Greek Easter cookies: 7 tips for guaranteed success

What makes an Easter cookie turn out truly perfect? Is the secret in the flour, the shaping, the quality of the ingredients - or perhaps in a combination of all of the above? Here you’ll find all the essential tips for the best Easter cookies you’ve ever made!

Ioanna Stamoulou | 01.04.2026

Do you prefer your Easter cookies fluffy or crunchy, scented with orange or vanilla, braided or shaped differently? Whatever your preference, these tips will help you get it just right.

Translation | Amaryllis Tsegou

Here’s what you have to have in mind:

Flour

Choose cake or all-purpose flour with a medium protein content for a slightly crunchier result.
Always sift the flour before using it and combine it well with the baking powder.
If you want to be certain about the leavening, you can use self-raising flour instead.

Quality ingredients

The flavour of your cookies depends entirely on the quality of your ingredients. Use good butter, light olive oil, fresh eggs, and freshly squeezed citrus juice.
Make sure all ingredients have been at room temperature for at least 2 hours before you begin.

Aromas

When a recipe calls for citrus zest, choose unwaxed fruit.
If you’re using spices, make sure they are fresh - older ones tend to lose their aroma.

Kneading

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A mixer is in general highly recommended. Start by beating the softened butter and sugar thoroughly, so the sugar dissolves properly before adding the other ingredients.

If the recipe includes several eggs, beat the eggs with the sugar for at least 10 minutes before adding the remaining ingredients. In this case, melt the butter before incorporating it into the dough.

Flour is usually added last. At this stage, mix just until incorporated. If using a mixer, switch from the whisk to the dough hook, otherwise, finish kneading by hand. Either way, avoid over-kneading, as this can cause the dough to release its fats and become tough.

Resting

Resting is an essential step. Before shaping the dough into cookies, let it rest for 10-15 minutes to allow the gluten to develop. Even if the dough seems too soft, resist the urge to add more flour before allowing it to fully rest.

Shaping

When shaping, aim for cookies of equal size so they bake evenly. A 25 g cookie will bake differently to a 50 g one, so using a scale can certainly help.

Whatever shape you choose, start by forming ropes. Do not press too hard while shaping them, whether in the air or on the counter - whichever is more convenient. Shape gently so the cookies remain light. Firm handling can make them dense and tough.