Greek Koulourakia are crumbly, flaky cookies bursting with citrusy and buttery flavor! Perfect dunked into a steaming cup of coffee or tea, with just a hint of sweetness that will satisfy nearly any craving. 

Koulourakia is a traditional Easter cookie that is served on most special occasions. It’s a cookie that each family will have their own special recipe for and is passed down from generation to generation. If you’re looking for a recipe that can transport you to old world Greece, Koulourakia is it!

These beautiful braided cookies are an important part of Greek culture and have been made for generations. Because of this, they’re best made by hand instead of with a stand mixer. Koulourakia relies on a bit of technique to master. But don’t worry, it’s easy to learn! 

A GREEK TRADITIONAL COOKIE

Koulourakia, known as Pascha, has been a part of Greek culinary tradition for centuries. The origins of these cookies are not entirely clear, but it’s believed that they were first made by the Minoan Civilization around 3500 BC. 

Like many Mediterranean cookies, Koulourakia likely has roots in the Mesopotamian regions. Variations of these cookies can be found across the Mediterranean basin. The flavorings and texture of the cookie are what make Koulourakia distinctly Greek. 

These cookies play a part in the preservation of religion in Greece. For a nation home to some of history’s most famous thinkers, it’s no surprise that philosophy and religion would spill into its cuisine! 

Orthodox Christianity is the most widely practiced religion in Greece. It’s also credited as preserving much of the Greek identity since the Ottoman Empire. Because of that, many of the Christian holidays and traditions have become intertwined with Greek tradition. 

These cookies have become an important part of the Easter celebration in particular because of their unique shapes. It’s said that the braided shapes of breads represent different parts of the Easter celebration, from the rope that was used to tie Jesus, the crown of thorns, and even the intertwining of life. 

A UNIQUELY BRAIDED COOKIE FILLED WITH SYMBOLISM

Koulourakia are traditionally made in braided knots, rings, and “s” shapes. The shapes of the cookies have been attributed to Christian symbolism. Their symbolism has helped them become associated with Christian holidays in particular.

In addition to their religious significance, the twisted shape of Koulourakia may also have practical origins. Twisted breads and pastries were common in ancient Greece because they were easier to transport and store. Braided breads date back at least to the Ottoman Empire, and are used for baking breads in nearby Turkey, also!

Some of the shapes and their symbolism are:

Braided Knots: The braids of the knots are said to symbolize the intertwining of life. It’s also said that the braids look like ropes, which were used to tie Jesus to the cross. They’re also the most common shape for Koulourakia.

“S” Shape: The S shapes are reminiscent of Greek architectural scrollwork style often found on pillars and temples.

Rings: Longer braided knots were formed into rings to form what represents the crown of thorns worn by Jesus at the crucifixion. Rings also represented the cycle of life.

Some other shapes commonly found are: 

Butterflies: Symbolizing the start of spring and renewal. 

Cradles: These oval-shaped cookies feature three cords. The center cord is said to represent the baby Jesus, and the cookie is shaped into what looks like a cradle.

Coils: The Minoan civilization worshiped snakes for their healing powers.

HOW TO MAKE THE BEST KOULOURAKIA

Making the best Koulourakia requires a few easy techniques when putting together your ingredients. To make a cookie that’s really soft and tender, slightly bready, and with just a hint of sweetness, keep the following tips in mind:

Use your hands to mix the dough. I can’t stress this enough with traditional recipes! Measuring recipes is a fairly new thing. Making a good dough meant feeling it with your hands. 

Don’t add all the flour at once. Butter is made with different concentrations of water. It varies across brands and even what’s legally regulated by your country’s government as “butter.” The weight of the flour, protein structure of it, and more contribute to how your dough will come out. I could give metric measurements of each ingredient, but even then it will come out differently depending on the ingredients.With that said, start with 4 cups of flour and feel the dough. It should be tacky, not sticky or hard. You can always add more flour but you can’t take it out.

Don’t overmix. Koulourakia is a bready cookie similar to Koulouria, but it’s not bread. Mix the ingredients just until combined.

Use fresh baking powder. Fresh baking powder makes the dough rise better and makes the crumb more tender. Koulourakia is a buttery and eggy dough, which needs more help to make it floof.

