Koulourakia (Special Occasion Cookies)

Koulourakia 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.