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A close-up of golden-brown Greek Christmas Honey Cookies, known as melomakarona, stacked together, topped with chopped nuts and glistening with syrup.
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4.41 from 10 votes

Melomakarona – Greek Christmas Honey Cookies

Melomakarona - these Greek Christmas Honey Cookies soaked in honey syrup and topped with chopped nuts are sticky and totally irresisitble!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Christmas cookies
Cuisine: Greek
Keyword: Greek Christmas Honey Cookies, Melomakarona Recipe
Servings: 30 -40 cookies
Calories: 197kcal
Author: Lucy Parissi | Supergolden Bakes

Ingredients

For the Syrup

  • 1 cup (250ml) water
  • 1 cup (225g) granulated sugar
  • 1 cup (300g) mild-tasting honey or agave syrup
  • 1 cinnamon stick
  • 1 piece orange peel

For the Melomakarona

  • ½ cup (120ml) light olive oil
  • ½ cup (115g) unsalted butter or vegan baking spread
  • ½ cup (115g) sugar granulated or superfilne (caster)
  • ¼ cup (60ml) freshly squeezed orange juice
  • ¼ cup (60ml) cognac, rum or brandy sub with more orange juice
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • ½ tsp baking soda (bicarbonate of soda)
  • ½ tsp ground cloves
  • Pinch ground nutmeg
  • Zest of 1 orange
  • ½ tsp salt
  • 4 cups + 2 tbsp (500g) flour all-purpose / plain flour

For the Topping

  • 1 cup (150g) finely chopped walnuts
  • 1 cup (125g) finely chopped pistachios
  • 1 tbsp ground cinnamon (optional)
  • 1 tbsp dried rose petals (optional – for a pretty finish)

Instructions

Make the syrup

  • Put all the ingredients in a large saucepan, stir together then bring to the boil. Reduce heat to a simmer and cook, stirring, for 5-10 minutes until slightly thickened. Discard any foam that forms on top of the syrup.
    1 cup (250ml) water, 1 cup (225g) granulated sugar, 1 cup (300g) mild-tasting honey, 1 cinnamon stick, 1 piece orange peel
    A black pot contains a light brown liquid with a cinnamon stick and two orange peel strips floating on top—perfect for soaking Melomakarona, the classic Greek Christmas Honey Cookies. Seen from above on a white surface.
  • Remove the cinnamon stick and orange peel. Keep the syrup warm until the cookies are ready.

Prepare the cookies

  • Preheat the oven to 340°F (170°C). Line two large baking trays with silicone mats or baking parchment.
  • Put the oil, butter and sugar in the bowl of your stand mixer and beat together with the paddle attachment for about 5 minutes. Alternatively you can use an electric hand mixer.
    ½ cup (120ml) light olive oil, ½ cup (115g) unsalted butter , ½ cup (115g) sugar
  • Mix the orange juice, brandy, spices, baking powder and bicarbonate of soda – the mixture will fizz and froth.
    ¼ cup (60ml) freshly squeezed orange juice, ¼ cup (60ml) cognac, rum or brandy, 1 tsp baking powder, 2 tsp ground cinnamon, ½ tsp baking soda, ½ tsp ground cloves, Pinch ground nutmeg
    Two-panel image: Left shows a metal bowl with wet baking ingredients for Melomakarona, traditional Greek Christmas Honey Cookies. Right shows hands using a hand mixer to blend the mixture in the same bowl.
  • Add it to the mixing bowl together with the salt and orange zest and beat together on medium. Gradually add the flour until the dough forms a ball – you can also fold it in by hand. Once the cookies hold their shape you can stop adding flour. Only use as much as you need.
    Zest of 1 orange, ½ tsp salt, 4 cups + 2 tbsp (500g) flour
    A person holds a metal bowl of thick bread dough with one hand while pouring liquid from a measuring cup into the dough with the other, preparing it for delicious Melomakarona, traditional Greek Christmas honey cookies.
  • Roll the cookies into small balls (size of a walnut). Press to an oval shape, roll and press against a cheese grater to add a bit of texture. Place on the trays, slightly spaced apart. Bake for 25-30 minutes until evenly colored and firm.
    Nine unbaked rectangular dough pieces for Melomakarona, traditional Greek Christmas Honey Cookies, are arranged on a baking sheet (left); a close-up (right) shows one piece being shaped on a metal grater, highlighting its textured surface.

Soak in the syrup

  • Remove from the oven and drop them, a few at a time, into the simmering syrup for 1-2 minutes, flipping them over to soak evenly. Continue until all the cookies are used up.
    A hand uses a black spoon to baste oblong Melomakarona dough pieces frying in hot oil inside a black pot, viewed from above.
  • Layer the cookies on a platter, spoon any remaining syrup over them and sprinkle with the chopped nuts and cinnamon (if using). Keep at room temperature, loosely covered with foil.
    1 cup (150g) finely chopped walnuts, 1 cup (125g) finely chopped pistachios, 1 tbsp ground cinnamon, 1 tbsp dried rose petals

Video

Nutrition

Calories: 197kcal | Carbohydrates: 26g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 46mg | Potassium: 81mg | Fiber: 1g | Sugar: 15g | Vitamin A: 88IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
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