Greek Koulourakia Butter Cookies

Name: Greek Koulourakia Butter Cookies
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 24 servings
Cuisine: Greek
Ingredients: 1 cup (227 g) unsalted butter, at room temperature, softened to room temperature; ¾ cup (150 g) granulated sugar; 2 large egg yolks, at room temperature; 1 large egg, at room temperature; 1½ tsp (3 g) fresh orange zest, finely grated from a large navel orange; ½ tsp (2½ ml) vanilla extract; 2¼ cups (280 g) all-purpose flour; 1½ tsp (7 g) baking powder; ¼ tsp (1½ g) fine sea salt; 1 large egg, lightly beaten (for egg wash), beaten with 1 tablespoon water; ½ cup (75 g) sesame seeds

From the MyKitchenBank Kitchen

Tender, buttery Greek cookies with a delicate orange flavor and crispy sesame seed crust. Koulourakia are twisted by hand into S-shapes or coils, then baked until golden. Perfect for morning coffee or afternoon tea, these traditional treats keep for days and are beloved throughout Greece.

Prep: 25 min
Cook: 15 min
Wait: 5 min
Total: 45 min
Makes: 24 cookies

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Steps

Before you start

Bring butter and eggs to room temperature (about 1 hour)
Preheat oven to 350°F (175°C)
Line two baking sheets with parchment paper

1
Cream butter and sugar
- In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium-high speed for 3–4 minutes, until the mixture is pale, fluffy, and almost white.
- Scrape the sides of the bowl once or twice to ensure even mixing.
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Ready when: Mixture is pale and fluffy
Tip: Pale, fluffy butter-sugar is the foundation for tender cookies. Don't rush this step.
2
Add eggs and flavorings
- Add the two egg yolks and the whole egg one at a time, beating on medium speed for about 30 seconds after each addition until fully combined and the mixture looks smooth.
- Stir in the orange zest and vanilla extract, and beat until evenly distributed, about 1 minute.
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Ready when: Mixture is smooth and orange zest is evenly distributed
Tip: Add eggs slowly so the batter doesn't break or become greasy.
3
Combine dry ingredients
- In a small bowl, whisk together the all-purpose flour, baking powder, and salt.
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Ready when: Dry ingredients are evenly mixed
4
Make the dough
- Add the dry ingredients to the wet ingredients and fold together with a wooden spoon or spatula until just combined.
- The dough will be soft but not sticky, and should hold together when pinched.
- Do not overmix.
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Ready when: Dough comes together with no visible flour streaks
Tip: Overmixing develops gluten and makes cookies tough. Fold gently until just combined.
5
Shape the cookies
- Lightly flour a work surface.
- Pinch off about 1 tablespoon of dough and roll it between your palms into a 4-inch-long rope about the thickness of a pencil.
- Gently twist the rope into an S-shape or loose coil, and place it on a parchment-lined baking sheet.
- Repeat with the remaining dough, spacing cookies about 1.5 inches apart.
- You should have about 24 cookies.
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Ready when: All cookies are shaped and evenly spaced
Tip: Keep your hands lightly floured to prevent sticking. If the dough becomes too warm, chill it for 5 minutes.
6
Apply egg wash and seeds
- Prepare the egg wash by beating 1 large egg with 1 tablespoon of water in a small bowl.
- Brush the egg wash lightly over each shaped cookie, then immediately sprinkle sesame seeds over the top.
- Press the seeds gently so they stick.
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Ready when: All cookies are coated with egg wash and sesame seeds
Tip: Work quickly so the egg wash doesn't dry before you add the seeds.
7
Bake the cookiesOven 350°F / 175°C
- Bake at 350°F (175°C) for 12–15 minutes, until the edges are light golden and the sesame seeds turn golden brown.
- The cookies should look set but still have a slight give when gently pressed in the center.
- Rotate the baking sheets halfway through if your oven bakes unevenly.
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Ready when: Edges are light golden, sesame seeds are golden brown, center is set but tender
Tip: Don't overbake—cookies continue to firm up as they cool. They should still be slightly soft in the center when removed from the oven.
8
Cool the cookies
- Remove the baking sheets from the oven and let the cookies cool on the parchment for 5 minutes.
- They will firm up slightly during this time.
- Transfer them to a wire rack to cool completely, about 15 minutes.
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Ready when: Cookies are fully cooled and firm
Tip: Cooling on the sheet first prevents them from breaking. They'll develop a tender crumb as they cool completely.

Good to know

Tips

Room-temperature butter and eggs are essential. Cold ingredients won't incorporate smoothly, leading to a dense texture.
The dough is delicate and slightly sticky—keep your hands and work surface lightly floured when shaping, but don't add too much extra flour or the cookies will become dry.
Koulourakia are best enjoyed the same day they're baked or within the first 2 days, when the sesame coating is crispest and the center is most tender.
These cookies are traditionally served with Greek coffee, tea, or a glass of Greek wine.

Make ahead

Store baked cookies in an airtight container at room temperature for up to 5 days. The dough can also be prepared up to 4 hours ahead and refrigerated, then shaped and baked as needed.

Storage & reheating

Room temperature in an airtight container for up to 5 days. For longer storage, freeze baked cookies in a freezer-safe bag or container for up to 3 months. Thaw at room temperature for about 1 hour before serving. Do not refrigerate.

Substitutions

fresh orange zest → 1.5 tsp lemon zest or ½ tsp almond extract. Lemon gives a brighter, tangier flavor; almond extract is more subtle but still traditional in some Greek bakeries.
sesame seeds → Pearl sugar, coarsely chopped pistachios, or blanched sliced almonds. Pearl sugar adds crunch, while nuts add a richer flavor and texture. Use the same amount.
all-purpose flour → Cake flour (use 2.5 cups / 300g) or pastry flour. These flours create an even more tender crumb but may require slightly less liquid. Check the dough consistency.
vanilla extract → Ouzo (Greek anise liqueur) or brandy, using ½ tsp. Ouzo adds an authentic Greek flavor; use the same small amount.