Koulourakia (Greek Easter Cookies)
Twisted into distinctive shapes and baked by the hundreds, Koulourakia are a Greek Easter tradition. My version uses both butter and extra virgin olive oil, which gives them a slightly crispier texture and more rounded flavor than the classic all-butter recipe. Fresh orange juice and zest add wonderful citrus flavor.
Servings: 50 cookies
Ingredients
- 1 cup (200g) sugar
- Zest of 1 orange
- 1/2 cup unsalted butter, at room temperature (1 stick, 113g)
- 1/3 cup extra virgin olive oil (87ml)
- 1/2 cup freshly squeezed orange juice (100ml)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 3/4 cups all-purpose flour 450 g
- 1 tablespoon whole milk
- Sesame seeds optional
Instructions
- Get ready. Preheat oven to 350°F
- Rub zest with sugar. Add the sugar to a bowl with the orange zest, then rub them together with your fingers to infuse the flavor.
- Cream the butter and oil. Using a stand mixer with a whisk attached, cream together the butter, sugar mixture, and olive oil until white and doubled in size. Should take about 8 to 10 minutes. This step is crucial to incorporate air, making the cookies light in texture. Do not hurry this step. When done, remove the whisk and attach the paddle.
- Make the batter. Stir together the orange juice and baking soda (it will bubble and fizz), then add to the butter-oil mixture on medium speed. Now add the baking powder, 1 egg, and vanilla.The mixture will appear slightly curdled at this point. Don’t panic; it will be fine once the flour is added.
- Add the flour. On low speed, gradually incorporate the flour, a little at a time. Do not add all the flour at once, as you may not need it all. Once the mixture is a soft, pliable (not sticky) dough, stop adding flour.
- Shape the cookies. Line 3 rimmed baking sheets with parchment paper. Do not flour the work surface; additional flour will toughen the cookies. Place the dough on a clean work surface, knead it until it comes together, and form a ball. Pinch off enough dough to form a ball the size of a whole walnut (approximately 20g / 0.7 oz.). Roll the ball into a long rope (length 17cm / 6.7 in). Fold in half and twist together to form the traditional twist shape (see notes for more shape instructions). Place onto the prepared baking sheet 2 inches apart to allow room for expansion while cooking. Cover the ball of dough while you shape each cookie.
- Egg wash the cookies. In a small bowl, combine the remaining egg and milk. Brush over the cookies using a pastry brush. Sprinkle the cookies with sesame seeds.
- Bake the cookies. Bake for 15 to 20 minutes or until slightly colored. Do not overbake as they will continue to harden as they cool. You will know they are ready when the sides and bottom of the cookies are lightly golden
- Cool. Remove from the oven and allow to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
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How to Shape Koulourakia: For all the shapes, start by taking a piece of dough weighing approximately 20 g / 0.7 oz. Roll it into a long rope (17 cm / 6.7 in), then shape as desired. The most common shapes are:
- Opposite Spirals: To create opposite spirals, roll a piece of dough into a long rope, then shape each end into a spiral, turning in opposite directions.
- Twists: are the most common and simplest shape to make. Roll a piece of dough into a long rope, fold it in half, hold one end, and then twist the two ends together to form the twist.
- Rings: Roll a piece of dough into a rope, then form a circle joining the ends.
- Double Snail: Roll a piece of dough into a rope, then string both ends inwards.
- Spiral: Roll a piece of dough into a rope, then string into a spiral.
- How to Store Koulourakia: Koulourakia are best stored in an airtight container once cooled completely. They can keep for up to 3 weeks. Once cooled, you can also freeze them, but because they’re easy to make I suggest preparing fresh batches whenever you crave them and eating them right away!
Nutrition
Calories: 82.6kcal | Carbohydrates: 11.4g | Protein: 1.2g | Fat: 3.6g | Saturated Fat: 1.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.6g | Trans Fat: 0.1g | Cholesterol: 11.5mg | Sodium: 18.3mg | Potassium: 18.6mg | Fiber: 0.3g | Sugar: 4.3g | Vitamin A: 71.7IU | Vitamin C: 1.2mg | Calcium: 6mg | Iron: 0.5mg
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