Melomakarona (Greek Honey Cookies) Recipe
If you’re looking to bring a taste of authentic Greek holiday warmth into your kitchen, Melomakarona (Greek Honey Cookies) are just the recipe for you. These aromatic, soft cookies get bathed in a luscious honey syrup and dusted with walnuts, filling the air with cinnamon and citrus. Traditionally made at Christmas, these bite-sized beauties offer melt-in-your-mouth texture with hints of orange and spice, and they’re a nostalgic treat that everyone gathers around. Trust me, you’ll want these on your dessert table all year round!
Ingredients You’ll Need
Making Melomakarona (Greek Honey Cookies) is all about layering simple, vibrant Mediterranean flavors. Each ingredient plays a crucial part in the cookies’ beautiful taste, fluffy texture, and their irresistible golden appearance.
- Olive oil: Adds rich fruitiness and keeps the cookies unbelievably tender without using any butter.
- Vegetable oil: Lightens up the dough and yields a perfectly soft cookie with just the right crumble.
- Orange juice: Infuses the dough with zesty brightness and works with the leaveners to create a delicate puff.
- Brandy: Brings a hint of complexity and warmth—don’t worry, the alcohol bakes off, leaving just the rich flavor behind.
- Granulated sugar: Sweetens the dough and gives you that classic cookie base.
- Ground cinnamon: Lends cozy, aromatic depth, a must-have for Greek holiday cookies.
- Ground cloves: Just a pinch goes a long way, adding warm spice that mingles beautifully with cinnamon.
- Orange zest: Brightens the dough even further, giving every bite a fresh, citrusy lift.
- Baking soda: Helps the cookies puff up in the oven, creating a soft, tender crumb.
- Baking powder: Works alongside baking soda to ensure your cookies rise and turn golden-brown.
- All-purpose flour: The classic base, creating structure while keeping the dough airy and light.
- Chopped walnuts for garnish: A final touch of nutty crunch and a signature finish for Melomakarona.
- Honey: The star of the syrup, soaking the cookies and adding natural sweetness and shine.
- Granulated sugar (for syrup): Balances out the honey in the syrup, so it’s not too sticky or overpowering.
- Water: Makes the syrup just the right consistency for soaking the cookies.
- Cinnamon stick (for syrup): Infuses the syrup with subtle spice, tying the flavors together beautifully.
- Orange peel: Adds a whisper of citrus fragrance to the honey syrup; it’s like an extra hint of sunshine.
How to Make Melomakarona (Greek Honey Cookies)
Step 1: Prepare the Dough
Start by preheating your oven to 350°F and lining two large baking sheets with parchment paper. In your biggest mixing bowl, whisk together the olive oil, vegetable oil, orange juice, brandy, sugar, cinnamon, cloves, and fresh orange zest. Make sure everything is well-blended—the aroma alone is enough to make you excited for what’s to come! Dissolve the baking soda in a bit of the orange juice before adding, then stir in the baking powder. Gradually add the flour, one cup at a time, mixing as you go. You’re aiming for a soft, slightly oily dough that holds its shape—stop adding flour if it seems right before the full 7 cups.
Step 2: Shape the Cookies
Take a bit of dough and roll it between your palms into an oval about 2 inches long. Slightly flatten the top to help them bake evenly; they should look like little footballs. Arrange them on your prepared baking sheets, leaving a bit of room for spreading and puffing in the oven. Melomakarona (Greek Honey Cookies) are easy to shape, so invite little helpers if you like—a bit of imperfection is part of their homemade charm.
Step 3: Bake to Golden Perfection
Bake your cookies in the preheated oven for 25 to 30 minutes, or until they’re lightly golden and firm to the touch. The scent of spices and citrus will fill your kitchen—this is always the moment when holiday memories start to feel real. Let them cool just briefly, because the next step is essential while they’re still warm.
Step 4: Make the Honey Syrup
While the cookies bake, prepare the syrup that gives Melomakarona their magical finish. In a saucepan, combine the honey, granulated sugar, water, cinnamon stick, and a strip of orange peel. Bring it to a gentle boil, then reduce the heat and simmer for 8 to 10 minutes. The syrup should be aromatic and just thick enough to coat the back of a spoon. Remove the cinnamon stick and orange peel before using.
Step 5: Soak and Garnish
Once the cookies are baked and still warm, quickly dip each one into the hot honey syrup for about 15 to 20 seconds on each side. Don’t rush; let each cookie absorb some syrup—it’s what makes Melomakarona (Greek Honey Cookies) so lush and flavorful! Lift them out with a slotted spoon and set them on a platter. While still sticky and warm, sprinkle generously with chopped walnuts. Repeat until every golden cookie is kissed with honey and nuts.
