Looking for a classic koulourakia recipe? These buttery Greek twist cookies are crisp on the outside, tender inside, and full of warm cinnamon and vanilla flavor. Perfect for dunking in coffee and a must-have for holiday baking, especially as traditional Greek Easter Cookies!
Why You’ll Love These Greek Twist Cookies
Are you a cookie dunker? Same here! These crisp, buttery Koulourakia are addictive and made for dunking in coffee or tea. These Greek Koulourakia are a cookie the whole family will love and have fun baking!
This recipe comes from my friend Mimi, a talented baker and co-author of The Mountain Baker: 100 High Altitude Recipes for Every Occasion. Whether you bake at sea level or in the mountains, this book has you covered—plus a fun story behind Mimi’s nickname for these: Koloodia Cookies.
They’re simple to make, fun to twist (get the kids involved!), and full of traditional Greek flavor with a touch of cinnamon and vanilla. My Greek neighbors gave them a big thumbs up—just like they did with my Baklava!
Looking for more Greek-inspired recipes? Try these juicy Greek Burgers with Feta or this traditional Tsoureki (Greek Easter Bread). Then finish things off with a batch of these cookies and a hot cup of coffee.
If you are a cookbook lover like I am, you might also love Mimi’s Cookies for Everyone cookbook! Check out all of my favorite cookbooks here — great gifts for bakers!
What are Koulouraki Cookies?
Koulourakia (koo-loo-RAH-kee-ah) get their name from koulouri, the savory, sesame-covered bread rings popular in Greece. Think of koulourakia as their sweet, buttery cousin.
These hand-shaped cookies, twisted, braided, or looped, are a must at Greek holidays, not just Easter. My Greek friends say they show up at Christmas, family gatherings, and just about every celebration.
Sometimes brushed with egg wash and topped with sesame seeds, they’re crisp on the outside, soft inside, and full of cozy citrus and vanilla flavors. Perfect with coffee or tea, and once you taste them, you’ll understand why they’re a favorite!
Ingredients for Greek Twist Cookies
- Water: I used filtered water
- Cinnamon sticks: I buy bulk cinnamon sticks for various recipes.
- Salted butter: The real deal. If it is soft coming out of the fridge, it’s not real butter. If using unsalted butter, add ¼ teaspoon salt.
- Granulated Sugar: I used unbleached all all-natural cane sugar, but white sugar works too!
- Vanilla extract | Use pure vanilla extract for the best flavor!
- Cake flour: I happened to have a box of Swan’s in my freezer* but would have preferred to use unbleached cake flour.
- All-Purpose Flour: I use this one the most often, as I buy in bulk from Costco
- Eggs: I always use large eggs in my baking; room temperature is best
- Baking Powder: Just a touch, original European recipes used baker’s ammonia (or ammonium bicarbonate), which is not used very often; it is a traditional leavening agent, which we replace 1:1 with baking powder.
Get the full recipe in the recipe card below.
Store specialty and whole-grain flours, grains, and rice in the refrigerator or freezer to extend their shelf life, typically up to 6 months in the refrigerator and up to a year in the freezer.
How to Make Koulourakia
Step 1 – Cinnamon Water (make 1-2 days ahead)
I loved that Mimi’s recipe includes a secret ingredient, a cinnamon water reduction. I made it the day before, so it had time to cool completely before adding it to the dough.
Simply simmer cinnamon sticks in water until the liquid reduces by half. If it goes too far, no problem, just top it off with a little cool water. The goal is a bold cinnamon flavor that shines through in every bite!
Step 2 – Make Greek Easter Cookie Dough
The dough is soft, smooth, and just a bit sticky, similar to sugar cookie dough or my Frosted Sugar Cookie dough.
In the bowl of a stand mixer or using a large mixing bowl and electric mixer, cream butter, vanilla, and cane sugar with a paddle attachment until smooth, with no butter chunks remaining. In a separate bowl, whisk together the dry ingredients.
With the mixer on low speed, add the eggs, then alternate adding the flour mixture and cooled cinnamon water until the dough comes together. It should be soft and easy to shape.
Step 3 – Shape Dough
Scoop about 1.5 oz (45g) of dough using a 1½ tablespoon cookie scoop for even portions. And here’s the fun part: roll into a ball, then into a 7-inch rope. Shape into a “U,” cross the ends, and twist twice. Place on a parchment-lined baking sheet, about an inch apart. See below for all the koulourakia shapes.
If glossy tops are desired, whisk an egg yolk in a small bowl with a tablespoon of water and brush cookies with egg wash.
Bake at 375°F (190°C) for 17–18 minutes at high altitude, or around 20 minutes at sea level, until golden on the edges and bottom. Let cool completely on the baking sheet, then transfer to wire rack.
How to Store Greek Cookie Recipe
Store cookies in an airtight container at room temperature for up to 7 days, or freeze for up to 3 months.
