Classic Greek Koulourakia - Traditional Easter Cookies
Greek Koulourakia
Crisp, buttery braided Greek Easter cookies—perfect with coffee or as a holiday treat.
Nutrition (per serving)
Koulourakia are those joyful, buttery Greek cookies you’ll spot at every Easter table—braided, slightly crisp at the edges and soft inside, with a hint of orange and vanilla. They’re simple to make and wonderfully sociable; shaping the dough into twists and braids is part of the fun and makes them perfect to shape with family.
This recipe yields a batch you can proudly serve with coffee or pack as a gift. The dough is rich but straightforward, no yeast required, and you can customize finishes with sesame seeds, pearl sugar, or a light lemon zest if you like a brighter note.
Ingredients
- Unsalted butter, room temperature:1 cup
- Granulated sugar:1 cup
- Large eggs:3 pieces
- Vanilla extract:2 tsp
- Orange zest (from 1 orange):1 tbsp
- Brandy or cognac (optional):2 tbsp
- Milk:2 tbsp
- All-purpose flour:4 cups
- Baking powder:2 tsp
- Salt:1 tsp
- Egg (for egg wash):1 pieces
- Milk (for egg wash):1 tbsp
- Sesame seeds (optional):2 tbsp
Instructions
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Preheat the oven to 350°F and line two baking sheets with parchment paper.
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In a large bowl, cream the butter and sugar together until light and fluffy, about 3–4 minutes.
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Beat in the eggs one at a time, then mix in the vanilla, orange zest, brandy (if using) and 2 tbsp milk until smooth.
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In a separate bowl whisk the flour with baking powder and salt. Gradually add the dry ingredients to the wet, mixing until a soft, slightly sticky dough forms. If the dough feels too soft to shape, chill 10–15 minutes.
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Divide the dough into 3–4 portions. Roll each portion into ropes about ½ inch thick and 6–7 inches long. Braid or twist into classic koulourakia shapes (braids, figure-eights, or simple twists) and place on the prepared sheets, leaving 1 inch between cookies.
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Beat the reserved egg with 1 tbsp milk to make the egg wash. Brush each cookie lightly and sprinkle with sesame seeds if using.
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Bake in the preheated oven for 12–15 minutes, until the cookies are golden at the edges and set on top. Rotate the sheets halfway through baking for even color.
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Remove from the oven and allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
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Store cooled koulourakia in an airtight container at room temperature for up to 5 days. They also freeze well—wrap tightly and freeze up to 1 month.
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Serve with strong coffee or tea; these cookies are lovely slightly crisp on the outside and tender inside.
Tips & Notes
- If your dough is sticky and hard to shape, chill it for 10–20 minutes—cold dough is much easier to braid.
- For a citrus lift, swap part of the orange zest for finely grated lemon zest.
- Don’t over-brush with egg wash—too much will flatten the braid details; a light glaze is enough.
- Make shapes of different sizes for variety: small ones bake faster (8–10 minutes), larger ones need a few extra minutes.
