Authentic Greek Melomakarona Cookies with Honey for Holiday Joy

Melomakarona honey cookies are a beloved Greek classic—soft, fragrant, and soaked in a warm honey syrup. They’re traditionally made around Christmas, but honestly, they taste amazing any time of year. You get a delicate blend of orange, cinnamon, and clove, a tender crumb, and a glossy honey finish with a walnut crunch.

They look fancy, but they’re surprisingly simple to make at home. If you love spiced cookies and the aroma of citrus, this recipe is going to be a favorite.

Why This Recipe Works

• No mixer needed: The dough comes together gently by hand, which keeps the texture soft and tender.
• Oil-based dough: Olive oil and a touch of neutral oil give the cookies moisture and a delicate crumb without heaviness.
• Right flour blend: Using all-purpose flour with a bit of fine semolina helps the cookies absorb the syrup without falling apart.
• Flavor balance: Orange zest and juice, cinnamon, and clove bring warmth without overwhelming sweetness.
• Hot syrup, cooled cookies: Soaking baked cookies in warm syrup creates that signature glossy, juicy interior.

Shopping List

• For the cookies:
  • 2 1/2 cups (300 g) all-purpose flour
  • 1 cup (160 g) fine semolina (not coarse)
  • 1/2 cup (120 ml) extra-virgin olive oil
  • 1/2 cup (120 ml) neutral oil (sunflower or light olive)
  • 1/2 cup (100 g) granulated sugar
  • 1/3 cup (80 ml) fresh orange juice
  • Zest of 1 large orange
  • 2 tbsp brandy or cognac (optional but classic)
  • 1 tsp ground cinnamon
  • 1/4 tsp ground clove
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch of salt
• For the syrup:
  • 1 cup (240 ml) water
  • 1 cup (340 g) honey (preferably floral, like thyme or wildflower)
  • 1 cup (200 g) granulated sugar
  • 1 cinnamon stick
  • 2–3 strips orange peel
  • 2 tsp lemon juice
• For topping:
  • 3/4 cup (75 g) finely chopped walnuts
  • 1–2 tbsp honey (optional, for drizzling)
  • Pinch of ground cinnamon (optional)

Step-by-Step Instructions

1. Make the syrup first. In a saucepan, combine water, sugar, cinnamon stick, and orange peel. Bring to a gentle boil for 3–4 minutes.Lower heat, stir in honey and lemon juice, and simmer 3 minutes more. Remove from heat and keep warm. This needs to be warm when the cookies are cool.
2. Preheat the oven. Set to 350°F (175°C).Line two baking sheets with parchment.
3. Mix dry ingredients. In a large bowl, whisk flour, semolina, baking powder, salt, cinnamon, and clove.
4. Combine wet ingredients. In a separate bowl, whisk olive oil, neutral oil, sugar, orange zest, orange juice, brandy, and baking soda. It will foam slightly—that’s normal.
5. Bring the dough together. Pour the wet mixture into the dry ingredients. Stir gently with a spatula or your hands until just combined.Do not overwork; the dough should be soft, slightly oily, and smooth.
6. Shape the cookies. Pinch off walnut-sized pieces (about 1–1.5 tablespoons each). Shape into small ovals, about 2 inches long. Lightly press the tops with a fork or use a fine grater to create a crosshatch pattern—this helps absorb the syrup.
7. Bake. Arrange on trays with space between them.Bake for 18–22 minutes, until the edges are golden and the bottoms are lightly browned. They should feel set but not hard.
8. Syrup the cookies. Let cookies cool to room temperature. While the syrup is still warm, drop 3–4 cookies at a time into the syrup and soak for 10–20 seconds per side, depending on how syrupy you like them.Remove with a slotted spoon and set on a rack over a tray.
9. Top with walnuts. Sprinkle chopped walnuts over the warm, syruped cookies. Drizzle a little extra honey and a dusting of cinnamon if you like.
10. Rest and enjoy. Let them sit for at least 1 hour to set. They taste even better the next day when the flavors settle.

Keeping It Fresh

• Room temperature: Store in an airtight container at cool room temperature for up to 10–14 days.They actually improve after day one.
• Layering: If stacking, place parchment between layers to protect the walnut topping.
• Freezing: Freeze the baked, unsyruped cookies for up to 2 months. Thaw, then dip in warm syrup as needed. Syruped cookies don’t freeze well.
• Moisture control: If they feel too wet after a day, leave the lid ajar for a few hours to let them dry slightly.

Why This is Good for You

• Olive oil over butter: Using heart-friendly olive oil reduces saturated fat and adds antioxidants.
• Honey-based sweetness: Honey brings flavor and a lower glycemic impact than refined sugar alone, along with trace minerals.
• Nuts for crunch and nutrition: Walnuts add omega-3s, fiber, and a satisfying texture that helps with portion control.
• Warm spices and citrus: Cinnamon, clove, and orange zest add complexity without excess sugar.
• See these pinwheel cookies if you are looking for that!

What Not to Do

• Don’t overmix the dough. Overworking creates tough cookies that don’t absorb syrup well.
• Don’t skip the pattern on top. The fork or grater marks help the syrup penetrate evenly.
• Don’t syrup hot cookies with cold syrup. Temperature contrast is key.Use warm syrup and cooled cookies for best absorption.
• Don’t overbake. Dry, dark cookies will turn crumbly after syruping. Aim for lightly golden.
• Don’t drown them. Too long in syrup makes them soggy. Adjust soak time to taste, but start shorter.

Alternatives

• No semolina? Use all all-purpose flour, but reduce syrup soak by a few seconds since all-flour cookies absorb faster.
• Gluten-free: Use a 1:1 gluten-free flour blend and fine cornmeal in place of semolina.Expect a slightly more delicate texture.
• No alcohol: Skip the brandy and add 1 teaspoon vanilla extract for aroma.
• Nut-free: Omit walnuts and sprinkle toasted sesame seeds for a similar crunch and classic Greek vibe.
• Spice swap: Add a pinch of nutmeg or allspice if you don’t have clove.
• Citrus change-up: Lemon zest and juice work in place of orange for a brighter flavor.

FAQ

Can I make the dough ahead of time?

Yes. You can refrigerate the dough for up to 24 hours. Let it sit at room temperature for 20–30 minutes before shaping so it’s easy to handle.

How do I know the cookies are baked enough?

Look for light golden edges and a set surface.

The bottoms should be lightly browned. If they crack slightly on top, that’s okay.

What type of honey is best?

A floral honey like thyme, wildflower, or orange blossom is ideal. Avoid very strong, bitter honeys that can overpower the spices.

Can I reduce the sugar in the syrup?

You can cut the syrup sugar by 25%.

The texture will be slightly less glossy, but the cookies will still be delicious and well-soaked.

Why did my cookies fall apart when soaking?

They may have been underbaked, overmixed, or too hot when soaked. Cool cookies completely and use warm—not boiling—syrup.

Do I need to use both oils?

A mix of extra-virgin olive oil and neutral oil keeps flavor balanced. All olive oil works, but choose a mild one to avoid bitterness.

How many cookies does this make?

Expect about 28–32 small cookies, depending on size.

You can easily double the recipe for gifting.

Can I make them crisp instead of soft?

Melomakarona are meant to be tender. For a firmer bite, bake a couple of minutes longer and shorten the syrup soak.

Final Thoughts

Melomakarona honey cookies are proof that simple ingredients can make something special. With citrus, warm spices, and a honey sheen, they’re festive without being fussy.

Make a batch for a holiday plate or to enjoy with afternoon tea. Give them a night to rest, and they’ll taste even better tomorrow. Once you’ve made them once, they’ll become part of your yearly traditions.