Here is my classic Koulourakia recipe for the traditional Greek Easter biscuits. You won’t be able to resist dipping your cookies into every cup of steaming hot (Greek) coffee you make. This is THE ultimate treat.
If you loved these braided little bun-like cookies, you need to try my Kourabiedes (Greek Christmas cookies), too! If you're looking for other snacks to dip into your Greek coffee, be sure to check out my sesame seed breadsticks (Cypriot paximadia) or my Greek paximadia recipe (biscotti).
Looking for another Greek Easter recipes? Then you have to try my tsoureki recipe. Or, for a sweet treat to enjoy year-round, try my baklava rolls recipe. They are a twist on traditional baklava that pairs perfectly with these koulourakia over a nice cup of Greek coffee.
Why you’ll love this recipe for Koulourakia
- Authentic Greek flavor: A sheer Greek treat, my friends!
- Perfect for Easter: Koulourakia are a beloved Easter treat in Greek culture.
- Delicate texture: These cookies have a delicate texture that melts in your mouth.
- Subtle citrus taste: The added orange zest and juice adds a subtle citrusy taste to the cookies – great in contrast to the rich buttery taste.
- Family-friendly activity: Makes these with your kids! They’re super fun to make once you get the hang of the twisting and braiding.
- Great for gifting: Pack them in little boxes or bags to share the love.
- Coffee or tea dunker : Dip your freshly baked koulourakia into a cup of coffee or tea. The buttery flavour complements the warmth of your favourite beverage perfectly – trust me!
- Keeps well: Koulourakia can be stored in an airtight containers, a great make-ahead treat for gatherings or snacking.
Watch the short video tutorial
What are Koulourakia?
Koulourakia are traditional Greek Easter biscuits (some may say cookies), typically made and enjoyed during the Easter season in Greece and among Greek communities worldwide.
These cookies are often shaped into different forms, such as braids, twists, rings, or spirals, and they are lightly sweetened with a touch of citrus.
Koulourakia can vary in texture from crunchy to slightly soft, depending on the recipe and personal preference.
Ingredients needed to make these Greek Easter Cookies
Here’s what to gather to make these cookies – honestly, they are made with pantry basics:
- Melted butter: Ensure the butter is completely melted and cooled (out of the fridge) before mixing it into the dough. Unsalted butter is best to control the salt content of the cookies.
- Eggs: Use large eggs at room temperature for best results. They provide structure, moisture, and richness to the cookies.
- Oranges: Fresh oranges are ideal. Wash and thoroughly dry the oranges before zesting to avoid wax or residue.
- Orange juice: Freshly squeezed orange juice is best. Strain the juice to remove any pulp or seeds before using it in the recipe.
- Vanilla essence: Choose pure vanilla essence or extract for the best flavour.
- Brandy: Use a good quality brandy. Alternatively, you can switch it with another spirit like rum if you like.
- Castor sugar: This dissolves more easily and helps create a smoother texture in the cookies compared to granulated sugar. If unavailable, you can pulse regular granulated sugar in a food processor to achieve a finer texture.
- Self-raising flour: This contains a raising agent (such as baking powder) already mixed in, which helps the cookies to rise during baking. If self-raising flour is unavailable, you can make your own by adding 1 ½ teaspoons of baking powder for every cup of all-purpose flour.
- Baking powder: Ensure it's fresh for optimal rise. Check the expiration date before use.
- Egg: This egg is used for brushing the cookies with before baking, which adds a glossy finish and helps with browning.
Top tips for making Greek Butter Cookies
Here are the top tips for getting the best results with this recipe:
- Use quality ingredients: Fresh butter, eggs, and citrus zest can significantly enhance the taste of Greek butter cookies.
- Room temperature ingredients: Your butter and eggs should be at room temperature before beginning. Room temperature ingredients mix in more evenly and create a smoother dough.
- Cream butter and sugar thoroughly: Creaming the butter and sugar together until light and fluffy is crucial for the texture of the cookies. This incorporates air into the mixture, resulting in a tender and delicate crumb.
- Incorporate flavourings carefully: Add flavourings such as vanilla essence, orange zest, and brandy gradually, tasting as you go. This allows you to adjust the flavour according to your preference and ensures it's not overpowering.
- Experiment with shapes: Have fun with it! Get creative with shaping the cookies. Traditionally, Greek butter cookies can be formed into braids, twists, rings, or spirals.
- Don't overbake: Watch the cookies closely while they bake to prevent overbaking. These Greek easter biscuits should be lightly golden on the bottom and edges, with a slightly soft texture in the centre. Remove them from the oven as soon as they're done to avoid drying them out.
- Cool properly: Allow the biscuits to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from becoming too fragile and from breaking apart.
Tips for Braiding the Cookies
Not that it’s super difficult but here’s how to get the best results when braiding Koulourakia:
- Divide dough evenly: Divide the dough into equal portions before braiding. This helps with uniformity in size and shape among the cookies.
