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.
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/3 cup honey
- 1/4 cup brown sugar
- 2 large eggs
- 2 tablespoons milk
- 2 tablespoons orange juice
- 1/2 teaspoon vanilla extract
- 1 tablespoon honey
- 1 tablespoon orange juice
- In a medium bowl, sift the flour, baking powder, and salt. Set aside.
- Using an electric mixer, cream the butter, honey, and brown sugar until light and fluffy.
- Add eggs one a a time until thoroughly incorporated.
- Add the milk, orange juice, and vanilla extract. Beat until combined.
- Gradually add the flour mixture and beat until all the flour is incorporated and a soft dough forms.
- Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.
- Preheat oven to 350 F.
- In a small bowl, combine the honey and orange juice for the glaze. Set aside.
- 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.
- Place the cookies on a parchment-lined baking sheet and bake for 12 minutes.
- Remove from oven and brush each cookie with the glaze.
- Return to the oven and bake for 15 more minutes or until golden.
- Cool on a wire rack.