Greek Easter Cookies (Koulourakia)
Koulourakia are traditional Greek Easter cookies—buttery, delicately twisted, and subtly flavored with orange—designed for dunking in strong coffee or tea.
-0:00
Koulourakia are traditional Greek Easter cookies—buttery, delicately twisted, and subtly flavored with orange—designed for dunking in strong coffee or tea.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In the bowl of a stand mixer, combine the granulated sugar and the zest of one medium orange. Mix briefly to release the orange oils.
Add the softened unsalted butter to the bowl. Using the whisk attachment, cream the butter, sugar, and zest on medium speed until light and fluffy, about 5 minutes.
Add 1/4 cup of freshly squeezed orange juice from the zested orange.
Add the eggs one at a time, mixing between each addition. Then, add the vanilla extract and ground vanilla bean. Mix to combine. The batter may look curdled, which is normal.
Switch from the whisk attachment to the paddle attachment.
In a separate bowl or on a piece of parchment paper, sift together the all-purpose flour, baking powder, and kosher salt.
With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix only until the dough just comes together. Do not overmix.
Portion the dough into 30-gram balls using a kitchen scale for consistency.
Place the dough balls on a parchment-lined baking sheet, cover with plastic wrap, and chill in the refrigerator for 20 minutes.
Preheat your oven to 375°F (190°C).
On a cool, clean surface, take one chilled dough ball and roll it into a 6-inch rope.
Fold the rope in half and twist it to create the classic Koulourakia shape. Place the shaped cookies on a parchment-lined baking sheet.
Prepare an egg wash by whisking one egg with a tablespoon of water. Brush the tops of the cookies with the egg wash.
Optionally, sprinkle the cookies with sesame seeds.
Bake for 15-20 minutes, or until golden brown.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Store baked koulourakia in an airtight container at room temperature for up to 1 week; freeze in airtight container for up to 3 months.
Koulourakia is the Greek name for a traditional twisted butter cookie served during Easter celebrations and special occasions across Greece.
Yes. Store baked koulourakia in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
Chill the dough for at least 30 minutes before rolling and twisting. If still sticky, dust your hands lightly with flour.
Yes. Lemon zest, anise extract (1/4 tsp), or almond extract work well, though they will change the flavor profile slightly.
They're ready when the edges are pale golden and the cookies feel firm to the touch, usually 12–15 minutes at 350°F.
Green Bean Casserole from Scratch
60 min · Shereen Pavlides
Cranberry Pistachio Biscotti
95 min · Shereen Pavlides
Cinnamon Apple Martini
25 min · Shereen Pavlides
Greek Potato Salad
45 min
Cypriot Bulgur Pilaf with Chicken Souvlaki
40 min
Greek Chicken Wrap
45 min
Sourdough Bread
50 min
Japanese Castella Cake (Kasutera)
80 min
Lamb Kofta Kebab (15-Min Recipe)
16 min
Greek-Inspired Sheet Pan Chicken and Potatoes
60 min
Greek Chicken Mason Jar Salad
15 min
