Koulourakia (Greek Easter Cookies)

Print Recipe

Koulourakia (Greek Easter Cookies)
IMG_3952

I had these cookies for the first time at the huge Greek Orthodox Church, St. Demetrious in Seattle. I was dating my now husband, and we went down to the basement of the church where all the women in the church had been baking up a storm to sell these cookies and a special sweet braided bread for Easter.

But in our family, these cookies have extended way past Easter. Tula, my mother in law, makes these all of the time. She always has them in her freezer (they freeze really well) and pulls them out every afternoon to eat with her coffee. This is my husbands favorite cookie hands down, and my girls just love them too. In fact they are so happy that I have finally learned how to make these, I think they expect these around all the time here too!

Please excuse my beginners twists- I had never made them before. While I can attest that the dough is very easy to make- I think the twisting of the dough actually may take a little bit to get the hang of. Mine are fine- but they don’t look as good as when the ladies at church at make them! They were however delicious- and we ate the whole batch in one day. I am not kidding.

By the way- these are sometimes seen sprinkled with sesame seeds, if that is your preference sprinkle them with the seeds after the egg wash before baking.

Koulourakia (Greek Easter Cookies), makes 2 dozen

 

Recipe: Koulourakia (Greek Easter Cookies)

makes 2 dozen cookies

Ingredients

  • 1 cup butter
  • 1 cup sugar
  • 2 eggs
  • 4 tsp vanilla
  • 3 2/3 cups flour
  • 2 tsp baking powder
  • Egg Wash:
  • 1 egg
  • 1 Tbs milk

Instructions

  1. Preheat the oven to 350 degrees.
  2. Prepare a sheet pan with a silpat or parchment paper.
  3. In the bowl of a mixer, cream together the butter and sugar.
  4. Add the vanilla and eggs and beat until fluffy.
  5. In a separate bowl combine the flour and baking powder.
  6. Add the dry ingredients to the butter and sugar.
  7. Turn the dough out onto a lightly floured surface and knead by hand a few minutes until you have a smooth dough.
  8. Break off pieces (about a rounded tablespoon) and roll it into a worm shape.
  9. Twist the two ends together (see pictures) and place on the sheet pan.
  10. When you have shaped all of the cookies, then beat the egg wash and lightly brush the tops of the cookies.
  11. Bake the cookies until golden brown, about 10 minutes.
  12. Let them cool on a rack.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

IMG_3914
Add the vanilla and eggs and beat until fluffy.

IMG_3917

In a separate bowl combine the flour and baking powder.

IMG_3916
Add the dry ingredients to the butter and sugar.

IMG_3918

Turn the dough out onto a lightly floured surface and knead by hand a few minutes until you have a smooth dough.

IMG_3919

IMG_3923

IMG_3925

Break off pieces (about a rounded tablespoon) and roll it into a worm shape.

IMG_3929

IMG_3930

Twist the two ends together (see pictures) and place on the sheet pan.

IMG_3933

>IMG_3935

When you have shaped all of the cookies, then beat the egg wash and lightly brush the tops of the cookies.

IMG_3942

IMG_3945

IMG_3947
Bake the cookies until golden brown, about 10 minutes.

Let them cool on a rack.

IMG_3949

Enjoy!

IMG_3952

Leave a Reply

9 Comments

  1. These are so cute! Love the twisted look!

  2. Vicki in GA says:

    Greek week has been fun and so interesting. I have enjoyed the recipes, photography, and discussions. Thanks so much. I will definately use several of the recipes.

  3. Mirjana McIlroy says:

    I just saw this up on Facebook and just had to make them! They taste great! Reminds me of a soft sugar cookie.

  4. Katrina says:

    I love these! Beautiful cookies.

  5. I have had these cookies before and absolutely adore them. I think your “beginner’s twist” looks great.

  6. Vicki B says:

    I like your mother in law’s idea of afternoon coffee! I can just imagine the ladies in the church basement with their plates of cookies and breads. So sweet. You must have had a fantastic wedding.

  7. Eugenia says:

    I love these cookies. The recipe has been past down 3 generations, In my home they don’t last but a few hours after they are baked. My husbands guy friends come over and they dissapear. when I remake them the kids love them warm out of the oven with a glass of milk.
    Thanks Yiayia