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Lemon Greek Easter Cookie – a lemon twist on the classic Easter cookie
With Easter coming up soon, it is time to start menu planning. Do you have a set menu each year, or do you change it up? We have ham each year, but the sides are pretty much up for grabs. And the dessert always changes. Last year I made this French Silk Pie. I am craving a chocolate cake recently, but that doesn’t really seem fitting for Easter. My husband’s parents are going to be here this year, but I haven’t figured out anything but the ham yet. Guess I better gone on that!
I have mentioned my cooking club around here quite a few times. One year the theme was areas of the world. So we did a Mediterranean theme one month. A friend brought Greek Butter Cookies to share, and I was immediately intrigued. I had never heard of them before, but they were buttery with a hint of citrus and so good. I did a little research and found that the Greeks have Easter cookie they call a Koulourakia. It is traditionally scented with orange juice and then sprinkle with sesame seeds.
I decided to try my hand at these cookies, but wanted to put my own twist on them. I am kind of obsessed with lemon this spring, so it seemed like the obvious choice. I also like my cookies on the sweet side, so instead of sesame seeds on top I went for torbinado sugar. These lemon cookies were buttery, flaky, light, with a hint of lemon, and the perfect treat. Great for with a cup of tea, or a sweet treat after dinner. Be sure to whip up a batch of them, so you can have them around all Easter weekend to snack on.
Lemon Greek Easter Cookie
Ingredients
- 1 cup butter, softened
- 1 ½ cups Granulated Sugar
- 2 eggs
- 1 tsp vanilla extract
- Zest of 2 lemons
- ¼ cup fresh squeezed lemon juice
- 2 tsp baking powder
- ½ tsp salt
- 4 ½ cups all-purpose flour
- 3 Tbls milk
- ¼ cup Torbinado Sugar
Instructions
- Preheat oven to 350 degrees.
- In the bowl of an electric mix combine butter and sugar. Beat until well combined. Add in eggs, and vanilla extract, mix well. Stir in lemon zest and lemon juice.
- In a separate bowl whisk together salt, baking powder, and flour. Slowly mix this in with the lemon mixture. It will come together in a dough. If sticky, you can add a little more flour.
- To form the cookies, shape balls of dough into about 1 inch balls. Roll into a rope about 6 inches long. Lay the rope on the counter in front of you, and shape into a “U”. Fold the ends over twice, to get the twisted look. Place on a baking sheet. Brush with milk, and sprinkle with Torbinado sugar.
- Bake for 12-15 minutes. Allow to cool completely on a wire rack.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I hopped over to the recipe—-Easter time you know, so you gotta hop—-and after reading it, printed it up. I love butter cookies and lemon. But the sweet shape is what won me over. Thank you.
Wow these cookies look so cute!
I am just like you! My dessert is never the same, because really, who wants the same dessert LOL. These cookies look like such a fun change up for all the carrot-cake frenzy that’s happening right now.
Those are really pretty! I’ve never made cookies like this before.
Easter cookies with a twist. The family will love ’em!