Moist Christmas Greek honey cookies called melomakarona taste like cake but it is so much more: many delicious layers and flavor complexity that arise from different spices, orange, and delicious, sweet, gold honey. So simple to make but extremely flavor-compact.
Although this recipe is based on pure olive oil like many Greek treats, honey is the star. These cookies are soaked in honey syrup, making them soft, delightfully melting in your mouth that, in all seriousness, it is impossible to eat only one. No kidding!
In the end, they are garnished with chopped walnuts and extra honey, if you want.
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The recipe's history
Not surprisingly these cookies are an all-time favorite for Christmas in Greece. Along with kourabiedes (Christmas butter cookies), skaltsounia (Christmas stuffed cookies), and diples (honey rolls), melomakarona is the traditional treat in almost every Greek home.
Not interested in food history? No problem, Jump to Recipe
The roots of these desserts lie deep in the centuries, lost in the culinary history of the Mediterranean Basin, in the eating habits of ancient Greeks, Romans, and the Islamic culture that influenced and transformed every single regional cuisine.
These honey cookies for instance: Melomakarona = “Melo” from honey and “makarona” comes from macaroni which is –guess what? – Right! Greek! Macaroni derives from the word «μακαρωνία», a funeral dinner where a pie called «μακαρία» was served.
Later, they had a brilliant idea to add honey to that pie and that’s how melomakarona cookies were born. But why Christmas honey cookies? It is simple. Honey symbolizes fertility and well-being for the new year to come.
Ingredient shopping list
You are going to use the simplest ingredients in the whole baking world.
Flour. Simple all-purpose flour.
Olive oil. No butter for this recipe, only a generous amount of olive oil. I use extra virgin olive oil but you may add a lighter olive oil.
Honey. Honey is a key element in melomakarona because it is used in syrup. You know, the syrup where baked cookies soak, giving them moisture and a sweet, syrupy finish.
Sugar. Don’t freak out about sugar. You may replace it. I wouldn't change anything from my family’s recipe out of respect for my grandma and because it is so incredibly awesome like this. Come on, it’s Christmas, guys. Enjoy your Christmas cookies without guilt.
Nevertheless, these cookies contain olive oil, honey, orange juice, and walnuts and offer tons of antioxidants. Just saying.
Clove and cinnamon. These warm and aromatic spices add depth and complexity to the flavor profile of melomakarona.
Cognac or brandy. It enhances the cookies' overall taste profile. It contributes depth and complexity, bringing out the buttery and nutty notes in the dough.
How to make melomakarona
Time needed: 35 minutes
Let’s get down to business now…
- Mix liquid and dry ingredients
First, combine the olive oil, sugar, orange, orange zest, cognac/brandy, sugar, clove powder, and cinnamon powder. Whisk well for 1-2 minutes to dissolve sugar.
Then, sift the flour with the baking powder and baking soda. - Combine liquid and dry ingredients
Add gradually the flour mixture to the liquid mixture. After adding 6 cups of flour, the dough is too firm to stir with the spoon. Use your hands to fold the dough from the bottom to the top. Knead for no more than 2 minutes.
- Check the dough
Shape one cookie and let it rest for a couple of minutes. If it holds its shape, the dough is ready. If the cookie is melting down, add more flour to the dough and repeat.
- Bake
Line a baking sheet with parchment paper (optional), and shape the cookies in any form you like. Place them on the baking sheet leaving some distance between them. Pinch lightly their surface with a fork or press gently the cookies on a cheese grater.
Place the sheet in the middle rack of the oven and bake for 20-30 minutes until golden brown. Let them cool. - Make the syrup
In a saucepan, add water, sugar, and the cinnamon stick. Boil for 5 minutes or until sugar dissolves. Remove from heat. Let it cool for about 10 minutes, and add the honey. Whisk until it dissolves and remove the cinnamon stick.
