Argyro’s Traditional Greek Easter Cookies (Koulourakia)
A beloved, foolproof recipe for soft yet crisp Greek Easter cookies infused with fragrant orange zest. A classic that never fails—year after year.
A beloved, foolproof recipe for soft yet crisp Greek Easter cookies infused with fragrant orange zest. A classic that never fails—year after year.
Info
Prep Time:
20mCook Time:
45mDifficulty Level:
Ingredients
For the dough:- 500 g butter, softened
- 500 g fine granulated sugar
- Zest of 3 unwaxed oranges
- 2 tsp vanilla extract (or 2 sachets vanilla powder)
- 1/4 tsp ground mastic
- 1 pinch salt
- 4 eggs
- 120 g fresh orange juice
- 1 tsp baking soda (level)
- 1,350 g all-purpose flour
- 10 g baking powder (about 1/2 packet)
- 2 egg yolks
- 2 tbsp sugar
- 4 tbsp water
Directions
Sift together the flour and baking powder in a bowl.
For perfectly crisp cookies, ensure all ingredients are at room temperature and the butter is soft.
Beat the butter with a hand mixer for about 1 minute until light and fluffy.
Gradually add the sugar, mixing for 6-7 minutes until fully dissolved and the mixture becomes creamy.
Add the orange zest, vanilla, ground mastic, and salt.
Add the eggs one at a time, beating well after each addition until fully absorbed.
Dissolve the baking soda in the orange juice and pour it into the mixture.
Reduce mixer speed and gradually add the flour mixture. You may not need all of it. The dough should be soft, buttery, and easy to shape.
Important: Do not overmix once the flour is added, or the cookies will turn tough.
Cover and let the dough rest for 20 minutes.
Set oven to 160°C (320°F) fan/convection.
In a small bowl, whisk together egg yolks, sugar, and water.
Form the dough into traditional shapes (braids, twists, rings, etc.).
Place on lined baking trays, brush with egg wash, and bake for about 25 minutes, until golden brown.
Let cookies cool completely on a rack. Store in an airtight container to keep them fresh and crisp.
Recipe Tips
For extra aroma and flavor, lightly crush the mastic with a pinch of sugar before adding it—this helps it blend evenly into the dough and prevents clumping.