How to Make Greek Cookies Ahead of Time
It’s similar to sugar cookie dough, which freezes great.
- Pre-roll dough into balls for easy shaping later.
- Wrap in parchment or plastic wrap and store in an airtight container or freezer bag, removing as much air as possible.
- Freeze for up to 3 months—don’t forget to label!
- Thaw in the fridge until firm but workable, then shape and bake as usual. No need to adjust the bake time.
Pro Tip: If you prefer you can also freeze fully shaped, unbaked cookies. Place on a parchment-lined tray, freeze until solid (about 1 hour), and then transfer to an airtight container. When baking straight from frozen add a minute or two to the bake time.
Greek Cookie Variations and Substitutions
Koulourakia are wonderfully adaptable, and small changes can give them a personal twist. Here are a few ideas:
- Flour – If you don’t have cake flour, you can use all-purpose flour only, though the cookies may be slightly less tender.
- Orange Flavor – Add a little orange zest and a splash of orange juice for a bright, citrusy note. This is a common variation in many Greek households.
- Lemon Zest – Swap in lemon zest for a subtle, fresh flavor that pairs well with vanilla.
- Spices – Try a pinch of ground clove or nutmeg alongside the cinnamon for a deeper spice profile.
- Vanilla Substitute – Use almond extract instead of vanilla for a different—but still traditional—flavor.
- Toppings – Top with sesame seeds, coarse sugar or after baking, or cool completely and dust with powder sugar.
Success Tips for the Best Greek Butter Cookies
Chilling the dough balls for just 10 minutes before shaping makes it easier to form neat, uniform twists.
I tested baking the cookies straight from the fridge after shaping and saw no difference, so you can skip that chill if you’re short on time.
Want more cookies for a crowd? Reduce the size and decrease the baking time to approximately 10–12 minutes. These are also a great hands-on activity for kids!
For a traditional finish, brush with an egg wash (1 egg + 1 tablespoon water) and sprinkle with sesame seeds before baking.
Serving Suggestions for Greek Butter Cookies
Traditional Ideas:
- With Greek Coffee or Espresso – Koulourakia are meant to be enjoyed with a hot drink.
- On a Greek Dessert Tray – Pair them with Baklava, melomakarona (honey-dipped cookies), or kourabiedes (powdered sugar butter cookies) for a beautiful, authentic Greek dessert spread.
- During Easter or Holidays – These cookies are traditionally made for Greek Easter, but they’re great for any holiday cookie tray or celebration.
- With a glass of milk or tea – Simple and comforting.
Untraditional (but delicious) Ideas:
- Crumbled over Greek yogurt – Add a few crumbled cookies to plain Greek yogurt with a drizzle of honey.
- Served with vanilla ice cream – Pairs beautifully with a scoop of creamy ice cream, especially if you warm the cookies just slightly.
- With a drizzle of chocolate – While not traditional, a light drizzle of dark chocolate over the cookies can add a little extra flair for a special occasion.
- On a cheeseboard – Yes, really! Add a few to a Mediterranean-inspired charcuterie board with fruits, cheeses, and nuts for a surprising sweet element.
Various Koulourakia Shapes
One of the best parts about making Koulourakia is how fun and flexible the different shapes can be! While the classic twisted rope is the most recognizable, there are plenty of traditional shapes to try:
- Twists – Roll into a rope, fold in half forming a “U,” and twist the ends together twice.
- Rings – Form into a circle and press the ends to seal.
- Crescents – Shape a rope into a gentle curve like a crescent moon.
- “S” Shapes – Curl each end of the rope in opposite directions.
- Spirals (Snails) – Coil the rope into a tight spiral, like a cinnamon roll.
- Braids – Braid two or three thin ropes together for a decorative touch.
- Figure Eights – Loop the dough into a simple figure eight shape.
- Folded Ribbons – Cross the ends of a rope over each other like a loose knot.
- Ovals or Diamonds – Flatten a ball of dough slightly and shape it into an oval or diamond.
Mix and match for a beautiful cookie tray—and let the kids get creative too! There’s no wrong way to shape these delicious cookies.’re baking with kids, this is the perfect time to let them try their own fun designs!
Greek Twist Cookies FAQs
Mimi’s recipe did not have an egg glaze and is sesame seed free, making them a bit easier. Traditionally, they are glazed with an egg wash and sprinkled with sesame seeds. It’s up to you!
This recipe makes 40 good-sized cookies. You can certainly opt to use smaller amounts of dough, making them smaller; just reduce your baking time accordingly, starting to check them at about 10-12 minutes.
Koulourakia are traditional Greek butter cookies known for their unique twisted shapes and subtle flavors. Unlike most cookies, they’re less sweet and have a crisp yet tender texture, making them perfect for dunking in coffee or tea.