- Work with small portions: Working with smaller portions of dough at a time makes it easier to manage and braid without becoming too sticky or unwieldy.
- Keep the Greek cookie dough covered: Keep the portions of dough you're not working with covered with a damp cloth or plastic wrap to prevent them from drying out while you braid the cookies.
- Roll dough into ropes: Roll each portion of dough into a long, even rope with your hands. Aim for a thickness of about ½ to ¾ inch (1-2 cm) for the best results.
- Maintain consistent thickness: Try to keep the thickness of the dough rope consistent throughout the braiding process. This ensures even baking and a uniform appearance in the finished cookies.
- Start in the middle: Begin braiding from the middle of the dough rope to ensure a balanced and symmetrical braid. This helps prevent one end from being much thicker or thinner than the other.
- Cross alternating strands: Cross the strands of dough over each other in an alternating way. Bring the left strand over the middle, then the right strand over the new middle, and continue until you reach the end.
- Practice makes perfect: Braiding can take a bit of practice to master, so don't be shaken if your first few attempts aren't perfect. With practice, you'll become more comfortable and confident in your braiding technique.
I realised I have used the words cookie and biscuit interchangeably. Either way, whether they are Greek easter cookies, or Greek easter biscuits, I hope you enjoy this koulourakia recipe!
📖 Recipe
Koulourakia Recipe (Traditional Greek Easter Biscuits)
Discover the joy of Greek Easter with this Koulourakia recipe. Buttery, zesty, and golden-baked perfection.
Ingredients
- 250 grams butter (unsalted) (melted)
- 4 eggs
- 1 orange (zest)
- ¼ cup orange juice
- ½ tablespoon vanilla essence
- ½ tablespoon brandy
- 1 cup sugar
- 4.5 cup self raising flour
- ½ tablespoon baking powder
- 1 egg (for brushing)
Instructions
- To a bowl add:Melted butter (unsalted)Whole eggsOrange ZestOrange JuiceVanilla essenceBrandySugar
- Mix everything together well (preferably a mixer)
- Now add the baking powder
- Slowly sift the flour into the liquid mixture, mixing between until your dough is formed.
- The dough should be soft, moist and not stick to your hands. If its to sticky, slowly add more flour until the desired consistency is reached.
- Knead the dough for a few minutes then wrap it up and leave to for relax 15 minutes
- Now start to divide the dough into 30 gram balls . (Use a scale to ensure even sizes)
- Now roll out a ball and start to shape your Koulourakia. I just do the twist shape, but you can get as creative as you like during this step.
- Place them on a baking tray lined with baking paper.
- Whisk up your last egg, and using a brush gently coat the top of your cookies.
- Place into the oven at 180 degrees Celsius. Cook till golden brown, which should be roughly 20 minutes.
- Place them on a cooling rack to cool down.
- Enjoy!
Video
Nutrition
Calories: 101kcalCarbohydrates: 13gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 27mgSodium: 51mgPotassium: 26mgFiber: 0.3gSugar: 4gVitamin A: 157IUVitamin C: 2mgCalcium: 14mgIron: 0.2mg
Tried this recipe?Post it on Instagram and tag me @nikolopaa
Nixy says
Your recipes; your presentation and your mannerisms are priceless. ♥️
Nikolopaa says
Thank you Nixy ❤️
Angela says
This is my go to for Easter now! Making as I type this as last year they were a hit!
Nikolopaa says
Thanks so much Angela! Love hearing they were a hit last year. Hope this year’s batch turns out just as good, maybe even better! Appreciate you coming back to the recipe 🙂
Μανθος Ζερβος (Matt) says
You're a great guy. Ever since I came across one of your vids, I told friends, relatives and people I know about you and what an original way you make cooking look so easy. I have made dishes using your recipies and they came out 'bloody beautiful mate 😉' 😂😂😂. I applaud you because your vids are not only clear as to how to cook, they're also extremely funny. Keep it up champ. I wish you and your family a very happy Πασχα, good Ανασταση και all the best. ❤️❤️❤️👍👍👍
Nikolopaa says
Thank you so much for your support and feedback! And thanks for recommending me to others haha 🙂 I love Greek food and I enjoy teaching it in a way that makes others laugh while they are learning! Thank you again and wishing you also a fantastic easter with your family and friends 🙏❤️
Tereza Davis says
You are great with your recipes.you explain ,everything so easy.love watching you work ,i am going to try some my self for easter.and i thank you for sharing them.x
Nikolopaa says
Thank you so much Tereza! Wishing you all the success with the recipes and a great easter 🙏
Maria says
I love your tsoureki recipe. Instructions were easy and they turned out great!
Nikolopaa says
That's fantastic Maria! Glad they came out so well!
Vas says
The best tasting koulourakia 😊
Nikolopaa says
Thank you Vas! 🙂
Angelique Lume says
This is a wonderful easy recipe. Mine turned out beautifully. Thank you so much.
