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Multiple koulourakia lying flat in a single layer.
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Koulourakia

Crisp on the outside but fluffy on the inside, these Koulourakia cookies come together easily with simple pantry staples. Perfect for Easter for any occasion.
Course Dessert
Cuisine Greek
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 36 cookies
Calories 105kcal
Author John Kanell

Equipment

  • Mixing Bowls
  • Electric or stand mixer
  • Baking Sheets
  • Parchment paper

Ingredients

For the Cookie Dough:

  • 4 cups all-purpose flour (480g)
  • 1½ teaspoons baking powder
  • ¾ cup granulated sugar (150g)
  • zest of 1 large orange
  • ½ cup plus 2 tablespoons butter softened
  • 2 egg yolks
  • 1 large egg
  • 2 teaspoons vanilla extract
  • ½ cup milk room temperature, (120ml)

For the Topping:

  • 1 large egg
  • 1 teaspoon water
  • sesame seeds optional

Instructions

For the Cookie Dough:

  • In a medium bowl, whisk together the flour and baking powder.
  • In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, combine the sugar and orange zest. Rub the mixture together until well combined and very fragrant. Add the butter and beat on medium speed until light and fluffy, about 5 minutes.
  • Add the egg yolks, egg, and vanilla. Beat until well combined. Add the milk and mix until combined. Stop and scrape down the bowl as needed. (It is normal for the mixture to look curdled.)
  • With the mixer on low speed, gradually add in the flour, mixing just until a sticky dough forms and all of the flour is combined. Cover and chill for 30 minutes.
  • Preheat the oven to 375F. Line 2 cookie sheets with parchment paper.
  • Turn out the cookie dough onto a lightly floured surface. Pinch off enough dough to form a 1-inch ball. Roll the ball into a 7-inch long rope, fold it in half, and twist the ends together. Place on a lined cookie sheet about 1 inch apart. Repeat with remaining cookie dough. If the dough gets too soft to roll, chill again until firm enough to handle.

For the Topping:

  • In a small bowl, beat the egg and water together until well combined. Brush the egg wash over each cookie. Sprinkle with sesame seeds, if desired.
  • Bake for 15 to 20 minutes or until the cookies are golden brown. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack and cool completely. Koulourakia can be stored in an airtight container for a few weeks.

Notes

  • You can add any of your favorite baking spicing, flavorings, or citrus zests to these koulourakia cookies as you desire.
  • Rubbing the orange zest into the sugar helps the oils from the zest to release and absorb into the sugar. It makes the orange flavor stronger, and I do not recommend skipping it.
  • I highly recommend using a scale to measure your flour. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup.
  • The eggs should be at room temperature to ensure they incorporate evenly into your batter without over-mixing. If you forgot to set out your eggs, quickly bring them to room temperature by placing them in a large bowl and covering them with warm tap water for 5 minutes.
  • Bring the butter out ahead of time, so it reaches room temperature. The butter should be soft enough so your finger leaves a dent when you press into it. It’ll be challenging to cream butter into a smooth and creamy consistency if it’s cold.
  • You can twist the koulourakia into many different shapes, such as rings, S-shapes, fold them in three, and more! 

Nutrition

Calories: 105kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 49mg | Potassium: 27mg | Fiber: 1g | Sugar: 4g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg