These traditional Greek Moustokouloura cookies offer a delightful twist with their unique grape must and petimezi flavors.
Ready in just 35 minutes, these vegan-friendly treats combine centuries-old Mediterranean baking traditions with simple preparation.
Their rich, dark appearance and subtle sweetness make them perfect for coffee time or as an afternoon pick-me-up.
Each bite carries the essence of Greek culinary heritage, making them an excellent choice for both special occasions and everyday indulgence.
Ingredients for Greek Moustokouloura
- Sugar: 180g granulated sugar, provides sweetness and structure
- Petimezi: 150ml grape molasses, gives authentic Greek flavor
- Oils: 180ml vegetable oil and 60ml olive oil, creates perfect texture
- Liquid: 150g water to bind ingredients
- Honey: 2 tablespoons, adds natural sweetness
- Spices: 1 tsp cinnamon and 1/2 tsp clove, for warm aromatic flavor
- Leavening agents: 1/2 tsp each of baking soda and ammonia
- Flour: 700-730g soft flour, sifted for best results
Step-by-Step Instructions
- Prepare: Heat oven to 180°C (360°F)
- Mix wet ingredients: Combine petimezi and water in a large bowl, then add oils and honey. Whisk for 5 minutes until well blended
- Add leaveners: Incorporate baking ammonia and soda, whisking until dissolved
- Combine dry ingredients: Mix sifted flour with cinnamon and clove in separate bowl
- Form dough: Combine wet and dry mixtures gently until manageable. Avoid over-mixing
- Shape cookies: Divide into 20-22 pieces, roll each into 10cm ropes and form circles
- Arrange: Place on parchment-lined baking pan, leaving 2-3cm space between each
- Bake: Cook for 15-20 minutes until perfect. For softer cookies, cover with foil initially
- Cool: Let rest on cooling rack before serving
Tips for Perfect Moustokouloura
The secret to soft, tender moustokouloura lies in gentle handling of the dough. Mix just until the ingredients come together – too much kneading will make your cookies tough.
If the dough feels too sticky, add flour one tablespoon at a time. For that beautiful golden color, keep an eye on them during the last few minutes of baking.
Storage and Freshness
These traditional Greek cookies stay fresh for up to 2 weeks when stored in an airtight container at room temperature.
The petimezi (grape molasses) helps keep them moist and tasty. Place a piece of parchment paper between layers if you’re stacking them.
You can also freeze them for up to 3 months – just thaw at room temperature when ready to enjoy!
Common Substitutions
Can’t find petimezi? You can use regular molasses mixed with a bit of honey as a substitute. For the baking ammonia, use 1 teaspoon of baking powder instead.
The texture will be slightly different but still yummy! If you prefer, swap the vegetable oil with all olive oil for a more traditional Mediterranean flavor.
Serving Ideas
These sweet treats shine when paired with a warm cup of Greek coffee or mountain tea. They’re perfect for breakfast or afternoon snacks.
Try serving them with a small glass of sweet Muscat wine for special occasions. Kids love them dunked in cold milk too! For extra charm, dust them lightly with cinnamon just before serving.
Greek Moustokouloura (Grape Must Cookies with Petimezi)
Equipment
- Large bowl
- Hand whisk
- Baking pan
- Parchment Paper
- Cooling rack
Ingredients
- 180 g granulated sugar (6 oz.)
- 150 ml petimezi (grape molasses)
- 180 ml vegetable oil
- 60 ml olive oil
- 150 g water (5 oz.)
- 2 tbsps honey
- 1 tsp ground cinnamon flat
- 1/2 tsp ground clove
- 1/2 tsp baking soda
- 1/2 tsp baking ammonia
- 700-730 g soft flour (25-26 oz.)
Instructions
- Preheat the oven to 180οC (360οF).
- To prepare this Greek moustokouloura recipe add in a large bowl the petimezi and water and whisk using a hand whisk.
- Add the vegetable oil, olive oil and honey. Mix thoroughly for about 5 minutes with a hand whisk, until the sugar dissolves.
- In the same bowl add the baking ammonia and baking soda and whisk to dissolve completely.
- In another bowl add the sifted flour, ground cinnamon and ground clove ad mix with a spoon.
- Add the flour mixture into the liquid mixture and mix with a spoon until the mixture is thick and can be handled with your hands. Be careful not to knead the mixture too much, to prevent the oil from separating.
- This moustokouloura recipe make 20-22 cookies depending on the size you make them. So divide the dough to 20-22 pieces.
- Take each piece of the dough and knead into a rope (approx. 10 cm) and join the edges together to form a circle.
- Place the moustokoloura into a baking pan, lined with parchment paper, leaving 2-3cm distance between them.
- Bake the moustokouloura for approx. 15-20 min. Be careful not to over-bake them. If you prefer them slightly softer, bake them covered with some foil, remove it 15 minutes in and let it bake uncovered for the last 5 minutes.
- Let them cool on a rack and serve.