Greek Easter cookies, koulourakia

Greek Easter Cookies - Koulourakia tis Lambris

These are the classic braided Easter cookies that are a tradition on every Greek table.
25 min
20 min


  • 4 to 6 cups all-purpose flour
  • 2 scant teaspoons baking powder
  • ½ tsp. Salt
  • 6 ½ ounces / 185 g butter
  • 1 cup / 200 g sugar
  • 2 large eggs
  • ½ cup Milk
  • Grated orange zest
  • Grated lemon zest
  • 1 teaspoon vanilla extract
  • 1 Egg yolk and 2 tbs orange juice for glaze
  • Sesame seeds for sprinkling


  1. Sift all the flour. Measure out the first 4 cups and mix it with the baking powder and salt.

  2. Cream butter and sugar. Add eggs, one at a time, then add milk, zest, vanilla to combine. Change the whisk attachment to a paddle if you're using a stand mixer. Add dry ingredients to liquids incrementally. Work the paddle attachment on medium speed, and add enough of the additional 2 cups of flour to form a pliant, but firm, dough that doesn't stick. Knead with the paddle attachment, adding more flour as needed, until smooth and soft.

  3. Break off a heaping tablespoon at a time and shape into traditional “koulourakia” shapes: figure “8”; twists; braids; circles.
  4. Place on ungreased sheet pans, brush with glaze and sprinkle with sesame seeds and bake at 350F/170C for 15-20 minutes, or until light golden and crisp.

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