Best Koulourakia Recipes

SESAME GREEK EASTER COOKIES (KOULOURAKIA)

Steps:

• Cream butter. Add sugar gradually.
• Add eggs one at a time alternately with orange juice.
• Add flour that has been sifted with soda and baking powder, a little bit at a time. Should be a soft dough.
• Shape as desired and brush with egg and milk mixture. Traditional Greek cookies are 2 small strands of dough twisted together and brushed with egg-milk mixture and sprinkled with sesame seed.
• Use greased cookie sheet. Bake at 375 degrees to 400 degrees for 10 to 12 minutes.

KOULOURAKIA I

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• In large bowl of an electric mixer, beat butter and sugar until creamy. Beat in 2 of the egg yolks, one at a time. Mix in 3 tablespoons of the half and half.
• In another bowl, stir together flour, baking powder, and salt; gradually add to butter mix and blend.
• To shape cookies, pinch of 1 inch balls of dough and roll each into a 7 inch strand. Bring ends together and twist, to form a twirled look to each one.
• Beat remaining egg yolk with remaining half and half and brush lightly over cookies and sprinkle with sesame seeds. Bake for about 15 minutes or until golden.

GREEK HONEY AND ANISE TWISTS (KOULOURAKIA)

Steps:

• Mix honey, 2 tablespoons liqueur and juice in small bowl. Set glaze aside.
• Preheat oven to 350°F. Lightly butter baking sheets. Combine flour, salt and baking powder in medium bowl. Using electric mixer, beat butter and sugar in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Beat in remaining 2 tablespoons liqueur, aniseed and lemon peel. Gradually mix in dry ingredients.
• Working with 1 tablespoon dough at a time, roll dough between palms and work surface into 7-inch ropes. Form into bow ties or twists. Place on prepared baking sheets, spacing evenly. Brush glaze over cookies. Sprinkle with sesame seeds. Bake cookies until pale golden, about 15 minutes. Transfer cookies to racks. Lightly brush cookies again with glaze. Cool. (Can be made ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)

KOULOURAKIA (GREEK SESAME TWIST COOKIES)

Steps:

• Set oven to 350°F.
• Grease a cookie sheet/s.
• In a bowl using an electric mixer beat 1/2 cup butter, 6 tablespoons butter, oil and orange zest until very well blended (about 4 minutes).
• Add in 1 cup plus 2 tablespoons sugar, egg and vanilla; beat until blended (about 2 minutes).
• In another bowl mix the flour, baking powder and baking soda; add into the creamed ingredients alternately with the orange juice.
• Divide the dough into six balls.
• Roll out one piece of dough on a lightly floured surface into about a 15-inch long rope.
• Fold rope lengthwise in half.
• Twist folded rope 4-5 times.
• Place on the prepared baking sheet.
• Brush the cookies with egg glaze and then sprinkle generously with sesame seeds.
• Bake for about 20 minutes or until light golden brown.
• Cool completely before storing.

KOULOURAKIA (AUTHENTIC)

Steps:

• Beat together vanilla, oil and eggs.
• Add sugar, salt and baking powder and mix.
• Add about half of the flour and mix. Gradually add the remaining flour until mixture comes away from the bowl. Do not over-add flour.
• Pinch off pieces of dough and roll into pencil-thin strips about 6 inches long. Fold in half and twist into a rope. Place 1 inch apart on ungreased cookie sheets.
• Brush with beaten egg and sprinkle with poppy seeds.
• Bake 350 about 15 minutes.

GREEK EASTER COOKIES (PASCHALINA KOULOURAKIA)

Steps:

• In the bowl of a stand mixer equipped with the paddle attachment, beat the sugar and the butter on medium-high speed until light and creamy. Add the orange zest, orange extract, and vanilla extract and mix again for a few seconds until just blended. Add the lightly beaten eggs and process to incorporate fully.
• In the meanwhile, in a small bowl, sift the flour with the baking powder. Add the dry ingredients to the butter and sugar mixture and beat on low speed until the dough is just combined.
• Generously flour a clean work surface, the top of the dough and your hands. Empty the dough and knead it for just a few minutes, adding more flour if necessary, so it does not stick. The dough should feel soft and easy to work with. Try not to incorporate too much flour, or the cookies will not be tender.
• Form the dough into a disk, cover it with plastic wrap, and put it in the refrigerator for 20-30 minutes.
• Preheat your oven to 350˚ F. Line two baking sheets with parchment paper. Remove the dough from the refrigerator and let it rest for five minutes. Pinch off a small piece of the dough and roll it into a small, walnut-sized ball. Roll it out with your fingers into a thin rope about 7-inches long. Form the rope into a circle and secure the ends. Alternatively, you can also twist the dough and then form little circles with it. Place on the baking sheet. Continue with the rest of the dough until you have formed all your cookies.
• Brush your circles with some of the beaten egg and sprinkle with some pearl sugar (if desired). Bake for 12-14 minutes, making sure not to over bake the cookies. Remove from the oven and transfer to a cooling rack. When they are completely cool, store them in a tin container for up to two weeks (if they last that long)!

