Koularakia are sweet little cookies, just in time for Easter!
Rich, buttery Greek cookies with a hint of fresh lemon! Koularakia are perfect for dunking into your coffee or tea!
They are hands down my favorite! They are not very sweet cookies and their flavor reminds me of a biscotti, except that they are more buttery and softer than a biscotti. I added a lemon to mine to freshen them up. Just a touch of citrus can take an ordinary cookie and make it taste out of this world! I added a milk wash and sprinkled my cookies with the sugar. The sugar crystals melt right into the milk; giving the cookie the right amount of sweetness in each bite.
What is Koularakia?
The greek butter cookies koulourakia (or koularakia) are traditional Greek easter cookies/pastries hand shaped into twirls and brushed with an egg glaze on top for a nice golden color. They have a sweet yet delicate flavor often enhanced with a citrus zest. We’re switching things up a bit here to make these cookies a little more like the ones that I remember growing up with.
- Granulated sugar
- Softened butter
- Lemon zest
- Lemon juice
- All-purpose flour
- Baking powder
- Baking soda
- Domino sugar
For the exact amounts needed, please see the recipe card below.
How to Make Lemon Greek Easter Cookies
- Preheat your oven to 350 degrees F.
- Cream together the butter and shortening in a large mixing bowl.
- Add in the eggs and granulated sugar and continue to mix at medium speed until the mixture is light and fluffy. This should take about 10 minutes.
- Add in the lemon zest and juice.
- Carefully add in the flour, baking powder, and baking soda. not that your batter will be thick.
- Work with a small piece of dough at a time and roll the dough into strips that are about 5 inches long and 1/2 an inch thick.
- Make a “U” shape with the dough strip and criss-cross the sides over one another until it’s twisted to look like a rope.
- Arrange the cookies onto a lined baking sheet.
- Brush the tops of the cookies with milk and then sprinkle them with a pinch of the Dominos sugar.
- Bake in the oven for 15 minutes or until slightly browned.
- Transfer to a cooling rack and allow to cool completely before eating.
How do you pronounce Koulourakia?
You can pronounce the name of these cookies like this (Ku-LU-ra-KA) That name translates to “little koulouria.” In Greek, the word koulouria means “loop” or “round twist” which is indefinable with the shape of this cookie pastry and could be how the cookies originally received their name.
How long can you keep Koulourakia?
Why does my Koulourakia crack?
This koulourakia cookie recipe can sometimes be a bit tricky. If your dough is too dry the braid in the cookie may begin to crack. While you want the dough to be dry enough to handle, if you roll the dough out too much, meaning, if you overhandle it, you can cause it to crack and break, making the assembly a bit of a challenge.
- 4 eggs
- 1 1/2 cups sugar
- 1/2 cup butter, softened
- 1/2 cup shortening
- 2 whole lemons, zested,
- Juice from two lemons
- 5 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 tablespoon milk
- 1/4 cup Domino sugar for sprinkling
- Preheat oven to 350.
- In a large mixing bowl, beat butter and shortening until creamy. Add eggs and sugar. Continue to beat on medium until mixture is light and fluffy, about 10 minutes. Add lemon zest and juice. Carefully add flour, baking powder and baking soda. Batter will be thick.
- Work with small pieces of dough at a time; roll dough into strips about 5 inches long and ½ inch thick. Make a “u” with dough strip, cross one side over the other and twist into a twisted rope shape. Arrange cookies on a lined baking sheet. Brush cookies with milk and sprinkle each cookie with a pinch of sugar. Bake for 15 minutes or until slightly browned.
Serving Size1 cookie
Amount Per Serving Calories 82Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 15mgSodium 42mgCarbohydrates 12gFiber 0gSugar 5gProtein 1g