18 Delicious Greek Cookies Recipes Amazing

There’s something truly magical about Greek cookies, with their rich flavors, delightful textures, and the warmth of Mediterranean tradition baked into every bite. Whether you’re craving something sweet to pair with your afternoon coffee or looking to impress at your next gathering, these 18 delicious recipes are your ticket to a little slice of Greece. Let’s dive into these irresistible treats that promise to bring joy to your kitchen and beyond!

Greek Butter Cookies (Kourabiedes)

Yearning for a cookie that crumbles with every bite? These Greek Butter Cookies (Kourabiedes) are your next baking obsession—soft, buttery, and dusted with a snowy blanket of powdered sugar.

Ingredients

• 1 cup unsalted butter, room temperature (for that creamy, dreamy texture)
• 1/2 cup powdered sugar, plus extra for dusting (fine as fresh snow)
• 1 large egg yolk (farm-fresh for that golden richness)
• 1 tbsp vanilla extract (pure, for a fragrant punch)
• 2 cups all-purpose flour (softly spooned and leveled)
• 1/2 cup finely ground almonds (toasty and nutty)
• 1/4 tsp baking powder (for a light lift)
• 1/4 tsp salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (177°C)—no guessing, use an oven thermometer for accuracy.
2. In a large bowl, cream the butter and powdered sugar together until fluffy and pale, about 3 minutes. Tip: Scrape the bowl sides to ensure even mixing.
3. Beat in the egg yolk and vanilla extract until fully incorporated—should look like golden silk.
4. Whisk together flour, ground almonds, baking powder, and salt in a separate bowl. Tip: Sift for a finer texture.
5. Gradually add the dry ingredients to the butter mixture, mixing just until combined. Overmixing is the enemy of tenderness.
6. Roll dough into 1-inch balls, then slightly flatten between your palms. Tip: Chill dough for 30 minutes if it’s too soft to handle.
7. Place cookies on a parchment-lined baking sheet, spacing them 2 inches apart. They’ll spread just a touch.
8. Bake for 15-18 minutes, until the edges are lightly golden—no more, no less.
9. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. While still warm, dust generously with powdered sugar.

Now these cookies are a textural dream—meltingly tender with a nutty crunch. Serve them stacked high on a vintage plate, or pack them as sweet gifts that scream ‘made with love.’

Greek Honey Cookies (Melomakarona)

Just when you thought cookies couldn’t get any better, here comes Melomakarona—Greek honey cookies that are crispy outside, chewy inside, and drenched in sweet syrup. Packed with warm spices and orange zest, they’re a holiday must-have that’s surprisingly easy to whip up.

Ingredients

• 1 cup rich extra virgin olive oil
• 1/2 cup fresh orange juice
• 1 tbsp finely grated orange zest
• 1/2 cup granulated sugar
• 1/4 cup honey
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 cup chopped walnuts
• 1 cup warm water
• 1 cup honey (for syrup)
• 1 cup sugar (for syrup)
• 1 cinnamon stick (for syrup)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, whisk together the olive oil, orange juice, orange zest, sugar, honey, cinnamon, and cloves until well combined.
3. Tip: Use a microplane for the orange zest to avoid bitter pith.
4. In another bowl, sift together the flour, baking powder, and baking soda.
5. Gradually add the dry ingredients to the wet, mixing until a soft dough forms.
6. Tip: The dough should be slightly sticky but manageable. If too wet, add a bit more flour.
7. Shape the dough into oval cookies, about 2 inches long, and place them on the prepared baking sheets.
8. Bake for 20-25 minutes, or until golden brown.
9. While the cookies bake, make the syrup by combining water, honey, sugar, and cinnamon stick in a saucepan. Bring to a boil, then simmer for 10 minutes.
10. Tip: Skim off any foam for a clear syrup.
11. Once cookies are baked, immediately dip each into the warm syrup, ensuring they’re fully coated.
12. Transfer to a wire rack, sprinkle with chopped walnuts, and let cool completely.

