Yia-Yia's Koulourakia: Classic Greek Butter Cookies

My Koulourakia are our family Yia‑Yia’s authentic Greek butter cookies—simple, comforting, and made to taste like home. Crisp and buttery, each cookie is hand‑shaped and perfect for dunking in afternoon coffee or tea.

Different shaped cookies in baking trays, with coffee cups.

These traditional Greek butter cookies—known as Koulourakia—are a staple in our home. The recipe was passed down from my Greek mother‑in‑law and, even though I bake many kinds of cookies and biscotti, these are the ones everyone asks for. Often served at Easter and holidays, they bring back memories and pair wonderfully with coffee, tea, or a glass of milk.

When guests arrive, my friends head straight for the cookie jar—sometimes I think the cookies get more attention than I do. That’s fine by me. Koulourakia are made to be shared and enjoyed slowly, with a warm drink and conversation.

Make, Shape, and Bake

The process breaks down into three simple parts: make the dough, shape the cookies, and bake them. Making the dough is straightforward. Shaping is the fun part—traditionally a family activity—and baking takes a little longer than many cookie recipes. Below I share tips and step‑by‑step guidance to help you get the best results.

Make the Dough

A stand mixer is highly recommended. This dough uses a lot of butter and flour, and a mixer makes creaming and combining much easier and more consistent.
One key step: combine the baking soda with the brandy (or whiskey) before adding it to the batter. The alcohol is slightly acidic and activates the baking soda, producing a short foam. This prevents the soda from acting like a leavener during baking and instead helps tenderize the cookies so they stay crisp but don’t puff up or lose their shape.

Baking note: watch the cookies rather than the clock. They are done when the tops are a deep golden brown and the cookies snap when cooled. If they still feel soft inside after cooling a little, return them to the oven for a few more minutes.

A mixing bowl with creamed butter, and egg, and the paddle attachment. — Cream the butter and sugar for 3–4 minutes, then add the egg yolks and eggs, followed by vanilla and orange juice.

A hand mixing brandy with baking soda. — Cream the butter and sugar for 3–4 minutes, then add the egg yolks and eggs, followed by vanilla and orange juice.

Shaping and Baking the Cookies

Shaping the cookies is a shared tradition in our family—my daughters still climb onto a step stool to shape dough with their Yia‑yia. This recipe yields a lot of dough, typically 100–120 cookies, so set aside 45–60 minutes for shaping. I usually shape one style at a time and bake a single sheet of one shape for the most consistent results.

Common shapes include spirals, braided rings, knotted twists, or simple logs formed into loops. Pinch off walnut‑sized pieces, roll them into 3–4 inch logs, and then form your preferred shape. Leave about an inch between cookies on the baking sheet so they can bake evenly.

Different ways to shape greek butter cookies. — Pinch walnut‑sized pieces, roll into logs, then shape into spirals, twists, or loops.

Greek Butter Cookies next to a cup of coffee.

Yia‑Yia’s Greek Butter Cookies (Koulourakia)

My Koulourakia are our family’s Yia‑Yia’s authentic Greek butter cookies—crisp, buttery, hand‑shaped, and ideal for dunking in coffee or tea.

Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 1 hr

Servings: 120 Cookies

Author: Dikla Levy Frances

Ingredients

2 Cups (450g) softened butter
2 1/2 Cups (500g) sugar
6 large egg yolks, room temperature (reserve whites for brushing)
2 large eggs, room temperature
2 teaspoons vanilla extract
1/2 Cup (120ml) orange juice
2 Tablespoons brandy or whiskey
2 teaspoons baking soda
10 Cups (1200g) all‑purpose flour
1 teaspoon baking powder

Instructions

In the bowl of a stand mixer, beat the softened butter (450g) with the sugar (500g) for 3–4 minutes until light and creamy. Scrape the bowl to ensure an even mix.
Add the egg yolks (6) and then the whole eggs (2), mixing until fully incorporated.
Stir in the orange juice (120ml) and vanilla extract (2 teaspoons).
In a small bowl, combine the brandy or whiskey (2 tablespoons) with the baking soda (2 teaspoons) and mix until smooth. Add this mixture to the batter.
Whisk the baking powder (1 teaspoon) into the flour. With the mixer on low, add 9 cups (1080g) of the flour gradually until incorporated. Turn the dough out onto a clean surface.
Form the dough into a large ball. If it feels sticky, sprinkle in up to 1 additional cup of flour until the dough is smooth and easy to work with.
Preheat the oven to 350°F (180°C). Line 4–5 baking sheets with parchment paper.
Pinch off walnut‑sized pieces (about 20g). Roll each into a 3–4″ log and shape into spirals, twists, knots, or loops.
Place shaped cookies on the prepared sheets, leaving about 1″ between them. Continue until all dough is shaped.
Brush each cookie with the reserved egg whites. Bake 20–25 minutes, rotating pans if baking more than one at a time, until the tops are golden and the bottoms slightly darker.
Remove the cookies from the oven and cool completely on wire racks.
Store cooled cookies in an airtight container at room temperature for up to 6 weeks.

Tip: I bake two pans at a time—one in the middle rack and one below—then rotate their positions about 15 minutes into baking. If you use more pans, expect slightly longer bake time and rotate as needed for even coloring.