KOULOURAKIA II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together butter or margarine and butter. Add sugar , flour, baking powder, 1 egg , vanilla, ground cinnamon, nutmeg and milk.
• Chill dough until easy to handle.
• On a floured board roll tablespoon size pieces into ropes. Place on cookie sheet in S shapes. Brush with remaining egg that is beaten with 1 tablespoon water. Sprinkle with sesame seeds.
• Bake at 350 degrees F (175 degree C) for 10 to 12 minutes.

ORANGE COOKIES (KOULOURAKIA)

Steps:

• Preheat oven to 325 degrees. Spread walnuts in a single layer on a ungreased cookie sheet and toast for 5-7 minutes. Stir occasionally to ensure even toasting. Remove from oven and let cool.
• In a large bowl, combine flour baking powder, baking soda, cloves. Set aside.
• In a food processor (or blender), combine the lemon and orange zest with the sugar. Process for several minutes, stopping to scrape down the sides. You want the zest to be chopped very fine and well incorporated into the sugar. Add the walnuts and canola oil and continue processing until the walnuts have been pureed into the sugar. Transfer to a small bowl.
• Place the butter into the food processor and mix for a minute until the butter is light and fluffy. Add the sugar, zest, walnut mixture, egg and egg yolk and either brandy or juice. Process just until these ingredients are well mixed into the butter.
• Gradually add in the flour, pulsing quickly after each addition. Use as little mixing time at this point as over-processing the dough toughens the cookie. Once mixed, divide dough into two balls, wrap each ball in wax paper and place in fridge for 90 minutes or longer.
• Preheat (or reheat) oven to 350 degrees. Prepare cookie sheets with a light brush of oil or cooking spray.
• Take one ball of dough and split in half. Return half to fridge while working with the other. With the half you are working with, pinch off a ball of dough about the size of a shelled walnut. Quickly roll into a rope about 4 to 6 inches long. Ropes can be shaped into rings, horseshoes or an 'S.' Place on cookie sheet 2 inches apart. If the dough warms and becomes difficult to handle, return it to the fridge and continue working with another piece of well-chilled dough.
• Bake cookies for 10 to 12 minutes until they are browned on the edges and just a little golden on the tops. Cool cookies on the baking sheet for 2 or 3 minutes before transferring to a cooling rack. Once fully cooled, dust with powdered sugar.

KOULOURAKIA "GREEK TWISTS"

Steps:

• 1. Melt Butter and beat until smooth. Add eggs (one at a time) beating after each addition. Combine milk to sugar and stir until dissolved. Add butter to mixture and keep beating.
• 2. Blend baking powder with 1 cup flour and add to butter mixture. Add cinnamon, vanilla and anise and beat slightly. Gradually add mixture to remaining flour, knead it by hand until a stiff dough is formed. Shape as desired; place on a greased cookie sheet; brush tops with an additional beaten egg and sprinkle with sesame seeds. Bake in a preheated oven at 375 degrees until golden brown ( 10 to 15 minutes)
• 3. I make a small ball and then roll it out until I get a stick about 3/8" in dia and 6" long. Makes 6 to 8 dozen depending on thickness. "MAKE AN ONX"

GREEK EASTER COOKIES - KOULOURAKIA

Steps:

• Preheat your oven to 375°F In one bowl, mix flour, salt, and baking powder.
• In a second bowl mix the sugar and softened butter until fluffy. Stir in the vanilla, milk and egg. MIx thoroughly. Now slowly blend in the flour mixture until thoroughly mixed.
• Take about a teaspoon of dough and roll on floured counter. Roll until it´s about 5" long, then fold in half and twist. Pinch the ends together. Put on cookie sheet and brush with mix of yolk and milk. Sprinkle the sesame seeds over the top.
• Bake about 13 minutes, until they turn golden brown. Serve cool.

