This koulourakia recipe came from my friend Mimi’s YiaYia. Her family has passed it down for generations.
The secret? Cinnamon water. You simmer cinnamon sticks the day before, and that flavor shows up in every bite.
I tested these Greek butter cookies at Mile High and at sea level. Then I handed a plate to my Greek neighbors, the same ones who gave my Baklava a big thumbs up. Their verdict was 10 out of 10.
Twist them, braid them, dunk them in your coffee. These Greek twisted cookies belong on your Christmas cookie tray and your Greek Easter table.
⭐️⭐️⭐️⭐️⭐️ Julie said, “I’ve never heard of a cinnamon reduction but it sure made a huge difference when we made these delicious soft and tender cookies!”
Why You’ll Love These Greek Twist Cookies
Are you a cookie dunker? Me too! These were made for a hot cup of coffee or tea. Fair warning, it’s hard to stop at one.
- One batch makes 40. That’s a holiday cookie tray, a cookie exchange, and a few for you.
- Make the dough ahead. Roll it into balls and freeze for up to 3 months. Shape and bake when you’re ready.
- Kids love the shaping. Make it a whole family project. Hand them a rope and let them twist.
- Less sweet than most buttery cookies. They won’t knock you over with sugar, so they’re right at home on a Greek dessert tray next to baklava.
Mimi is a talented baker and co-author of The Mountain Baker: 100 High Altitude Recipes for Every Occasion. Her family called these Koloodia Cookies for years. She only learned the traditional name while writing her cookbook!
Want more Greek flavors on the table? Browse all my Mediterranean recipes.
What Are Koulourakia?
Koulourakia (koo-loo-RAH-kee-ah) are Greek butter cookies hand-shaped into twists, braids, and rings. The name comes from koulouri, the sesame bread rings sold on street corners all over Greece. Koulourakia are their sweet little cousin.
Easter is their big moment, since they’re the classic Greek Easter cookies. But my Greek friends tell me they’re just as loved as Greek Christmas cookies, plus weddings and pretty much every family gathering in between.
Many Greek families flavor theirs with citrus, usually orange zest. Mimi’s family does it differently. They use cinnamon water and vanilla, which gives these a warm spice you won’t find in most versions.
Some bakers brush them with egg wash and sprinkle on sesame seeds. Mimi’s family skips both. Either way is traditional.
Ingredients for Greek Twist Cookies
- Water: Filtered is best. It becomes your cinnamon water, so you’ll taste it.
- Cinnamon sticks: Two sticks is all you need. I buy cinnamon sticks in bulk because I use them all year.
- Salted butter: Real butter, softened to room temperature. If you only have unsalted butter, add ¾ to 1 teaspoon salt.
- Granulated sugar: I use unbleached cane sugar, but plain white sugar works just fine.
- Vanilla extract: Use pure vanilla, store-bought or homemade vanilla extract.
- Cake flour: This gives the cookies their soft, tender texture. I used Swan’s, but unbleached cake flour or white pastry flour works too.
- All-purpose flour: I buy my flour in bulk at Costco. Organic unbleached.
- Eggs: Large, use room temperature eggs.
- Baking powder: Just a pinch. Traditional Greek recipes use bakers ammonia as the leavening agent, but it’s hard to find. Baking powder gives you the same lift.
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 up to 2 days ahead)
This is Mimi’s secret ingredient. Simmer 1 cup of water with 2 cinnamon sticks until it reduces to ½ cup. If it goes too far, just add a little cool water to get back to ½ cup.
Let it cool completely. Warm water will melt the butter. I make mine the day before and keep it in the fridge.
Step 2: Make the Dough
In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar, and vanilla on low until smooth, with no butter chunks left. No need for medium speed here. You’re blending, not whipping in air. In a separate bowl, whisk the cake flour, all-purpose flour, and baking powder.
With the mixer on low, add the large eggs to the butter mixture. Then add the dry ingredients, alternating with the cooled cinnamon water, until the dough comes together. It should feel like sugar cookie dough, thick and a little sticky, not a loose batter.
Preheat your oven to 375°F (190°C).
Step 3: Shape and Bake
Scoop a heaping 3 tablespoons of dough (about 45 grams if you have a scale). On a very lightly floured surface, roll into a 7-inch rope, fold into a “U,” cross the ends, and twist twice. Place 1 inch apart on a baking sheet lined with parchment paper.
Want shiny tops? Brush with egg wash, 1 egg yolk whisked with 1 tablespoon water.