Nikolopaa says
Thanks Angelique! Glad they turned out great 🙂 I just had one with my coffee haha. Appreciate you dropping a comment!
Agnieszka says
Thank you! The Koulourakia turned out beautifully! I just wonder, can I try ammonia instead of baking powder and self-rising flour?
Nikolopaa says
Hey, so glad you loved them! You can use ammonia but I haven’t tested the exact measurement myself. I’d guess around 2 teaspoons but you might need to experiment a little. Let me know if you try it, I’d love to hear how they turn out!
Elizabeth says
Made 3 batches yesterday and they were amazing. We have no SRF here in Sweden so I followed your notes and they were better than perfect. Loves your recipes. Thank you for sharing.
Χριστός ανέστη
Katerina says
Hi Niko, do you have this recipe in metric measurements as I am always nervous with measuring cups of flours. I prefer to use a scale
Or do you at least have the grams for the 4.5 cups self raising flour?
Kali Anastasi!
Katerina
Nikolopaa says
Hey Katerina! I don’t have it all measured in metric I’m sorry, but my cup of flour is around 155 grams each.
The beauty of this recipe is that you just need to get the right consistency. So if you’re worried, start slowly and work your way up. The dough should be soft, moist and not stick to your hands. If it’s too sticky, just add more flour a little at a time until it feels right.
Hope you have a great Easter 🙏✝️
Angela says
Another fantastic recipe. Made these along with your tsoureki. BOTH PERFECTION!
Nikolopaa says
Thanks so much Angela! Love that you made both the koulourakia and the tsoureki. So glad they turned out perfect! Appreciate the support 🙏
Nicole says
Is it possible to leave out the brandy? I really want to try make these but my kids will be eating them
Nikolopaa says
Yep totally fine to leave it out. You could add a bit more vanilla if you like, but it’ll still turn out delicious either way 🙂
belaz says
I read that you can just use extra vanilla essence because I was wondering the same thing and read it on another post
belaz says
Can you prepare the mix the night before and keep in fridge to make in the morning?
Nikolopaa says
You can make the dough the night before and keep it in the fridge, just make sure it’s wrapped really well so it doesn’t dry out. Let it come back to room temp before shaping and baking in the morning 🙂
Tom says
I made half of a batch of the Koulourakia (2 eggs) with excellent results. When I clicked “Print Recipe”, I was pleased to see how it could be scaled.
I’m too frugal and can’t bring myself to crack an egg just for brushing, but I appreciate how much more attractive the cookies are when brushed with egg. Maybe I’ll hold a bit of egg back for brushing.
Thanks for your gifts, skills and generosity.
Nikolopaa says
Thanks so much Tom! Love hearing that it worked out well even with a smaller batch. Yeah the brushing definitely gives it that finishing glaze, but they still taste beautiful without it! Appreciate your kind words and support! 🙏
Hariann Swin says
Hi, I'd like to know if I can use powdered sugar in place of granulated sugar? Would I get similar results for texture & consistency? Also, I have left over mastica & mahlepi that I crushed at Easter so I'm going to try with adding it - maybe.
I am eager to try your recipe because I've only ever made koulourakia by creaming sugar & butter method. Your melted butter method would be more practical for me at this current time because I'm recovering from an injury. I will be able to give in to my son's begging for more bickies! Made 35 of my usual recipe (my dear dad's recipe) this past Easter but they were gone so quickly!
Hope you get some time to reply so I can get baking😉
Nikolopaa says
Hi Hariann 😊 I haven't personally used powdered sugar for this recipe before. I still think it will work beautifully, but it will probably be less crumbly and a little bit softer. I'm assuming it’ll have an even more melt in your mouth feel then they do now. You might need a little extra flour to get the dough just right, so add it slowly if it feels too sticky. Love that you're getting creative with the mastica and mahlepi. Let me know how it goes if you do end up trying it with the powdered sugar. Hope you have a smooth recovery and plenty of bickies to go around!
Voula says
Can I use oil instead
Nikolopaa says
I’ve never done it with oil but you could try it. Just know it won’t have that classic koulourakia vibe since they’re known for being buttery. The flavour and texture will definitely be different id imagine
Maria says
Niko I made these tonight & they are bloody beeeewtiful.
I love all your recipes. I appreciate the detail you put into your written recipes with lots of tips & of course your videos !
Hey side note, would you be able to do a lasagna recipe sometime ?
I know it’s not Greek, but you could call it a Greek lasagne lol.
Kali Anastasi 😊
Evonne Kalafatas says
Made these for Easter. Delicious. Nice and buttery and soft. I make a soft crumbly batch and a hard biscuit batch by adding 3 yolks to the 4 eggs, omitting the juice and the baking powder. NIKOLOPAA your recipes are exceptional and delicious! Thankyou1