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Greek Easter Cookies

Greek Easter Cookies recipe image
These traditional Greek Easter cookies, known as Koulourakia, are a beloved holiday treat featuring a tender, buttery shortbread texture twisted into elegant rope shapes. The dough is subtly flavored with brandy and vanilla, offering a sophisticated depth that pairs beautifully with the nutty crunch of toasted sesame seeds coating the exterior. Ideal for festive gatherings, church celebrations, or as a sweet gift for friends and family, these cookies hold their shape well and taste even better the next day as the flavors meld. Simple to prepare with pantry staples, they bring a touch of Mediterranean warmth to any table.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 54
Calories: 1085.9
Dietary: Vegetarian
Description
These traditional Greek Easter cookies, known as Koulourakia, are a beloved holiday treat featuring a tender, buttery shortbread texture twisted into elegant rope shapes. The dough is subtly flavored with brandy and vanilla, offering a sophisticated depth that pairs beautifully with the nutty crunch of toasted sesame seeds coating the exterior. Ideal for festive gatherings, church celebrations, or as a sweet gift for friends and family, these cookies hold their shape well and taste even better the next day as the flavors meld. Simple to prepare with pantry staples, they bring a touch of Mediterranean warmth to any table.
Ingredients
  • 2 1/4 cup Flour
  • 1 1/4 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 1/2 cup Butter, softened
  • 1 cup Powdered Sugar
  • 1 Egg
  • 2 tablespoon Brandy or Milk
  • 1 teaspoon Vanilla
  • 1 Egg Yolk +
  • 1 tablespoon Milk beaten together
  • 3 tablespoon Sesame Seeds
Directions
  1. 1
    Preheat oven to 375F (190C). Lightly grease three cookie sheets or line them with parchment paper.
  2. 2
    In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. 3
    In a large mixing bowl, cream the softened butter and powdered sugar together using a mixer or wooden spoon until the mixture is light and fluffy.
  4. 4
    Add the egg to the butter mixture and beat well. Add the brandy (or milk) and vanilla extract, beating well after each addition until fully incorporated.
  5. 5
    Gradually add the flour mixture to the wet ingredients, about 1/4 cup at a time. Blend well after each addition until a smooth, cohesive dough forms.
  6. 6
    On a lightly floured surface, roll approximately 1 teaspoon of dough into a 6-inch long rope.
  7. 7
    Fold the rope in half to form a U-shape. Twist the two ends together 2 or 3 times to create a spiral, then pinch the ends together to seal.
  8. 8
    Place the twisted cookies 1 inch apart on the prepared baking sheets.
  9. 9
    In a small bowl, beat together the egg yolk and 1 tablespoon of milk. Brush this mixture lightly over each cookie.
  10. 10
    Sprinkle the top of each cookie generously with sesame seeds.
  11. 11
    Bake for 10-13 minutes, or until the cookies are lightly golden brown around the edges.
  12. 12
    Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

Servings 54

Amount Per Serving
Calories 1085.9kcal
% Daily Value *
Total Fat 36.0g56%
Saturated Fat 17.7g89%
Cholesterol 246.2mg83%
Sodium 1659.2mg70%
Total Carbohydrate 167.2g56%
Dietary Fiber 5.4g22%
Sugars 61.4g
Protein 19.7g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store completely cooled cookies in an airtight container at room temperature for up to 2 weeks. They freeze well; place in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.

If you prefer an alcohol-free version, substitute the brandy with an equal amount of milk or orange juice for a citrus twist. You can also replace sesame seeds with poppy seeds or almond slivers for a different texture and flavor profile.

If the dough becomes too sticky while rolling, dust your hands lightly with flour, but avoid adding too much extra flour to the dough as it can make the cookies tough. For a richer flavor, let the dough rest in the refrigerator for 30 minutes before shaping.

Keywords: greek easter, koulourakia, sesame cookies, twisted cookies, shortbread, brandy flavor, holiday baking, christian holidays, mediterranean dessert, buttery dough, vanilla cookies, egg wash, traditional recipe, party food, gift cookies, easy baking, spring treats, celebration food, homemade cookies
Read it online: https://www.chefs-mate.com/recipe/greek-easter-cookies/