Easy Greek Easter Cookies (Koulourakia)
These classic Greek Easter Cookies (Koulourakia) are buttery, lightly sweet, and beautifully twisted. Perfect with coffee and a must‑have for your Easter table.
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.