Easter Cookies(Koulourakia Pashalina)
Traditional Greek Easter cookies with a buttery, vanilla flavor and a light, crisp texture, perfect for festive celebrations and sharing with family and friends.
Ingredients
Instructions
- Sift 11 cups of flour with the baking powder into a glass bowl; create a well in the center.
- Brown the butter and pour it into the flour mixture; let it stand until cooled enough to handle.
- In a large bowl, beat the egg yolks and sugar until creamy; add vanilla and warm milk, then incorporate into the flour mixture.
- Beat the egg whites until stiff peaks form; gently fold into the dough.
- Divide the dough into small portions and shape into cookies or desired shapes.
- Brush the cookies with beaten egg before baking.
- Bake at 350°F (175°C) until golden brown, about 15 minutes.
Tips & Substitutions
For a richer flavor, consider using clarified butter instead of regular butter. If you're short on flour, you can substitute up to 2 cups with almond flour, which adds a nice nutty taste. Make sure to sift the flour and baking powder well to ensure a light texture in your cookies. Also, if you want a hint of citrus, add some lemon or orange zest to the dough.
Serving Suggestions
These Easter cookies are perfect on their own, but they also pair beautifully with a cup of tea or coffee. Serve them alongside a refreshing Greek Chickpeas Salad for a delightful balance of flavors. You can also garnish them with a light dusting of powdered sugar or serve with a side of lemon Greek salad for a festive touch.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. To keep them fresh longer, you can freeze the cookies for up to three months. If you want to enjoy them warm, reheat in the oven at 300°F (150°C) for about 5 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Easter Cookies(Koulourakia Pashalina) contains roughly 282 calories, with 4g protein, 45g carbohydrates, and 6g fat. It is a good source of calcium (13% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fat instead of butter?
Yes, you can use coconut oil or margarine as substitutes for butter in this recipe. However, keep in mind that coconut oil will impart a light coconut flavor, which may complement the cookies well. Just make sure to use the same amount as the butter called for in the recipe.
How can I make these cookies more festive?
To make these cookies more festive, you can shape them into traditional braids or rings. Additionally, consider adding colored sprinkles on top before baking or drizzling them with a simple icing made from powdered sugar and lemon juice after they cool.
What should I do if my dough is too sticky?
If your dough is too sticky to handle, gradually add a little more flour until it reaches a workable consistency. It's important to add flour in small amounts to avoid making the dough too dry. Remember to keep your hands floured as you shape the cookies for easier handling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).