My yearly anticipation of the Greek Easter Cookies is because this special bake is meant to be shared by families. Made with butter, they are just sweet with a gentle touch of vanilla and citrus flavor. They are also very eye-catching, thanks to the twist they are formed into. Easy to make and boasting a hammer-proof dough, these cookies are pretty impossible to ruin, even by beginners.

What are Greek Easter Cookies?

Koulourakia is basically the Greek Easter Cookie that most Greek Orthodox Easter celebrations claim. They are light, crisp, and soft, flavored with a dash of vanilla without being overly sweet, so that they can be traditionally used, dunked into coffee, tea, or milk. The twisted shape signifies eternity and tradition, so that they are as pleasant to the sight as they are to eat.

Ingredients

Dry ingredients

4 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt

Wet ingredients

1 cup unsalted butter, softened
1 cup sugar
3 large eggs (room temperature)
1 teaspoon vanilla extract
Zest of 1 orange
¼ cup milk

For topping

1 egg yolk (for egg wash)
1 tablespoon water
Sesame seeds (optional)

Instructions

Preheat oven to 350°F (175C). Line a baking sheet with parchment paper.
Mix dry ingredients – In a bowl, whisk flour, baking powder, and salt.
Beat butter and sugar until light and fluffy – In a large bowl, combine well butter and sugar using an electric mixer.
Add eggs and flavor – Beat in eggs one at a time, then add vanilla and orange zest.
Then gradually add flour mixture and milk, to bring the wet to the dry until a soft dough.
Shaping cookies: Take small pieces of dough and roll them out into ropes before twisting them into unique shapes.
Use the egg wash – Beat the egg yolk with water, brush it over the cookies, and sprinkle sesame seeds on the desired cookies.
Baking: Place the cookies on the baking sheet and bake for 12-15 minutes or until golden brown.

Storage Tips

Store in an airtight container and keep at room temperature for 7 days.
Baked cookies can be frozen for up to two months and thawed before serving.

Serving Suggestions

Serve with Greek coffee or tea.
Enjoy as a light dessert after dinner.
Pack in festive tins for gifts.

Pro Tips & Variations

Replace orange zest with lemon zest and enjoy a tangier flavor.
To warm it up, just a pinch of cinnamon.
Make these in a mini size for bite-sized.

FAQs

1. Are Greek Easter Cookies too sweet?

No, mildly sweet, which pairs excellently with a cup of coffee or tea.

2. Can I use anything except orange zest?

Sure, you can leave it out or substitute it with lemon zest or almond extract.

3. Are they crunchy?

They’re soft inside and slightly crunchy on the outside.

4. Is it possible to make them dairy-free?

Sure, if you want to make it vegan, you should use margarine and a plant-based milk.

Try it!

If you haven’t ever made Greek Easter Cookies before, it is a wonderful experience. They are easy, beautiful, and steeped in tradition. Once you get a taste of the buttery, citrusy flavor, they will be the cookies that you make every Easter thereafter. Put on your apron; let us twist one up.