Georgiann's Koulourakia
Recipe type: Dessert/Cookie
Serves: 120 cookies
Delicious koulourakia flavored with orange zest.
  • 1 pound butter (450g)
  • 1 cup heavy whipping cream
  • 1 pound powdered sugar (450g)
  • 2 vanilla beans (or a Tablespoon of vanilla extract)
  • 12 eggs
  • 2 boxes cake flour (4 pounds/64 oz)
  • 9 teaspoons baking powder
  • Zest of one orange
  • 3 egg yolks for glazing
  1. Prior to baking, leave butter out at room temperature to soften. Important note: DO NOT microwave butter to soften the butter. This turns your dough too soft and sticky, and could make the cookies chewier in texture.
  2. In a mixer, cream the butter together until light and fluffy, about 5 minutes. Add sugar and beat together.
  3. Slowly incorporate the eggs, beating in the mixture one by one. The mixture will look like it’s curdled—don’t be alarmed. Add in the dry ingredients (cake flour, baking powder) a little bit at a time.
  4. In a separate bowl, beat the whipping cream with a whisk until stiff peaks form. Add to the mixing bowl and mix until well incorporated. The dough should be soft.
  5. Split vanilla beans lengthwise and scrape the vanilla from the beans; add to the butter and sugar mixture. Add orange zest.
  6. Cover and refrigerate for at least 30 minutes.
  7. When ready, place the dough on a clean surface for shaping. Take a little piece of dough (about the size of a walnut) and roll into a thin rope-like cord (about 6-7” long and ⅓” wide). Fold the rope in half and twist to form a braided cookie. Repeat this process with the remaining dough, ensuring that the koulourakia are the same size.
  8. You can also roll these into other shapes like circles or serpentines.
  9. Line a baking sheet with parchment paper and place koulourakia on the sheet, leaving space in between each, as they will slightly expand.
  10. In a small bowl, whisk the two egg yolks for the glaze. Brush the cookies with the egg yolk glaze and sprinkle sesame seeds on top.
  11. Bake at 375 degrees for 15-17 minutes, or until golden brown.
  12. Let the koulourakia cool, and enjoy!
Recipe by Eleni Saltas at