Greek Spiced Sesame Cookies
Submitted by lfalandyszl
Cinnamon and cloves perfume these twisted Greek sesame cookies with golden crusts and soft centers. Makes 72 cookies perfect for Mediterranean holiday cookie exchanges or gift tins.
YIELD
72 servingsPREP
20 minCOOK
20 minREADY
2 hrsThese traditional Greek sesame cookies (koulourakia) are spiced with cinnamon and cloves, then twisted into elegant shapes and rolled in toasted sesame seeds for a nutty crunch.
The dough is soft and buttery, flavored with vanilla and just a whisper of warm spices that make your kitchen smell like a Greek bakery.
Shape them into rings, figure eights, or coiled spirals, then brush with egg wash for that shiny, golden finish.
This recipe makes a generous 72 cookies, ideal for holiday baking marathons, cookie swaps, or filling tins to share with neighbors.
Pro Tips
- Chill if sticky: If your dough feels too soft to shape, refrigerate for an hour. It’ll firm up and become much easier to roll into ropes.
- Sesame seed trick: Toast the sesame seeds in a dry skillet for 2-3 minutes until fragrant. Cooling them completely before rolling prevents the dough from warming up.
- Shape ahead: Freeze shaped cookies on baking sheets, then transfer to freezer bags. Bake directly from frozen, adding 2-3 minutes to the time.
- Egg wash matters: Beat the reserved egg with a teaspoon of milk for a glossy, professional-looking finish that also helps the sesame seeds stick.
Variations
- Orange zest: Add 1 tablespoon finely grated orange zest to the dough for a citrusy Greek twist.
- Anise flavor: Replace vanilla with 1 teaspoon anise extract for traditional licorice notes.
- Honey glaze: Brush warm cookies with a thin honey syrup (equal parts honey and water) for extra sweetness and shine.
Ingredients
Directions
Cream butter and sugar with vanilla essence until light and fluffy.
Beat eggs, reserve 1 tablespoon for glazing and add remainder gradually to butter mixture, beating well.
Sift dry ingredients twice.
Stir into creamed mixture alternately with milk to form a soft dough.
Knead lightly until smooth. If dough is sticky, chill for 1 hour.
Scatter some sesame seeds lightly on one side of pastry board.
Shape pieces of dough into thick pencil shapes and roll onto the sesame seeds to coat lightly or according to taste.
Double over rolled dough and twist, or form into rings, figure eights or coils.
Place on greased baking sheets and glaze with reserved egg beaten with a little milk.
Bake in a moderate oven at 350℉ (180℃). for 15 to 20 minutes until golden brown.
Cool on a wire rack and store in an airtight container.
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