Melomakarona (Greek Honey Cookies)

Melomakarona are traditional Greek cookies scented with orange and cinnamon, drenched in honey syrup and covered with crushed walnuts. Yes, they are irresistible! Learn to make them with this simple recipe.

If you visit Greece between Christmas and New Year’s day, you are bound to try melomakarona, traditional Greek Christmas cookies that are soft, citrusy, and perfectly sweet.

With their warming spices and honey soak, I think of them as a cross between my favorite soft cookie and baklava. In other words, I would happily make and eat these all year, holidays or not! 

This simple recipe requires no specialty equipment or techniques, and you end up with 60 delicious small cookies that keep well. They’re great to keep on-hand for when friends and family stop by during the holiday season, or to wrap for homemade gifts. 

Table of Contents

1. Melomakarona Ingredients 
2. How To Make Melomakarona (Greek Honey Cookies)
1. Make the Syrup and Greek Cookie Dough
2. Bake, Soak, and Sprinkle the Melomakarona
3. What to Serve with this Melomakarona Recipe
4. More Holiday Cookie Recipes
5. Melomakarona (Greek Honey Cookies) Recipe
6. Try Our Authentic Greek Honey!

Melomakarona Ingredients 

There are many versions of these popular Greek cookies. But traditionally, they are butter-free, eggless cookies so that those who follow the Orthodox Christian fast (no dairy or eggs) are able to enjoy them. Here’s what you need: 

• Orange: You’ll use both the zest and juice, so opt for an untreated orange if you can. 
• Sugar: Sweetens the syrup.
• Warming spices: Whole cinnamon stick, ground cinnamon, and nutmeg give the cookies a cozy quality. 
• Honey: A high quality honey makes a world of difference in terms of flavor for these simple cookies. I love our Greek Alfa honey from Crete, which adds very subtle savory notes like wild thyme to the syrup. 
• Olive oil: A high quality extra virgin oil with a pleasantly smooth flavor is essential; otherwise it will overpower the cookies. I recommend our Greek Private Reserve, which brings a beautiful fruity nuance without dominating the flavor. 
• Brandy: Adds a subtle warmth and depth to the flavor. 
• All purpose flour: Provides structure. 
• Baking soda: Reacts with the orange juice to release carbon dioxide, which helps cookies spread and gives them a chewier texture.
• Baking powder: Gives cookies a lighter, more cake-like texture and helps them rise rather than spread.
• Walnuts: Add a nutty crunch. You can substitute with other tender nuts, like pine nuts or almonds. If you avoid nuts entirely simply skip them. 

How To Make Melomakarona (Greek Honey Cookies)

I once asked how long Melomakarona last in a Greek recipe exchange group I belong to, and learned that every Greek in the group makes an even larger batch than my 60 cookies! These honey cookies will last a good couple of weeks (some keep them longer) if properly stored–and they don’t last long! Here are the steps to make these perfect bite-size treats:

Make the Syrup and Greek Cookie Dough

• Make the syrup. Zest 1 orange into a medium saucepan, then slice it in half and add the halves. Add 1 1/2 cups water, 1 cup sugar, and 1 cinnamon stick. Bring to a boil over medium-high heat. Boil, stirring occasionally, until the sugar dissolves completely, about 5 minutes. Remove from heat and stir in 1 cup honey. Set aside to cool completely (do not remove the cinnamon or orange until you are ready to use the syrup).
• While the syrup cools, get ready to bake. Heat the oven to 350°F. Line a large sheet pan with parchment paper.
• Combine the wet ingredients. Into a large mixing bowl, whisk together 2 cups olive oil, 1/2 cup brandy, the zest of 1 orange, 1/2 cup orange juice, 1 cup sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon nutmeg.
• Combine the dry ingredients. In another bowl, sift together 7 1/2 cups flour, 2 teaspoons baking powder and 1 teaspoon baking soda. 
• Mix and lightly knead the dough. Slowly add the dry flour mixture to the wet olive oil mixture (I added 1/3 of the flour at a time), while mixing with a wooden spoon. Once all the flour has been added, use your hands to knead the dough until smooth (do not overwork the dough).
• Shape the dough. Take about 1 1/2 tablespoons of the cookie dough and shape it between your palms into an oval shape (like a small egg). Lightly flatten and set on the prepared sheet pan. Repeat, forming the cookies until you have used up all the dough. Line the cookies in the sheet pan, making sure to leave about 1/2-inch between them (use two pans if necessary).
• Make the signature pattern on top. In the center of each cookie, lightly press the tines of a fork to make a crosshatch pattern. The cookies should flatten a tiny bit in the center (but you should not push so hard the cookies become too flat).

Bake, Soak, and Sprinkle the Melomakarona

• Bake, then soak the cookies while they’re hot. Bake on the center rack of your heated oven until golden, 20 to 25 minutes. Remove the orange and cinnamon stick from the syrup. As soon as you take the cookies out of the oven, put them in the cold syrup, flipping them around for about 20 to 30 seconds or so (you will need to do this in batches, making sure that all the cookies are able to absorb enough syrup).
• Finish and enjoy! Remove the cookies from the syrup and arrange on a tray or directly on your serving dish. Sprinkle each cookie with a generous pinch of chopped walnuts, pressing into the cookies so they stick (You’ll use 3/4 to 1 cup of walnuts, or about 3 ounces. Enjoy, or store the melomakarona in an air-tight container at room temperature for up to 2 weeks (or even longer!)

What to Serve with this Melomakarona Recipe

I love to offer these melt-in-your-mouth Greek honey cookies for an afternoon treat alongside a hot mug of Greek mountain tea. To build out a colorful holiday spread, serve the melomakarona alongside small bowls with candied orange peel and sugared cranberries.

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*This post has recently been updated with new information for the readers’ benefit.