Lemony Greek Easter Cookies

Products Used

By Erin Sellin

Prep Time:

25m

Bake/Cook Time:

12m - 15m

Yield:

5 dozen cookies

Greek Easter Cookies, also known as "Koulourakia," are traditional cookies baked in Greece in preparation for Easter. They're often hand-shaped into various forms, including simple twists, braids, or even little 'S' shapes. These Lemony Greek Easter Cookies add a twist to the classic. We used fresh lemon zest and fresh lemon juice to give them a zesty lemon bite that's just the right amount of tangy. These buttery cookies are dusted with crunchy turbinado sugar to add texture. Perfect for Easter, sure, but honestly, they're a treat whenever you want a little pick-me-up. Give 'em a try and watch as these cookies turn even the gloomiest day into a bright, lemony celebration.

Rating:

Rate it yourself

Products Used

Ingredients

1 cup (2 sticks) butter, softened
1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
2 eggs
1 teaspoon vanilla extract
Zest of 2 lemons
1/4 cup fresh squeezed lemon juice
2 teaspoons baking powder
1/2 teaspoon salt
4 1/2 cups all-purpose flour*
3 tablespoons milk
1/4 cup Gold ’N Natural Turbinado Sugar

Directions

Preheat oven to 350° F.
In bowl of an electric mix combine butter and sugar. Beat until well combined. Add in eggs and vanilla extract, mix well. Stir in lemon zest and lemon juice.
In a separate bowl whisk together salt, baking powder and flour. Slowly mix this in with lemon mixture. It will come together in a dough. If sticky, you can add a little more flour.
To form cookies, shape balls of dough into about 1 inch balls. Roll into a rope about 6 inches long. Lay rope on counter in front of you and shape into a “U”. Fold ends over twice, to get the twisted look. Place on a baking sheet. Brush with milk, and sprinkle with turbinado sugar.
Bake for 12-15 minutes. Allow to cool completely on a wire rack.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Erin Sellin @Dinners, Dishes & Desserts.

Rate & Review

or to post comments