Golden and glistening, these cookies offer a perfect balance of sweetness and spice. Serve them stacked high on a platter or gift them in pretty boxes—they’re as beautiful as they are delicious.

Greek Almond Cookies (Amygdalota)

Whip up these Greek Almond Cookies (Amygdalota) for a bite-sized trip to the Mediterranean. Crunchy outside, chewy inside, and packed with almond goodness—they’re a gluten-free dream.

Ingredients

• 2 cups finely ground almond flour (for that perfect, nutty base)
• 1 cup granulated sugar (for a sweet, crystalline texture)
• 3 large farm-fresh egg whites (for binding and lightness)
• 1 tsp pure vanilla extract (for a warm, aromatic hint)
• 1/2 tsp almond extract (to double down on that almond flavor)
• Powdered sugar (for a snowy, sweet finish)

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, whisk together the almond flour and granulated sugar until fully combined.
3. Add the egg whites, vanilla extract, and almond extract to the dry ingredients. Mix until a sticky dough forms. Tip: If the dough feels too wet, add a bit more almond flour.
4. Roll the dough into 1-inch balls, then lightly flatten each between your palms. Tip: Wet your hands slightly to prevent sticking.
5. Place the cookies on the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 15-18 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
7. Let the cookies cool on the sheet for 5 minutes, then dust generously with powdered sugar while still warm.

Enjoy these Amygdalota with a cup of strong Greek coffee for an authentic experience. The contrast of the crisp exterior and moist interior is downright addictive. For a festive twist, drizzle with melted dark chocolate before serving.

Greek Walnut Cookies (Karidopita)

Oozing with honeyed goodness, these Greek Walnut Cookies are your next obsession. Crispy edges, moist centers, and a syrup that’ll have you licking the plate—**bold** flavors that scream Mediterranean sunshine.

Ingredients

• 1 cup **finely chopped walnuts**, toasted for depth
• 1 cup **granulated sugar**, for that perfect sweetness
• 1 cup **all-purpose flour**, sifted for lightness
• 1/2 cup **rich extra virgin olive oil**, for a fruity note
• 3 **farm-fresh eggs**, beaten until fluffy
• 1 tsp **ground cinnamon**, for warm spice
• 1/2 tsp **baking powder**, for lift
• 1 cup **water**, for the syrup
• 1 cup **honey**, for sticky sweetness
• 1 **lemon**, zest only, for a citrusy kick

Instructions

1. Preheat your oven to **350°F**—**crucial** for even baking.
2. In a bowl, mix **toasted walnuts**, **sugar**, **flour**, **cinnamon**, and **baking powder**—**fold gently** to keep it airy.
3. Whisk **eggs** and **olive oil** in another bowl until **pale and thick**, about 2 minutes.
4. Combine wet and dry ingredients—**stir just until blended** to avoid toughness.
5. Pour into a greased 9×13 pan, bake for **30 minutes** or until **golden and springy**.
6. Meanwhile, simmer **water**, **honey**, and **lemon zest** for **10 minutes**—**syrup should coat the back of a spoon**.
7. Once baked, immediately pour syrup over the hot cake—**listen for the sizzle** as it soaks in.
8. Cool completely before cutting into squares—**patience rewards you with perfect texture**.

**Pro tips**: Toast walnuts **low and slow** to avoid bitterness. Use a **light hand** when mixing to keep cookies tender. Let the syrup **cool slightly** to prevent a soggy mess. These cookies are **sticky, sweet, and nutty**—serve with a dollop of Greek yogurt for a **tangy contrast** or enjoy with a strong coffee to **cut through the richness**.

Greek Christmas Cookies (Kourambiedes)

Ready to bake cookies that’ll steal the spotlight at any holiday gathering? These Greek Christmas Cookies, Kourambiedes, are buttery, almond-packed delights dusted with snowy powdered sugar—pure magic in every bite.

