Greek Easter cookies (koulourakia)

June 30, 2011 (Last Updated: January 11, 2019)

Greek Easter cookies (koulourakia)

Serves: about 40 depending on size
Cooking Time: 50 mins


  • 110g (½ cup) butter
  • 200g (1 cup) sugar
  • 3 large eggs
  • rind of 1 lemon, grated
  • 30ml (2 tbsp) vanilla extract
  • 25ml baking powder
  • 125ml (½ cup) milk
  • 600g cake flour
  • 1 large egg, lightly beaten, for brushing



Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the lemon rind and vanilla and beat for a few more minutes.


Add the baking powder and gradually stir in the milk and flour, alternating small amounts of milkand flour until you have a soft, manageable dough.


On a floured surface, roll small amounts of dough into pencil-thin cylinders. Fold each cylinder around to form a small ring, securing the join by pressing the ends of the dough lightly together with your fingers.


Preheat the oven to 180°C.


 Arrange the rings on a lightly greased baking tray and brush with the egg. Bake for about 15 – 20 minutes and allow to cool before serving.

If you like, sprinkle with sesame seeds or almond slivers before baking.



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