If you visit Greece around Christmas you’ll inevitably eat large quantities of melomakarona — Greek Christmas honey cookies. Think of them as a cross between baklava and a gooey pecan pie: spiced, nutty, soaked in honey syrup and impossible to stop eating. They’re one of Greece’s best-known holiday treats and make lovely gifts for friends and neighbours.
Why I make these every year
I spent several Christmas seasons in Greece and always missed melomakarona after I moved away. These spiced cookies are dipped in honey and finished with crushed walnuts — a staple on every Greek festive table whether homemade or shop-bought.
Now I make them every year and recommend you try them too. They’re: oozy, nutty, warmly spiced, soft and caramel-like. They melt in the mouth and you won’t stop at one.
Other great things about melomakarona:
- Crowd-pleasers – perfect to give as gifts or serve at holiday gatherings.
- Large yield – the recipe makes a big batch; it’s easy to double and package for presents.
- Long shelf life – they keep well for around a month, making them ideal for making ahead.
- Surprisingly simple – the dough is straightforward and the syrup is quick to prepare.
What do they taste like?
These cookies are distinct from typical Christmas cookies but consistently popular. I’d describe them as a delightful mix of baklava and pecan pie flavours: citrusy, warmly spiced, and sweetened with honey. They’re made with oils rather than butter and are effectively dairy-free; they can be vegan if you’re comfortable using honey.
Ingredients in melomakarana
See the recipe card below for exact quantities. Here’s a summary of what you’ll need.
For the cookie dough
Flour: plain white flour.
Leavening: baking powder and baking soda.
Oils: a mix of olive oil and a neutral vegetable oil (or use one type if preferred).
Sugar: a modest amount since the syrup adds sweetness.
Orange: both zest and juice add bright citrus flavour.
Brandy (optional): a splash adds depth, or replace with more orange juice or another liqueur.
Topping: crushed walnuts and cinnamon to finish.
For the syrup
Honey and sugar: typically equal parts, with a preference for plenty of honey.
Water and lemon juice: to balance the sweetness.
Spices and aromatics: a cinnamon stick, cloves and lemon rind — this makes the kitchen smell like Christmas.
How to make them
The method is simple even if the result feels indulgent. Here’s an overview:
Step 1: Mix the wet ingredients together — oils, orange zest and juice, sugar and brandy (if using).
Step 2: Gradually add sifted flour with baking powder and soda until a stiff but slightly oily dough forms. The exact amount of flour can vary, so add it little by little.
Step 3: Take walnut-sized pieces of dough and roll into balls or ovals. Place on baking trays and flatten slightly. Use a fork to press a criss-cross pattern if you like; it looks traditional but isn’t essential.
Step 4: Bake for about 25–30 minutes until lightly browned. While the cookies bake, prepare the syrup.
Step 5: In a saucepan, combine honey, sugar, water, cinnamon, cloves and lemon rind and bring to the boil. Simmer uncovered for about 10 minutes until it thickens slightly, then remove the aromatics and stir in a little lemon juice.
Step 6: The traditional and most common method is to dip the warm cookies into the hot syrup. Working a few at a time, submerge each cookie for about 20–30 seconds, turning to coat, then lift out with a slotted spoon or fork. Place them on a serving plate, press crushed walnuts onto the top and sprinkle with cinnamon.
Arrange the cookies in layers or a pyramid if you’re serving them at a party — pouring any leftover syrup over the stack adds extra moisture and gloss.
Ways to vary them
This is a traditional approach, but recipes vary across Greece, so feel free to adapt:
- Chocolate-dipped: coat half or all of each cookie in melted chocolate after syruping and finish with nuts or cinnamon.
- Different nuts: swap walnuts for pistachios, almonds, hazelnuts or peanuts; omit nuts entirely if you need a nut-free version and consider sesame seeds as an alternative.
- Swap the spirit: replace brandy with Cointreau, Grand Marnier, Amaretto or whiskey, or leave it out and add extra orange juice.