Ingredients

• 1 cup unsalted butter, room temperature soft
• 1/2 cup powdered sugar, plus extra for dusting
• 1 large egg yolk, golden and rich
• 1 tbsp brandy, aromatic and bold
• 1 tsp pure vanilla extract, sweet and fragrant
• 2 cups all-purpose flour, finely sifted
• 1/2 cup finely chopped almonds, toasted to perfection
• 1/4 tsp baking powder, for a light lift
• A pinch of salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream the soft butter and powdered sugar together until fluffy and light, about 3 minutes.
3. Beat in the egg yolk, brandy, and vanilla extract until fully incorporated.
4. Whisk together the sifted flour, baking powder, and salt in a separate bowl.
5. Gradually add the dry ingredients to the wet, mixing until a dough forms. Fold in the toasted almonds.
6. Shape the dough into small balls or crescents and place them on the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 15-20 minutes, or until the edges are just golden. Tip: Don’t overbake; they should stay pale.
8. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
9. While still warm, generously dust with powdered sugar. Tip: Use a sieve for an even, snowy coating.
10. Once completely cool, dust again with powdered sugar for that classic Kourambiedes look.

Perfectly crumbly and melt-in-your-mouth, these Kourambiedes are a festive treat. Serve them stacked high on a vintage plate for a picture-perfect holiday moment.

Greek Orange Cookies (Portokalopita)

Snag a bite of sunshine with these Greek Orange Cookies, a zesty twist on traditional desserts that’ll have your taste buds dancing. Perfect for summer picnics or cozy coffee breaks, they’re a citrusy dream come true.

Ingredients

• 1 cup rich extra virgin olive oil
• 2 cups granulated sugar, for a sweet crunch
• 4 farm-fresh eggs, beaten to perfection
• 1 cup fresh orange juice, squeezed from ripe oranges
• 1 tbsp orange zest, for a fragrant punch
• 3 cups all-purpose flour, sifted for lightness
• 1 tsp baking powder, to lift the dough
• 1/2 tsp baking soda, for the perfect rise
• 1/4 tsp salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the olive oil and sugar until the mixture is light and fluffy.
3. Add the beaten eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Stir in the fresh orange juice and zest, mixing until the batter is smooth and aromatic.
5. Sift together the flour, baking powder, baking soda, and salt, then gradually fold into the wet ingredients to form a soft dough.
6. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 12-15 minutes, or until the edges are golden and the centers are set.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Bursting with bright orange flavor, these cookies are irresistibly soft inside with a slight crisp on the outside. Serve them dusted with powdered sugar or alongside a scoop of vanilla ice cream for an extra indulgent treat.

Greek Sesame Cookies (Pasteli)

Let’s dive straight into these crunchy, honey-kissed Greek Sesame Cookies. They’re the perfect blend of nutty and sweet, with a chewy center that’s downright addictive.

Ingredients

• 2 cups raw sesame seeds, toasted to golden perfection
• 1/2 cup rich, floral honey
• 1/4 cup granulated sugar, for that subtle sweetness
• 1 tbsp fresh lemon zest, for a bright citrus punch
• 1 tsp pure vanilla extract, for depth

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a dry skillet over medium heat, toast the sesame seeds until golden, stirring constantly for about 5 minutes to prevent burning.
3. In a medium saucepan, combine honey and sugar. Heat over medium until the sugar dissolves, about 3 minutes, stirring frequently.
4. Remove from heat and stir in the toasted sesame seeds, lemon zest, and vanilla extract until fully coated.
5. Quickly spread the mixture onto the prepared baking sheet, pressing down firmly with a spatula to about 1/4 inch thickness.
6. Bake for 10-12 minutes until the edges are just starting to brown. Let cool completely before cutting into squares or bars.

Done! These cookies are a textural dream—crispy on the outside with a chewy middle. Serve them with a drizzle of dark chocolate for an extra indulgent twist.

