Traditional Greek Koulourakia: Buttery Easter Cookies

Name: Traditional Greek Koulourakia: Buttery Easter Cookies
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 80
Ingredients: 250 g butter, at room temperature; 1 ½ cups plain white sugar; 13 g powdered baking ammonia, or 2.5 tsp double acting baking powder; ½ cup lukewarm milk, 130ml; 4 medium eggs; 1 tbsp vanilla extract; 1 orange zest, from 1 orange; 1000 g all-purpose flour; 2 egg yolks, for glazing, mixed with 1 tbsp water

These classic Greek Easter cookies are buttery, fluffy, and perfectly crunchy. A beloved holiday treat that's easy to make and utterly addictive.

Prep40 min
Cook30 min
Total1h 10m
DifficultyMedium
Servings80

Koulourakia are a staple of Greek Easter tables, known for their delicate texture and subtle vanilla-orange aroma. This recipe yields a large batch of crisp yet tender cookies that stay fresh for weeks.

The secret to their signature fluffiness lies in the baking ammonia, which gives them a unique lift. The dough is easy to handle and fun to shape into twists, braids, or rings — perfect for baking with family.

Ingredients

Servings 80

1 ⅛ cups butter, at room temperature
1 ½ cups plain white sugar
½ oz powdered baking ammonia, or 2.5 tsp double acting baking powder
½ cup lukewarm milk, 130ml
4 medium eggs
1 tbsp vanilla extract
1 orange zest, from 1 orange
8 cups all-purpose flour
2 egg yolks, for glazing, mixed with 1 tbsp water

Converted amounts are rounded.

Method

In a large mixing bowl, beat the room-temperature butter and sugar together for 10–15 minutes until very pale, creamy and fluffy. A stand mixer works best, but a hand mixer is fine.
Warm the milk until lukewarm (not hot). Remove from heat, add the powdered baking ammonia, and whisk until fully dissolved. Set aside.
Beat the eggs into the butter-sugar mixture one at a time, allowing each to be fully absorbed before adding the next. Then mix in the vanilla extract, orange zest, and the milk-ammonia mixture.
Gradually add the flour, a little at a time, mixing on low speed just until combined. The dough should be soft, pliable, and not too sticky. Do not overmix.
Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes. This relaxes the gluten and makes shaping easier.
Line several large baking trays with parchment paper. Preheat your oven to 400°F / 400°F (fan).
Take a small piece of dough and roll it into a long, thin rope (about pencil-thickness). Shape each piece into a twist, braid, ring, or any shape you like. Place the cookies on the prepared trays, leaving about 2–3 cm space between them — they will puff up.
In a small bowl, whisk the egg yolks with 1 tablespoon of water. Brush this glaze generously over the shaped koulourakia.
Bake in the preheated oven for 15–20 minutes, until golden brown on top and fully cooked through. Rotate trays halfway if needed for even baking.
Transfer the baked cookies to a wire rack and let them cool completely. Store in an airtight container for up to 3 weeks.

💡 Tips

If you omit the ammonia, the cookies will be denser and less airy; the baking powder substitute works but the texture will differ.
For a shiny, golden crust, brush the cookies with the egg glaze twice — once before shaping?
Store in an airtight container at room temperature; they keep well for up to three weeks and actually improve after a day or two.

#Greek #Easter

Inspired by a recipe from My Greek Dish

Traditional Greek Koulourakia: Buttery Easter Cookies

Ingredients

Method

💡 Tips

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