Bake 17 to 18 minutes at high altitude, or about 20 minutes at sea level, until golden brown on the edges and bottom. Cool 5 minutes on the pan, then move to a wire rack.
How to Store Koulourakia
Keep baked cookies in an airtight container on the counter for up to 7 days. They hold their crunch better than most cookies, which makes them perfect for gifting during the holiday season.
To freeze baked cookies, layer them with parchment in an airtight container for up to 3 months. Thaw on the counter.
Make the Dough Ahead
You have two options.
- Freeze dough balls. Roll into balls, wrap in parchment, and freeze in a bag with the air pressed out. Thaw in the fridge until soft enough to roll, then shape and bake as usual.
- Freeze shaped cookies. Twist them, freeze on a parchment-lined tray for about an hour, then move to a bag. Bake straight from frozen and add 1 to 2 minutes.
Either way, they keep up to 3 months. Label the bag. Trust me on that one!
Greek Cookie Variations and Substitutions
- No cake flour? Make your own. For each cup, use 1 cup all-purpose flour, remove 2 tablespoons, and add 2 tablespoons cornstarch. Sift it together. Straight all-purpose works too, but the cookies come out a little firmer.
- Orange: This is the most common flavor in Greek homes. Add the zest of 1 orange to the butter and sugar.
- Lemon: Same idea, lighter and brighter. Lemon zest and vanilla are a great pair.
- Extra spice: Add a pinch of ground clove or nutmeg with the cinnamon. Perfect for Christmas.
- Almond: Swap the vanilla for almond extract. Start with half the amount, since almond is stronger.
- Toppings: Brush with egg wash and sprinkle on sesame seeds or coarse sugar before baking. Or skip the egg wash and dust cooled cookies with powdered sugar.
- Gluten-free: I use my go-to blend here: 4 parts gluten-free all-purpose flour, 1 part almond flour, and 1 part oat flour. For this recipe, that’s 4½ cups GF all-purpose flour (with xanthan gum), 1 cup plus 2 tablespoons almond flour, and 1 cup plus 2 tablespoons oat flour. Spoon and level each one. Use certified gluten-free oat flour if you’re baking for someone with celiac. Let the dough rest 30 minutes so the flour can hydrate. Gluten-free dough is less stretchy, so roll your ropes a little thicker and twist gently. Almond flour browns faster, so start checking a minute or two early.
- Dairy-free: Use plant-based butter sticks, not tub spread. Tubs have too much water and the cookies will spread. Most plant butters are already salted, so skip any extra salt. The dough runs softer, so chill it 15 to 20 minutes before shaping.
I haven’t tested these two swaps in this exact recipe yet, but I’ve used the same methods in hundreds of my gluten-free and dairy-free bakes. If you try one, leave a comment and tell me how it went!
Success Tips for the Best Greek Butter Cookies
- Spoon and level your flour. Too much flour is the number one reason these turn out tough. Don’t scoop straight from the bag.
- Cool the cinnamon water completely. Warm water melts the butter and makes a greasy, sticky dough.
- Chill the dough balls for 10 minutes. They roll into neater, more even ropes. After shaping, no second chill needed. I tested both ways and saw no difference.
- Use the lightest dusting of flour. Just enough to keep the dough from sticking. Too much and the ropes slide instead of roll.
- Want more cookies? Use a level 1½ tablespoon scoop. You’ll get about 80 smaller cookies. Start checking them at 10 to 12 minutes.
Serving Suggestions for Greek Butter Cookies
The Greek way:
- With coffee: Greek coffee, espresso, or your regular morning cup. Dunking is the whole point.
- On a Greek dessert tray: Pair them with baklava, melomakarona (honey-soaked cookies topped with walnuts), and kourabiedes (powdered sugar cookies).
My way:
- With a mug of chai or cocoa: My homemade chai tea latte or hot chocolate turns these into a warm Christmas time treat.
- Dipped in chocolate: Drizzle or dip the ends in my easy chocolate ganache. Pretty on a Christmas cookie tray.
- Crumbled over Greek yogurt: Add a drizzle of honey. Breakfast, sort of.
- With vanilla ice cream: Warm the cookies for a few seconds first. Scoop of vanilla ice cream on the side.
- On a charcuterie board: Yes, really! They add a sweet crunch next to cheese, fruit, and nuts. Try them on my fall charcuterie board.
- In a cookie gift tin: They hold their crunch for a week, so they travel well. Add one of my free printable gift tags.