Greek Cinnamon Cookies (Kanellinia)

Make these Greek Cinnamon Cookies (Kanellinia) and watch them disappear faster than you can say ‘opa!’ Crispy on the outside, tender inside, and packed with warm cinnamon spice.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar, fine and sparkling
• 2 large eggs, farm-fresh and at room temperature
• 3 cups all-purpose flour, sifted for lightness
• 1 tsp baking powder, for that perfect rise
• 1 tbsp ground cinnamon, aromatic and warm
• 1/2 tsp vanilla extract, pure and fragrant
• 1/4 cup milk, whole and creamy

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Whisk together the sifted flour, baking powder, and cinnamon in a separate bowl.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients.
6. Mix in the vanilla extract until just combined, being careful not to overmix the dough.
7. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
8. Flatten each ball slightly with the back of a spoon or your fingers.
9. Bake for 12-15 minutes, or until the edges are golden but the centers are still soft.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Kick up the cozy vibes by serving these cookies warm with a drizzle of honey or a dusting of powdered sugar. The cinnamon’s warmth paired with the buttery richness makes each bite a little piece of heaven.

Greek Lemon Cookies (Lemonakia)

Just when you thought cookies couldn’t get any better, these Greek Lemon Cookies (Lemonakia) swoop in with their zesty charm. Packed with bright lemon flavor and a melt-in-your-mouth texture, they’re the perfect pick-me-up.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar, fine and sparkling
• 2 large farm-fresh eggs, at room temperature
• 1 tbsp pure vanilla extract, aromatic and sweet
• 3 cups all-purpose flour, sifted for lightness
• 1 tbsp baking powder, for that perfect rise
• 1/2 tsp salt, to balance the sweetness
• Zest of 2 juicy lemons, for a citrusy punch
• 1/4 cup fresh lemon juice, tangy and vibrant
• 1/2 cup powdered sugar, for a snowy finish

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest, and lemon juice until well combined.
4. In a separate bowl, whisk together the sifted flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing just until the dough comes together. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
5. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Flatten slightly with the bottom of a glass.
6. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: The cookies will continue to set as they cool, so don’t wait for them to brown.
7. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

Velvety soft with a crisp edge, these Lemonakia are a citrus lover’s dream. Serve them alongside a cup of strong Greek coffee for an authentic experience, or pack them in a pretty box as a sweet gift.

Greek Chocolate Cookies (Sokolatakia)

Viral for a reason, these Greek Chocolate Cookies (Sokolatakia) are your next obsession. Crispy edges, chewy centers, and a chocolate hit that’s downright addictive.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar, fine and sparkling
• 2 large eggs, farm-fresh and at room temperature
• 1 tsp pure vanilla extract, aromatic and rich
• 2 cups all-purpose flour, sifted for lightness
• 1/2 cup cocoa powder, Dutch-processed for depth
• 1 tsp baking powder, aluminum-free for clean taste
• 1/4 tsp salt, finely ground
• 1/2 cup powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for non-stick ease.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape the bowl’s sides to ensure even mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract until just combined.
4. In a separate bowl, whisk together the sifted flour, cocoa powder, baking powder, and salt. Gradually add to the wet ingredients, mixing until a dough forms. Tip: Don’t overmix to keep cookies tender.
5. Roll dough into 1-inch balls, then roll each in powdered sugar to coat generously. Place 2 inches apart on prepared sheets.
6. Bake for 10-12 minutes, until cookies are set but still soft in the center. Tip: They’ll firm up as they cool, so pull them out when they look slightly underdone.
7. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Expect a crackly sugar crust giving way to a fudgy, chocolate-packed interior. Serve these beauties with a cold glass of milk or crumbled over vanilla ice cream for next-level indulgence.

Greek Vanilla Cookies (Vanilakia)

Unleash the sweet, aromatic bliss of Greece in your kitchen with these Vanilakia. These vanilla-infused cookies are a crispy-on-the-outside, soft-on-the-inside delight, perfect for dunking in your afternoon coffee.

