Koulourakia (Special Occasion Cookies)
Submitted by slash
Koulourakia, Greek special occasion cookies made with olive oil, cinnamon, brandy, and sesame seeds. Egg-free, dairy-free, and hand-shaped into traditional forms.
YIELD
40 cookiesPREP
15 minCOOK
15 minREADY
30 minKoulourakia are traditional Greek cookies that show up at holidays, name days, and celebrations across Greece. This version is notably egg-free and dairy-free, using vegetable oil instead of butter, which makes them naturally vegan and gives them a tender, slightly crumbly texture.
Cinnamon and brandy are the two flavors that define these cookies. The brandy also serves a practical purpose: it’s the liquid that dissolves the baking powder and soda, creating the lift that keeps the cookies light despite having no eggs. The dough comes together quickly and kneads into a smooth, workable consistency.
Pinch off walnut-sized pieces and shape them however you like. Twists, S-shapes, braids, and rings are all traditional. A generous coating of sesame seeds pressed into the tops before baking adds nutty crunch and a beautiful golden finish. Fifteen minutes at high heat bakes them to a crisp, golden brown.
Chef Tips
- Use superfine sugar as specified. It dissolves more completely into the oil, giving the cookies a smoother texture.
- The dough should be soft but not sticky. Add flour gradually and stop when it holds its shape without cracking.
- Press the sesame seeds firmly onto the shaped cookies. A light press and they fall off during baking.
- These keep well in a cookie tin for over a week, making them ideal for holiday gifting or large gatherings.
Variations
- Use olive oil instead of vegetable oil for a more traditional Greek flavor with fruity depth.
- Add a teaspoon of orange zest to the dough for a citrusy brightness.
- Dip cooled cookies halfway in melted dark chocolate for a modern twist on the classic.
Ingredients
Directions
Preheat the oven to 400℉ (200℃).
Combine the flour and cinnamon in a bowl and set aside.
In a medium bowl, beat the oil and sugar with an electric mixer until smooth and creamy.
In a cup, dissolve the baking powder and baking soda in the brandy, then add to the oil mixture.
Gradually add the flour until the dough is soft but not sticky.
Turn out onto a lightly floured surface and knead until smooth.
Pinch off pieces of dough the size of small walnuts and form into desired shapes.
Sprinkle with sesame seeds and place 1 inch apart on greased cookie sheets.
Bake for about 15 minutes, or until golden brown.
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