🇬🇷 Greece · Dessert
Koulourakia: Traditional Greek Butter Cookies
By eatmundo · July 8, 2026
🇬🇷 GRKoulourakia are delightful Greek butter cookies, often twisted or coiled into unique shapes. These traditional cookies, known for their delicate crunch and subtle sweetness, are a staple in Greek households, especially during Easter, and pair perfectly with a cup of coffee or tea.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat your oven to 180°C (350°F) and line two large baking sheets with parchment paper. In a large mixing bowl, cream together 250g softened unsalted butter and 200g granulated sugar using an electric mixer until light and fluffy, about 3-5 minutes. This creates a good airy base for your cookies.
- 2
Beat in 2 large eggs, one at a time, incorporating each egg fully before adding the next. Then, stir in 1 teaspoon vanilla extract and the zest of 1 orange (if using). The citrus zest adds a wonderful, subtle aroma to the cookies.
- 3
In a separate bowl, whisk together 500g all-purpose flour and 2 teaspoons baking powder. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
- 4
Add 2-3 tablespoons of milk, a little at a time, until the dough comes together into a soft, pliable, and slightly sticky consistency that's easy to handle. If it's too sticky, add a touch more flour; if too dry, a tiny bit more milk.
- 5
Take small portions of dough (about a tablespoon each) and roll them into 10-12 cm (4-5 inch) ropes. Twist the ropes into various traditional shapes like braids, coils, or S-shapes. The traditional twisted shape is common.
- 6
Arrange the shaped cookies on the prepared baking sheets, leaving a little space between them. In a small bowl, whisk 1 egg yolk with 1 tablespoon of milk to create an egg wash. Brush the tops of the cookies with this mixture for a golden finish.
- 7
Bake for 15-20 minutes, or until the Koulourakia are golden brown and firm to the touch. Keep an eye on them, as ovens vary. Let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Store in an airtight container for up to a week.
Frequently Asked Questions
How do I ensure my Koulourakia are soft and not hard?+
The secret to soft Koulourakia lies in not overmixing the dough and not overbaking. Overmixing develops too much gluten, and overbaking dries them out. Bake until just golden at the edges.
Can I substitute the orange zest in Koulourakia?+
Yes, if you prefer, you can use lemon zest for a different citrus note, or omit citrus zest entirely for a pure vanilla flavor. However, orange zest is traditional and adds a lovely aromatic touch.
What is the best way to store Koulourakia to keep them fresh?+
To maintain their freshness and crispness, store cooled Koulourakia in an airtight container at room temperature. They will remain delicious for up to a week, or even longer in a cool, dry place.
Why do my Koulourakia flatten out during baking?+
Koulourakia can flatten if the butter was too soft or melted when incorporated, or if the dough wasn't chilled enough. Ensure your butter is softened but not melted, and the dough is firm before shaping and baking.
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