Melomakarona: Greek Christmas Honey Cookies
User Reviews
4.9
Melomakarona: Greek Christmas Honey Cookies
Description
Melomakarona: Greek Christmas Honey Cookies begin by preparing a honey syrup with water, sugar, cinnamon sticks, orange zest, and honey, which is cooled before use. The dough mixes olive and sunflower oils with cognac, orange zest and juice, sugar, and a mix of flour, baking powder, baking soda, ground cloves, and cinnamon. The dough is handled gently to avoid overmixing, which could cause the oil to separate, affecting cookie texture.
The dough is shaped into round portions about 30 grams each, placed on baking sheets, and pierced on top to promote even baking. Once baked at 180°C (356°F), the warm cookies are dipped briefly (about 15 seconds) in the cooled honey syrup, allowing them to absorb sweetness while maintaining structure. Ground walnuts are sprinkled on top, adding a nutty contrast.
The cookies are tender with a moist interior due to the honey soak and have warm spice notes. They are part of Greek Christmas traditions and carry a balanced sweetness with citrus and spice highlights.
To keep the cookies soft, avoid over-kneading the dough, which can trigger oil seepage and make cookies greasy instead of crisp. Dipping time in syrup controls cookie softness—shorter dipping keeps them firmer, longer yields softer texture.
Ingredients
For the syrup:
- 800 ml water
- 800 g granulated sugar
- 2 cinnamon stick
- 1 orange zest grated
- 500 g honey (Greek thyme honey preferred)
For the dough:
- 240 ml extra virgin olive oil Greek
- 240 ml sunflower oil
- 120 ml cognac
- 1 orange zest grated
- 200 g granulated sugar
- 1 kg flour soft
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cloves ground
- 2 teaspoon ground cinnamon
To serve:
- walnut ground
Instructions
- Preheat the oven to 180° C (356° F) Fan.
For the syrup:
- Place a pot over medium to high heat. Add the water, granulated sugar, cinnamon sticks, and orange rind. Allow the mixture to come to a boil and simmer for 4-5 minutes.
- As soon as the sugar has melted, remove the pot from the heat and add the honey. Stir and set syrup aside until completely cooled.
For the dough:
- Place the olive oil, sunflower oil, cognac, orange zest, orange juice, and granulated sugar in a large bowl. Mix thoroughly with a hand whisk.
- In another bowl, place the soft flour, baking powder, baking soda, ground cloves, ground cinnamon and mix with a spoon.
- Gradually add the olive oil mixture to the flour mixture and mix thoroughly by hand. DO NOT mix for too long or else the oil will start to seep out of the cookie dough.
- Shape the cookie dough into 30 g/1 oz round cookies and transfer to a baking pan lined with parchment paper.
- With a fork, pierce the top of the cookies, so they cook faster and also soak up the syrup easier.
- Bake for 20-25 minutes, until golden brown and crispy.
- When ready, remove from the oven and immediately drop the cookies into the cooled syrup. Allow them to soak for 10 seconds.
- Remove the cookies from the syrup with a slotted spoon and transfer to a serving platter.
- Sprinkle the Melomakarona cookies with ground walnuts, allow them to cool completely and serve.
Notes
- Dip cookies in honey syrup for about 15 seconds for a soft, moist texture without over-saturating.
- Do not over-knead cookie dough to avoid oil seepage that affects final cookie texture negatively.
- Use Greek thyme honey if possible for authentic flavor in the syrup.
- Piercing cookies before baking helps them bake evenly and quickly.
User Reviews
Overall Rating
4.9
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