Anise / Ouzo Cookies

‘Tis Christmas, and I’ve missed cookie season. But since I’ll once again be stopping smoking, it is time to do some baking.

From the Holiday gathering came an ADDICTIVE, Christmas cookie, anise flavored with a sugar glaze flavored and scented with anise.

Whilst this is a very traditional cookie, I find a bottle of Ouzo in the liquor cabinet, that has a certain RogueChef twist to it. One wonders if an Ouzo sugar cookie, with and Anise glaze might have an appeal..

Quick, “Soon to be Fat man”, to the kitchen…

Anise / Ouzo Cookies

An old italian recipe, perverted by a Greek infulence.
Prep Time 20 mins
Cook Time 20 mins
Total Time 1 hr 10 mins
Servings 24 Cookies



  • 480 grams AP Flour
  • 200 grams sugar
  • 120 ml Milk Whole Fat, real Milk
  • 2 ea Eggs Jumbo, Organic, Free-Range
  • 8 grams Baking Powder
  • 175 grams Vegetable oil
  • 20 ml Ouzo Real Stuff


  • 40 ml Hot water
  • 125 gram Confectioners Sugar
  • 5 ml Anise Extract Good Stuff


  • 1 Lemon Zest
  • 1/2 Lemon Juice



  • Preheat oven to 375 degrees F
  • In large bowl, mix flour, baking powder and white sugar. Make a well in the center and add oil, milk, Ouzo, and eggs. Mix together until dough is sticky
  • Rest the dough for 20 minutes to allow hydration.
  • Oil fingers and pinch off dough in 1 inch pieces. Roll into a ball and place on a lightly greased cookie sheet, 1 inch apart, flatten top slightly. Bake for 8 minutes.


  • Blend in anise extract and enough hot water to confectioner's sugar to form a smooth icing. Adjust water for a "Coat the back of a spoon" thickness. Ice cookies whilst warm


Going a bit farther one can add the zest of one lemon and the juice of 1/2 of said to the cookie dough for a stronger Italian influence.
Tried this recipe?Let us know how it was!

  Filed under: Baked, Dessert, Vegan, Vegetarian

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