- Dip the cookies
Dip the cookies into the hot syrup with a slotted spoon for 5-10 minutes. The time depends on how sweet and soft you want them. Test the first one and adjust the time accordingly for the rest of them. Then dip them in batches to save time, rotate them, and remove them.
- Garnish and serve
Place them on a large platter and immediately sprinkle chopped walnuts. Alternatively, place them in a well-sealed food container. Keep them out of the fridge for 20 days to a month.
Meal prepping
You can prepare the dough ahead of time, cover the bowl, and store it in the refrigerator for 2 days before baking. Chilling the dough helps it firm up, which makes shaping the cookies much easier.
To freeze, shape the dough into your desired cookie forms, arrange them on a baking sheet, and freeze until solid. Once firm, transfer the cookies to an airtight container or freezer bag, and they’ll keep for up to 3 months. When you’re ready to bake, place the frozen cookies directly on a baking sheet and bake as usual, adding a couple of extra minutes to the baking time if needed.
Expert tips
Between you and me .... shhhh... those tips will be our secret!
Flour and dough
There isn’t a "right" quantity of flour. Greek home bakers usually add flour “as much as it takes” (Really, mum?). Well, I know this is not very helpful but my tip below will be.
I have estimated more or less 8 cups (1kg) of flour for that recipe. Add 6 cups and shape one cookie. Let it rest for a couple of minutes. If it keeps its shape and doesn’t melt down, you are good to go. Otherwise, incorporate more flour into the dough and check again. This is the most important cooking tip for this recipe.
Stir gently and knead without overworking the dough. Overworking the dough will result in rock-hard cookies.
Syrup and storage ideas
There is an endless debate about the right timing for soaking the cookies in syrup. Some say you should add hot syrup on cold cookies, others disagree, etc.
My way is to make a huge batch of honey cookies and to keep them in food containers WITHOUT soaking them in syrup. Even without syrup's moisture, they are an excellent and convenient snack.
When I want to serve them or offer them as a gift I make the syrup and adjust it to the quantity I want to serve/offer. So, the cookies are cold when they take a hot syrup bath.
Another way is to add the syrup right from the beginning and keep the honey cookies in a well-sealed food container for about 20 days to a month. No fridge.
Shape and garnish
The traditional shape is oval and the honey cookie's size is more or less the size of a palm. You may like the traditional decoration on their surface by using a fork. Pinch lightly only the surface. Another way is to press lightly the cookies on a cheese grater. This technique will help the cookies to soak the syrup better.
Of course, there are endless variations for melomakarona: shaped into small balls, stuffed with nuts, chocolate, or dipped into chocolate. All of them are tasteful. But if you search for the traditional recipe, you will find it in the recipe card below.
My Christmas honey cookies are ready
Enjoy your cookies with a hot cup of coffee or herbal tea. As already mentioned it is an excellent snack.
These cookies are a beloved Christmas treat and a must-have for all your holiday guests. Every year, I bake a HUGE batch! They make the perfect gift, often paired with traditional kourabiedes (Greek butter cookies) and skaltsounia (Greek stuffed cookies). Without fail, they’re a hit, and friends and family always ask for more.
A clever way to enjoy those cookies is to make a huge batch 3-4 weeks before Christmas and to keep them in food containers WITHOUT soaking them in the syrup. They are an excellent and convenient snack even without it.
Then, when you want to serve them or offer them as a gift at Christmas, make the syrup and adjust it to the quantity you want to serve/offer. Don't forget the chopped walnuts.
For a true Greek-style presentation, arrange them beautifully on a platter. This festive display, combined with the other festive cookies creates a warm and inviting holiday vibe that will impress anyone who visits your home.
Store and freeze
Store
These cookies can stay fresh for quite a while! It’s best to store melomakarona at room temperature, as refrigeration can alter their texture.
You have two options: First, prepare them all the way (bath them in syrup and top them with walnuts) and stack them in an airtight container, separating layers with parchment paper to prevent sticking.
