A “kouloura” (koo-LOU-rah) in Greek is a round twist.
The name for these traditional butter cookies comes from their round twisted shape but you will also see Koulourakia as small braids or in the shape of the letter “S.”
Koulourakia are delicious dunked in coffee or milk and are the traditional Easter cookie.
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
- 1 lb. unsalted butter
- 1-1/2 cups sugar
- 6 eggs (reserve 2 for brushing cookies)
- 6 tsp. baking powder
- 1/2 tsp. baking soda
- 4 cups all-purpose flour
- 2 tsp. vanilla extract
- 2 oz. Ouzo
- Sesame seeds (optional)
To shape the cookies, pinch off a piece of dough about the size of a walnut. Roll out a cord or thin tube of dough about the length of a dinner knife. Fold in half then twist two times. You can also make a coiled circle or an “S” shape.
Beat the remaining two eggs in a bowl and add a splash of water to the egg. Brush the cookies lightly with the egg wash and sprinkle with sesame seeds if desired.
Bake cookies on parchment paper or on a lightly greased cookie sheet at 350 degrees for approximately 20 minutes or until they are nicely golden brown.