Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (480 ml) water
- 2 cups (400 g) granulated sugar
- 1 cup (340 g) honey
- Peel of 1 orange, 1 cinnamon stick, 3–4 whole cloves, 1 tbsp lemon juice
- 1 cup (240 ml) light olive oil + 1/2 cup (120 ml) neutral oil
- 1/2 cup (100 g) granulated sugar
- Zest of 2 oranges, 1/4 cup (60 ml) orange juice, 1/4 cup (60 ml) brandy (optional), 1/4 cup (60 ml) water
- 3 cups (390 g) all-purpose flour
- 1 cup (160 g) fine semolina
- 2 tsp ground cinnamon, 1/2 tsp ground cloves, 1/4 tsp nutmeg (optional)
- 2 tsp baking powder, 1 tsp baking soda, 1/2 tsp fine salt
- 1 1/2 cups (150 g) finely chopped walnuts + 1 tsp ground cinnamon
Do This
- 1. Make syrup: simmer water, sugar, orange peel, cinnamon stick, cloves for 5 minutes. Stir in honey and lemon juice, simmer 2 more minutes, then cool completely.
- 2. Heat oven to 350°F (180°C). Line 2 baking sheets with parchment.
- 3. Whisk oils, 1/2 cup sugar, orange zest, juice, brandy, water, and ground spices. In another bowl whisk flour, semolina, baking powder, baking soda, and salt.
- 4. Gently combine dry into wet just until a soft, oily dough forms. Do not knead heavily.
- 5. Shape small ovals (about 1 1/2 tablespoons each), lightly flatten, and texture tops with a fork.
- 6. Bake 22–25 minutes until deep golden and crisp on the outside.
- 7. While cookies are hot, dip in cold syrup 20–30 seconds each. Arrange on a platter, drizzle with extra syrup, and sprinkle generously with cinnamon-walnut mixture.
Why You’ll Love This Recipe
- Classic Greek Christmas cookies with irresistible orange, honey, and warm spice flavor.
- Soft, tender, and slightly crumbly inside with a light, syrupy exterior that is sweet but not cloying.
- Egg-free and dairy-free, so they are naturally friendly for many guests and gatherings.
- Keep beautifully for days, making them perfect for gifting and holiday dessert platters.
Grocery List
- Produce: 3 oranges (2 for zest and juice, 1 for peel), 1 lemon
- Dairy: None
- Pantry: Light olive oil, neutral oil (such as sunflower or canola), honey, granulated sugar, all-purpose flour, fine semolina, walnuts, ground cinnamon, ground cloves, ground nutmeg (optional), whole cloves, cinnamon stick, baking powder, baking soda, fine sea salt, brandy or cognac (optional)
Full Ingredients
For the Orange-Honey Syrup
- 2 cups (480 ml) water
- 2 cups (400 g) granulated sugar
- 1 cup (340 g) runny honey (Greek thyme honey if possible)
- Peel of 1 orange, cut into wide strips (avoid too much white pith)
- 1 cinnamon stick
- 3–4 whole cloves
- 1 tablespoon fresh lemon juice
For the Cookie Dough
- 1 cup (240 ml) light or extra-light olive oil (mild flavor)
- 1/2 cup (120 ml) neutral oil (sunflower, canola, or similar)
- 1/2 cup (100 g) granulated sugar
- Zest of 2 oranges (about 2 tablespoons finely grated)
- 1/4 cup (60 ml) fresh orange juice
- 1/4 cup (60 ml) brandy or cognac (optional but traditional; substitute more orange juice or water if preferred)
- 1/4 cup (60 ml) water
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg (optional)
- 3 cups (390 g) all-purpose flour
- 1 cup (160 g) fine semolina (not coarse)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
For the Walnut Topping
- 1 1/2 cups (150 g) walnuts, very finely chopped (by hand or in a food processor)
- 1 teaspoon ground cinnamon
- 2–3 tablespoons cooled syrup or honey (optional, to lightly moisten the nuts)
Optional For Serving
- Extra orange zest or very thin orange peel strips for garnish
- Extra honey for drizzling, if you like them sweeter
Step-by-Step Instructions
Step 1: Make the orange-honey syrup and let it cool
Start with the syrup so it has time to cool completely; you want cold syrup and hot cookies for the best soak. In a medium saucepan, combine the water, sugar, orange peel, cinnamon stick, and whole cloves. Place over medium heat and stir just until the sugar dissolves, then bring to a gentle boil. Reduce the heat and simmer for 5 minutes.
Stir in the honey and lemon juice, return to a gentle simmer, and cook for 2 more minutes. Remove from the heat and let the syrup cool to room temperature, then chill it slightly if you have time. Leave the orange peel and spices in the pot to keep infusing while it cools.
Step 2: Prepare your pans and preheat the oven
Preheat your oven to 350°F (180°C), conventional heat. Line 2 large baking sheets with parchment paper. Melomakarona are baked without spreading much, so you can place them fairly close together, leaving about 1 inch (2.5 cm) between cookies.
Double-check you have enough counter space ready for the syrup dipping step later; you will need room for the hot baking sheet, the pot of syrup, and a platter for the finished cookies.