If your Greek cookies turn out tough instead of tender, it’s likely too much flour. Be sure to scoop and level, don’t pack it in and mix the dough just until the flour is combined. Overmixing can make them dense.
While both are traditional Greek cookies, they’re quite different. Koulourakia are lightly sweet, buttery twist cookies—crisp on the outside, soft inside, often flavored with vanilla or citrus and served around Easter. Kourabiedes, on the other hand, are rich, almond-based shortbread cookies, coated in powdered sugar and typically enjoyed at Christmas. Koulourakia are great for dunking; Kourabiedes are melt-in-your-mouth treats. Many Greek families enjoy both during the holidays!
Yes! This recipe comes from Mimi’s YiaYia and has been passed down in her family for generations. They called them Koloodia, but the traditional name is Koulourakia, a fun discovery while writing her cookbook.
I had our Greek neighbors taste-test them, and they gave them a 10 out of 10! They said the flavor and texture were spot-on; just a little softer than what they grew up with, but still great for dunking.
Traditionally made for Easter, but they’re also popular at weddings, Christmas, and other celebrations. They’re too good to save for just one holiday!
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Equipment
Ingredients
- 1 cup water filtered is best
- 2 sticks cinnamon
- 2 cups salted butter softened to room temperature, if using unsalted butter add ½ teaspoon salt
- 1 ¾ cups granulated sugar I used all natural cane sugar, white sugar may be used
- 1 tablespoon vanilla extract plus 1 teaspoon
- 5 cups cake flour spoon and level for scant 5 cups; or white pastry flour
- 1 ⅔ cups flour plus 2 tablespoons; I use organic all-purpose flour
- ¼ teaspoon baking powder
- 2 large eggs room temperature
Instructions
Make Cinnamon Infused Water (up to 2 days ahead)
- Add water and cinnamon sticks to a small saucepan and bring to a rapid boil, over medium heat. Once the water has reduced by about ½ remove from heat. It's better to boil off too much water than not enough, you want the flavor of the cinnamon to shine through. If you do boil too much off, simply add cool water to bring to ½ a cup. Cool completely!1 cup water, 2 sticks cinnamon
- Using a mixer, fitted with a paddle attachment, cream the soft butter, vanilla and cane sugar mixing until smooth and combined on low. You don’t want any chunks of butter remaining.
- Whisk together in a large separate bowl; cake flour, all-purpose flour and baking powder.5 cups cake flour, 1 ⅔ cups flour, ¼ teaspoon baking powder
- With the mixer on low, add eggs to the butter mixture, then add the flour mixture alternating with a little of the cooled cinnamon water until it comes together and forms a soft, smooth dough. Preheat oven to 375°F and line a couple of baking sheets with parchment paper.2 large eggs
- Using your hands or a 1 ½ tablespoon cookie scoop (makes the cookies come out pretty evenly) scoop a generous heaping portion of dough (about 1.5 oz or 45 grams) and place on parchment lined cookie sheet. Roll into ball and then into about 7" long ropes, form a "U" shape, then cross one side over the other and twist twice. Place twists onto parchment lined baking sheet, one inch a part.
- Bake at 375°F (190° C) for 17-18 minutes for high altitude and about 20 minutes for sea level or until golden brown on the edges and bottom. Allow to cool completely on baking sheets. Store in airtight container on the counter up to 7 days or up to 3 months in the freezer.
Notes
- Chill briefly before shaping: I found that refrigerating the dough balls for just 10 minutes made it easier to roll and shape them into uniform twists.
- No need to chill after shaping: I tested baking them straight from the fridge and at room temp—both turned out great. So feel free to skip the extra chill and go straight to the oven.
- Make them smaller: Perfect for big gatherings like Easter or Christmas cookie exchanges. Just reduce the bake time and start checking around 10–12 minutes. Bonus: they’re fun for kids to help shape!
- Try different shapes: Classic twists, rings, crescents, “S” shapes, or extra twisty versions—all are fair game!
- Egg glaze optional: For a shiny, golden top, whisk 1 egg yolk with 1 tablespoon of water and brush on before baking. Sprinkle with sesame seeds if you’d like a more traditional finish.
Make-Ahead & Freezing Tips
- Prep ahead: Roll dough into balls, wrap in parchment, and store in an airtight freezer-safe container or bag. Press out as much air as possible to avoid freezer burn.
- Freeze for up to 3 months.
- When ready to bake: Thaw dough in the fridge until firm but workable. Shape, place on a parchment-lined baking sheet, and bake as directed—no changes needed!
Nutrition
Julie Menghini
I’ve never heard of a cinnamon reduction but it sure made a huge difference when we made these delicious soft and tender cookies!
Tasia ~ two sugar bugs
I’m already a cookie baking fool at the holidays, but I think I need to add these cookies to my Christmas cookie list this year! They look and sound insanely delish!!
Haha!! Yes you are my friend, you will love these and I think your little bugs will enjoy them too!