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Photo of moustokouloura placed in a wooden box with a piece of cloth.

Moustokouloura - Greek Grape Molasses Cookies Recipe

Christianna | Siftnwhisk
Moustokouloura are one of the most fragrant, vegan soft cookies you will ever try! These Greek grape molasses cookies recipe make a great healthy breakfast or snack.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 20 minutes
50 minutes
Course Breakfast, Dessert, Snack
Cuisine Greek
Servings 24
Calories 132 kcal

Ingredients
 
 

  • 4 cups All-Purpose Flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Cloves
  • 1/4 tsp Salt
  • 3/4 cup Granulated Sugar
  • 1/3 cup Grape Molasses-Petimezi
  • 1/4 cup Extra Virgin Olive Oil
  • 1/2 cup Orange Juice freshly squeezed

Instructions
 

  • Preheat oven to 350°F (180C).
  • Line 2 large baking sheets with parchment paper and set aside.
  • In a medium bowl sift the all-purpose flour, baking soda, baking powder, ground cinnamon and ground cloves. Add the salt and whisk all together. Set aside.
  • In a large bowl add the granulated sugar, grape molasses, extra virgin olive oil and orange juice. Whisk until the sugar is dissolved.
    Photo of mixing bowl filled with all wet ingredients and sugar.
  • Gradually, add the flour mixture into the wet mixture and incorporate using a spatula. The consistency should be thick.
  • Knead with your hands for a few seconds until the dough comes together and it's not sticky. Do not knead/mix dough for too long because the cookies will turn out hard.
    Photo of the moustokouloura cookie dough.
  • Divide dough into 24 equal pieces and shape each piece into a ball using your palms. If the dough gets too sticky, dip your fingers into olive oil for easier handling.
    Shaping the dough into a ball.
  • Roll the dough ball into a log.
    Rolling the dough into a log.
  • Shape the dough into a circle.
  • Transfer cookies into the prepared baking sheets.
    Moustokouloura cookies placed in the baking sheet before baking.
  • Bake one baking sheet at the time in the middle rack for 15-20 minutes. The cookies should be puffed and slightly crinkle on top. Avoid overbaking because the cookies will turn out too hard.
  • Remove from oven and allow cookies to stay in the baking sheet for 5 minutes before transferring to a cooling rack.
  • Dunk into coffee, milk or tea. Enjoy!

Notes

  • Kneading the dough for too long will result in the oil separating from the dough making it hard to roll out. Ultimately, the cookies will turn out hard.
  • Note that ovens bake differently, so yours may take a little less or a little more time to bake.
  • Do not overbake the cookies as they will turn out hard. The tops should be puffed and slightly crinkle. The cookies will firm up as they are cooling down.
  • I recommend letting the cookies rest overnight. They taste better the next day!
  • Make Ahead & Storage Instructions: This is not a cookie recipe you can make ahead of time. The dough will dry out if not handled immediately.
  • Moustokouloura will keep fresh at room temperature, stored in an airtight container for up to 1 month.
  • You may freeze moustokouloura in a freezer safe bag for up to 2 months.
  • Have any questions about the recipe or want to ask for substitutions? Please contact us.
     

Nutrition

Calories: 132kcalCarbohydrates: 26gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 58mgPotassium: 102mgFiber: 1gSugar: 10gVitamin A: 11IUVitamin C: 3mgCalcium: 19mgIron: 1mg
Keyword cinnamon, cloves, dairy-free, grape molasses, olive oil, orange juice, petimezi, vegan
Tried this recipe?Let us know how it was!