Made with olive oil and topped with crunchy sesame seeds, these lightly spiced traditional Greek olive oil cookies (ladokouloura in Greek) will become your new favourite cookie!
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What are ladokouloura?
Ladokouloura translates as olive oil cookies. They are also known as "koulourakia ladiou" or Greek sesame cookies. Flavoured with orange juice and cinnamon - they're naturally vegan and popular during periods of Lent in the Greek Orthodox religious calendar.
Why you'll love these cookies made with oil
- The olive oil gives them a unique taste and texture.
- They're perfect for holiday baking.
- They're a fun treat to share with friends and family.
- The orange juice and orange zest make them deliciously fragrant! (very similar to my paximadia).
- Serve ladokouloura with Greek coffee for the ultimate Greek treat!
Ingredient Notes
These ingredients are required to make these delicious greek olive oil and orange cookies.
- All-purpose flour: I'm using unbleached all-purpose flour.
- Baking powder and baking soda: these act as leavening agents and help the ladokouloura rise.
- Olive oil: I'm using lighter-flavoured olive oil. I prefer not to use the more expensive Greek extra virgin olive oil as I find this quite overpowering. However, if you like EVOO's robust taste, use an equal combination of each oil.
- Granulated sugar: use regular granulated sugar. Do not use light brown sugar.
- Orange: the orange juice and zest provide a wonderful fragrant flavour for these Greek cookies. I prefer freshly squeezed juice rather than store-bought orange juice.
- Brandy: any brandy works well. If you have deep pockets, opt for the more expensive cognac!
- Spices: ground cinnamon and a little ground clove will add spice and flavour. Make sure to include these.
- Sesame seeds: use these to coat the ladokouloura and to give them a hint of nuttiness.
How to make this recipe
In a medium bowl, combine the flour, baking powder and baking soda and set aside.
In a large bowl, whisk the sugar, olive oil, orange juice and zest, brandy and ground cinnamon and cloves.
Slowly add the flour mixture to the olive oil mixture and gently stir.
Mix until the cookie dough is soft, and no flour remains.
Use a cookie scoop to scoop out a piece of dough and form it into a ball.
Poke your finger into the centre of the ball to create a hole.
Very gently form the cookie to resemble a "mini doughnut". (use your fingers to shape it out).
Dip the cookie into the sesame seeds to coat it thoroughly.
Repeat for the remainder of the ladokouloura cookies and place them on a baking sheet lined with parchment paper. Bake for 22 mins until the cookies are a light brown colour. Remove and allow them to cool on a wire rack before serving.
Bakers tips
- If you're watching your budget, a good tip is to use a combination of vegetable oil and olive oil. The ladokouloura cookies will still retain their shape but will lose their signature flavour.
- Bake these Greek olive oil cookies the same day you prepare the dough. Olive oil-based cookie doughs tend to "leak" if not baked the same day.
- Use fresh orange juice if you can. It does make a difference to the final product.
- If you want more spice, consider adding ½ teaspoon of ground nutmeg and ¼ teaspoon of ground ginger.
- Refrain from overworking the dough (you will end up with tough ladokouloura!).
- To test whether your dough is ready, pinch off a small piece and roll it between your palms. If it feels smooth and pliable, it's ready.
- Allow the olive oil cookies to cool completely before serving, allowing them to firm up and keep their shape.
Storing
Store the ladokouloura in an airtight container at room temperature for up to one month.
Recipe FAQs
Yes. With this recipe, olive oil is the main ingredient which allows its distinct flavour to shine. But, of course, it will be delicious if you use good-quality olive oil!
Video - how to make them
More Greek Cookies
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📋 Recipe
Ladokouloura (Greek Olive Oil Cookies)
Ingredients
- 550 grams all purpose four
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 125 grams sugar
- 250 ml olive oil, (see note 1)
- 250 ml orange juice, freshly squeezed (see note 2)
- 1 tablespoon orange zest, (approx. 1 orange)
- 60 ml brandy
- 1 teaspoon ground cinnamon, (see note 3)
- ½ teaspoon ground cloves
- 140 grams sesame seeds
Instructions
- Preheat your oven to 170 deg C (340 F).
- In a medium bowl, combine the flour, baking powder and baking soda and set aside.
- In a large bowl, whisk the sugar, olive oil, orange juice and zest, brandy and ground cinnamon and cloves.
- Slowly add the flour mixture to the olive oil mixture and gently stir.
- Mix until the cookie dough is soft, and no flour remains. (see note 4)
- Use a cookie scoop to scoop out a piece of dough and form it into a ball. (see note 5)
- Poke your finger into the centre of the ball to create a hole.
- Very gently form the cookie to resemble a "mini doughnut". (use your fingers to shape it out).
- Dip the cookie into the sesame seeds to coat it thoroughly. Repeat for the remainder of the ladokouloura cookies and place them on a baking sheet lined with parchment paper (each cookie sheet should hold 6-8 cookies).
- Bake for 22 mins until the cookies are a light brown colour. Remove and allow them to cool on a wire rack before serving. (see note 6)
Notes
- If you're watching your budget, a good tip is to use a combination of vegetable oil and olive oil. The ladokouloura cookies will still retain their shape but will lose their signature flavour.
- Use fresh orange juice if you can. It does make a difference to the final product.
- If you want more spice, consider adding ½ teaspoon of ground nutmeg and ¼ teaspoon of ground ginger.
- Refrain from overworking the dough.
- To test whether your dough is ready, pinch off a small piece and roll it between your palms. If it feels smooth and pliable, it's ready.
- Allow the olive oil cookies to cool completely before serving, allowing them to firm up and keep their shape.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
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