Being Greek, there are many traditions we have and many of them involve food! Most are specific recipes we make for different holidays and they are passed down from generation to generation.
These Greek Easter Cookies called “Koulourakia” are something that I remember always making every Easter as a little girl with my yia yia (grandma). I’ve shared this recipe before, but since this is the first Easter without her here with us, I knew I had to share it again in honor of her.
Here my yia yia and I were making Koulourakia together a few years ago.
*side note: That was the first Easter after I was diagnosed with celiac disease, therefore I helped her make them but didn’t eat them. Little did I know I could get sick from the airborne flour and unfortunately I learned the hard way! So, if you’re gluten free…don’t help someone bake with regular flour!
The other night my mom came over and we baked them (gf of course!).
Since this was the first time making them without my yia yia, it was a little emotional for us but so special that we’re able to continue the tradition! We were laughing and reminiscing about how yia yia would always inspect them as we made them and if they weren’t up to her standard, she would take our dough and mash it together and tell us “no, you make them better”!
Traditionally, Koulourakia have an egg wash and sesame seed top but that’s not how I grew up with them, so I leave that part out. I included it in the recipe if you’d like to add it!
I hope you enjoy this traditional cookie as much as I do!
(Makes about 48 cookies depending on size)
Ingredients:
6 cups gluten free four (I always use Cup4Cup)
½ tsp baking soda
2 tsp baking powder
1 cup butter
1 ½ cups sugar
3 eggs
½ cup orange juice
3 Tbsp vanilla
Optional:
1 egg, beaten
Sesame seeds
Instructions:
With a mixer, cream butter and then gradually add sugar. Add eggs and beat well. Beat in orange juice and vanilla. Combine the gluten free flour, baking powder and baking soda; gradually add to mixture.
Dust working area and hands with gluten free flour; to prevent sticking. Roll dough into about 1 ¼ inch balls and then shape each into about 6 inches using your hands to roll. Fold in half and then twist twice. Place on baking sheet about 2 in apart.
Optional: Brush remaining egg on each cookie and top with sesame seeds.
Bake at 375 degrees for about 10-12 minutes or until edges are golden brown.
If you like our Greek traditions, you may also enjoy:
{gluten free} Greek Christmas Cookies “Kourambiedes”
{gluten free} Lucky Greek New Year’s Cake “Vasilopita”
*The winner of the Artisan Tropic giveaway is Sarah Spratlen! Congrats and please keep an eye out for an email from me so I can get those sent to you!
I hope you all have a wonderful weekend and Happy Easter!
That still freaks me out where gluten effects people with airborne issues. Mind blowing.
I love the pic of you with your grandmother. I bet you treasure these kind of pictures.
I know it freaks me out too! The picture of me with my grandma is a pic of a pic so it’s a little blurry, but I still cherish it!
We used to have a greek neighbour who would bring over koulourakia for us as kids and I haven’t had them in SO long! I need to try your gluten free version! <3
And YES! I also react when baking with plain flour – and it took me so long to realise it! Now I only ever bake gluten free and my family don't seem to be fussed about it!
Wow, a gf site with greek recipes. I am so happy to have stumbled upon your site. I will make the cookies adapter and report back!
I’m so happy you stumbled upon here too! I’ve modified many of my yiayia’s recipes to be GF!
Yay! A GF GREEK site! Thanks so much. I’m Greek and it’s so hard to make our traditional goodies GF. Now, I can make them in time for Greek Easter. 😉
Now, If I could just find a GF Phyllo Dough. Haha.
Welcome Estelle! I’m so glad you found it! Being Greek, you know food plays a HUGE role in our life so making my favorites GF is a must! Ahhh GF phyllo dough… I’ve looked everywhere for it pre-made and can’t find it… I guess I’ll have to try making it from scratch!
A Shark Tank investment for sure ☺️
Hahah! I’m obsessed with Shark Tank and always am thinking of something to invent to go on! (My dream!)
i only have coconut flour. what are your suggestions
I haven’t tried making them with coconut flour, so you’d have to play around with the measurements a little since it’s not 1:1 with flour. If you give it a try, let me know what you did and how they turned out!
Hi,I am planning to try your recipe this weekend. I just found out I am sensitive to gluten. My original recipe had milk and almond flavor. For your recipe, can I substitute almond milk for the orange juice, and almond flavor instead of vanilla flavor? thank you
I recommend using the original recipe. Substituting milk for the orange juice will change the consistency of the dough and I don’t recommend that. As far as the almond extract in place of vanilla extract, I think that should be fine. Good luck!
I’m saving these recipes for our Parish Pascha feast! We always have gluten free items but not something as delicious as these pastries!