Second, you can skip the syrup and the walnuts and store them in an airtight container. My kids devour them as they are and it is their favorite snack for school. Without syrup, it is easy to pack and the children can eat them easily.
Either way, stored in a food container, they’ll last for up to 20 days (though I often keep them longer, and they still taste fantastic!).
Freeze
I would recommend freezing cookies before soaking them in syrup. There’s a risk that the syrup could crystallize or make the cookies softer after thawing. Adding fresh syrup after thawing is generally the best approach to preserve their texture and flavor.
Therefore, to freeze melomakarona, first, ensure they are completely cool. Skip the syrup. Place them in a single layer on a baking sheet and freeze for 1-2 hours. This quick freeze helps maintain their shape and prevents sticking.
After flash freezing, transfer the cookies to an airtight container. It's better to use parchment paper between the layers. Seal tightly to prevent freezer burn, and don’t forget to label the container with the date. Melomakarona can be frozen for up to 3 months.
When you’re ready to enjoy them, let the cookies thaw at room temperature for about 30-60 minutes. If desired, soak them in syrup and garnish with chopped nuts before serving to freshen them up!
If you make my recipe, you have to let me know! I absolutely love your feedback. This is a huge motivation for me and keeps 30daysofgreekfood’s kitchen alive. Bookmark this recipe and leave your rate and comment below, or take a photo with your melomakarona and tag me on Instagram with #30daysofgreekfood and Facebook with @30daysofgreekfood.
Recipe
Greek Honey Cookies - Melomakarona
Ingredients
THE DOUGH
- 1½ cup (370ml) olive oil
- ⅔ cup (150ml) orange juice
- 1 tablespoon orange zest
- ⅔ cup (150ml) cognac or brandy
- 1-1½ cup (200g-300g) table sugar
- 1 teaspoon ground clove
- 1 teaspoon ground cinnamon
- 7-8 cups (1kg) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups (250g) walnuts, chopped
THE SYRUP
- 2 cups (500ml) water
- 1-1½ cups (200-300g) table sugar
- 1 cup (340g) honey
- 1 cinnamon stick
Instructions
THE DOUGH
- Preheat the oven at 200°C / 390°F.
- In a big bowl, combine the olive oil, sugar, orange, orange zest, cognac/brandy, sugar, clove powder, cinnamon powder. Whisk well for 1-2 minutes to dissolve sugar.
- In another smaller bowl, sift the flour with the baking powder and baking soda and add the flour mixture to the liquid mixture. Use a spoon and gradually incorporate the flour.
- After adding 6 cups of flour, the dough is too firm to stir with the spoon. Use your hands to gently fold the dough from the bottom to the top. Knead for no more than 2 minutes. Add gradually more flour.
- It is time to check the dough. Shape one cookie and let it rest for a couple of minutes. If it holds its shape, the dough is ready. If the cookie is melting down, add more flour to the dough and repeat.
- Line a baking sheet with parchment paper (optional), shape the cookies in any form you like, and place them leaving some distance between them. Pinch lightly their surface with a fork or press gently the cookies on a cheese grater.
- Place the sheet in the middle rack of the oven and bake for 20-30 minutes until golden brown. Let them cool.
THE SYRUP
- In a saucepan on medium-high heat add water, sugar, and the cinnamon stick. Boil for 5 minutes or until sugar dissolves. Remove from heat. Let it cool for about 10 minutes, and add the honey. Whisk until it dissolves and remove the cinnamon stick.
- Dip the cookies into the hot syrup with a slotted spoon for 5-10 minutes. The time depends on how sweet and soft you want them. Test the first one and adjust the time accordingly for the rest of them. Then dip them in batches to save time, rotate them, and remove them.
- Place them on a large platter and immediately sprinkle chopped walnuts. Alternatively, place them in a well-sealed food container. keep them out of the fridge for 20 days to a month.
Sophie Avgoustakis says
Looks delicious
Sylia says
Thank you so much, Sophie. These cookies are so delicious!