Best Koulourakia Greek Butter Cookies Recipes

KOULOURAKIA RECIPE (GREEK EASTER COOKIES)

Steps:

• To prepare this traditional koulourakia recipe, start by mixing the butter and sugar. In a mixer's bowl add the sugar and butter (chopped) and mix for about 10-15 minutes, until the butter is creamy and fluffy. (Once starting to prepare this koulourakia recipe, make sure that the butter is at room temperature).
• In the meantime warm the milk until lukewarm and remove the pot from the heat. Add the ammonia and whisk until fully dissolved. Set aside.
• , whilst mixing, allowing time for each one to be absorbed, before adding another. Pour in the the vanilla extract, the orange zest and the milk & ammonia blend and mix to combine. Add the flour, a little bit at a time, whilst mixing, until the ingredients are combined and the dough is soft and not too sticky.
• Cover the dough for the koulourakia with some plastic wrap and set aside to rest for 30 minutes.
• Place the dough for the koulourakia on a clean working surface, take a small piece of dough and form long cords. Shape the koulourakia with your hands, giving them any shape you like.
• Line a large baking tray with parchment paper and place the koulourakia, leaving some distance between them as they will rise a lot when baked. For this koulourakia recipe, you will need approx. 4-5 large baking trays, depending on the size of the cookies you make.
• In a small bowl add the egg yolks and 1 tbsp water and whisk with a fork. Brush the top of the koulourakia and bake in preheated oven at 200C/400F fan for 15-20 minutes, until fully cooked and golden brown on the outside (or the ammonia would not have been fully used up).
• Let the koulourakia cool down completely on a cooling rack and store in airtight containers for up to three weeks.

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.