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


  • 3 ½ cups / 450 g bread flour
  • 1 tablespoon 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 together flour, baking powder and salt.
  2. Cream butter and sugar. Add eggs, one at a time, then add milk, zest, vanilla to combine. Add dry ingredients to liquids incrementally. Form into a dough mass. Knead until smooth and soft. This is a soft dough.
  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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