The Best Greek Buttery Cookies with Orange Zest and Ouzo – Perfect for Greek Easter!

Looking for a delicious and authentic treat to celebrate Greek Easter? Try these traditional Greek buttery cookies, delicately scented with orange zest and a splash of ouzo. They’re simple to make, full of flavor, and sure to be a hit with your family.

Get your Easter cookies ready just in time for Greek Easter on April 20th—your loved ones will thank you!

Greek Butter Cookies with Orange Zest & Ouzo (Koulourakia)

Perfect for Greek Easter – Buttery, Citrusy & Lightly Aromatic

Ingredients:

• 1/2 cup unsalted butter, at room temperature
• 3/4 cup granulated organic sugar or demerara sugar
• Zest of 2 oranges (or lemons)
• 2 large eggs, at room temperature
• 1/4 cup milk
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract (optional)
• 3 cups all-purpose flour, plus extra for dusting
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• Ouzo for spraying (optional)
• Egg wash: 1 egg yolk + 1 teaspoon water

Method:

1. In a mixing bowl, combine the sugar and citrus zest. Rub together with your fingertips to infuse the sugar with the aroma.
2. Add the butter to the bowl and beat on medium speed for 5–6 minutes , or until light and creamy. Scrape down the sides as needed.
3. Add eggs one at a time, mixing on medium-low speed until well incorporated and the mixture is smooth.
4. Mix in the milk, vanilla, and almond extract (if using) on medium-low speed until combined.
5. On a sheet of parchment paper or in a separate bowl, sift together the flour, baking powder, and salt.
6. Gradually add the flour mixture to the wet ingredients in three additions. Mix gently after each addition—just until combined. Do not overmix. The dough should be soft and pliable.
7. Let the dough rest in the bowl for 20 minutes at room temperature.
8. Take small pieces of dough (about the size of a walnut) and shape into traditional “S” or “O” koulourakia shapes.
9. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
   Beat the egg yolk with water for an egg wash, then brush over each cookie.
10. Bake on the middle rack for 25–30 minutes, or until golden brown.
    (Optional: For extra aroma, lightly spray the cookie tray with ouzo while baking.)
    Move the tray to the top rack and bake for an additional 5 minutes.
11. Remove from oven and cool on a wire rack. Store in an airtight container. Cookies freeze well for up to 2–3 months.

Perfect with coffee or tea—and even better when shared with loved ones at Easter.

Kali Orexi & Kalo Pasxa! 

Enjoy our other koulourakia recipes here :

Koulourakia Infused with Greek Coffee Recipe