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+ servings

Greek Easter Cookies – Koulourakia

Traditional Greek butter cookies, crunchy on the outside, cakey on the inside.
Course cookies, Dessert
Cuisine Greek, Mediterranean
Keyword Koulourakia
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 2 hours
Total Time 2 hours 35 minutes
Servings 30
Author OliveTomato.com


  • ¾ cup butter softened
  • 1 cup sugar
  • 1 whole egg and 1 egg yolk + 1 egg for brushing
  • Up to 4 cups flour
  • 3 teaspoons baking powder
  • A pinch of salt
  • ¼ cup milk
  • Zest from 1 lemon
  • Chopped almonds, sugar or sprinkles for toppings for the cookies


  • Cream the butter and sugar
  • Add the whole egg and egg yolk and continue mixing. Add the zest.
  • In another bowl mix 1 cup flour with baking powder and a pinch of salt).
  • Add the 1 cup flour mixture to the butter mixture and the milk and mix.
  • From here on keep on adding flour until you have a soft dough that is not sticky. Be careful do not add too much flour, your dough should not be crumbly.
  • Cover the dough and let it rest for 2 hours.
  • Preheat the over at 350 degrees Fahrenheit
  • Line pans with wax paper.
  • Take a piece of dough and roll it into a tube the thickness of your little finger and mold in different shapes.
  • Beat the one egg in a small bowl. Brush each cookie and sprinkle your toppings
  • Bake for 20 minutes.
  • Let them cool and store in airtight container