KOULOURAKIA (GREEK EASTER COOKIES)

Steps:

• Heat oven to 350 degrees.
• Cream butter, sugar and vanilla. Add 2 eggs and blend well. Add milk and orange juice and beat on high for about 3 to 4 minutes.
• Sift together flour, baking powder and baking soda. Add flour to butter mixture and beat well until a soft dough is formed (add a bit more flour if needed, until dough is no longer sticky but soft).
• Pinch off 1″ balls of dough and shape into a 6″ long rope. Braid the two ends together and place one inch apart on an ungreased baking sheet.
• Beat the remaining egg with the 2 tablespoons of water. Brush each cookie with egg wash. You may sprinkle with sesame seeds at this point, if desired.
• Bake at 350 degrees for 10 to 12 minutes or until lightly browned.
• Cool on rack. These store and freeze well, just place in freezer bags or containers.
• 4 Dozen.

KOULOURAKIA (GREEK BUTTER COOKIES)

Steps:

• Preheat oven to 350 degrees F.
• Line cookie sheets with parchment paper; set aside.
• In a large mixing bowl, cream butter& sugar until very light& fluffy.
• Add egg yolks, milk, baking powder, vanilla, cinnamon& baking soda; mix well.
• Gradually add flour, about 1 cup at a time, until dough is no longer sticky (dough should not stick to your hands, but should not be too dry).
• Dough should be easy to handle without chilling.
• Take a 1" lump of dough, and roll into a 6" log on work surface.
• Sprinkle a few sesame seeds on work surface; roll log over seeds.
• Form log into a ring or twist; place on parchment-lined cookie sheets.
• Brush each ring or twist with egg white.
• Bake 15-17 minutes or until light golden brown.
• Cool completely on wire rack.
• Store in airtight container.

CITRUS & SPICE COOKIE TWISTS (KOULOURAKIA PORTOKALIOU)

Steps:

• In a bowl, whisk together the flour, baking soda, and baking powder.
• In a large mixing bowl, beat together the olive oil, sunflower oil, sugar, and grated peel, and add all remaining ingredients except the flour mixture. Combine well.
• Add the flour slowly, mixing with pastry hooks or by hand to make the dough. The dough is ready when it pulls away from the sides of the mixing bowl or when it no longer sticks to the hands.
• Preheat oven to 340°F (170°C).
• Take small pieces of dough, roll by hand into ropes and form into shapes: spirals, figure eights, pretzel shapes, etc.
• Place on ungreased cookie sheets leaving space between, and bake at 340°F (170°C) for 35-45 minutes, until lightly browned. Test for doneness. Cookies should be lightly browned and wonderfully crumbly all the way through.
• Cool on racks completely. When thoroughly cooled, store in cookie tins or glass containers with tightly-fitting lids, or freeze in plastic bags.

YIA YIA'S KOULOURAKIA

Steps:

• In a large bowl, cream butter and oil: gradually beat in sugar. Beat eggs together and add to butter. Beat thoroughly; add orange juice, Fiori di Sicilia, vanilla and orange zest. Combine flour, baking powder and baking soda. Gradually add flour and milk to mixture until dough does not stick and is pliable. Shape dough into cookies. Brush with beaten egg and sprinkle with sesame seeds. Place on greased cookie sheet. I use parchment. Bake at 375° for 15 minutes or until golden. Note: Good to refrigerate dough overnight before shaping and baking

SESAME KOULOURAKIA (BISCUITS)

Steps:

• Cream butter with sugar until fluffy and quite pale-coloured (about 5-6 minutes). Add the eggs, one at a time. Dissolve baking ammonia in the milk and add milk to the butter/egg mixture.
• Add the flour, baking powder and vanilla and mix until you have a pliable dough that doesn't stick to the sides of the mixing bowl (you may need to add a bit more flour as this recipe is from metric and actually calls for a kilo of flour which equals 2.2 lbs).
• Shape the dough into whatever shapes you desire. In Greece, we shape it into rings, snails, Ss, braids - you are only limited by your imagination. Do try to keep the shape down to a size that will comfortably fit into your coffee cup for dunking though - and remember - they'll puff up in baking. Brush shapes with water and sprinkle generously with sesame seeds. Place on greased cookie sheets, or parchment-lined cookie sheets, or silpat.
• Bake in a preheated 375F (180C) oven for 15-20 moinutes, or until golden-brown.
• Store in an airtight container.
• Note: If you can find a 'soft' flour, suited for pastry-making, you'll have a more authentic koulouraki.