Ingredients

• 1 cup unsalted butter, room temperature (for creamy, easy blending)
• 1 cup granulated sugar (for that perfect sweetness)
• 2 large farm-fresh eggs (to bind everything together)
• 1 tbsp pure vanilla extract (for that unmistakable aroma)
• 3 cups all-purpose flour, sifted (for a light, airy texture)
• 1 tsp baking powder (to give them a slight lift)
• A pinch of sea salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s perfectly heated for baking.
2. In a large mixing bowl, cream together the room-temperature butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Beat in the eggs one at a time, then stir in the pure vanilla extract until fully incorporated.
4. Gradually add the sifted flour, baking powder, and sea salt to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
5. Roll the dough into small balls, about 1 inch in diameter, and place them on a parchment-lined baking sheet. Tip: Space them 2 inches apart to allow for spreading.
6. Bake for 12-15 minutes, or until the edges are lightly golden but the centers are still soft.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Kick back and savor the delicate crunch giving way to a tender, vanilla-scented center. These Vanilakia shine when paired with a dollop of lemon curd or simply enjoyed with a dusting of powdered sugar for an extra touch of sweetness.

Greek Coconut Cookies (Kokonakia)

Absolutely irresistible, these Greek Coconut Cookies (Kokonakia) are your next baking obsession—crispy edges, chewy centers, and loaded with tropical vibes.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar, fine and sparkling
• 2 large farm-fresh eggs, at room temperature
• 1 tsp pure vanilla extract, aromatic and sweet
• 2 cups all-purpose flour, sifted for lightness
• 1 tsp baking powder, for that perfect rise
• 1/2 tsp salt, to balance the sweetness
• 2 cups shredded coconut, sweet and moist

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the sifted flour, baking powder, and salt to ensure even distribution.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid tough cookies.
6. Fold in the shredded coconut until evenly distributed throughout the dough.
7. Using a tablespoon, drop dough onto prepared baking sheets, spacing them 2 inches apart to allow for spreading.
8. Bake for 12-15 minutes, or until the edges are golden brown but the centers are still soft.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies boast a delightful contrast of textures—crispy on the outside, tender inside, with a burst of coconut in every bite. Serve them alongside a cup of strong Greek coffee for an authentic experience, or crumble over vanilla ice cream for a decadent twist.

Greek Pistachio Cookies (Fystikia)

Bake your way to Greece with these buttery, nutty delights that crunch then melt—no passport needed.

Ingredients

• 1 cup unsalted butter, room-temperature soft
• 1 cup granulated sugar, fine and sparkling
• 2 large eggs, farm-fresh and golden-yolked
• 1 tsp pure vanilla extract, aromatic and sweet
• 3 cups all-purpose flour, sifted and fluffy
• 1 cup shelled pistachios, finely chopped for texture
• 1/2 tsp baking powder, for a light rise
• Pinch of sea salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C)—ensure it’s fully heated for even baking.
2. In a large bowl, cream the soft butter and sparkling sugar together until pale and fluffy, about 3 minutes.
3. Beat in the golden-yolked eggs one at a time, then drizzle in the aromatic vanilla extract, mixing well after each addition.
4. Tip: Scrape down the bowl sides to incorporate every bit of flavor.
5. Gently fold in the sifted flour, chopped pistachios, baking powder, and sea salt until just combined—don’t overmix.
6. Tip: The dough should be soft but not sticky; chill for 30 minutes if needed.
7. Roll dough into 1-inch balls, place on a parchment-lined baking sheet, and flatten slightly with your palm.
8. Bake for 12-15 minutes until edges are golden but centers are still soft.
9. Tip: Let cookies cool on the sheet for 5 minutes; they’ll firm up perfectly.

Serve these gems with a dusting of powdered sugar or dunked in dark chocolate for extra decadence. The texture? A crisp shell giving way to a tender, nutty heart. Perfect with your afternoon espresso or as a sweet midnight snack.

Greek Rosewater Cookies (Rodino)

Viral on social media, these Greek Rosewater Cookies (Rodino) blend floral elegance with buttery crunch. Perfect with tea or as a sweet finish to any meal.