How to Serve Melomakarona (Greek Honey Cookies)
Garnishes
Walnuts are the classic topping, but you can also shake things up by dusting the cookies with a little extra cinnamon or drizzling them with melted dark chocolate for a festive flair. If you want them picture-perfect for gifting or gatherings, a touch of edible gold leaf looks stunning and feels extra special.
Side Dishes
Melomakarona pair beautifully with a cup of strong Greek coffee or a glass of sweet dessert wine. For an elegant dessert platter, serve them alongside other Greek sweets like kourabiedes (almond shortbread) or baklava, creating a spread guaranteed to impress friends and family alike.
Creative Ways to Present
Stack your Melomakarona (Greek Honey Cookies) high on a tiered cake stand for a showstopping centerpiece, or package a dozen in clear cellophane bags tied with ribbon for homemade edible gifts. For holiday gatherings, arrange them with festive citrus slices and whole spices—the aroma alone will bring cheer to your table!
Make Ahead and Storage
Storing Leftovers
Melomakarona keep their lovely texture and fragrance for days. Simply store cooled cookies in an airtight container at room temperature, layering parchment or wax paper between each to avoid sticking. They only get better as they soak in their honey syrup, so don’t worry about making them a bit ahead!
Freezing
If you want to prepare a batch well in advance, freeze the unsoaked baked cookies in an airtight container (separate with parchment) for up to three months. When you’re ready, thaw them at room temperature, then dip in freshly made syrup and top with walnuts to revive all that fabulous flavor.
Reheating
Melomakarona are delicious at room temperature and don’t typically need reheating. However, if you want to serve them slightly warm, place them on a baking sheet and warm in a low oven (about 275°F) for 5 to 7 minutes. This softens the honey and refreshes their just-baked aroma—perfect for guests or a cozy treat!
FAQs
Can I make Melomakarona (Greek Honey Cookies) without brandy?
Absolutely! If you prefer not to use alcohol, simply substitute the brandy with extra orange juice or water. You’ll still get delightful citrus notes and a delicious result.
Why is my dough too crumbly or sticky?
If the dough is crumbly, add a splash more orange juice or oil. If it’s too sticky, sprinkle in a bit more flour. The goal is a soft but workable dough that holds its shape when rolled.
How long do Melomakarona last?
These cookies keep well for up to a week at room temperature in an airtight container, and their flavor actually improves with time as they soak up the honey syrup.
Can I use other nuts for the topping?
Walnuts are traditional, but feel free to get creative! Pistachios or almonds work beautifully and bring a whole new flavor and color to your Melomakarona.
Do Melomakarona need to be refrigerated?
No refrigeration required! In fact, room temperature storage is best to keep the cookies soft and flavorful. Just keep them away from excess heat or moisture.
Final Thoughts
I can’t recommend enough giving Melomakarona (Greek Honey Cookies) a spot in your baking repertoire. The process is simple, the ingredients are honest, and the payoff—those golden, honey-soaked cookies studded with walnuts—is pure joy. Pour yourself a cup of coffee, share a batch with your loved ones, and let this Greek holiday favorite become a tradition in your own home!
Print
Melomakarona (Greek Honey Cookies) Recipe
- Total Time: 1 hour
- Yield: 40 cookies 1x
- Diet: Vegetarian
Description
Melomakarona are traditional Greek honey cookies infused with orange and warm spices, soaked in a sweet honey syrup and topped with crunchy walnuts. These festive cookies are a staple during the holiday season and perfect for sharing with loved ones.
Ingredients
Main Cookies:
- 1 cup olive oil
- 1/2 cup vegetable oil
- 3/4 cup orange juice
- 1/4 cup brandy
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- zest of 1 orange
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 7 cups all-purpose flour (approx.)
- 1 cup chopped walnuts for garnish
For the honey syrup:
- 1 cup honey
- 1 cup granulated sugar
- 1 cup water
- 1 cinnamon stick
- 1 strip of orange peel
Instructions
- Preheat the oven: Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- Mix the dough: In a large mixing bowl, combine olive oil, vegetable oil, orange juice, brandy, sugar, cinnamon, cloves, and orange zest. Mix well. Add baking soda dissolved in orange juice, baking powder, and gradually add flour until a soft dough forms.
- Shape and bake: Roll the dough into oval-shaped cookies, flatten slightly, and bake for 25–30 minutes until golden.
- Prepare the syrup: In a saucepan, simmer honey, sugar, water, cinnamon, and orange peel. Remove cinnamon and peel.
- Soak the cookies: Dip baked cookies in hot syrup, coat with walnuts, and let cool.
Notes
- Melomakarona improve with time, store in an airtight container for up to a week.
- For a twist, drizzle with melted dark chocolate.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking, Soaking
- Cuisine: Greek
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10 g
- Sodium: 35 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
