...
Go Back
–+ servings
A plate of beautifully decorated Easter Cookies with Orange Zest, some shaped like bunnies and eggs, glistening with a light glaze.

Easter Cookies with Orange Zest (Koulourakia)

Celebrate Easter with these traditional Greek Koulourakia cookies! Featuring a tender, crisp texture and vibrant orange zest, they're perfect with coffee or tea. Easy to make and fun to shape, these festive treats bring Mediterranean charm to your holiday table.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 36 cookies
Course: Cookie, Dessert, Snack
Cuisine: Greek, Mediterranean
Calories: 130
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ¾ cup granulated sugar
  • 1 large orange zest of
  • ½ cup unsalted butter softened
  • 2 large eggs
  • ¼ cup milk (whole or 2%)
  • 1½ teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
For the Egg Wash
  • 1 egg yolk
  • 1½ teaspoons water

Equipment

  • Large mixing bowls
  • Electric mixer (stand or hand)
  • Rubber spatula
  • Measuring cups and spoons
  • Zester or microplane
  • baking sheets
  • Parchment paper or silicone mats
  • small bowl (for egg wash)
  • Pastry Brush

Method
 

  1. In a large mixing bowl, use your fingertips to rub together the sugar and orange zest until all of the sugar is evenly moistened with the zest. This step really brings out the citrus aroma.
  2. Add the softened butter and beat on medium-high speed for 5 minutes. Stop occasionally to scrape the sides of the bowl. The mixture should become pale, light, and fluffy.
  3. Add the eggs one at a time, beating for a full minute on medium speed after each addition. This ensures proper emulsification.
  4. Stir in the milk and vanilla extract and beat just until combined. Avoid overmixing.
  5. Sift the flour, baking powder, and salt into the dough a little at a time. Beat on low speed until just combined.
  6. Use a rubber spatula to give the dough a final mix. This incorporates any pockets of dry flour. The dough should be soft but not sticky.
  7. Cover the bowl with plastic wrap and allow the dough to rest for 20 minutes in the refrigerator. This chill time helps the dough become easier to handle.
  8. Preheat your oven to 400 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
  9. Using about 2 tablespoons of dough at a time, or a medium cookie scoop, roll the dough into 7-inch ropes. Shape these ropes as desired: braids, circles, pinwheels, "S" shapes, or any other fun design.
  10. Place the shaped cookies at least 2 inches apart on the prepared baking sheet. This allows for even baking.
  11. In a small bowl, whisk together the egg yolk and water for the egg wash.
  12. Brush the tops of the shaped cookies with the egg wash. This gives them a beautiful golden sheen.
  13. Bake, one sheet at a time, until golden brown, about 20 minutes. Keep an eye on them to prevent overbrowning.
  14. Allow the cookies to cool completely on the baking sheet before storing.

Nutrition

Calories: 130kcalCarbohydrates: 18gProtein: 2gFat: 6gSaturated Fat: 3gCholesterol: 25mgSodium: 60mgPotassium: 50mgFiber: 1gSugar: 9gVitamin C: 1mgCalcium: 10mgIron: 1mg

Notes

For best flavor, always use fresh oranges for zest and room temperature butter. Rubbing zest into sugar maximizes citrus infusion. Ensure your baking powder is fresh for the best rise. The dough should be soft but not sticky. Store cooled cookies in an airtight container for up to two weeks, or freeze for longer. Enjoy them with coffee, tea, or Greek yogurt.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Tried this recipe?

Let us know how it was!