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Hi Bold Bakers!
Sticky Greek Honey Cookies, also known as Melomakarona, are a staple in Greek homes around Christmas time, and it’s not hard to understand why they’re a crowd favorite. Greek melomakarona cookies are sweet, super soft and cakey, crunchy with nuts, and wonderfully sticky. How is it possible that there are so many flavor and texture notes in one cookie?!
The cookie is made with olive oil, orange juice, crushed walnuts (or your favorite nuts), honey, and just a touch of warm spices like cinnamon and clove. Then, the cake is dipped in a completely wonderful sticky honey syrup.
My Greek honey cookies are so perfect for sharing with family and friends for the holidays. I’m so excited for you to try them!
By the way, have you tried some of my other global cookie recipes? Try my new Linzer Cookies, Speculaas, or Spritz Cookies!
What Are Greek Melomakarona Cookies?
Melomakarona cookies are a tradition at Christmas time in Greek households. They’re a cakey cookie flavored with orange and walnuts and dipped in a sticky honey syrup.
This is a recipe for baked melomakarona cookies, although they can also be found fried.
What You Need To Make Greek Melomakarona Cookies
How To Make Greek Melomakarona Cookies
Once you try these cookies, they’re bound to be your go-to Christmas cookie recipe! Here is how you make melomakarona cookies (and don’t forget to get the full recipe with measurements, on the page down below):
- To make the cookie dough, combine the olive oil, orange juice, sugar, crushed walnuts, honey, cognac (if using), and orange juice in a large bowl.
- In a separate bowl, combine the flour, baking powder, baking soda, salt, cloves, and cinnamon.
- Combine the wet and dry ingredients. Knead the dough with your hands for a few minutes to incorporate the oil into the flour.
- Line two baking sheets with parchment paper and, working one tablespoon of dough at a time, roll the dough into oval shapes. Flatten them slightly and place them onto the baking sheets about 2-inches apart.
- Make indentations on top of the cookies by pressing the tops with a fork.
- Bake in a preheated 375°F (190°C) oven for about 10-15 minutes, until the bottoms are golden brown. All the cookies to cool before moving on to the honey syrup.
- Once the cookies have cooled, make the syrup by combining the honey and water in a wide, shallow saucepan and heat until simmering.
- While the syrup heats, combine the crushed walnuts and sesame seeds in a small bowl and set near the syrup.
- Line a baking sheet with parchment paper and sprinkle with half of the walnut/sesame mixture. Also place it near the syrup.
- Working with a few cookies at a time, dip them into the warm syrup, coating both sides.
- Lift the cookie gently out of the syrup and place it on the parchment-lined, walnut sprinkled cookie sheet. Sprinkle the top with some of the remaining walnut/sesame seed mixture. Repeat with the remaining cookies.
Gemma’s Pro Chef Tips For Making Greek Melomakarona Cookies
- The cookies are super sticky after they have been dipped. Store them in individual muffin cups or on parchment paper in a single layer. Otherwise, they will stick together.
- Be sure that your cookies are completely cooled before you dip them into the honey mixture, or they may break apart while dipping.
- If the honey mixture seems too sweet, drizzle the honey syrup onto the top of the cookies instead.
- Instead of olive oil, you can use fresh, neutral-flavored vegetable oil.
- Walnuts are traditional in this recipe, but feel free to use different nuts like pistachios and cashews.
- After dipping them in honey, try them with a drizzle of chocolate!
How Do I Store Greek Melomakarona Cookies?
Once the cookies after cooled after their dip in the honey syrup, store them in a single layer in a parchment-lined, airtight container or in individual paper muffin liners. They’ll stick together if not! They can be kept at room temperature for up to 5 days.
Make More Cookies At Home!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!