Go Back
4.86 from 27 votes
Sticky Greek Honey Cookies (Melomakarona) Recipe
Prep Time
30 mins
Cook Time
15 mins

My Sticky Greek Honey Cookies are sweet, super soft and cakey, crunchy with nuts, and wonderfully sticky — and a wonderful holiday cookie for your table this year.

Course: Dessert
Cuisine: Greek
Servings: 25 cookies
Author: Gemma Stafford
  • ¾ cup (6floz/170ml) olive oil
  • 6 tablespoons (3floz/85ml) orange juice
  • ¼ cup (2oz/57g) granulated sugar
  • ¼ cup (1 ¼oz/35g) crushed walnuts
  • 2 teaspoons honey
  • 1 ½ tablespoons cognac (optional)
  • 1 teaspoon orange zest
  • 2 cups (10oz/284g) all-purpose flour
  • 1 ¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cinnamon
Honey Syrup:
  • 1 ½ cups (15oz/425g) honey
  • ¼ cup (2floz/57ml) water
  • 1 cup (5oz/142g) crushed walnuts
  • 2 tablespoons sesame seeds
  1. Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.

To Make The Cookie Dough:
  1. In a large bowl, combine olive oil, orange juice, sugar, crushed walnuts, honey, cognac (if using), and orange zest.

  2. In another bowl, combine the flour, baking powder, baking soda, salt, cloves, and cinnamon.

  3. Combine the wet and dry ingredients and knead with your hands for a few minutes to incorporate the oil into the flour.

  4. Working with one tablespoon of dough at a time, roll into oval shapes, flatten slightly and place onto the prepared baking sheets 2 inches (5cm) apart.

  5. Press the tops to the cookies with a fork to make a few indentations.

  6. Bake for 10-15 minutes, until the bottoms are golden brown. Let cool completely before proceeding.

To Make The Honey Syrup:
  1. Once the cookies are cooled, make the syrup: combine the honey and water in a wide, shallow saucepan and heat until simmering.

  2. While the syrup is heating, combine the crushed walnuts and sesame seeds in a small bowl and set near the syrup.

  3. Line a baking sheet with parchment paper, sprinkle with half of the walnut-sesame mixture, and place near the syrup.

  4. Working with a few cookies at a time, dip the cookies in the warm syrup, coating both sides.

  5. Lift gently out of the syrup and back onto the parchment-lined, walnut sprinkled cookie sheet. Sprinkle the tops with some of the remaining crushed walnuts and sesame seeds. Repeat with the remaining cookies.

  6. Once cooled, store these cookies in a single layer in a parchment-lined, airtight container or in individual paper muffin liners. These cookies can be stored at room temperature for up to 5 days.