Melomakarona Recipe (Greek Honey Christmas Cookies)
Melomakarona are traditional Greek cookies, popular during Christmas. They are flavored with orange zest, cinnamon, and cloves, and baked until golden brown. After baking, they are soaked in honey syrup and topped with chopped walnuts, giving them a moist, sticky texture and a nutty, spiced flavor. These cookies are a staple in Greek holiday traditions, known for their unique taste and texture.
Melomakarona, a classic Greek cookie, epitomizes the essence of the holiday season. Melomakarona cookies are a staple in Greek households during Christmas, celebrated for their unique blend of flavors and textures. This recipe guides you through creating these delightful treats, infused with honey, spices, and orange zest. For more holiday treats, check out our rizogalo (Greek rice pudding) and Nutella Bougatsa.
Melomakarona are traditional Greek honey cookies, particularly popular during Christmas time. They are known for their unique blend of flavors, combining sweet honey with aromatic spices like cinnamon and cloves, and a hint of orange zest. These cookies have a distinctive texture, featuring a crunchy exterior with a syrupy, moist interior, achieved by soaking the baked cookies in a fragrant honey-based syrup. Often topped with ground walnuts for added crunch and flavor, melomakarona are not just a delicious treat but also a cherished part of Greek holiday traditions, symbolizing warmth and festive joy. They are versatile and can be stored for extended periods, making them a perfect homemade treat for the holiday season.
Our Favorite
Greek Cookies
Why You’ll Love This Recipe
Ingredient Notes
- Butter (melted): Provides richness and a tender crumb.
- Vegetable Oil (safflower, canola, or light olive oil): Adds moisture and lightness.
- Sugar: Sweetens the dough and contributes to the texture.
- Orange Juice (freshly squeezed or bottled): Make sure there is no pulp.
- Orange Zest: Offers a zesty aroma and flavor.
- Cinnamon & Ground Cloves: Spice up the dough with warm, festive flavors.
- All-Purpose Flour: Forms the base of the cookie dough.
- Baking Powder & Baking Soda: Leavening agents for a perfect rise.
- Syrup Ingredients (sugar, honey, water, orange peel, cinnamon stick, whole cloves): Creates the signature sweet and aromatic soak.
- Topping (walnuts, sugar, cinnamon, ground cloves): Adds crunch and a spiced nutty flavor.
Be sure to check out the recipe card for the full ingredient list below
Step by Step Instructions
In a large bowl combine flour, baking powder, and baking soda.
Combine melted butter, oil, and sugar.
Mix in orange juice, zest, and spices.
Gradually add the flour mixture to form a soft dough.
Either roll out the dough with a rolling pin and use cookie cutters or shape into the traditional oval shape.
Arrange shaped cookies on a baking sheet.
Bake until golden brown.
To make the syrup, bring all of the ingredients to a boil, then simmer until slightly thickened.
Once baked immediately place hot cookies in warm syrup (working in batches) with a slotted spoon.
Top with crushed walnut mixture.
Tip: For an added touch, drizzle the melomakarona with a little extra honey just before serving. This not only enhances their honey flavor but also gives them an attractive glossy appearance, making them even more appealing on your dessert table.
How to Soak Melomakarona
Many recipes call for soaking your cookies in completely cooled syrup, but I have found that soaking hot cookies into warm syrup is ideal. The hot cookies will soak up the syrup a lot better if it is warm. If your syrup has cooled down too much, or you prepared it ahead of time, heat it gently over medium heat.
Substitutions
- Gluten-Free: Replace all-purpose flour with a gluten-free blend for a gluten-free version.
- Vegan Option: Substitute the butter with a plant-based alternative or increase the oil in the recipe to replace the butter entirely.
Variations
- Brown Butter: Use brown butter instead of regular butter for a deeper, nutty flavor.
- Chocolate-Dipped: After soaking the cookies in syrup, dip them in melted dark chocolate, then sprinkle with crushed walnuts for a decadent twist.
