Classic Greek Koulourakia - Traditional Easter Cookies

Name: Classic Greek Koulourakia - Traditional Easter Cookies
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 30
Cuisine: Greek
Ingredients: 1 cup Unsalted butter, room temperature; 1 cup Granulated sugar; 3 pieces Large eggs; 2 tsp Vanilla extract; 1 tbsp Orange zest (from 1 orange); 2 tbsp Brandy or cognac (optional); 2 tbsp Milk; 4 cups All-purpose flour; 2 tsp Baking powder; 1 tsp Salt; 1 pieces Egg (for egg wash); 1 tbsp Milk (for egg wash); 2 tbsp Sesame seeds (optional)

Nikos Kostas

Published: March 15, 2026

Categories: Cookies, Greek, Easter

Tags: Baking, Greek, Holiday, Cookies, Easter

Greek Koulourakia

Crisp, buttery braided Greek Easter cookies—perfect with coffee or as a holiday treat.

Prep Time:35 minCook Time:15 minTotal Time:50 minServings:30Difficulty:Easy

Koulourakia are those joyful, buttery Greek cookies you’ll spot at every Easter table—braided, slightly crisp at the edges and soft inside, with a hint of orange and vanilla. They’re simple to make and wonderfully sociable; shaping the dough into twists and braids is part of the fun and makes them perfect to shape with family.

This recipe yields a batch you can proudly serve with coffee or pack as a gift. The dough is rich but straightforward, no yeast required, and you can customize finishes with sesame seeds, pearl sugar, or a light lemon zest if you like a brighter note.

Nutrition (per serving)

Calories:150 kcal

Protein:2 g

Carbs:12 g

Fat:10 g

Directions

1

Preheat the oven to 350°F and line two baking sheets with parchment paper.
2

In a large bowl, cream the butter and sugar together until light and fluffy, about 3–4 minutes.
3

Beat in the eggs one at a time, then mix in the vanilla, orange zest, brandy (if using) and 2 tbsp milk until smooth.
4

In a separate bowl whisk the flour with baking powder and salt. Gradually add the dry ingredients to the wet, mixing until a soft, slightly sticky dough forms. If the dough feels too soft to shape, chill 10–15 minutes.
5

Divide the dough into 3–4 portions. Roll each portion into ropes about ½ inch thick and 6–7 inches long. Braid or twist into classic koulourakia shapes (braids, figure-eights, or simple twists) and place on the prepared sheets, leaving 1 inch between cookies.
6

Beat the reserved egg with 1 tbsp milk to make the egg wash. Brush each cookie lightly and sprinkle with sesame seeds if using.
7

Bake in the preheated oven for 12–15 minutes, until the cookies are golden at the edges and set on top. Rotate the sheets halfway through baking for even color.
8

Remove from the oven and allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
9

Store cooled koulourakia in an airtight container at room temperature for up to 5 days. They also freeze well—wrap tightly and freeze up to 1 month.
10

Serve with strong coffee or tea; these cookies are lovely slightly crisp on the outside and tender inside.

Ingredients

Unsalted butter, room temperature:1 cup
Granulated sugar:1 cup
Large eggs:3 pieces
Vanilla extract:2 tsp
Orange zest (from 1 orange):1 tbsp
Brandy or cognac (optional):2 tbsp
Milk:2 tbsp
All-purpose flour:4 cups
Baking powder:2 tsp
Salt:1 tsp
Egg (for egg wash):1 pieces
Milk (for egg wash):1 tbsp
Sesame seeds (optional):2 tbsp

Tips & Notes

If your dough is sticky and hard to shape, chill it for 10–20 minutes—cold dough is much easier to braid.
For a citrus lift, swap part of the orange zest for finely grated lemon zest.
Don’t over-brush with egg wash—too much will flatten the braid details; a light glaze is enough.
Make shapes of different sizes for variety: small ones bake faster (8–10 minutes), larger ones need a few extra minutes.