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Greek Easter Orange Cookies - Koulourakia Portokaliou

Christianna | Siftnwhisk
These traditional Easter cookies are light, crumbly and soft! Dunk them in your morning coffee or enjoy as a midday snack.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Breakfast, Dessert, Snack
Cuisine Greek
Servings 50
Calories 111 kcal

Ingredients
 
 

  • 6 cups All-Purpose Flour
  • 1 ½ tbsp Baking Powder
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Cloves
  • 1/4 tsp Salt
  • 1 cup Granulated Sugar
  • 1 cup Olive Oil or sunflower/canola oil
  • 1 cup Orange Juice freshly squeezed
  • 1 tsp Pure Vanilla Extract
  • Orange Zest from one orange

Instructions
 

  • Line 2 large baking sheets with parchment paper and set aside.
  • In a large bowl add the all-purpose flour, baking powder, ground cinnamon, ground cloves and salt. Whisk all together and set aside.
  • Preheat oven to 350°F (175 C).
  • In a stand mixer add the granulated sugar and olive oil and mix over medium high speed for about 2 minutes.
  • Pour the orange juice, vanilla extract and orange zest and mix until incorporated.
  • Change the whisk attachment to the dough hook and add the flour mixture in thirds. Mix well after every addition on low speed until an elastic dough is formed. Do not overmix.
  • Remove dough from the mixer and place on a clean work surface. The dough should be oily but not sticky.
  • Take a small piece of the dough and shape it into a ball using your palms. On a work surface, roll the dough ball into a log. Shape it into a round or twist cookie as shown in the photos.
  • Place the shaped cookies in lined baking sheets and bake for 15 to 20 minutes or until they are golden on top and golden brown at the bottom.
  • Remove from oven and let them cool for 15 minutes.
  • Enjoy with a cup of Greek coffee!

Notes

  • To make this recipe suitable for fasting, substitute olive oil for any seed oil.
  • The recipe can be also made by hand but it will take more time and effort.
  • If the dough is too sticky, add more oil in the mixture. 
  • Do not overmix or knead the dough for too long, as the olive oil will remove and it will be hard to roll the dough without cracking.
  • The dough doesn't need to rest. In fact, it will be smoother and easier to shape, if you use it right away.
  • The number of cookies will depend on how small or big you shape them.
  • Make sure you shape all cookies the same size so they will bake evenly.
  • Note that ovens bake differently, so yours may take a little less or a little more time to bake.
  • You can cover the cookies with sesame seeds or almond slivers if desired.
  • The orange cookies can be stored in an airtight container for up to 2 weeks at room temperature.
  • Have any questions about the recipe or want to ask for substitutions? Contact me and I will be happy to help!

Nutrition

Calories: 111kcalCarbohydrates: 16gProtein: 2gFat: 4gSaturated Fat: 1gSodium: 50mgPotassium: 27mgFiber: 1gSugar: 4gVitamin A: 10IUVitamin C: 2mgCalcium: 25mgIron: 1mg
Keyword all-purpose flour, easter cookies, easy cookies, Greek cookies, koulourakia, olive oil, orange juice
Tried this recipe?Let us know how it was!