Equipment
- Kitchen Scale
- Mixing Bowls
- Hand Mixer or whisk and wooden spoon
- Baking Sheets
- Rolling pin and cookie cutter
- Microplane/Zester – you can also use the fine side of a cheese grater
- Saucepan
- Food Processor (for walnuts)
- Slotted Spoon
How to Store
Proper storage of melomakarona ensures they retain their delightful taste and texture for as long as possible. After allowing the cookies to cool and soak in the warm honey syrup, ensure they reach room temperature before storing. To keep the cookies fresh, place them in an airtight container, layering parchment paper between each layer to prevent sticking. This method helps maintain their golden brown color and prevents them from becoming too moist. Store the container in a cool, dry place, away from direct sunlight or heat sources. This way, the melomakarona can retain their quality for up to three weeks, allowing you to savor these traditional Greek Christmas cookies over the holiday season.
How to Freeze
Freezing melomakarona is an excellent way to extend their shelf life, especially if you’ve made a large batch of melomakarona and want to enjoy them beyond the Christmas holidays. To freeze, first, ensure the cookies have cooled down to room temperature. Arrange the cookies in a single layer on a baking sheet or cookie sheet and place them in the freezer for about an hour. This initial freezing prevents the cookies from sticking together later. Once they are individually frozen, transfer the melomakarona to a freezer-safe airtight container, separating layers with parchment paper. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, thaw the melomakarona at room temperature.
expert Tips
- Use good quality honey for the best flavor.
- Don’t overmix the dough to keep cookies tender.
- Ensure the syrup is warm when soaking the cookies for better absorption.
- Adjust the amount of flour as needed to achieve a soft, manageable dough.
- Work in batches to place hot cookies directly out of the oven into the syrup.
Frequently Asked Questions
While both melomakarona and finikia are beloved Greek cookies, they have distinct characteristics. Melomakarona are typically flavored with cinnamon and cloves, are soaked in a warm honey syrup, and topped with chopped walnuts. This results in a moist, richly flavored cookie. Finikia, although they may also be soaked in syrup depending on the region, generally do not include these spices and are toppped with shredded coconut or a dusting of powdered sugar, offering a different texture and flavor profile.
Kourabiedes and melomakarona are both traditional Greek Christmas cookies, but they are quite distinct. Kourabiedes are almond-based, butter cookies covered in powdered sugar, offering a rich, buttery texture and a sweet, nutty flavor. Melomakarona, in contrast, are oil-based cookies soaked in a honey syrup and spiced with cinnamon and cloves, characterized by their sticky, moist texture and deep, spiced flavor.
The exact origin of melomakarona is not clearly documented, but they are deeply rooted in Greek culinary history, with their origins believed to trace back to ancient Greece. These cookies have evolved over time, with different regions of Greece adding their unique touches. Originally, they were likely made to celebrate the end of a fasting period, incorporating ingredients like honey and spices that were considered valuable and festive.
Yes, you can adapt the recipe for a dairy free diet by substituting the butter with a plant-based alternative or replacing it with an equal amount of oil.
When stored properly in an airtight container at room temperature, melomakarona can last up to three weeks.
Melomakarona (sometimes called Finikia) are traditional Greek Christmas cookies which are flavored with cinnamon, cloves, and orange. After baking, they are soaked in an aromatic honey syrup and topped with crushed walnuts. There are many different versions of this classic recipe. These cookies are naturally egg free. Some recipes call for a combination of butter and oil while others use only oil. The recipes using only oil make Melomakarona ideal for the Greek Orthodox Nativity Fast (eggs free & dairy free). My recipe calls for some butter, but it can be substituted with oil to make the cookies dairy free (see notes*).Â
More Greek Recipes
If you loved this traditional Melomakarona cookie recipe, check out these other great recipes.
