Ouzo Cookies Koulourakia Ouzou
Transport your taste buds to Greece with these delightful Ouzo Cookies, or Koulourakia Ouzou—a crispy, lightly sweet treat infused with the unmistakable anise-flavored essence of ouzo. Perfectly golden and delicately twisted, these traditional Greek cookies are a true labor of love, made with a buttery dough scented with vanilla and ouzo for an aromatic depth that’s both unique and inviting. Topped with a shiny egg wash and optional sesame seeds for extra crunch, they’re as beautiful to look at as they are delicious to eat. Ready in just 35 minutes, these koulourakia are ideal for snacking, pairing with coffee, or serving at festive gatherings. Plus, they keep wonderfully, making them a great make-ahead option for your sweet cravings. Try these ouzo cookies today for an unforgettable taste of Greek-inspired baking!
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Recipe Information
Ingredients
- 250 grams unsalted butter
- 200 grams granulated sugar
- 2 large eggs
- 60 ml ouzo
- 1 teaspoon vanilla extract
- 500 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1 large egg yolk
- 1 tablespoon milk
- 2 tablespoons sesame seeds (optional)
Instructions
Preheat your oven to 180°C (350°F) and line two baking trays with parchment paper.
In a large mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition.
Mix in the ouzo and vanilla extract until fully incorporated.
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed, until a soft and slightly sticky dough forms.
Use a tablespoon of dough at a time and shape it into small ropes, about 10-12 cm (4-5 inches) long. Twist the ropes into a spiral or form other traditional Greek shapes.
Arrange the shaped cookies on the prepared baking trays, leaving a little space between each one.
In a small bowl, whisk together the egg yolk and milk to make the egg wash.
Brush the tops of the cookies with the egg wash and sprinkle with sesame seeds, if desired.
Bake in the preheated oven for 12-15 minutes, or until golden brown.
Remove the cookies from the oven and allow them to cool on the trays for a few minutes before transferring to a wire rack to cool completely.
Store in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
4914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.4 g | 311% | |
| Saturated Fat | 131.9 g | 660% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1111 mg | 370% | |
| Sodium | 2280 mg | 99% | |
| Total Carbohydrate | 592.6 g | 215% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 203.3 g | ||
| Protein | 72.4 g | 145% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 394 mg | 30% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 862 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
