Koulourakia Recipe (Traditional Greek Easter Biscuits)

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! But if you're looking for other snacks to dip into your Greek coffee, then you have 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.

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.

@nikolopaa

Koulourakia Recipe (Traditional Greek Easter Biscuits) #koulourakia #greece #easter #biscuit #recipe #foryou #fyp - Full recipe on my website 🙂

♬ original sound - Nikolopa A - Nikolopa A

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