Hey there,
Greek Easter wouldn’t feel complete without a plate of freshly baked Greek Koulourakia. Those beautifully twisted, golden cookies fill the kitchen with the scent of butter, vanilla, and lemon or orange zest. These Easy Greek Easter Cookies (Koulourakia) are a treat and a tradition passed down through generations.
These cookies are lightly sweet and wonderfully buttery. I added a little lemon zest this year. :). The heart of this recipe is the butter. It’s what gives these Greek Easter Cookies their signature flavor and delicate texture. I use one specific brand of butter, Rodopi’s butter, made from 100% cow’s milk, which adds rich flavor and authentic quality to this recipe and more. (This is not sponsored) The rich, creamy butter makes them soft on the inside, lightly crisp on the outside, and beautifully fragrant. It’s the one ingredient that makes these cookies feel special, nostalgic, and impossible to resist.
To create the cookies’ classic look, each cookie starts with a small piece of dough rolled into a thin rope. Gently twist the two ends together to form that signature braided shape. It’s a simple motion, almost like crossing two strands of ribbon, and it gives the cookies their beautiful, traditional Greek Easter appearance. Every family has its own version of Koulourakia, and this recipe stays true to the classic Greek style: easy to shape, quick to bake, and beautifully golden. They store well, travel well, and look stunning on your Easter table next to dyed red eggs and tsoureki.
Whether you grew up with Greek traditions or you’re discovering them for the first time, these cookies bring a sense of celebration and togetherness to your holiday. The Greek Easter Cookies (Koulourakia) are a timeless treat. Koulourakia are made to be shared with family, neighbors, and anyone who walks through the door during Holy Week.
Maybe you would like to add Greek Easter to your Easter table this year! 🙂
Have a lovely morning/afternoon/evening, everyone!! 🙂
Easy Greek Easter Cookies (Koulourakia)
Equipment
- 1 stand mixer
- 1 spatoula
- 1 baking tray
- 1 parchment paper piece
- 1 bowl small
- 1 pastry brush
Ingredients
- 1 cup butter room temperature
- 1 ½ cups icing sugar shifted
- 3 ¼ cups all-purpose flour
- ⅛ cup brandy
- ⅛ cup olive oil
- 1 tsp baking powder
- 1 egg room temperature
- ½ lemon zest optional
- Egg Wash
- 1 egg
- 1 ½ tbsp milk room temperature
Instructions
- In a mixing bowl, add 1 cup butter, 1 ½ cups icing sugar, 3 ¼ cups all-purpose flour ⅛ cup brandy, ⅛ cup olive oil, 1 tsp baking powder, 1 egg, and ½ lemon zest.
- Prehat oven to 170℃.
- Beat until it turns into a smooth dough.
- Take a tablespoon of dough and shape it into a long cord. Fold the dough in half, hold one end of the dough, and then twist the two ends together to form the twist.
- Place a sheet of parchment paper onto the baking tray.
- In a small bowl, combine the 1 egg and the 1 ½ tbsp milk. Whisk
- Brush over the cookies with the pastry brush.
- Pop into the oven and bake for 35 minutes or until golden brown.
- Set aside to cool off completely.