Ingredients

• 1 cup unsalted butter, room temperature and creamy
• 3/4 cup granulated sugar, fine and sparkling
• 2 large eggs, farm-fresh and beaten
• 1 tbsp rosewater, fragrant and floral
• 2 1/2 cups all-purpose flour, sifted and light
• 1/2 tsp baking powder, fresh and active
• 1/4 tsp salt, finely ground
• 1/2 cup powdered sugar, for dusting, snowy and sweet

Instructions

1. Preheat your oven to 350°F (175°C), ensuring it’s fully heated for even baking.
2. In a large bowl, cream together the creamy unsalted butter and sparkling granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the farm-fresh eggs one at a time, then stir in the fragrant rosewater until just combined.
4. Tip: Scrape down the sides of the bowl to ensure all ingredients are fully incorporated.
5. In another bowl, whisk together the sifted all-purpose flour, fresh baking powder, and finely ground salt.
6. Gradually add the dry ingredients to the wet, mixing until a soft dough forms. Don’t overmix.
7. Tip: If the dough is too sticky, chill it for 30 minutes for easier handling.
8. Roll the dough into 1-inch balls and place them 2 inches apart on a baking sheet.
9. Bake for 12-15 minutes, or until the edges are just golden. Let cool on the sheet for 5 minutes.
10. Tip: For extra flavor, brush the warm cookies with a little rosewater before dusting.
11. While still warm, roll the cookies in snowy powdered sugar until fully coated.

Just out of the oven, these cookies are tender with a delicate crumb, bursting with rosewater’s floral notes. Serve them stacked high on a vintage plate for a picture-perfect tea time or as a fragrant gift in a pretty box.

Greek Anise Cookies (Koulourakia)

Here’s how to whip up these buttery, anise-kissed Greek cookies that’ll have your kitchen smelling like a Mediterranean bakery.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 1/2 cups granulated sugar, for that perfect sweetness
• 3 farm-fresh eggs, plus 1 extra for egg wash
• 1/4 cup fresh orange juice, for a citrusy zing
• 1 tbsp pure vanilla extract, for depth
• 1 tbsp anise seeds, lightly crushed to release aroma
• 5 cups all-purpose flour, sifted for lightness
• 1 tsp baking powder, for the perfect rise
• 1/2 tsp baking soda, to keep them tender
• 1/4 tsp salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in 3 eggs, one at a time, then stir in the orange juice, vanilla extract, and crushed anise seeds.
4. In a separate bowl, whisk together the sifted flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet, mixing until a soft dough forms. Tip: If the dough feels sticky, chill it for 30 minutes for easier handling.
6. Divide the dough into small portions and roll each into a rope, then twist into desired shapes. Tip: Keep your hands lightly floured to prevent sticking.
7. Place the shaped cookies on the prepared baking sheets, leaving space between each.
8. Whisk the remaining egg and brush lightly over the cookies for a golden finish.
9. Bake for 15-20 minutes, or until the edges are just golden. Tip: Rotate the baking sheets halfway through for even browning.
10. Let the cookies cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.

Bite into these Koulourakia for a crisp exterior that gives way to a soft, aromatic center. Perfect with a cup of strong Greek coffee or as a sweet gift wrapped in parchment.

Greek Shortbread Cookies (Koulourakia Ladokouloura)

Every baker needs a go-to cookie that’s easy, impressive, and packed with flavor. These Greek Shortbread Cookies (Koulourakia Ladokouloura) are buttery, citrusy, and perfect with your morning coffee or as a sweet afternoon pick-me-up.

Ingredients

• 1 cup unsalted butter, room temperature (for creamy, easy mixing)
• 3/4 cup granulated sugar (for just the right sweetness)
• 2 large farm-fresh eggs (for richness and binding)
• 1 tbsp pure vanilla extract (for aromatic depth)
• 1 tbsp fresh orange zest (for a bright, citrusy kick)
• 3 cups all-purpose flour (for the perfect cookie structure)
• 1/2 tsp baking powder (for a slight lift)
• 1/4 tsp fine sea salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s perfectly heated for baking.
2. In a large bowl, cream together the room-temperature butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through for even mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract and orange zest until fully incorporated.
4. In a separate bowl, whisk together the flour, baking powder, and sea salt to evenly distribute the leavening agent.
5. Gradually add the dry ingredients to the wet mixture, mixing just until the dough comes together. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Roll the dough into small balls, then shape into traditional twists or simple rounds. Tip: For uniform cookies, use a tablespoon measure to portion the dough.
7. Place the shaped cookies on a parchment-lined baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are just golden. The centers should remain soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yield cookies that are crisp on the outside, tender inside, with a delightful citrus aroma. Try dunking them in dark chocolate for an extra indulgent twist.

