Go Back
+ servings
Koulourakia dipped in coffee

Koulourakia - Greek Easter Cookies

Herbs and Flour
This simple Koulourakia recipe uses basic ingredients to create a buttery crisp cookie that is ideal for dunking in tea or coffee!
5 from 5 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert
Cuisine Greek
Servings 32 cookies
Calories 89 kcal


  • 1 cup sugar
  • 1 cup butter softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 1 tablespoon baking powder
  • 3 1/2 cups flour

For the egg wash:

  • 1 egg + 1 tablespoon water, for egg wash


  • Preheat oven to 350F and line 3 cookie sheets with parchment paper [I do this with 2 cookie sheets and then reuse one of the cookie sheets for a 3rd batch].
  • In a stand mixer (or in a large bowl using a handheld mixer), place the butter and beat for 1 minute. Add the sugar and beat until the mixture is light and fluffy.
  • Separate the egg whites and yolks. Beat the egg whites with a hand mixer until they form stiff peaks. Set aside.
  • Add the egg yolks to the butter mixture. Add the milk and vanilla extract as well and blend until everything is incorporated, being careful not to overmix.
  • Mix the baking powder and flour together in a bowl.
  • Slowly add the flour mixture and egg whites a little at a time, alternating between flour and egg whites until everything is incorporated [do not overmix- once everything is incorporated, stop mixing].
  • Scoop out 1 1/2 tablespoons of dough. Roll the dough out into a 8-9 inch rope (about 1/3 inch thick) on a clean, dry surface. If your dough is sticking to your surface, lightly flour it (but be careful not to add too much flour or you will dry out the dough).
  • Fold the rope in half and twist it 3 times (see photos in the blog post above to see how to do this). Place the cookies on the cookie sheet, leaving a 2 inch space between them.
  • In a small bowl, whisk the remaining egg and the water to make the egg wash. Brush the cookies with the egg wash.
  • Bake the cookies for 18-20 minutes or until they begin to brown on the bottom (and lightly brown on top). Let them cool on the pan for a few minutes and then transfer to a cooling rack to cool completely.


Calories: 89kcalCarbohydrates: 17gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 24mgSodium: 57mgPotassium: 36mgFiber: 1gSugar: 7gVitamin A: 48IUCalcium: 38mgIron: 1mg
Keyword chocolate chip cookies, easter, easter cookies, greek food
Tried this recipe?Let us know how it was!