We Already Have 1068 Recipes.

Traditional Lambriatika Koulourakia (Greek Easter Cookies)



Lambriatika or Paschalina Koulourakia are Greek Easter butter cookies, which are traditionally made only during Easter and have a distinct flavour as baking ammonia is used as the leavening agent.

Baking ammonia, or ammonium bicarbonate, was used before the advent of baking soda and baking powder.  It is a chemical leavening agent originally made from the horns of deer.  The chemical formula is NH4HCO3.  When heated, baking ammonia breaks down into ammonia (NH3), water and carbon dioxide.  The carbon dioxide makes cakes and cookies rise, the same way that carbon dioxide given off by other chemical leaveners does.

Easter Cookies image

I used to make the traditional recipe for many years but each year I tweaked it a bit and ended up with this recipe.  Some times I add orange or lemon zest and some orange juice with more flour.

Traditional Koulourakia image

As we usually left for Sparta each year, I have never posted the new changes to the recipe before, so I am posting both and you can decide, which one you like best.

They are formed into different shapes.  One shape is to make long cords (about 15 – 20 cm), fold the cord in the middle and twist it twice.  Another is to twist the two ends into opposite spirals shaping it into a capital S or just create various circles.

Collage Easter Koulourakia image

Lambriatika Koulourakia (Greek Easter Cookies), recipe by Ivy

Preparation time:  1 hour

Baking time:  40 minutes

Makes: 26 – 30 (depending on the size)


  • 540 grams(<4 cups) all purpose or cake flour
  • 150 grams butter, at room temperature
  • 150 grams sugar
  • 11/2 tsp (8 grams) baking ammonia
  • 1/2 tsp salt
  • 2 eggs (about 65 grams each) (reserve less than half of 1 egg white for washing)
  • 1/2 tsp vanilla essence
  • 1 tbsp orange blossom water
  • 1 tbsp milk
  • 1 tbsp cane sugar


  1. Sift flour and mix in salt and baking ammonia.
  2. Attach the K paddle to your stand mixer or use an electric hand mixer and cream the butter and sugar until light and fluffy.
  3. Add the egg, one at a time, beating in well before adding the next.  Add milk, vanilla and blossom water and mix.
  4. Add the flour, a little at a time,   mixing in well before adding more until it is smooth but not sticky on the hands.
  5. Put it is on your working surface and taking small pieces of dough form long cords about the thickness of a woman’s pinky and shape them as you like.
  6. Line your baking tin with parchment paper and place them a little spaced apart as they will rise.
  7. Beat the egg white with a fork and brush  the cookies.  Sprinkle a little sugar on top of each one.
  8. Preheat oven to 180o C / 350o F and bake for about 15 – 20 minutes depending on your oven or until lightly browned.
  9. Leave to cool on a wire rack and store in an air tight container.

Easter Koulourakia image


Traditional Lambriatika Koulourakia (Greek Easter Cookies)
Traditional Lambriatika Koulourakia (Greek Easter Cookies)
Rate this recipe
1 ratings
  • 6 eggs
  • 6 vanillins
  • 320 grams ewes butter
  • 400 grams sugar
  • Juice of half a lemon
  • 2 tsp baking ammonia
  • 1 cup. milk
  • 1500 grams flour
  • 1 tsp baking powder
  • 1 yolk and 1 tbsp milk for brushing
1 hour
25 minutes
  1. Beat the eggs with the vanillin.
  2. In another bowl, beat the sugar with the butter (or cow's milk butter) until fluffy.
  3. Add the eggs gradually and mix until incorporated.
  4. Dissolve the baking ammonia in the milk and add it to the batter.
  5. Mix the baking powder with the flour and add it gradually to the dough until it is not sticky on the hands.
  6. Form the cookies the shape you like and put them on a baking tin lined with with parchment paper.
  7. Preheat oven to 180o C.
  8. Beat one yolk with a tablespoon milk and brush the cookies. Bake for 25 -3 0 minutes or until golden brown.


Other relevant recipes:

Paschalina Koulourakia (Easter Cookies)

Kopiaste and Kali Orexi,

5/5 (1)

Please rate this

20 Responses

  1. I love those cookies! I’ve made them once and have to make them again. Yours look lovely.



  2. Happy Easter, dear Ivy, to you and yours! These cookies are wonderful and look so delicious! Simple and plain but not really! These would be eaten up in a snap in my house. Will try them!

  3. These cookies are so charming, with their beautiful shapes. Thanks for sharing!

  4. Neo Pim

    Nice cookies are they. The photography is awesome.I appreciate the art of photographer.

  5. These look so yummy!

  6. My mum used to make this cookies. They are delicious! I wish I could have one with my tea right now…

  7. Jane

    This cookies looks delicious!!! I would surely love to make it. I’m in Austin and wanted to know where I can find the Orange Blossom Water here.

    • Ivy

      If there are no Greek or Cypriot stores you can try Middle Eastern stores.

  8. Those cookies look wonderful,Ivy! I would love a couple with a cup of coffee!

  9. Tes biscuits sont très légers et doivent être très bons.
    J’en mangerai avec plaisir.
    A bientôt

  10. ouedkniss

    looks very delicious (lol) want to get one

  11. Scrumptious cookies,looks stunning.

  12. Ben

    Oh, I’ve never heard of that leavening agent before. I bet those cookies were just delicious!

  13. I like the different shapes, and the orange blossom water sounds great in these! Interesting to learn about baking ammonia too.

  14. Jessica Murphy

    Wow! this is so cute. I love the presentation this so perfect and adorable. I love it.

  15. ellenbcookery

    Hi Ivy,

    I just love all your recipes. I’m following your blog from Canada and recently purchased your cookbook. Hope you don’t mind that I linked your recipe in my blog today where I posted my Aunt Tina’s koulourakia recipe.


  16. Mina Nodaros

    Hello Ivy,
    I would like to try your recipe as the one I have for some reason results in hard koulourakia. what does using the ammonia result in that is different from baking powder? are your cookies more on the softer side or crunchy. looking forward to hearing from you. thanks…Mina

    • Ivy

      Hi Mina,
      They are on the softer side. Baking ammonia is the precursor of baking powder and baking soda. It is found in older traditional recipes.
      Kalo Pascha!

  17. Happy Easter Dear Ivy!
    I landed here in my search for Koulourakia using baking ammonia. I am going to give your recipe a try. I like the added citrus touch of your latest recipe. I love this site and will share the recipe on Pinterest.
    Thank you for such lovely, authentic recipes. I want to buy your cookery book!

    • Ivy

      Thank you Dear Fiona, Wishing you a Happy Easter!