These Greek cinnamon cookies known as “koulourakia” are a staple in our family. They are crunchy with a light cinnamon flavor, making them the perfect accompaniment to your morning or afternoon coffee.
I also love that I can involve my kids in the baking of these homemade Greek cinnamon cookies. Because they don’t contain any egg, I don’t panic if one of them decides to sneak a bite of raw cookie dough.
While the pictures below illustrate three different shapes, you can make whichever shape you wish. The only thing to consider with different shapes is your baking time.
Ingredients
- 2 pounds all-purpose flour
- 1.75 cups extra virgin olive oil
- 1.75 cups orange juice
- 1/2 cup sugar
- 1 tablespoon baking soda
- 2.5 teaspoons baking powder
- 2 teaspoons cinnamon
Preparation
- Combine the flour, baking powder, sugar, and cinnamon in a bowl and stir together until well combined
- Pour the orange juice into a large glass or jar
- Add the baking soda to the orange juice and stir
- As you stir, the orange juice will begin to fizz and rise
- Pour the olive oil into a separate large bowl
- Add the orange juice to the olive oil and stir again to combine the two
- Combine the wet and dry ingredients in the large bowl and knead together until all of the ingredients have formed a dough
- Preheat the oven to 350 degrees
- Take a golf ball size amount of dough into your hand and roll the dough out into a long thin fingerlike shape
- Overlap the two ends, making a circle and place on the baking sheet
- Another shape we like to make is a type of “twisty stick”. To make these, roll out the dough into the fingerlike shape shown above, make a “U”, and twist
- Bake the cookies in the oven for 25 minutes at 350 degrees
- After removing the baked cookies from the oven, place on a cooling rack
- My children love cookie cutters. For Valentine’s day last year, we made heart shaped cookies and brushed them with an egg wash to make them shiny