Twisted, Braided, and Other Koulourakia Shapes
Here’s the fun part. Every Greek family has a favorite, and you can make different shapes from the same dough. None of them are wrong. Start with these two.
Twisted Greek Cookies
The classic Greek koulourakia shape, and the one most people picture. Roll your scoop of dough into a 7-inch rope. Fold it in half into a “U.” Cross the ends and twist twice. Done! It takes about 10 seconds once you get the hang of it.
Braided Greek Cookies
This is the shape you’ll see on Greek bakery trays, and it’s the prettiest one on a cookie plate. Divide one scoop of dough into three equal pieces. Roll each into a thin rope, about 6 inches long. Pinch the tops together, braid loosely, then pinch and tuck the ends under. They take a little more time, but they look like you bought them.
More Shapes to Try
- Rings: Form a rope into a circle and pinch the ends to seal.
- Crescents: Curve a rope into a crescent moon.
- “S” Shapes: Curl each end of the rope in opposite directions.
- Snails: Coil the rope into a tight spiral, like a little cinnamon roll.
- Figure Eights: Loop the rope into an 8.
- Loose Knots: Cross the ends over each other and let them sit.
Mix and match for a beautiful holiday cookie tray. If you’re baking with kids, this is where they shine. Hand them a rope and see what they come up with!
Greek Twist Cookies FAQs
About 40 good-sized cookies. For a cookie exchange, use a level 1½ tablespoon scoop. You’ll get about 80 smaller ones. Start checking them at 10 to 12 minutes.
Usually too much flour. Spoon it into your measuring cup and level it off, don’t scoop from the bag. Mix just until the flour disappears, and pull them when the edges and bottoms are golden. Overbaking dries them out fast.
My Greek neighbors gave them a 10 out of 10. Their only note? They’re a little softer than the ones they grew up with. That comes from the cake flour. If you like a crunchier cookie, use all-purpose flour only and bake a minute or two longer.
Yes! I bake at Mile High, and this recipe works as written. Bake 17 to 18 minutes at high altitude, or about 20 minutes at sea level. No other changes needed.
Both are Greek holiday cookies, but they’re very different. Koulourakia are lightly sweet twist cookies, crisp outside and soft inside, made for dunking. Kourabiedes are rich, crumbly almond shortbread cookies buried in powdered sugar. Many Greek families make both for Christmas!
Yes. See my swaps in the Variations section above. I share my go-to gluten-free flour blend and the right kind of dairy-free butter to use.
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This post was originally published in October 2020. I updated it in October 2026 with clearer shaping steps, braided cookie instructions, a corrected scoop size, gluten-free and dairy-free options, and new tips from my kitchen. The recipe is the same one you love!
Equipment
- Set of Cookie Scoops
Ingredients
- 1 cup water filtered is best
- 2 sticks cinnamon
- 2 cups salted butter Butter note: softened to room temperature; if using unsalted, add ¾ to 1 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 all-purpose 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)
- Step 1: Add water and cinnamon sticks to a small saucepan. Bring to a simmer over medium heat and cook until reduced to ½ cup. If you go too far, add cool water to get back to ½ cup. Cool completely, or refrigerate up to 2 days.1 cup water, 2 sticks cinnamon
- Step 2: 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.
- Step 3: Whisk together in a separate bowl: cake flour, all-purpose flour, and baking powder.5 cups cake flour , 1 ⅔ cups all-purpose flour, ¼ teaspoon baking powder
- Step 4: 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 (190°C) and line a couple of baking sheets with parchment paper.2 large eggs
- Step 5: Scoop a heaping 3 tablespoons of dough (about 45 grams). Roll into a 7-inch rope, fold into a “U,” cross the ends, and twist twice. Place 1 inch apart on a parchment-lined baking sheet.
- Step 6: Bake 17 to 18 minutes at high altitude, or about 20 minutes at sea level, until golden on the edges and bottom. Cool 5 minutes on the pan, then move to a wire rack. Store airtight on the counter up to 7 days, or freeze up to 3 months.
Notes
- Chill tip: Chill dough balls 10 minutes for easier shaping. No need to chill again after shaping.
- Smaller cookies: Use a level 1½ tablespoon scoop for about 80 cookies. Start checking at 10 to 12 minutes.
- Egg wash (optional): 1 egg yolk whisked with 1 tablespoon water. Add sesame seeds if you like.
- Make ahead: Freeze dough balls or shaped cookies up to 3 months.
- Storage: Store in an airtight container on the counter for up to 7 days, or freeze for up to 3 months.
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!