Traditional Greek Ouzo Cookies – Ouzokouloura

Traditional Greek ouzo cookies—known as ouzo koulourakia—are a nostalgic treat deeply rooted in the culinary heritage of the Peloponnese, especially the Corinth region. These crunchy, anise-scented cookies are traditionally baked during festive periods or as a simple, aromatic companion to Greek coffee. What makes them truly special is the addition of ouzo, the beloved Greek aperitif, which infuses the dough with subtle licorice notes without being overpowering.

Unlike many butter-based cookies, ouzo koulourakia are vegan-friendly and contain no dairy or eggs. This made them a popular choice during Lent, when traditional baking ingredients were often restricted. Their long shelf life and dry, crisp texture mean they only get better with time—many Greeks swear by waiting a full day (or even longer!) before indulging, allowing the flavors to settle and the cookie to firm up.

The preparation is simple: a quick dough mixed by hand or in a stand mixer, shaped into rings, and baked until golden. The signature shape includes a slight pinching of the dough every few centimeters, giving them their rustic, traditional look.

Whether you’re exploring Greek pastries or looking for a unique and flavorful cookie recipe, these ouzo cookies are an excellent way to bring a piece of Greece to your kitchen. Serve them with coffee, tea, or even a small glass of ouzo for a thematic experience—and don’t be surprised if they become your new favorite crunchy snack.

Traditional Greek Ouzo Cookies – Ouzokouloura

Recipe by George Zolis

5.0 from 1 vote

Course: CookiesCuisine: GreekDifficulty: Easy

Servings

23

servings

Prep time

30

minutes

Cooking time

25

minutes

Calories

180

kcal

Total time

55

minutes

These Traditional Greek Ouzo Cookies (Ouzokouloura) from Corinth are crisp, aromatic, and full of Mediterranean character. Made with ouzo, sunflower oil, and anise-scented ingredients, they are naturally vegan and perfect for coffee time or fasting periods. Rustic, simple, and packed with flavor, they’re a timeless Greek treat.

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• 300 g 300 Ouzo

• 130 g 130 Sunflower Oil

• 180 g 180 Sugar

• 800 g 800 All-purpose Flour

• 10 g 10 Baking Amonia

• 10 g 10 Baking Soda

• 10 g 10 Baking Powder

• 1 pinch 1 Salt

How to make Greek Ouzo Cookies

• In the bowl of a stand mixer (or large bowl), combine the ouzo, sugar, sunflower oil, and a pinch of salt. Mix briefly until the sugar is dissolved.
• Add the baking powder, baking soda, and baking ammonia to the bowl, followed by the flour.
• Knead the dough using a mixer for 5 minutes or by hand for 7 minutes, until soft and pliable.
• Let the dough rest for 20 minutes at room temperature.
• Cut the dough into 60 g (2.1 oz) portions.
• Take one portion, press it slightly in your palm, and roll it into a rope about 20 cm (8 inches) long.
• Use the edge of your palm to lightly press the rope every few centimeters to create the traditional shape.
• Join the two ends to form a ring and place the ouzo cookie on a parchment-lined baking tray. Leave space between cookies.
• Preheat the oven to 160°C (320°F), top and bottom heat. Bake for 20–25 minutes. Allow the cookies to cool completely and rest for at least 8 hours before enjoying.

Recipe video

Did you make this recipe?

Tag @georgezolis on Instagram and hashtag it with #georgezolis

Like this recipe?

Follow @gzoliskitchen on Pinterest

Γίνετε μέλος της Ομάδας μας

Ακολουθήστε τις Μαγειρικές Απολαύσεις στο Facebook