Koulourakia recipe (Greek Easter cookies)

Koulourakia recipe (Greek Easter Cookies)

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 easy to follow traditional Greek koulourakia recipe makes 80 of these delicious festive Greek Easter cookies, plenty for everyone to try.

Koulourakia recipe (Greek Easter cookies)

And the best part? You will have tons of fun with the whole family kneading the koulourakia into braids, boats, little ‘S’s just like in the photos below.

Shaping the Greek Easter cookies is really easy. Just pinch off a small ball of the dough (approx. 1 inch) and roll into a rope. Then feel free to be creative and form the dough in any shape you like!

Koulourakia recipe (Greek Easter cookies) preparation

Koulourakia (Greek Easter cookies)

Greek koulourakia recipes are characterised by a butter base, shiny egg glaze (which makes them beautifully golden brown) and various rising 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

Baking ammonia was the primary rising agent used for baking, before baking powder and baking soda was invented. Baking ammonia makes the koulourakia amazingly airy and crunchy and compared to other rising agents, the crispness will last longer.

Koulourakia recipe (Greek Easter Cookies)

Tip: If you have trouble finding baking ammonia, you could substitute with double acting baking powder (1:1 proportion) or regular baking powder (2:1 proportion, double the amount of baking powder). You could also replace all purpose flour and ammonia with self rising flour.

So, this is the exact recipe my grandmother used for making Greek Koulourakia every Easter for you to recreate this delicious traditional delight from scratch!

Greek Koulourakia recipe – A delicious Greek Easter tradition

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 making all these delicious traditional Greek recipes, like Greek style roast lamb with potatoes , Kontosouvli (spit roasted bbq pork), Magiritsa (Greek Easter soup, Dyed Greek Easter eggs, Tsoureki (Greek Easter bread) , Lazarakia breads and of course these amazing Greek Easter cookies (koulourakia).

Looking for more Greek Easter recipes?

Easter is a time to celebrate with friends and family! Why not check out my other delicious Greek Easter Recipes here and let me know what you think!

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Koulourakia recipe (Greek Easter Cookies)

Koulourakia recipe (Greek Easter cookies)

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  • Author: Eli K. Giannopoulos
  • Prep Time: 40 min
  • Cook Time: 30 min
  • Total Time: 1 hour 10 minutes
  • Yield: 80 pieces 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: Greek

Description

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.


Ingredients

Scale
  • 250g butter (8.8 oz.)
  • 1 1/2 cup sugar
  • 13g powdered baking ammonia (1 tbsp)
  • 1/2 cup lukewarm milk
  • 4 medium eggs
  • 1 tbsp vanilla extract
  • zest of 2 oranges
  • 1kg all-purpose flour (35 oz.)
  • 2 egg yolks and 1 tbsp water for glazing the koulourakia


Instructions

  1. 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).
  2. In the meantime warm the milk until lukewarm and remove the pot from the heat. Add the ammonia and blend until dissolved. Set aside.
  3. Add the eggs (in the butter-sugar) mixture 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 milk (with the ammonia) 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.
  4. Cover the dough for the koulourakia with some plastic wrap and set aside to rest for 20 minutes.
  5. 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)
  6. 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 for 15 minutes, until nicely coloured.
  7. Let the koulourakia cool down completely and store in airtight containers for up to three weeks.


Nutrition

  • 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.


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48 Comments

  1. Georgia H

    I followed the recipe but the dough became crumbly with the amount of flour specified. What did I do wrong?

    • Probably your flour was a little stronger than what I used when making the recipe – next time try adding the flour a little at a time and keep an eye out for the texture of the dough. If it gets too hard stop adding flour. If you’ve added too much, try adding a bit more butter to soften the dough.

  2. When rolling the dough into ropes, how thick should the ropes be? What diameter?

  3. Just wondering if i can substitute the milk with orange juice?

  4. I am planning on making these for my (Greek) Father in Lae for Easter. I have managed to track down the baking ammonia so I hope they taste as good as his Nona used to make. My question is what is the traditional shape of a koulourakia or isn’t there one?

  5. i made the other day and im not greek…i accidently used wholemeal plain flour and used baking powder they taste good but are a little dence… i did the ropes but they turned out like pretty large buscuits… is there a particular share or size they need to be?

  6. Can I make and refrigerate the dough the night before and roll them in the morning?

  7. Britt Petras

    How much does the dough for each cookie weigh? I’m trying to figure out how much to use for each to make a good size?

  8. Would it be possible to have the recipe in grams instead of cups?
    Thankyou!

  9. Hi there. I just made these trying to replicate my late mother’s koulourakia. Here’s we’re always crisp and delicious. I followed you’re recipe exactly yet the smell of ammonia is intense. I’ve baked them golden as my mom did. Bottoms are fully brushed. Dough raised tremendously. They still smell a lot like ammonia even being out of the oven for twenty minutes. Any idea why???

    • Eli K. Giannopoulos

      Baking ammonia breaks down in the oven. It may take an hour or so out of the oven before they are completely smell free. Alternatively they may need a little bit extra baking.

  10. Shadé Sidihakis

    I just made these for my family for Easter and they taste exactly like the koulourakia my yiayia made.
    Thank you so much for this recipe and have a happy Easter!

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