Koulouria (Greek Sesame Cookie Twists)

These delicious, lightly sweetened cookies are perfect for dunking in coffee or tea. But beware…one is never enough!



Greek Sesame Cookie Twist
Greek Sesame Cookie Twist
  • 1 ¾ cups butter (3 ½ cubes)
  • 1-cup sugar
  • 4 teaspoons baking powder
  • 2 teaspoons vanilla extract
  • 4 eggs, beaten
  • 6 cups flour


  • 1 ½ cups sesame seeds
  • 1 egg yolk, beaten
  • 2 teaspoons milk
  • ½ teaspoon sugar


  1. Using electric mixer, cream butter, sugar, eggs, and vanilla.
  2. Mix dry ingredients in separate bowl.
  3. Add egg mixture to dry ingredients, blending well. Add 1 tablespoon of milk at a time if dough is too dry. Dough should be pliable but very dense.
  4. Scoop out portions of dough about the size of a small lemon.
  5. Roll into 8–10 inch thin, long ropes. Ropes should be no thicker than a pencil or a woman’s “pinkie” finger. Shape into twists. 
  6. Dip tops of twists in bowl of sesame seeds; shake off excess seeds.
  7. Place twists on greased cookie sheet.
  8. Combine beaten egg yolk, 2 teaspoons milk, and ½ teaspoon sugar.
  9. Brush/dab each twist with egg yolk mixture.
  10. Bake at 350° for 20–25 minutes; tops should be a light, toasty brown. Be careful not to over brown or burn the cookies.
  11. Cool thoroughly; store in airtight container.