The fluffiest and crunchiest Greek Easter cookies (koulourakia) you have ever tasted! These sweet little Greek Easter cookies are super quick to bake, so much fun to make and highly addictive to eat! So consider yourself warned 🙂 Serve over a hot cup of Greek coffee and you have a match made in heaven!
This is the exact recipe my grandmother used to make Greek Koulourakia every Easter and I’m excited to share it with you to recreate this delicious traditional delight from scratch!
This recipe makes 80 of these delicious festive Greek Easter cookies which are plenty for everyone to try. And the best part? You will have tons of fun with the whole family kneading the koulourakia into braids, boats, little ‘S’s and so forth! Your imagination is the limit!
Koulourakia (Greek Easter cookies) – what leavening agent to use?
Greek koulourakia recipes are characterised by a butter base, shiny egg glaze (which makes them beautifully golden brown) and one of three potential leavening agents to make them fluffy and airy.
Nowadays most koulourakia recipes call for baking powder and baking soda as a leavening agent, but experience has shown me that nothing compares to the traditional koulourakia recipe, which calls for baking ammonia.
Bakers ammonia (ammonium carbonate) was the primary rising agent used in baking, before baking powder and baking soda was invented. Baking ammonia makes the koulourakia amazingly airy and crunchy and, compared to other rising agents, their crispness will last longer. Also they won’t crack on the outside and they will keep that deliciously smooth texture!
Tip: If you have trouble finding baking ammonia, you could substitute with double acting baking powder (1:1 proportion). You could also replace all purpose flour and ammonia with self rising flour. Also don’t forget to open a window while baking as the ammonia smell can be strong but it will dissipate once the cookies are cooked.
How to shape your Greek Easter cookies?
Shaping the Greek Easter cookies is really easy. Just pinch off a small ball of the dough (approx. 1 inch/3cm in diameter) and roll it into a rope. You can then try to:
- Twist it into “braids”
- Fold them in 3 to form little boats
- Shape into an S
- Or just let your imagination run wild and form the dough in any shape you like!
Other delicious Greek Easter traditions to explore
As most holidays in Greece revolve around food, Greek Easter is no exception! These are the days when households are preparing delicious meals for the Easter Sunday and are making all these delicious traditional Greek recipes! So go ahead, explore them all below!
- Tsoureki (Greek Easter bread)
- Easy Tsoureki in a bread machine
- Greek style roast lamb with potatoes
- Kontosouvli (spit roasted bbq pork)
- Magiritsa (Greek Easter soup)
- Dyed Greek Easter eggs
- Lazarakia breads
- Greek olive oil cookies
Finally why not check out my other delicious Greek Easter Recipes here and let me know what you think!Print
The fluffiest and crunchiest traditional Greek Easter cookies recipe (koulourakia) you have ever made! These sweet little Greek Easter cookies are super quick to bake, so much fun to make and highly addictive to eat! Discover how to bake them to perfection with this traditional Greek recipe.
- 250g butter (8.8 oz.)
- 1 1/2 cup plain white sugar
- 13g powdered baking ammonia (2.5 tsp, flat). If you have trouble finding baking ammonia, or you don’t like the taste, you could substitute with 2.5tsp double acting baking powder.
- 1/2 cup lukewarm milk (130ml)
- 4 medium eggs
- 1 tbsp vanilla extract
- zest of 1 orange
- 1kg all-purpose (plain) flour (35 oz.)
- 2 egg yolks and 1 tbsp water for glazing the koulourakia
- To prepare this traditional koulourakia recipe, start by mixing the butter and sugar. In a mixer’s bowl add the sugar and butter (chopped) and mix for about 10-15 minutes, until the butter is creamy and fluffy. (Once starting to prepare this koulourakia recipe, make sure that the butter is at room temperature).
- In the meantime warm the milk until lukewarm and remove the pot from the heat. Add the ammonia and whisk until fully dissolved. Set aside.
- In the butter-sugar mixture, add the eggs one at a time, whilst mixing, allowing time for each one to be absorbed, before adding another. Pour in the the vanilla extract, the orange zest and the milk & ammonia blend and mix to combine. Add the flour, a little bit at a time, whilst mixing, until the ingredients are combined and the dough is soft and not too sticky.
- Cover the dough for the koulourakia with some plastic wrap and set aside to rest for 30 minutes.
- Place the dough for the koulourakia on a clean working surface, take a small piece of dough and form long cords. Shape the koulourakia with your hands, giving them any shape you like.
- Line a large baking tray with parchment paper and place the koulourakia, leaving some distance between them as they will rise a lot when baked. For this koulourakia recipe, you will need approx. 4-5 large baking trays, depending on the size of the cookies you make.
- In a small bowl add the egg yolks and 1 tbsp water and whisk with a fork. Brush the top of the koulourakia and bake in preheated oven at 200C/400F fan for 15-20 minutes, until fully cooked and golden brown on the outside (or the ammonia would not have been fully used up).
- Let the koulourakia cool down completely on a cooling rack and store in airtight containers for up to three weeks.
- Serving Size: 1 cookie
- Calories: 88kcal
- Sugar: 3.9g
- Sodium: 4.9mg
- Fat: 3g
- Saturated Fat: 1.7g
- Unsaturated Fat: 1.1g
- Trans Fat: 0g
- Carbohydrates: 13.6g
- Fiber: 0.4g
- Protein: 1.7g
- Cholesterol: 19.5mg
Keywords: Koulourakia recipe, Greek Easter cookies, Koulourakia Pasxalina, Greek Easter Biscuits with Ammonia
Recipe image gallery:
Oh and you can always read this delicious recipe in Greek here Αφράτα Πασχαλινά κουλουράκια με αμμωνία.