These traditional Greek olive oil cookies (koulourakia ladiou) deliver a perfect blend of tender crumb and subtle sweetness.
Ready in just 40 minutes, these time-honored treats showcase the rich Mediterranean flavors that have delighted families for generations.
The secret lies in quality olive oil, which creates an irresistibly light texture while keeping these cookies dairy-free.
Whether served with afternoon coffee or as a sophisticated dessert, these golden-baked delicacies prove that simple ingredients can create extraordinary results.
Ingredients for Greek Olive Oil Cookies
- Olive Oil: 130g fresh olive oil, adds moisture and authentic Mediterranean flavor
- Orange Juice: 165g fresh juice (or 140g juice + 35g cognac for extra depth)
- Orange Zest: From 1 fresh orange, brings natural citrus aroma
- Sugar: 150g to provide perfect sweetness
- Self-Rising Flour: 500g, ensures proper texture and rise
- Spices: 1 tsp cinnamon and ¼ tsp clove for warm, traditional flavor
- Baking Soda: ⅓ tsp for extra lightness
- Vanilla: 4 drops essence for aromatic sweetness
- Sesame Seeds: 80g for coating, adds delightful crunch
Step-by-Step Instructions
- Prepare Base: Combine orange juice with baking soda until foamy and well-dissolved
- Mix Wet Ingredients: Add olive oil, vanilla, cognac (if using), and sugar – whisk until sugar dissolves
- Combine Dry Mix: In separate bowl, blend flour, salt, zest, cinnamon, and clove
- Form Dough: Gently incorporate dry ingredients into wet mixture, knead softly just until combined
- Preheat: Set oven to 170-180C fan (350F)
- Portion: Create 28-30 equal balls (30-35g each)
- Shape: Form each portion into traditional braids or circles
- Coat: Roll each cookie in sesame seeds thoroughly
- Arrange: Place on parchment-lined baking trays
- Bake: 20-25 minutes until golden and thoroughly baked
- Cool: Allow cookies to cool completely before serving
Shape and Style Tips
These lovely Greek cookies can be shaped in two classic ways – braids or circles. For braids, roll each piece into a rope about 6 inches long, fold it in half, and twist the strands together.
For circles, simply roll the dough into a rope and join the ends together. Don’t worry if they’re not perfect – homemade cookies have their own special charm!
The sesame seed coating adds both crunch and visual appeal, so make sure to roll the cookies gently but thoroughly in the seeds before baking.
Storage and Freshness
These olive oil cookies stay fresh for up to 2 weeks when stored in an airtight container at room temperature.
They actually get better after a day or two as the flavors blend together! Keep them away from direct sunlight and heat.
They make wonderful gifts – just pack them in a pretty tin or box lined with parchment paper.
Smart Substitutions
No cognac? No problem! Just use all orange juice instead. If you prefer a different citrus flavor, try lemon juice and zest in place of the orange.
While olive oil gives these cookies their special taste, you can use a light olive oil if you find extra virgin too strong.
The sesame seed coating is traditional, but you could try poppy seeds or finely chopped nuts for a different take.
Serving Ideas
These cookies are perfect for dunking in your morning coffee or afternoon tea. In Greece, they’re often served as part of breakfast or as an afternoon snack with Greek coffee.
Try them with a glass of milk for kids, or pair them with sweet dessert wine for grown-ups. They’re also lovely alongside fresh fruit or Greek yogurt for a light dessert.
Greek Olive Oil Cookies (koulourakia ladiou)
Equipment
- Large bowl
- baking trays
- Parchment Paper
- Hand whisk
Ingredients
- 130 g olive oil (4.6oz)
- 165 g orange juice (or 140g orange juice and 35g Metaxa/cognac)
- 1 orange zest
- 150 g sugar (5.3 oz)
- 500 g self rising flour (17.6 oz)
- 1 tsp ground cinnamon
- 1/4 tsp ground clove
- 1/3 tsp baking soda
- 4 drops vanilla essence
- 80 g sesame seeds for coating (2.8 oz)
Instructions
- To prepare these olive oil cookies add in a large bowl the orange juice and baking soda. Whisk lightly using a fork until the baking soda dissolves and starts foaming.
- In the same bowl add all the liquid ingredients (olive oil, vanilla extract and cognac, if using) and the sugar and beat with a hand whisk until the sugar dissolves. Set aside.
- In another bowl add the dry ingredients: flour, salt, orange zest, ground cinnamon and clove. Mix with a spoon to combine.
- Add all the dry ingredients in the bowl with the liquid ingredients. Mix lightly with a spoon until all the ingredients incorporate. At the end use your hands to knead the dough softly until the flour is incorporated. Do not knead the dough too much because the oil will start to separate.
- Preheat the oven at 170-180C fan (350F).
- Divide the dough in 28-30 equal balls, approx. 30-35g / 1oz each.
- Shape the cookies into braids or circles.
- Dredge the olive oil cookies in sesame seeds until covered on all sides.
- Place the cookies on 2 baking trays lined with parchment paper.
- Bake each tray for approx. 20-25 minutes until nicely coloured and cooked through.
- Remove from the oven and let them cool completely. Enjoy!