Helen’s Top Tips
- Use a medium saucepan for the syrup so you can dunk several cookies at once and still have enough depth for full immersion.
- Make the dough ahead — it keeps covered for 3–5 days in the fridge. The oil may separate slightly; just knead before shaping. Alternatively bake and freeze the plain cookies, then finish them with syrup later.
- Don’t waste syrup — drizzle any leftovers over the finished cookies for extra flavour.
Recipe FAQs
If you’re new to melomakarona, these FAQs answer common questions. Try the recipe and leave a comment below the recipe card if you need more help.
Approximately 6½ cups is a good guide, but go by feel. Add the flour gradually until you have a soft, fairly stiff dough that still looks a little oily. If you add too much, add a splash of orange juice; if it’s too wet, add a little more flour.
Bake for 25–30 minutes until the cookies are lightly browned. Don’t overthink it — they should be set and slightly golden.
Many prefer to dip them while still hot so they soak up more syrup; others like them cool. I dip them warm: dunk 3–4 at a time for about 20–30 seconds, flipping halfway, then remove with a slotted spoon.
Store in an airtight container at room temperature. Refrigeration is possible but changes the texture.
Melomakarona keep well for about four weeks and often improve as they absorb syrup. They’re excellent for making ahead and giving as gifts.
Freeze the un-syruped baked cookies. Cool completely, layer between baking paper in an airtight container and freeze for up to six months. Defrost fully, then dunk in syrup when ready to finish.
Simply skip the nuts on top. The cookies remain delicious; you can use sesame seeds if those are suitable.
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Melomakarona (Greek Christmas Honey Cookies)
Print Recipe
Start Cooking
Ingredients
For the cookies
- ¾ cups sugar
- 1 orange, zest of
- ¾ cups orange juice
- 1 cup olive oil
- 1 cup vegetable oil
- ¼ cups brandy (optional)
- 6½ cups plain flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
For the syrup
- 1 cup runny honey
- 1 cup sugar
- 1.5 cups water
- 1 cinnamon stick
- 4 cloves
- 2 inches lemon rind
- lemon juice, a few squeezes
For sprinkling
- ¾ cups walnuts, chopped
- 1 tablespoon ground cinnamon
Instructions
To make the cookies
- Preheat the oven to 350°F / 180°C.
- Zest the orange and combine the zest with the sugar in a large bowl.
- Add the oils to the sugar and orange mixture and beat until combined. Stir in the orange juice and brandy (if using).
- Sift the flour with baking powder and baking soda. Add to the liquids gradually until you have a stiff, slightly oily dough — you may not need all the flour or may need a little more.
- Shape walnut-sized pieces of dough into balls or ovals, flatten slightly and press a fork pattern on top. Place on baking sheets.
- Bake for 25–30 minutes until lightly browned.
To make the syrup
- While the cookies bake, combine honey, sugar, water, cinnamon stick, lemon peel and cloves in a saucepan and bring to a boil.
- Simmer uncovered for about 10 minutes until slightly thickened. Remove the cinnamon, lemon peel and cloves, then stir in lemon juice.
Dipping the cookies in the syrup
- While the cookies are still very warm, dunk 3–4 at a time in the hot syrup, turning to coat and letting them soak for 20–30 seconds.
- Lift out with a slotted spoon or fork and place on a serving plate.
- Press crushed walnuts into the tops and sprinkle with a pinch of cinnamon. Arrange in a stack or pyramid if desired.
Notes
Leftover syrup: Drizzle any remaining syrup over the finished cookies for extra flavour.
Storage: Keep in an airtight container at room temperature for best texture; refrigeration changes it.
Make ahead: They keep for about a month and often improve after a few days as the syrup sinks in.
Freezing: Freeze baked cookies before dunking — cool completely, layer between baking paper and freeze for up to six months. Defrost fully before dunking in syrup.
Gifting: Line a box with baking paper, stack the cookies and tie with ribbon for a lovely homemade present.
Nutrition
Carbohydrates: 26g
Protein: 2g
Fat: 2g