Greek Olive Oil Cookies - Koulourakia Ladiou

I’m back with another Greek koulourakia recipe—this time featuring a flavor that’s incredibly popular and found in every Greek bakery: cinnamon! These Greek olive oil cookies are wonderfully aromatic and crunchy, and a favorite in our house. I love getting the kids involved in shaping them—they enjoy helping out almost as much as they enjoy devouring them afterward.

These cinnamon koulourakia are completely dairy-free, egg-free, and butter-free, making them perfect for Lent or for anyone following a vegan diet. I usually make them in a round shape, but you can have fun with different shapes like braids or coils.

If you’re looking for more Greek cookie (koulourakia) recipes, be sure to check out my orange cookies or my grape molasses cookies—they’re also vegan and just as crunchy and flavorful as these cinnamon koulourakia.

Ingredients & How-to

To make these Greek olive oil cookies we are going to need all-purpose flour, baking powder, orange juice, baking soda, powdered sugar (icing), olive oil, ground cinnamon, ground cloves, salt and vinegar.

For full quantities check the recipe card down below.

01. I start by mixing the powdered sugar and oil together, as I find that powdered sugar dissolves more easily than caster sugar. I’m using light olive oil instead of extra-virgin, since it has a milder flavor and works better for baking. You can also use any other high-quality vegetable oil you like or have on hand.

02. Next, I add baking soda to the orange juice and gently mix until it starts to foam. I then pour it into the bowl and combine it with the rest. The baking soda helps make the koulourakia crispy and acts as a leavening agent.

03. Now it’s time to add the spices for extra flavor. If you’ve tried Greek olive oil cookies while visiting Greece, you’ll know they have a strong cinnamon taste—so we’ll be adding about two teaspoons of ground cinnamon. If you prefer a bolder flavor, you can use up to a tablespoon. I’m also adding a small amount of ground cloves, as it pairs well with cinnamon, but be careful not to overdo it—too much can make the koulourakia taste bitter.

04. Finally, it’s time to add the dry ingredients—flour and baking powder. I add them to the bowl and start mixing with my hands or a spatula until just combined. Avoid overworking the dough, as the oil may separate, making it difficult to shape the koulourakia.

05. I take a small piece of dough, about 30g or 1oz, and shape it into a ball. The cookies will expand slightly as they bake, thanks to the baking powder and soda, so try not to make them too large. With a little practice, you’ll get better and better at shaping koulourakia.

06. Now, using one hand at first and then both, I roll the dough on a wooden board into a long rope, slightly wider than the palm of my hand.

07. Then I press the two ends together forming an O shape cookie (koulouraki).

08. I keep a bowl of sesame seeds next to me and gently press each shaped koulouraki into the seeds to coat both sides.

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09. I place the cookies on a lined baking tray leaving about two fingers space between them. Since we are adding baking powder to them, they will slightly grow and we don’t want them to stick to each other.

10. You can shape the koulourakia however you like. Some of our favorites to make with my kids are coil shapes and little braids. You can also skip the sesame seeds on some or all of the cookies if you’re not a big fan—my kids, for example, don’t really like them.

Tips

• Don’t overwork the dough as the oil will separate resulting in hard cookies.
• Use a lined baking tray to prevent them from sticking to the bottom of the tray.
• When you take the koulourakia out of the oven, let them sit for 5-10 minutes before removing from the tray.
• Use a light olive oil for a milder flavor.
• For more spiced aromas, add 1-2 more teaspoons of cinnamon.

Serving suggestions

You can serve these Greek cinnamon cookies with a cup of coffee or tea, or with a glass of milk for the little ones. I like to coat them with sesame seeds before baking, but that’s completely optional—you can also leave some plain and coat the rest to suit everyone’s preferences.

Storage

I recommend storing the cinnamon koulourakia in an airtight container. They could last a couple of weeks but we usually devour them within a few days!

FAQ

Can I store the koulourakia dough in the fridge?

What other spices can I add to koulourakia?