Koulourakai (pronounced koo-loo-RAH-kee-ah) are traditional Greek cookies typically made the week of Easter. Koulourakia (Greek Easter Cookies) 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) |
Ingredients
- ¾ cup (150 g) granulated sugar
- Â Zest of 1 orange
- ½ cup (113.5 g) unsalted butter
- 2Â eggs
- ¼ cup (61 ml) milk
- 1½ teaspoons (1.5 teaspoons) vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon (0.5 teaspoon) salt
For the Egg Wash
- 1Â egg yolk
- 1½ teaspoons (1.5 teaspoons) water
Instructions
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In a large mixing bowl, use your fingertips to rub together the sugar and orange zest until all of the sugar is evenly moistened with the zest.
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Add the butter and beat on medium-high speed for 5 minutes, stopping to scrape the sides of the bowl occasionally, until the mixture is pale, light and fluffy.
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Add the eggs one at a time, beating for a full minute on medium speed after each addition. Add the milk and vanilla extract and beat to combine.
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Sift the flour, baking powder and salt into the dough a little at a time, and beat on low speed until just combined. Use a rubber spatula to give the dough a final mix and incorporate any pockets of flour. The dough should be soft, but not sticky. Cover with plastic wrap and allow to rest for 20 minutes.
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Preheat oven to 400 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
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Using about 2 tablespoons of dough at a time (or a medium cookie scoop), roll the dough into 7-inch ropes and then shape as desired: braids, circles, pinwheels, “S”s, etc. Place at least 2 inches apart on the prepared baking sheet.
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In a small bowl, whisk together the egg yolk and water for the egg wash. Brush over the shaped cookies.
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Bake, one sheet at a time, until golden brown, about 20 minutes. Allow to cool on the baking sheet, then store in an airtight container for up to 2 weeks.
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