If you love Greek coffee and homemade cookies, you’re going to love these traditional Greek Koulourakia. These classic Greek cookies are lightly sweet, buttery, and flavored with fresh orange and vanilla. Their golden-brown exterior gives way to a delicate, tender texture that makes them perfect for dipping into a cup of Greek coffee.
Koulourakia (pronounced koo-loo-RAH-kee-ah) translates to “little cookies” in Greek. They’re a beloved part of Greek baking traditions and are especially popular during holidays and family gatherings.
This Greek Koulourakia recipe is simple to make and produces about five dozen cookies. The dough comes together quickly, then the fun begins: rolling the dough into ropes and shaping the cookies into traditional S-shapes, twists, and other forms.
Finish them with sesame seeds or colorful sprinkles before baking, and you’ll have a beautiful platter of homemade Greek cookies ready to share.
Why You’ll Love These Greek Koulourakia
- Traditional Greek family recipe
- Lightly sweet and buttery
- Bright orange and vanilla flavor
- Perfect with coffee or tea
- Easy dough that doesn’t require chilling
- Makes approximately 5 dozen cookies
- Beautiful for Easter, Christmas, holidays, and celebrations
- Wonderful for sharing with family and friends
What Are Greek Koulourakia?
Koulourakia are traditional Greek cookies made with butter, sugar, eggs, flour, and flavorings such as orange and vanilla.
The word koulourakia means “little cookies,” and you’ll find many different versions throughout Greece. Some are braided, some are twisted, and others are shaped into the classic S-shape.
For my family, making Koulourakia has always been about much more than baking cookies.
Memories, Love, and Tradition
I’ve watched my grandmother, mother, and aunts make these cookies countless times over the years.
For Greeks, baking isn’t just about making something sweet. It’s about family, tradition, and being together with the people you love.
I have so many memories of watching the women in my family prepare trays of Koulourakia, shaping each cookie by hand and filling the kitchen with the wonderful aroma of butter, orange, and vanilla.
That’s what makes this recipe so special to me.
If you make these Greek Koulourakia, invite someone you love into the kitchen and make them together. The cookies will be delicious, but the memories you make will be even better.
Ingredients for Greek Koulourakia
Unsalted Butter
Use softened butter so it can be properly creamed with the sugar. This gives the cookies their rich flavor and light texture.
All-Purpose Flour
You’ll begin with 4 cups of flour and add more as needed until the dough reaches the correct consistency.
Sugar
Granulated sugar provides the sweetness for these lightly sweet Greek cookies.
Vanilla
Vanilla adds warmth and depth to the orange flavor.
Milk
Milk is combined with the ammonium bicarbonate before being added to the dough.
Egg Yolks
Egg yolks contribute richness and help create the beautiful golden color of the finished cookies.
Orange
Fresh orange juice and grated orange rind give these Koulourakia their bright citrus flavor.
Ammonium Bicarbonate
Ammonium bicarbonate, sometimes called baker’s ammonia, is traditionally used in some Greek cookie recipes. It helps create a light, crisp texture.
Egg Wash
An egg wash gives the cookies their beautiful golden finish.
Sesame Seeds or Sprinkles
Finish the cookies with sesame seeds or colorful sprinkles, depending on your preference.
How to Make Greek Koulourakia
1. Prepare the Oven and Baking Trays
Preheat your oven to 350°F.
Prepare 4–5 baking trays by spraying them with nonstick cooking spray. Set aside.
2. Cream the Butter and Sugar
Place the softened butter and sugar in a large mixing bowl.
Beat on high speed for approximately 10 minutes, until the mixture becomes light, fluffy, and noticeably increased in volume.
Don’t rush this step. Properly creamed butter and sugar help give the cookies their delicate texture.
3. Dissolve the Ammonium Bicarbonate
In a small bowl, combine the milk and ammonium bicarbonate.
Stir until dissolved and set aside.
4. Add the Eggs and Flavorings
Reduce the mixer speed.
Add the vanilla, followed by the egg yolks, one at a time.
Slowly add the milk and ammonium bicarbonate mixture until incorporated.
Add the fresh orange juice and grated orange rind.
Mix until everything is well combined.
5. Add the Flour
Transfer the butter and sugar mixture to a large mixing bowl.
Add the flour one cup at a time, using your hands to incorporate it into the dough.
The dough will initially be quite sticky.
Continue adding flour in approximately ½-cup increments, mixing after each addition, until the dough is no longer sticky.
The finished dough should be soft and pliable. You should be able to pinch off a piece and roll it into a ball without it sticking to your hands.
Depending on the consistency of your dough, additional flour may be needed. The exact amount can vary, so focus on the texture of the dough rather than adding a predetermined amount.
Patience is key!
6. Shape the Koulourakia
Pinch off a golf-ball-sized piece of dough, approximately 2 tablespoons.
Roll it between your hands into a finger-width rope.
For the traditional S-shape, roll the dough into a rope approximately 6 inches long. Curl one end into a circle and then twist the other end in the opposite direction to create the S shape.
You can also experiment with different traditional shapes as you like.
Place the shaped cookies on the prepared baking trays.
7. Add the Egg Wash
Beat one egg with 1 tablespoon of water in a small bowl.
Using a pastry brush, lightly coat the tops of the cookies with the egg wash.
Sprinkle with sesame seeds or colorful sprinkles.
