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Stack of authentic greek easter cookies on a white plate formed into braid shapes.
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Authentic Greek Easter Cookies (Koulourakia)

These traditional Greek butter cookies are crunchy on the outside and soft on the inside with subtle hints of vanilla and orange zest. Made with a buttery dough and twisted into various shapes, these traditional cookies will remind you of YiaYia.
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: Greek
Keyword: cookies, greek easter cookies
Servings: 25 cookies

Ingredients

  • 3 ½ cups all purpose flour
  • 1 ½ tsp baking powder
  • 3/4 cup granulated sugar
  • 1 orange, zested and juiced
  • 1/2 cup unsalted butter, cubed, room temp
  • 2 eggs, room temp
  • 1 egg yolk, room temp
  • 1/4 cup milk, room temp
  • 1 ½ tsp vanilla extract

Egg wash:

  • 1 egg yolk
  • 1 tsp water

Instructions

  • At least one hour before starting this recipe. Leave butter, milk, and eggs out to get to room temperature.
  • Preheat oven to 375 F. Line cookie sheets with parchment paper.
  • In a large bowl, sift the flour and baking powder together and set aside.
  • In the bowl of a stand mixer, add sugar and zest from one orange. Combine the two using your hands until the color changes and mixture is aromatic.
  • Add the cubed butter to the bowl and beat with the paddle attachment on high until light and fluffy, about 4 minutes. Don't forget to scrape down the sides of the bowl throughout mixing.
  • Add one egg, mix until fully combined, scraping down the sides as needed. Repeat with second egg and egg yolk.
  • Add the milk, juice from one orange (about 1/4 cup), and vanilla, and beat for 30 seconds. The mixture will look curdled.
  • At low speed, add the flour and baking powder mixture. Beat until mixture comes together into a soft texture but not sticky. If it's still sticky, add 1 tbsp more flour.
  • Cover the dough and chill for 30 minutes (optional).
  • With a cookie scoop or spoon, portion the dough into small balls. I had about 25 dough balls.
  • Starting with one ball of dough on a clean flat surface, roll into an even sized log about 6-8 inches long (no need to flour workspace). Shape into desired shape such as the classic twist shape.
  • To make a twist shape, fold the log so the two ends are touching each other and twist so it looks like a braid.
  • Place on parchment-lined cookie sheet at least 1 inch apart and brush the tops with egg wash.
  • Bake for 15-20 minutes until the bottoms are golden-brown and tops are beginning to golden. Broil for 1-2 minutes at the end for extra golden tops.
  • Allow to cool and store for up to 2 weeks in an airtight container.

Notes

  • Store cooled cookies in an airtight container for up to 2 weeks. 
  • You can substitute the orange for lemon in this recipe. 
  • Adding sesame seeds is optional.