Classic Koulourakia (Greek Easter Cookies)

Koulourakia are the twisted shortbread cookies that show up on Greek tables during Easter and on coffee trays year-round. Each one starts as a six-inch rope of buttery dough, folded in half to make a hairpin, then twisted two or three times into the signature braid. They’re meant to be sturdy enough to dunk in coffee or tsai tou vounou (Greek mountain tea) without falling apart.

A splash of brandy in the dough is traditional. The alcohol bakes off and what’s left behind is a faint warm note that distinguishes koulourakia from a plain butter cookie. Milk works as a substitute, but the brandy is what gives the cookies their grown-up flavor and the dough a slight chew.

Using powdered sugar instead of granulated keeps the texture fine and tender. The dissolved sugar gives a smoother crumb than the slightly gritty bite that granulated leaves behind.

The egg wash and sesame seeds aren’t just decorative. The wash gives that deep mahogany shine that makes koulourakia visually unmistakable, and the sesame seeds toast in the oven for a nutty top layer that crackles when you bite in.

Pro Tips

• Roll the ropes evenly. Thin spots burn before the thick centers cook through.
• Pinch the ends together firmly. Loose ends untwist in the oven and the braided shape collapses.
• Watch them closely after the 10-minute mark. The egg wash browns fast and three minutes can take them from golden to too dark.
• Cool completely on racks before stacking. They firm up significantly as they cool.

Variations

• Add a teaspoon of grated orange zest or a pinch of mahleb (ground cherry pit kernel, the traditional spice) to the dough for more authentic Greek flavor.
• Swap sesame seeds for poppy seeds, sliced almonds, or a sprinkle of coarse sugar.
• Form into round wreaths instead of twists for a different traditional shape.