Delicious, buttery koulourakia, also known as Greek Easter Cookies. Crisp and not overly sweet, these cookies are perfect for snacking!

Koulourakia (Greek Cookies)

Delicious, buttery and not too sweet, koulourakia come in a variety of shapes.

You may see them with or without sesame seeds, flavored with vanilla or scented with orange.

They have a crunchy but tender texture that goes great with a cup of coffee.

I love that they’re not too sweet – I even eat them for breakfast!

These Greek cookies are traditionally served at Easter, but our family Greek friends would exchange them with us at Christmas when we shared family favorites such as Mexican wedding cakes or grandma’s butterhorn cookies.

We were also lucky enough to grow up near Chicago where you could get authentic treats from the Greek bakery anytime of the year.

Last year I celebrated my anniversary in Greece and one of the first foods I tried were koulourakia. I can attest that this recipe is just at tasty as the ones there!

It’s no surprise to me though since this koulourakia recipe comes straight from our Greek friends who live in Athens.

How to make koulourakia

In Greece, it’s more traditional to use baking ammonia as the leavening agent. In the US, baking powder is the agent of choice.

All of the other ingredients are basic baking staples.

The sesame seeds are optional, but it adds an interesting taste and texture.

The fun part of making these with family is are the different shapes you can do.

My favorite are twists, but circles, S-shapes and swirls are also popular.

Take a couple teaspoons of dough and roll into a log about one third-inch thick. Then form into desired shape [see photos].

The cookies are glazed with an egg wash for a bit of shine. If sprinkling with sesame seeds, this will also help them adhere.

After baking, these cookies will last a couple weeks in an airtight container.