Greek Easter Egg Cookies

Name: Greek Easter Egg Cookies
Total time: 55 min
Ingredients: 660 grams all-purpose flour, plus extra as needed; 3 tablespoons baking powder; 0.5 teaspoon salt; 450 grams unsalted butter; 200 grams white sugar; 5 large eggs, separated; 1 tablespoon vanilla extract; 60 grams sesame seeds

These delicate Greek Easter egg cookies, also known as koulourakia, are perfect for enjoying with a cup of coffee or tea. They are traditionally served during the Easter holiday season.

55 min

easy

96 cookies

75kcal

calories

carbohydrates

20mg

cholesterol

fat

fiber

protein

saturated fat

62mg

sodium

sugar

unsaturated fat

Dessert Greek

Ingredients

660 grams all-purpose flour, plus extra as needed

3 tablespoons baking powder

0.5 teaspoon salt

450 grams unsalted butter

200 grams white sugar

5 large eggs, separated

1 tablespoon vanilla extract

60 grams sesame seeds

Directions

Step 1

Preheat the oven to 175 degrees C (350 degrees F). Grease two baking sheets.

Step 2

In a mixing bowl, combine the flour, baking powder, and salt.

Step 3

In a large mixing bowl, beat the butter with an electric mixer until light and fluffy. Add the sugar and beat on medium speed for 10 minutes. Add the egg yolks one at a time, beating well after each addition. Beat in the vanilla extract. Gradually beat in the flour mixture until a soft, cohesive dough forms. Add more flour if the dough is too soft to handle easily.

Step 4

Divide the dough into 1-inch portions and roll them on a floured surface into 7-inch ropes, about 1/4 inch thick. Cross the ends and twirl the dough in a loop in the opposite direction, forming a braid. Place the braids on the prepared baking sheets, with 1 inch of space between each one.

Step 5

In a small bowl, beat the egg whites. Brush the braids with the egg wash and sprinkle with sesame seeds.

Step 6

Bake in the preheated oven for 20 to 25 minutes. Allow the cookies to cool on the baking sheets for 10 minutes, then transfer them to wire racks to cool completely.