbly texture and not-too-sweet flavour. The refreshing citrus burst of fresh orange zest will have you raiding the cookie jar again and again this Easter.

Make a double batch and freeze (the dough OR the baked biscuits) for later, or make enough to include in a gift hamper for your favourite foodies.

Related: Italian Lemon Ricotta Cake / Galatopita – Greek Milk Pie for Easter

What are Koulourakia? 

The name κουλουρακια / koulourakia comes from the Greek word kouloura, meaning a loop or twist, just like the traditional braid shape these Greek butter cookies are most known for. They’re sometimes referred to as νηστισιμα κουλουρακια / lenten cookies, since they’re made as part of Easter preparations.

Greek Easter cookies are popular in March or April, usually made on Holy Saturday to be eaten on Easter Sunday. They’re also sometimes baked as a Christmas treat too. They’re similar in essence to Italian cuddura biscuits which are also made at Easter.

Traditional Greek koulourakia dough is made from a simple base of flour, butter, sugar and eggs, a dash of vanilla essence and a freshly grated orange zest. They’re often brushed with a milk or egg wash before baking, giving them that classic golden brown shine. There are lots of variations when it comes to flavours, garnishes and koulourakia shapes.

Most Koulourakia recipes will yield between 60-80 cookies, however ours is intentionally for a small batch of around 20 cookies.

How to Make Greek Easter Cookies:

1. Cream the softened butter and sugar in a mixing bowl with a wooden spoon, or use an electric beater on medium high until smooth and creamy. Add the orange zest and vanilla essence, stir until combined.
2. Crack in the eggs and mix through (or blend on low) until evenly incorporated. Add 1 cup of self raising flour and stir through until evenly mixed. Continue adding the remaining flour a bit at a time until the dough is soft but not too sticky.
3. Transfer dough onto to a clean surface and knead with your hands for a few minutes until smooth and even. Cover with cling film and rest in the fridge for 20 mins.

4. Preheat your oven to 180˚C / 360˚F. Take a small handful of dough and form into a ball with your hands, then roll out into a thin strip around 15 cm long x 1.5 cm wide. Twist into braids, roll up into spirals or ‘S’ shapes, or form them into any shape your heart desires! See our recipe video for a step by step guide to rolling each shape.
5. Transfer cookies on a baking tray lined with baking paper. Brush with milk and garnish with any of the toppings you want to use (see recipe card below for ideas). Bake in the oven for 15-20 minutes until golden brown, then transfer to a cooling rack.

How to Shape Koulourakia

Koulourakia can be made in a variety of different shapes, from the traditional braids to the more creative shapes. They all start from the same basic method, which is to take a small amount of Koulourakia dough in your hands, form it into a ball,  and roll it into a strip about 15 cm / 6 in long by 1.5 cm / 0.6 in thick.

Wandercook’s Tips

• Dough – If the dough becomes too dry to work with, add a little more softened butter or milk. If it’s too sticky (especially if you’re making them on a hot humid day) add a little more flour. If you’re still unsure, watch the recipe video to see the texture you’re looking for.
• Resting Time – Resting the dough in the fridge will make it easier to work with and form into shapes, and also stop the heat from your hands melting the dough as you work with it.
• Leave Space – Make sure there’s a gap of at least 2-3 cm / 1 inch space around each cookie when placing them on the baking tray, as they will expand while baking.
• Dunk in Tea or Coffee – It’s a match made in heaven!
• Give as Gifts – Make up a big batch to gift to family and friends.

FAQs

Variations

• Lazy Shapes – Plain or ‘Spirals’ – If it’s too hard to shape your koulourakia, just make a regular flat cookie circle. Leave them plain or use two different-sized jars to gently press circles (aka ‘spirals’) on top. Check out our coffee scrolls biscuits to see this in action!
• Citrus Alternatives – Swap the orange zest for lemon or lime. Or add a teaspoon of sumac (a powdered spice made from dried Middle Eastern berries) for even more tart citrus flavour.
• Non-Citrus Flavour – Swap the citrus for cinnamon or pumpkin spice.
• Creative Garnishes – Traditionally, Koulourakia cookies are brushed with beaten egg for a crispy golden shine. But if you’re looking to amp things up, you might like to try adding:
  • Icing Sugar – Try just a light sprinkling or dust liberally for extra sweetness.
  • Sesame Seeds – a hint of savoury deliciousness.
  • Sliced Almonds – Nutty goodness and extra crunch.
  • Sprinkles – Lots of colour and fun, especially for little ones.
  • Extra Golden – Brush egg yolk instead of milk.
• Koulourakia Methismena – Add in a shot of ouzo, frangelico or any of your favourite liqueurs for extra flavour.

Try these Easter dessert recipes next:

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