Go Back
–+ servings
koulourakia on brown parchment paper.

Koulourakia - Greek Butter Cookies

Angelina Papanikolaou
Koulourakia are traditional Greek butter cookies flavored with orange, vanilla, and brandy. Traditionally made around Easter, these cookies are crispy with a tender crumb and go perfect with a cup of coffee!
5 from 10 votes
PRINT RECIPE PIN RECIPE
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine Greek
Servings 26 cookies
Calories 186 kcal

Equipment

  • Stand mixer or hand mixer
  • Kitchen scale
  • Baking sheet
  • Pastry brush

Ingredients 

  • 4 3/4 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter room temperature
  • 1 cup sugar
  • 2 eggs room temperature
  • 1 tbsp vanilla extract
  • 1 tbsp orange juice
  • 1 tbsp brandy
  • zest of 1 orange

Egg Wash

  • 1 egg yolk
  • 1 tbsp milk

Instructions 

  • Preheat oven to 350℉. Line two baking sheet with parchment paper and set aside.
  • In a large bowl, whisk flour, baking powder, and salt. Set aside.
  • Cream together butter and sugar until light and fluffy, about 3 minutes, in the bowl of a stand mixer fitted with the paddle attachment or in large bowl with a hand mixer.
  • Add the eggs and beat until light and creamy, about 2-3 more minutes.
  • Mix in vanilla extract, orange juice, brandy, and orange zest until well combined.
  • Add the flour mixture to the butter mixture, a cup at a time, mixing well after each addition. Beat on medium speed, about 1 minute, until a dough forms.
  • Break off a heaping tablespoon of dough (or weigh out the dough into 1.5 oz|43 g portions) and roll into a 7-8 inch rope. Fold in half and twist. Place the cookies on prepared baking sheets, about 2 inches apart.
  • Beat the egg yolk and milk in a small bowl and lightly brush on top of the cookies.
  • Bake 35-40 minutes, rotating the pans halfway, until golden brown.
  • Allow the cookies to cool for 5 minutes before transferring to a wire rack to cool completely.

Video

Notes

  • Accuracy: Measure all of your ingredients accurately. I like to use a kitchen scale to weigh out all of my ingredients and dough. 
  • Room temperature ingredients: Make sure the butter and eggs are at room temperature before beginning.
  • Uniform cookies: To ensure that all of your cookies are uniform, use a kitchen scale to weigh out each dough portion. I weigh mine out to 1.5 oz (about 42 g) and get 26 cookies out of each batch. I do not recommend making them any bigger than that, although you can make them smaller (1 oz per cookie)
  • Optional topping: After brushing the cookies with egg wash, you can sprinkle sesame seeds on top for extra flavor and crunch.
  • Storage: Store cookies covered in an airtight container at room temperature for up to 1 month.
  • Freezing: After baking, allow the cookies to cool completely. Place them in a freezer safe zip-top bag or airtight container. When you want to eat, remove the cookies from the freezer and allow them to thaw to room temperature.

Nutrition

Serving: 1cookieCalories: 186kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 5gTrans Fat: 1gCholesterol: 39mgSodium: 68mgPotassium: 35mgFiber: 1gSugar: 8gVitamin A: 249IUVitamin C: 1mgCalcium: 18mgIron: 1mg
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram