Koulourakia Recipe - The butter based Greek cookies are Easter winners in our household. Their slightly crispy, and cake-like in the center with a lemon and sumac twist. | wandercooks.com

Koulourakia Recipe - Greek Cookies for Easter

Koulourakia Greek Easter Cookies are light and crumbly like shortbread but not too sweet. They're perfect with a hot cup of coffee or tea! This Koulourakia recipe is quick and easy to make, with flavours of sweet vanilla, sumac and citrus zest.
Course Snack
Cuisine Greek
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 20 + biscuits
Author Wandercooks


  • ¾ cup butter softened
  • ¾ cup sugar
  • 1 tsp vanilla extract
  • 1-2 tbsp lemon zest adjust to taste
  • ½-1 tsp sumac optional: our experiment!
  • 2 eggs + 1 extra egg yolk reserved for egg wash
  • 3 cups plain flour
  • 1 tsp baking powder

Optional Toppings:

  • icing sugar
  • sesame seeds
  • almond slivers
  • sprinkles


  • Let's get started! Go ahead and preheat your oven to 176˚C / 350˚F. 
  • Pop your butter and sugar into a mixing bowl and beat on medium high until smooth and creamy.
  • Next, grate in your fresh lemon zest, adding as much or as little as you like depending on the strength or subtlety of flavour you’re after. Add in the vanilla extract and sumac if you’re keen to try our Wandercooks version, or omit the spice if you prefer. Then beat on low briefly until the flavours are evenly mixed.
  • Then, add two eggs (one at a time) to the mixture, blending on low until they're evenly incorporated.
  • Now, add the baking powder and 1 cup of flour and mix on low for a few minutes mixed through. Continue adding more flour a bit at a time until the dough is nicely formed. You're aiming for dough that's still soft but not too sticky.
  • Transfer the dough mixture over to a clean, floured surface and knead with your hands for a few mins until the dough is smooth and even. Then cover with cling film and let it rest for 20 mins.
  • To make your dough shapes, 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!
  • Brush with beaten egg yolk and top with any of the optional toppings you want to use, then place on a lined baking tray and bake in the oven for around 10-15 minutes until golden brown.