Greek Olive Oil Cookies (Ladokouloura)

Forget everything you know about cookies—these Greek Olive Oil Cookies are a game-changer. Flaky, fragrant, and dunk-worthy, they’re your next obsession.

Ingredients

• 1 cup rich extra virgin olive oil
• 1/2 cup granulated sugar
• 1/4 cup fresh orange juice
• 1 tbsp finely grated orange zest
• 1 tsp pure vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the olive oil and sugar until smooth. Tip: The mixture should look slightly thickened.
3. Stir in the orange juice, zest, and vanilla extract. The aroma will be irresistible.
4. In another bowl, sift together the flour, baking powder, baking soda, and salt. Tip: Sifting ensures a lighter cookie.
5. Gradually add the dry ingredients to the wet, mixing until just combined. Fold in walnuts if using. Tip: Don’t overmix to keep the cookies tender.
6. Scoop tablespoon-sized balls of dough onto the prepared sheet, spacing them 2 inches apart.
7. Bake for 15-18 minutes, or until the edges are golden. The centers should still be soft.
8. Let cool on the sheet for 5 minutes, then transfer to a wire rack.

Bite into these cookies for a crisp edge that gives way to a soft, olive oil-kissed center. Serve them with a drizzle of honey or alongside strong coffee for the ultimate Greek experience.

Greek Spiced Cookies (Koulourakia me Kanela)

Zesty and aromatic, these Greek Spiced Cookies will teleport your taste buds straight to the Mediterranean. Perfect with coffee or as a sweet snack, they’re a crunchy, cinnamon-kissed delight.

Ingredients

• 1 cup unsalted butter, room temperature and creamy
• 1 1/2 cups granulated sugar, fine and sparkling
• 3 large eggs, farm-fresh and golden-yolked
• 1/4 cup fresh orange juice, vibrant and tangy
• 1 tbsp vanilla extract, pure and fragrant
• 5 cups all-purpose flour, sifted and light
• 2 tsp baking powder, aluminum-free for clean rise
• 1 tsp ground cinnamon, warm and spicy
• 1/2 tsp ground cloves, pungent and bold
• 1/4 tsp salt, fine and sea-derived

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for non-stick ease.
2. In a large bowl, cream together the butter and sugar until fluffy and pale, about 3 minutes. Tip: Scrape the bowl sides to ensure even mixing.
3. Beat in the eggs one at a time, then stir in the orange juice and vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the flour, baking powder, cinnamon, cloves, and salt. Gradually add to the wet ingredients, mixing until a soft dough forms. Tip: Don’t overmix to keep cookies tender.
5. Pinch off dough pieces and roll into 4-inch ropes, then twist into shapes or leave straight. Place on prepared sheets 2 inches apart.
6. Bake for 15-18 minutes or until edges are golden and firm to the touch. Tip: Rotate pans halfway for even browning.
7. Let cool on sheets for 5 minutes, then transfer to wire racks to cool completely.

Lightly crisp outside with a tender crumb, these cookies are a cinnamon-lover’s dream. Serve them stacked high on a vintage plate for a rustic touch or dunked in a frothy cappuccino for an authentic Greek café experience.

Conclusion

Featuring a delectable array of 18 Greek cookie recipes, this roundup is your ticket to exploring the rich flavors of Greece right from your kitchen. Whether you’re a seasoned baker or just starting out, these treats promise to delight. We’d love to hear which recipes became your favorites—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy baking!

Bella Bacinos