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Hey there, friends!
The holiday season is here, and it’s time to whip up something special.
Today, I’m excited to share my recipe for Greek Christmas cookies, known as koulourakia.
These little treats are buttery, sweet, and have that perfect crunch.
They’re a classic for a reason!
Trust me, once you try them, you’ll want to make them every year.
Let’s dive into this festive baking adventure!
Preparation Time | 30-45 minutes |
Cooking Time | 20-30 minutes |
Total Time | 50-75 minutes |
Level of Difficulty | Medium |
Ingredients
- 1 pound room temperature unsalted butter
- 1 1/2 cups white sugar
- 4 whole eggs
- 2 additional egg yolks
- 1/2 cup heavy cream
- Zest from 2 big lemons
- 2 teaspoons vanilla essence
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 6 1/2 to 7 cups all-purpose flour (930g)
- 4 extra egg yolks mixed with 4 tablespoons water
Step 1: Prepare the Wet Ingredients
In a tabletop mixer with the paddle attachment, beat the butter with the sugar until light and fluffy.
Add the vanilla extract and continue to beat until fully incorporated.
Next, beat the eggs and yolks with the sugar mixture until the mixture is fluffy.
Pour in the heavy whipping cream and beat well to combine.
Step 2: Combine Dry Ingredients
In a separate bowl, sift together the flour, salt, and baking powder.
Zest the lemons directly over the flour mixture and stir to mix the zest evenly throughout the dry ingredients.
Step 3: Mix Wet and Dry Ingredients
With the mixer on low speed, gradually add the flour mixture to the wet ingredients in a few batches.
Continue beating until everything is well combined.
Check the dough’s consistency; if it is too sticky, add up to 1/2 cup more all-purpose flour, but be careful not to add too much, as it will make the cookies dry and hard.
Once the dough is soft but not sticky, set it aside and cover with a clean towel.
Allow the dough to rest at room temperature for at least 30 minutes.
Step 4: Preheat Oven and Shape Cookies
Preheat your oven to 400°F (200°C).
Form the rested dough into walnut or golf ball-sized rounds.
Roll each round into about 8-inch cylinders.
Fold each cylinder in half and twist to form a braid.
Place the braided dough onto a baking sheet lined with parchment paper.
Repeat these steps until all the cookies are formed.
Step 5: Apply Egg Wash and Bake
To make the egg wash, combine the egg yolks with a little water and whisk until smooth.
Brush the egg wash over each cookie to give them a beautiful golden finish.
Bake the cookies for 20-30 minutes, or until they are golden brown.
For even baking, rotate the trays halfway through the baking time, moving the bottom tray to the top rack and the top tray to the bottom rack.
Step 6: Cool, Store, and Serve
Once the cookies are baked, allow them to cool completely on a wire rack.
Store the cooled cookies in an airtight container to maintain their freshness.
Serve them with tea or coffee, and enjoy!