If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
Melomakarona (Greek Honey Christmas Cookies)
Equipment
- Kitchen scale
- Mixing bowls
- Hand Mixer or whisk and wooden spoon
- Baking Sheets
- Rolling pin and cookie cutter
- Microplane/Zester – you can also use the fine side of a cheese grater
- Saucepan
- Food Processor (for walnuts)
- Slotted Spoon
Ingredients
- 1 cup butter melted
- 1 1/2 cups oil safflower, canola, or a light olive oil work great
- 1 1/2 cups sugar
- 1 1/2 cups orange juice freshly squeezed or bottled (pulp free)
- zest from 2 oranges
- 1 tbsp cinnamon
- 1 tbsp ground cloves
- 10 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
Syrup
- 4 1/2 cups sugar
- 1 cup honey
- 3 cups water
- rind from 1 orange
- 2 cinnamon sticks
- 8-10 whole cloves
Topping
- 2 cups walnuts
- 2 tbsp sugar
- 1 tsp cinnamon
- 1/2 tsp ground cloves
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- Add melted butter, oil, and sugar to a large mixing bowl. Beat with a hand mixer or with a whisk until combined. Mix in orange juice, orange zest, cinnamon, and ground cloves.1 cup butter, 1 1/2 cups oil, 1 1/2 cups sugar, 1 1/2 cups orange juice, zest from 2 oranges, 1 tbsp cinnamon, 1 tbsp ground cloves
- In a separate large bowl, whisk together flour, baking power, and baking soda. Slowly add the flour mixture to the wet ingredients, a cup at a time, until a soft dough forms. NOTE: You many not need to use all of the flour. Once the dough is easy to handle and holds its shape, stop adding flour.10 cups all-purpose flour, 1 tsp baking powder, 1 tsp baking soda
- Shape cookies, by rolling out dough and using a cookie cutter to cut out cookies, or shape into 2-inch ovals. Place cookies on parchment paper lined baking sheets and bake 30-40 minutes, depending on size of cookies, or until golden brown.
- While cookies are baking, prepare the syrup. Add sugar, honey, water, orange rind, cinnamon sticks, and whole cloves into a large heavy bottom saucepan over medium high heat. Bring mixture to a boil. Once it comes to a boil, reduce heat to medium and continue cooking 5 more minutes. Remove from heat and set aside. Remove and discard the rind, cinnamon stick, and cloves just before you are ready to soak the cookies.Â4 1/2 cups sugar, 1 cup honey, 3 cups water, rind from 1 orange, 2 cinnamon sticks, 8-10 whole cloves
- When ready, remove cookies from oven, and immediately place in warm syrup. Work in batches of 6-8 cookies at a time and allow to soak about 30 seconds. Use a slotted spoon to remove cookies from syrup and transfer them onto a tray or platter.
- To make the walnut topping, pulse the walnuts in a food processor until finely chopped. Transfer walnuts to a bowl and add sugar, cinnamon, and ground cloves. Mix to combine. Sprinkle cookies with walnut mixture and enjoy!2 cups walnuts, 2 tbsp sugar, 1 tsp cinnamon, 1/2 tsp ground cloves
Video
Notes
- Gluten-Free:Â Replace all-purpose flour with a gluten-free blend for a gluten-free version.
- Dairy-Free Option:Â Substitute the butter with a plant-based alternative or increase the oil in the recipe to replace the butter entirely.
these look fantastic. thanks for the recipe
Thank you, Krista!
I bought your Greek Cookies book and have made these 2 years in a row. Some recipes call for Cognac and Semolina flour which I did not have so this was the perfect recipe. I did roll into logs. The Greek ladies at my church always made these on the holidays, such great memories of enjoying these. Glad found this easy recipe.
I made these wonderful cookies today. They taste as amazing as they look in the pictures and surprisingly easy to make. I will be making them again.
I’m SO happy you enjoyed them!
LOVE the Christmas shapes! What a great idea!
Honestly, I never comment on recipes online but this is an exception. These were the best cookies I have ever made and I could eat the whole batch. They are delicious.
Thank you, Danielle!! I’m soooo happy you liked this recipe 🙂
These cookies are just like the ones I would get at the bakeries in Greece during Christmas time!
Yay!!! Thanks, Anna
These cookies are so delicious!