Greek Koulourakia Recipe - Vayia's Kitchen (2024)

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Greeks are famous for our love of sweets and coffee. One of the most simple pleasures is the enjoyment of a delicious, freshly brewed cup of coffee and a small plate of Greek koulourakia (translated, “little cookies”). Sweet, with a bright citrus flavor, and crunchy, fluffy texture, Greek koulourakia are great anytime you need a little treat.

This recipe is not at all complicated; in fact, you will have a dough ready to roll into shapes and bake in about twenty minutes. Koulourakia are ready when they acheive a golden brown color. You can finish them with sesame seeds, or sprinkles, if preferred.

Memories, Love, and Tradition

What makes this recipe extra special are the memories it evokes. I’ve watched my grandmother, mother, and aunts make these cookies countless times over the years. For Greeks, baking isn’t just about making a sweet treat; it’s more about the family, upholding traditions, and being together in the company of those you love.

If you try this recipe, invite someone you love to make it with you. The memories you will make are sure to be priceless.

Greek Koulourakia Ingredients:

1 lb butter, softened

4 cups flour (plus 1-4 cups more if dough is sticky)

1 1/2 cup sugar

3 tablespoons vanilla extract, or if using Greek

vanilla use 1/16 tsp

1/3 cup milk

6 egg yokes

1 egg (for egg wash)

2 tsp ammonium bicarbonate

1 orange, juicedrind grated

Sprinkles or sesame seeds for topping

How to Bake Greek Koulourakia:

1. Preheat oven to 350 degrees. Prepare 4-5 baking trays by spraying with non-stick cooking spray. Set aside.
2. In a mixing bowl, cream butter and sugar on high speed, about 10 minutes. It will look puffed and fluffy.
3. In a separate small bowl, add the milk and ammonium bicarbonate. Stir to dissolve. Set aside.
4. Slow down mixer, add in vanilla, then add in egg yolks, one at a time.
5. Add the milk/ammonia mixture a little at a time until incorporated. Then add the orange juice and grated orange rind.
6. Transfer butter/sugar mixture to a large mixing bowl. Add flour one cup at a time. Use your hands to mix. The dough will initially be very sticky.
7. Add flour 1/2 cup at a time and mix until the dough is no longer sticky. (You should be able to pinch and roll a ball of dough in your hand.) Don’t worry if it takes 2-3 more cups of flour to achieve the right consistency. Patience is key!
8. To form the cookies, pinch off a golf-ball sized piece of dough. It should fit in your fist (roughly two tablespoons). Roll out into a finger-width log. To make “s” shape cookies, roll into 6 inch pencil sized log, and theroll one side into a circle shape, and twist the other end the opposite direction into a circle.
9. In a small bowl, prepare the egg wash by beating one egg with one tablespoon water. Use a pastry brush to lightly coat the tops of your cookies. Add sprinkles or sesame seeds.
10. Bake for about 10 minutes in the center bottom rack of your oven.
11. When bottom of the cookie gets golden, move to the top rack and bake another 5 minutes or until cookies are golden brown in color.
12. Let cookies cool completely on a rack before you move them or they will break.

Store in an airtight container up to 5 days.

Makes 5 dozen.

If you enjoy Greek desserts, try my Kourambiedes recipe. You’ll love it!