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Greek Easter Cookies (Koulourakia)

Yields1 Serving


 ½ cup unsalted softened butter
 ¼ cup sugar
 ¼ cup stevia
 ¼ cup honey
 2 eggs
 ¼ cup warmed milk
 1 tsp vanilla extract
 1 medium orange - zested
 2 tsp baking powder
 2 ¾ cups Great River Organic Milling Lily White Flour
 1 egg
 ¼ cup Great River Milling Sesame Seeds

In a large bowl mix together butter, sugar, stevia, and honey until combined. Add the eggs one at a time. Then add milk, vanilla, orange zest, and baking powder. Continue to thoroughly mix after each ingredient has been added.


Measure out the flour into a medium sized bowl. Slowly add the flour to the large mixing bowl a little bit at a time. Continue to add until the mixture is soft but not sticky as it forms into a dough.


Chill the dough for at least 30 minutes in the refrigerator.


While the dough is chilling preheat the oven to 350 degrees.


Once the dough has been chilled, using a 1” dough scooper scoop out the dough.


Place dough ball onto a lightly floured surface and roll into long strand at about 7” long.


Fold the dough stand in the middle making a V shape and then twist each strand around each other until the ends meet.


Place the cookies on a parchment lined cookie sheet.


Mix a single egg and water for the glaze. Brush glaze over the shaped cookies and top with sprinkled sesame seeds.


Bake cookies for 15-18 minutes. Check on the cookies around the 8 minute mark and rotate cookie sheet to ensure the cookies are baked evenly.


Set aside to cool.