These greek orange cookies remind me of my childhood. My mum used to make this kind of cookies all the time when I was young and I’d have them usually with a glass of milk. It is very common in Greece to make cookies or ‘koulourakia’ as we call them, without any butter or dairy. So these are great for people that are vegan or follow a dairy-free diet. You can enjoy them with your afternoon coffee or why not, take a couple with you when you are out and about.
Why you should try my orange cookies
My orange cookies are very easy and quick to make. These are closer to biscuits for me rather than cookies. They are very crunchy, great to dip in your coffee or a glass of milk with a distinct orange flavour. You will need only 15-20 minutes to prepare the dough and shape them. Depending on how big or small you make them, it will take another 15-20 minutes to bake.
Ingredients & How to
This greek orange cookies recipe has only 6 ingredients: flour, baking powder, baking soda, orange, icing sugar and olive oil. I’m using icing sugar instead of caster sugar in my recipe. Icing sugar will dissolve easier and faster in the olive oil just by stirring it for a couple of minutes. When sugar is dissolved, I add the orange zest and give it another stir.
Another key step is to mix the orange juice with the baking soda before adding it to the rest. That will cause a reaction and the orange juice will start foaming. I then add it to the icing sugar mix and stir it a bit.
After adding all the ingredients together, try not to knead the dough too much as the oil will come out and separate which is something we don’t want. Just mix with your hands for 2-3 minutes until all the flour is incorporated with the wet ingredients and then move to shape the biscuits.
I take a small piece of dough around 30gr and shape it into a ball using my palm and fingers. Then I roll it on the wooden board to a stick and shape the cookie.
You can shape them as you like, circles, braids, snails. Be playful and why not, ask one of your little ones to help out. Children love playing with dough!
The recipe makes around 25-30 cookies. I recommend baking the cookies into two trays as they need at least one finger space between them. It only takes 15-20 minutes to get ready so keep an eye and take them out when they have a nice golden brown colour. After taking them out of the oven, let them rest for 5-10 minutes as they will be very soft.
You can store them in an airtight container for a couple of weeks if you can resist eating them in a few days!
Watch the Video
Greek Orange CookiesThese traditional Greek orange cookies or 'koulourakia', as we call them in greek, are ready in less than 40 minutes so you have no excuse not to try them out. With a distinct orange flavour and crunchy on the outside, they are the perfect dipping companion to your coffee or tea. Did I tell you that they are also vegan?! They have no dairy or eggs, perfect for those following a vegan diet or have allergies.
- 2 1/2 cups (300gr) plain flour
- 1 cup (120gr) icing sugar
- 1/2 cup (100gr) olive oil
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 orange
- Preheat the oven to 180°C/350°F.
- Mix the icing sugar with the olive oil in a bowl.
- Stir well for 3-4 minutes until the sugar has dissolved.
- Add the zest of the orange in the mix.
- Take the juice of the orange and put it in a small bowl. Add the baking soda and stir for a couple of seconds so it starts foaming.
- Add the orange mix to the oil and sugar mix and stir.
- Mix the flour with the baking powder.
- Slowly add the flour into the mixture whilst stirring with a wooden spoon or a whisk.
- Do not over mix as the oil in the dough will start separating.
- Take a small ball of dough and shape it into a circle or braid.
- Place them on a baking pan lined with some parchment paper.
- Bake for 15-20 minutes or until golden.
- Let them rest for 5-10 minutes before removing them from the baking pan.
This recipe yields 20-25 cookies depending on the size. Leave some space between them in the baking pan as they will get bigger whilst cooking. After taking them out of the oven, let them rest for a bit as they will be very soft and will break.
Keep them in an airtight container for up to two weeks.
Nutrition Info (per serving)
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.