I acquired this cherished Greek Easter cookie recipe from my beloved mother, a tradition that has been passed down through generations in our family. We affectionately refer to them as "koulourakia pasxalina" (κουλουράκια πασχαλινά), which translates to Easter cookies in the beautiful Greek language. The nostalgia of my childhood rushes back as I recall the irresistible aroma that used to envelop our home whenever my mother lovingly baked these treats. Thankfully, she continues to craft these delightful cookies for us to savor each Easter!
Crafting these homemade Greek Easter cookies is a breeze, making them the perfect indulgence for sharing with your friends and loved ones. Their exquisite flavor is so irresistible that I find myself enjoying them year-round. This time-honored recipe calls for a handful of essential ingredients: flour, eggs, butter, aromatic vanilla extract, baking powder, the unique touch of cooking ammonia, and just the right amount of sugar.
While Easter holds profound religious significance for Greeks, it's also a time when culinary delights take center stage. The anticipation for this holiday extends beyond spiritual reflection to the culinary realm, where Greeks eagerly discuss the array of sumptuous dishes and delectable desserts they plan to prepare. The secret behind the delightful lightness and crispness of these cookies lies in the use of cooking ammonia, which contributes to their delicate, airy texture and open crumb.
This enchanting Greek Easter cookies recipe yields approximately 40 delectable pieces and requires approximately 1½ hours of preparation time, followed by a mere 30 minutes of baking. As you embark on this delightful culinary journey, you'll discover that these cookies are not just a treat for Easter but a year-round delight that captures the essence of Greek tradition and flavor. Share them with your loved ones and savor the magic of Greek Easter all year long!
Greek Easter Cookies - Ingredients
- 550 - 600 g of all-purpose flour
- 250 g of butter
- 150 g of sugar
- 2 eggs
- ½ of baking ammonia
- Some milk
- 2 teaspoons of baking powder
- 1/2 teaspoon of pure vanilla extract
- Salt
Greek Easter Cookies - How to Make
- Start this Greek Easter cookies recipe by taking a bowl and sifting the flour. Mix it with baking powder, salt, and vanilla.
- Dissolve baking ammonia into lukewarm milk.
- Take butter out of the refrigerator.
- Immediately cut butter into pieces.
- Put butter in the food mixer machine and add sugar.
- Mix butter and sugar until these ingredients become fluffy.
- Add the eggs and continue mixing. Slowly add the flour and the dissolved ammonia.
- Mix until it forms a soft dough.
- If the dough is sticky, place it just for a while in the fridge.
- Make koulourakia pasxalina into whatever shape you want.
- Brush cookies with a beaten egg to give them a shiny look.
- Preheat oven at 170-180 °C degrees.
- Take a baking pan and cover it with some non-stick baking paper.
- Bake koulourakia pasxalina until they get a golden brown look for around 20 - 30 minutes.
- Allow Greek Easter cookies to cool down to room temperature.
- Ready to serve!
You can preserve koulourakia pasxalina for many days if you keep them in a well-sealed biscuit box. If you enjoyed this Greek Easter cookie recipe, check out my blog for this traditional tsoureki recipe! Happy Easter!