8. Bake the Cookies
Bake the Koulourakia for approximately 10 minutes on the center-bottom rack of your oven.
Check the bottoms of the cookies. When they begin to turn golden brown, move the baking tray to the top rack.
Continue baking for approximately 5 more minutes, or until the cookies are beautifully golden brown.
Because ovens vary, keep a close eye on the cookies during the final few minutes of baking.
9. Cool Completely
Allow the cookies to cool completely on a wire rack before moving or storing them.
They are delicate while warm and can break if handled too soon.
Tips for Making the Best Greek Koulourakia
Cream the butter and sugar well.
The full 10-minute creaming time is intentional. You want the mixture to become light and fluffy.
Don’t add all of the flour at once.
Start with the initial 4 cups and add additional flour gradually until the dough reaches the right consistency.
Don’t make the ropes too thick.
The cookies will expand as they bake, so keeping the dough ropes relatively thin helps them bake evenly.
Watch the bottoms.
The two-stage baking process helps the cookies develop an even golden color without overbrowning the tops.
Let them cool.
Koulourakia are fragile when they’re hot. Allow them to cool completely before transferring them.
How to Serve Greek Koulourakia
In Greece, Koulourakia are wonderful with a freshly brewed cup of coffee.
Serve them:
- With Greek coffee
- With regular coffee
- With tea
- As part of a holiday dessert table
- Alongside other Greek pastries
- As an afternoon snack
- When entertaining family and friends
They’re also perfect for placing on a large platter and passing around after a family meal.
When Do Greeks Eat Koulourakia?
Koulourakia are enjoyed throughout the year, but they’re especially associated with Greek Easter.
Families often make large batches to share with relatives and friends during the Easter holiday.
They’re also wonderful for Christmas, celebrations, coffee gatherings, and everyday treats.
Can I Make Koulourakia Ahead of Time?
Absolutely.These cookies are ideal for making ahead because they keep well in an airtight container. Once completely cooled, transfer them to an airtight container and store them at room temperature for up to 5 days.
How to Store Greek Koulourakia
Allow the cookies to cool completely before storing them. Place them in an airtight container and keep them at room temperature for up to 5 days. For the best texture, avoid storing them while they’re still warm because trapped moisture can soften the cookies.
Frequently Asked Questions
What does Koulourakia mean?
Koulourakia translates to “little cookies” in Greek. The cookies come in many shapes and variations and are a beloved part of Greek baking traditions.
What are Greek Koulourakia made of?
Traditional Koulourakia can vary, but this family recipe uses butter, sugar, flour, egg yolks, milk, orange juice and rind, vanilla, and ammonium bicarbonate.
What makes Koulourakia different from other Greek cookies?
Koulourakia are typically lightly sweet and buttery, with a delicate texture. They’re also known for their distinctive hand-shaped forms and are commonly served with coffee.
Why does this recipe use ammonium bicarbonate?
Ammonium bicarbonate is a traditional leavening ingredient used in some Greek cookies. It helps produce the characteristic light and crisp texture of these Koulourakia.
Can I use baking powder instead of ammonium bicarbonate?
This recipe was developed using ammonium bicarbonate, so substituting another leavening agent may change the texture and flavor. For the traditional result, use the ingredient specified in the recipe.
Why is my dough too sticky?
The amount of flour needed can vary. Continue adding flour gradually until the dough is soft and pliable and can be rolled without sticking to your hands.
How many Koulourakia does this recipe make?
This recipe makes approximately 5 dozen cookies.
How long do Greek Koulourakia last?
Stored in an airtight container at room temperature, the cookies will keep for up to 5 days.
Can I decorate Koulourakia with sesame seeds?
Yes. Sesame seeds are a traditional topping and add a subtle nutty flavor. Colorful sprinkles are another option, especially for holidays and celebrations.
What do Greeks serve with Koulourakia?
Koulourakia are commonly enjoyed with coffee, making them a perfect afternoon treat or dessert after a meal.
Greek Koulourakia Recipe
- 1 lb unsalted butter, softened
- 4 cups All Purpose Flour Plus 1-4 more cups as needed
- 1 1/2 cups sugar
- 3 tbsp vanilla extract if using Greek vanilla, 1/16 tsp.
- 6 egg yolks
- 1 egg for egg wash
- 1/3 cup milk
- 2 tsp ammonium bicarbonate
- 1 orange, juiced
- Grated orange rind
- 1/2 cup sprinkles or sesame seeds for topping
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Preheat oven to 350 degrees. Prepare 4-5 baking trays by spraying with non-stick cooking spray. Set aside.
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In a mixing bowl, cream butter and sugar on high speed, about 10 minutes. It will look puffed and fluffy.
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In a separate small bowl, add the milk and ammonium bicarbonate. Stir to dissolve. Set aside.
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Slow down mixer, add in vanilla, then add in egg yolks, one at a time. Add the milk/ammonia mixture a little at a time until incorporated. Then add the orange juice and grated orange rind.
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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. 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!
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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 the roll one side into a circle shape, and twist the other end the opposite direction into a circle.
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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.
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Bake for about 10 minutes in the center bottom rack of your oven. 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.
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Let cookies cool completely on a rack before you move them or they will break.
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Store in an airtight container up to 5 days.
If you enjoy Greek desserts, try my Kourambiedes recipe. You’ll love it!
These look amazing. I am going try them!