Koulourakia (Greek Easter Cookies)


Koulourakai (pronounced koo-loo-RAH-kee-ah) are traditional Greek cookies typically made the week of Easter. These are a soft, crunchy cookie characterized by a butter base, orange flavor, and a shiny glaze. It’s almost like biscotti’s softer cousin and oh so good.

I love how they kind of crunch when you bite into them, but on the inside it’s kind of like a cross between a cookie and a cake. I think that’s the best way to describe the texture. It’s something you’re gonna have to make yourself and experience. And the flavor is yummy too. There’s a slight creamy orange honey flavor and it’s not too sweet either.

So, I hope you give these a try soon and make them part of your Easter this year.

Koulourakia (Greek Easter Cookies)
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  1. 3 cups all-purpose flour
  2. 1 teaspoon baking powder
  3. 1/2 teaspoon salt
  4. 1/2 cup butter, softened
  5. 1/3 cup honey
  6. 1/4 cup brown sugar
  7. 2 large eggs
  8. 2 tablespoons milk
  9. 2 tablespoons orange juice
  10. 1/2 teaspoon vanilla extract
  1. 1 tablespoon honey
  2. 1 tablespoon orange juice
  1. In a medium bowl, sift the flour, baking powder, and salt. Set aside.
  2. Using an electric mixer, cream the butter, honey, and brown sugar until light and fluffy.
  3. Add eggs one a a time until thoroughly incorporated.
  4. Add the milk, orange juice, and vanilla extract. Beat until combined.
  5. Gradually add the flour mixture and beat until all the flour is incorporated and a soft dough forms.
  6. Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.
  7. Preheat oven to 350 F.
  8. In a small bowl, combine the honey and orange juice for the glaze. Set aside.
  9. Divide the dough into 16 equal pieces and form each into an S-shaped serpentine shape or a twist. For serpentine shapes, roll each dough piece into a rope about 8 inches long. Bend the rope into an S and coil each end. To form twists, fold the 8-inch rope in half and twist the ends of each side over each other 3 times.
  10. Place the cookies on a parchment-lined baking sheet and bake for 12 minutes.
  11. Remove from oven and brush each cookie with the glaze.
  12. Return to the oven and bake for 15 more minutes or until golden.
  13. Cool on a wire rack.
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