KOULOURAKIA SMYRNEIKA (SMYRNA BISCUITS)

Steps:

• Sift the flour into a large bowl. Make a well in the centre and add melted butter, eggs, salt, sugar and vanilla. Dissolve baking ammonia in the milk and add that to the flour mixture, too.
• Knead the ingredients together well until you have a soft, pliable dough.
• Shape dough into shapes of your choosing. 'S' shapes, braids and snails are popular in Greece.
• Place on a greased cookie sheet, or parchment-lined or silpat and brush with beaten egg white.
• Bake at 375F (180C) for 20 minutes.
• Note: If you can find a 'soft' flour, suitable for pastry-making, your koulourakia will be more authentic.

KOULOURAKIA KANELAS (GREEK CINNAMON BISCUITS)

Steps:

• Beat the eggs the sugar until light and fluffy, about 5-6 minutes.
• Sift flour and spices into a large bowl. Make a well in the centre and add butter and rub into flour with your hands. Add the milk, into which you've already dissolved the baking ammonia, and the egg mixture. Knead well until a soft and pliable dough forms.
• Shape the koulourakia as you wish. It is traditional to make 'S' shapes, snails and braids here. Place on a greased cookie sheet, or parchment or silpat and brush with egg-white wash.
• Bake in a preheated 350F (170C) oven for 20-25 minutes. Store in an air-tight container.

KOULOURAKIA (BUTTER COOKIES)

Steps:

• Combine the flour, baking powder, salt and set aside.
• In a large bowl, combine butter and sugar and beat until fluffy.
• Add egg, brandy and vanilla, beating well.
• Add flour mixture, a little at a time, beating in well after each addition.
• On a lightly floured surface, roll 1 teaspoon of dough into a 6-inch rope, fold in half and twist 2 or 3 times, pinch ends together.
• Place 1 inch apart on 3 greased cookie sheets.
• Brush with egg/milk mixture.
• Sprinkle with sesame seeds.
• Bake 10-13 minutes in a preheated 180C (375F) oven until golden.
• Cool on rack.
• Store in an air tight container at room temperature.

IRENE'S SWEET KOULOURAKIA RECIPE - (4/5)

Steps:

• ALL INGREDIENTS SHOULD BE AT ROOM TEMPERATURE. PREHEAT OVEN TO 350 CREAM BUTTER FOR 5 MIN IN LARGE MIXING BOWL.ADD SUGAR AND BEAT ANOTHER 5-7 MIN. ADD 2 EGGS AND BEAT UNTIL BLENDED; ADD ORANGE JUICE AND VANILLA EXTRACT. IN LARGE BOWL COMBINE THE BAKING SODA,BAKING POWDER WITH ABOUT 1 CUP OF THE FLOUR; STIR IN THE EGG MIXTURE SLOWLY. ADD THE REMAINING FLOUR GRADUALLY. THE DOUGH IS READY WHEN IT LEAVES THE SIDES OF YOUR MIXING BOWL COMPLETELY. THE DOUGH WILL BE SOFT AND PLIABLE. USING A SWEDISH MEATBALL SCOOP, BEGIN CUTTING BALLS OUT OF THE DOUGH. ROLL OUT THE DOUGH BALLS IN LONG ROPE LIKE PORTIONS, FOLD OVER IN HALF AND TWIST. PLACE THE COOKIES ON A GREASED BAKING PAN. BEAT 2 EGGS IN A SMALL BOWL TO MAKE A GLAZE.BRUSH THE COOKIES ON THE PAN WITH THE GLAZE BEFORE BAKING. BAKE FOR 25 MIN OR UNTIL GOLDEN BROWN

KOULOURAKIA ( BUTTER COOKIES)

Steps:

• 1. Cream butter, sugar and shortening until light and fluffy.
• 2. Beat in eggs and vanilla
• 3. Add flour, baking powder, cinnamon and salt
• 4. Add cream and mix
• 5. Shape dough and put on greased cookie sheet
• 6. Brush with egg and top with sesame seeds Bake at 350 for about 15 minutes or until golden