Tuesday, March 30, 2010

Greek Easter Cookies (Koulourakia)

Seeing that Easter is just around the corner, I decided I’d share the recipe for some traditional Greek cookies that are typically made at Easter and eaten after Holy Saturday. These butter-based treats are the perfect accompaniment with morning coffee or afternoon tea, and a delicious snack in a child’s lunchbox. And because they’re so tasty, I don’t limit myself to making them only at Easter; I make them year round for the family.


4 sticks (1 pound) butter, unsalted, at room temperature
2 cups sugar
6 eggs
2 teaspoons vanilla extract
8 to 9 cups all-purpose flour
2 tablespoons double-acting baking powder (regular is fine)
1 egg beaten with 1 tablespoon water

Preheat oven to 375 degrees.

Cream butter and gradually beat in sugar.

Beat eggs until light; add to butter mixture and beat thoroughly.

Add vanilla extract.

Sift together flour and baking powder. Carefully blend into butter-egg mixture to make a soft dough. Shape dough with lightly floured hands into desired shapes and arrange on ungreased cookie sheets. (I use parchment paper on my baking pans.)

Brush with beaten egg and water.

Bake for 20 minutes, or until golden brown. Cool on racks.


1) You can reduce the recipe by ½ if you want to make fewer cookies.

2) Store the cookies in a dry location in a sealed jar.

3) There are three things I do differently:
  • I do not brush the cookies with the egg and water mixture; although it will give the cookies a nice colour, it’s not necessary to do so.
  • I reduce the amount of sugar by 25% (1/4) because I find the cookies too sweet with the full sugar measurement. Instead of 2 cups of sugar, I add 1 ½. You’ll determine your perfect sugar level after you’ve made your own batch.
  • I store the cookies in the refrigerator because I like them cold. You can microwave them for a few seconds if you want to warm them up.



  1. Those look wonderful, Martha. Cookies with a pound of butter in them are my kind of cookies. I'll take "buttery" over "sugary" any day. Thanks for the recipe.

  2. Beth, I think you will really enjoy these. They're quick and easy to make, and they're simply declicious! But I warn you: they're also very addictive!

  3. Martha great recipe, simple full-proof. My recipe is pretty much the same, but I either add grated orange rind, or better yet Mastic powder... it makes them very aromatic and Mastic is perfect for integestion... kind of handy when you think about it, because these cookies are so good... that you are bound to get the bloated feeling after consuming them.

  4. Hellas, I don't think there's anyone I know (of Greek descent) that hasn't made these cookies - at least once. I make them now and then, and the family loves them. And the amazing thing is that every household has a different flavour and style. There are a gazillion different recipes for these cookies - and they're all good!

  5. I know I'm late in responding, but I just saw this. These are my absolute favorite cookies in the world!! Glad you're sharing it with the world.

  6. Yes, these are the best, Angelina! I'm happy to share the recipe with the world...although I'm sure it's been done many times already. Thanks for stopping by and leaving a comment.