Greek Easter Cookies-Koulourakia

Greek Easter cookies-koulourakia are buttery and fragrant with lovely orange notes.

Course Dessert

Cuisine Greek

Prep Time 1

Cook Time 25

Resting time 1

Servings cookies

Calories 84kcal

Put the sugar, eggs, and butter in a mixer bowl and beat for a few minutes.
Add the lemon zest, vanilla extract, and orange juice and beat for a few more minutes.
Dissolve the ammonia in the milk and mix the baking powder in a cup of flour.
Add the milk to the mix. While beating, add the cup of flour with the ammonia.
Continue adding the rest of the flour until the dough is soft and sticks slightly to the fingertips but is pliable. Please see the recipe notes.
Let the dough rest for an hour.
Start forming the cookies. Pinch off a small dough ball about 1 inch / 3 cm in diameter and roll it into a thin cylinder.
Shape the cookies in any shape you like. Braids, circles, or even flowers.
Place cookies on a parchment paper lined baking sheet and brush them with the eggwash.
Bake cookies at 175°C / 350°F for 20 to 25 minutes.

This recipe makes about 100 Easter cookies.
The amount of flour needed might vary. The dough must become soft and fluffy, otherwise the cookies will harden. If you see that the dough doesn't need any more flour even if you have some remaining refrain from adding it in.
Keep a few inches distance between the cookies as you line them up on the parchment paper because they will double their size.
I recommend baking a first batch of cookies to test the time needed as every oven is different.