Some other popular flavorings are:

WHY IS MY KOULOURAKIA DRY AND CRACKING?

This is a common issue that bakers have when making these cookies. If your Koulourakia are dry and cracking, reduce the amount of flour you’re using and make sure your baking powder is fresh.

Make sure you’re only mixing the dough just until combined. Kneading the dough restructures the proteins in the flour and can make it really tough. Koulourakia is a little dry by nature when baked, but it should not be dry or cracking when you roll it.

WHAT FLAVORS CAN I MAKE MY KOULOURAKIA?

Koulourakia is made with many different flavorings depending on preference and the region of Greece where it’s made. Some say that the flavorings are unique to certain times and seasons of the year. For the most part, vanilla and orange flavorings are the two most popular.

Mahleb: I talk about Mahleb in my video. This Koulourakia recipe came from a dear Greek friend of mine when I was early in my baking career. Her family used the spice, which is made from ground cherry kernels, to flavor their koulourakia. Mahleb has a distinct spicy taste that’s quite unique and is actually native to more of the Cypriot and Levantine regions.

Anise/Sambucca/Ouzo: This flavor palette is very common in Greek cuisine. The use of licorice is very polarizing. People either love it or hate it. I love it! I make an Italian version of this cookie with anise flavoring for Christmas every year.

Lemon/Orange Zest: This recipe uses orange zest, but tastes equally fantastic with lemon!

Sesame: Vanilla or unflavored Koulourakia are sometimes dipped into sesame seeds after they have been coated in egg wash. The sesame seeds give these cookies a wonderfully toasty and nutty flavor! You can even add some sesame seeds to the batter for extra crunch!

Chocolate: A fun version of this cookie is to replace ¼ cup of the flour with dark cocoa powder for a rich, chocolatey taste! You can also braid together chocolate dough and vanilla dough to make an amazing marbled Koulourakia!

KOULOURAKIA RECIPE

Yield: 30 Cookies

GREEK KOULOURAKIA COOKIES

Print

These buttery braided cookies have a flaky crumb and a hint of orange. They're traditionally baked during Easter, but are a common cookie made for any special occasion!

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Ingredients

• 1 Cup Sugar
• 3 Large
• 2 Large Egg Yolks
• 1 Cup (2 sticks) Butter, Melted and Slightly Cooled
• 1 ½ Tbsp Baking Powder
• 1 Tbsp Vanilla Extract
• Zest of 1 Orange
• ½ Cup Milk or Cream
• 4-5 Cups of All Purpose Flour
• 1 Egg for Egg Wash

Instructions

1. Preheat your oven to 350F and line two baking sheets with parchment paper or silicone mats.
   
2. In a large bowl, combine 4 cups of flour, sugar, and baking powder. Make a well in the center of the flour mixture.
   
3. Add in the eggs, yolks, butter, vanilla extract, orange zest, and cream. Mix together until just combined. The dough should be tacky, but not sticky.
4. Add in more flour as needed, about ¼-½ cup at a time. Mix until just combined after each addition. Do not overmix.
   
5. Once the dough is formed, portion it out into about 30 pieces. For each piece, roll it into a ½ inch thick log. The logs will vary in size, about 8-10 inches each.
   
6. To make a braided rope, fold the log in half and twist them two or three times to create a rope shape. Lay cookies on a cookie sheet, about 1.5 inches apart.
   
7. Brush cookies generously with egg wash. Egg wash is usually either one egg or two yolks thinned with about a teaspoon of water.
   
8. Bake the cookies for about 20-25 minutes or until golden brown. Switch racks and rotate the pans halfway through for even browning.
   Let cool completely before enjoying.

Notes

These cookies can be kept covered loosely at room temperature for about 4-7 days. They also freeze wonderfully! Keep in an airtight container in the freezer for up to 6 months.

HOW YOU CAN CELEBRATE WITH KOULOURAKIA

At Olivia Goes Global, we believe every day has something wonderful to celebrate! We love any reason to whip up a batch of something spectacular, and celebrating Greek heritage is one of those reasons. Add Koulourakia to your baking rotation for Easter, Christmas, and any special occasion you desire!