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Melomakarona – Greek Christmas Honey Cookies
4.6 from 18 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 Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 30 -40 cookies
Calories: 197 kcal
Course: Baked Goods
Cuisine: Greek

Ingredients

For the syrup
  • 250 ml water 1 cup
  • 225 g sugar granulated, 1 cup
  • 300 g honey mild tasting honey or agave syrup, 1 cup
  • 1 cinnamon stick
  • 1 piece orange peel
For the melomakarona
  • 120 ml olive oil light, 1/2 cup
  • 115 g butter or vegan baking spread, unsalted
  • 115 g sugar caster or granulated, ½ cup
  • 60 ml orange juice freshly squeezed, 1/4 cup
  • 60 ml cognac rum or brandy, 1/4 cup
  • 1 orange zest only
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • ½ tsp bicarbonate of soda
  • ½ tsp cloves ground
  • pinch nutmeg
  • ½ tsp salt
  • 500 g plain flour or as needed, 4 cups + 2 tbsp
Topping
  • 150 g walnuts finely chopped, 1 cup
  • 125 g pistachio nuts finely chopped, 1 cup
  • 1 tbsp cinnamon optional
  • 1 tbsp rose petals completely optional - they just look pretty

Instructions

Make the syrup
    Cup of Yum
  1. 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.
  2. Remove the cinnamon stick and orange peel. Keep the syrup warm until the cookies are ready.
Prepare the cookies
  1. Preheat the oven to 170C (340F). Line two large baking trays with silicone mats or baking parchment.
  2. 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.
  3. Mix the orange juice, brandy, spices, baking powder and bicarbonate of soda – the mixture will fizz and froth.
  4. 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.
  5. 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.
Soak in the syrup
  1. 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.
  2. 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.

Nutrition Information

Calories 197kcal (10%) Carbohydrates 26g (9%) Protein 3g (6%) Fat 9g (14%) Saturated Fat 2g (10%) Cholesterol 6mg (2%) Sodium 46mg (2%) Potassium 81mg (2%) Fiber 1g (4%) Sugar 15g (30%) Vitamin A 88IU (2%) Vitamin C 1mg (1%) Calcium 20mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 30 -40 cookies

Amount Per Serving

Calories 197

% Daily Value*

Calories 197kcal 10%
Carbohydrates 26g 9%
Protein 3g 6%
Fat 9g 14%
Saturated Fat 2g 10%
Cholesterol 6mg 2%
Sodium 46mg 2%
Potassium 81mg 2%
Fiber 1g 4%
Sugar 15g 30%
Vitamin A 88IU 2%
Vitamin C 1mg 1%
Calcium 20mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.