Koulourakia, a Greek Easter cookie comes in many shapes and varying degrees of texture and taste. Essentially though, its a delicious sweet cookie made anytime of year, but in particular for the Easter dinner table. This recipe is from my mother, plump and soft. Click this link to read more about my inspiration for making koulourakia.
Mom’s Soft Koulourakia
Makes about 5 dozen
¼ lb unsalted butter, room temperature
6 egg yolks
1 cup confectioners sugar
½ cup orange juice
1½ teaspoons pure vanilla
3 cups cake flour, plus more as needed
2½ teaspoons baking powder
½ teaspoon baking soda
1 egg yolk + 1 tablespoon water
- Preheat the oven to 350 degrees.
- Cream the butter and yolks for about 5 minutes until pale and fluffy, scraping down the sides. Add the sugar and beat for another 3-5 minutes, scraping down the sides occasionally.
- Add the orange juice and vanilla. Beat until the juice is fully blended. Scraping down the sides.
- Sift the cake flour with the baking powder and soda. Add the flour slowly incorporating fully after each addition, scraping down the sides. The dough should be soft but not sticky. Add the last cup of flour as needed. You should be able to roll the dough easily.
- With a small cookie scoop or spoon roll about 1½ tablespoons of dough into a 6” log. Twist and place on a parchment or Silpat lined baking sheet.
- Mix 1 tablespoon of water with the reserved yolk. Brush each cookie and sprinkle generously with sesame seeds.
- Bake for 12-15 minutes, rotating the sheet halfway through. The cookies should be golden brown on the bottom and top. Once removed from the oven let them rest for 2 minutes before placing on a rack to cool completely. Store in an airtight container.
Cook’s note: Prep time includes rolling out the cookies. Cake flour can be found at Whole Foods. The protein content is lowest of all flours yielding a delicate soft cake-like cookie.