Step 3: Mix the wet ingredients and aromatics
In a large mixing bowl, add the olive oil, neutral oil, and 1/2 cup (100 g) sugar. Whisk gently just to combine; you do not need to beat in air. Add the orange zest, orange juice, brandy (if using), water, ground cinnamon, ground cloves, and nutmeg. Whisk again until everything is well blended and the spices are evenly distributed through the oils. The mixture will look glossy and fragrant.
This bowl is your wet base. Set it aside while you prepare the dry ingredients in a separate bowl.
Step 4: Combine the dry ingredients, then bring the dough together
In another large bowl, whisk together the all-purpose flour, fine semolina, baking powder, baking soda, and salt. Make sure there are no clumps of baking soda or baking powder; if needed, sift them in.
Tip the dry mixture into the bowl with the wet ingredients in 2–3 additions. Use a spatula or your hand to gently fold the mixture together after each addition. The dough should come together into a soft, slightly oily mass that does not stick heavily to your hands. Avoid kneading or overworking: once there are no dry patches of flour or semolina, stop mixing. Over-mixing can make the cookies tough instead of tender and crumbly.
Step 5: Shape and pattern the cookies
Pinch off pieces of dough about 1 1/2 tablespoons each (around 25–30 g). Roll each piece between your palms into an oval, about 2 inches (5 cm) long, then gently flatten it so it is about 1/2 inch (1.25 cm) thick. Place on the prepared baking sheet.
To create the traditional melomakarona texture that holds the syrup, lightly press the tines of a fork, a fine grater, or a mesh skimmer onto the top of each cookie to form a shallow crisscross or honeycomb pattern. Do not press too hard or the cookies may crack deeply.
Continue until all the dough is shaped, filling both baking sheets.
Step 6: Bake until deep golden and crisp on the outside
Bake the cookies, one sheet at a time, in the preheated 350°F (180°C) oven for 22–25 minutes, or until they are a rich, deep golden brown. They should be slightly firm to the touch and well set; this helps them keep their shape when soaked in syrup.
While the first tray bakes, mix the walnut topping in a small bowl: combine the finely chopped walnuts and ground cinnamon. If you like, stir in 2–3 tablespoons of the cooled syrup or a spoonful of honey to make the mixture slightly clumpy, which helps it stick to the cookies.
As each tray finishes baking, move immediately to the soaking step while the cookies are still hot.
Step 7: Soak in syrup, garnish with walnuts, and serve
Rewarm the syrup just slightly if it has become very thick, but keep it cool or room temperature. Working in batches, carefully drop the hot cookies straight from the oven into the pot of cool syrup. Let each cookie soak for about 20–30 seconds per side, depending on how syrupy you like them. For very syrupy cookies, soak closer to 40 seconds; for lighter ones, 15–20 seconds is enough.
Use a slotted spoon to lift the cookies from the syrup, letting the excess drip back into the pot. Arrange the cookies on a serving platter or tray. While they are still sticky, spoon or sprinkle the cinnamon-walnut mixture generously over the top of each cookie. Drizzle a little extra syrup over the platter if you like a glossier finish.
Allow the melomakarona to sit for at least 1–2 hours (or overnight) before serving so the flavors meld and the syrup distributes evenly through the cookies.
Pro Tips
- Do not overwork the dough. Mix just until combined; kneading too much develops gluten and makes the cookies dense instead of tender.
- Keep the hot-cookie, cool-syrup rule. This contrast is key for good absorption without the cookies falling apart.
- Use fine semolina. Coarse semolina will give a gritty texture; fine semolina melts into the crumb and creates that classic, slightly sandy, tender bite.
- Let them rest. Melomakarona taste even better the next day once the syrup has fully soaked in and the spices bloom.
- Adjust sweetness with soak time. For less sweet cookies, shorten the dip; for rich, syrupy ones, extend it slightly and drizzle with extra syrup on the platter.
Variations
- Nutty mix: Swap part of the walnuts for pistachios or almonds for color and flavor. A 50/50 walnut-pistachio mixture looks especially festive.
- Chocolate-kissed melomakarona: After soaking and cooling, dip half of each cookie in melted dark chocolate and let set on parchment before adding a light garnish of chopped walnuts.
- Extra-spiced version: Add a pinch of ground cardamom or allspice to the dough and an extra cinnamon stick to the syrup for a deeper, more complex spice profile.
Storage & Make-Ahead
Melomakarona are ideal for making ahead. Once cooled and fully soaked, store them in an airtight container at cool room temperature for up to 7–10 days. Layer the cookies between sheets of parchment paper to prevent sticking. The flavor and texture actually improve after the first 24 hours as the syrup settles in.
For longer storage, you can freeze the unsoaked baked cookies (completely cooled) in an airtight container for up to 2 months. When ready to serve, thaw at room temperature, prepare fresh syrup, and soak as directed. Freezing already-soaked cookies is not recommended, as it can make them soggy once defrosted.
Nutrition (per serving)
Approximate values per cookie (assuming 40 cookies): about 150 calories; 7 g fat; 21 g carbohydrates; 1.5 g protein; 0.5 g fiber; 14 g sugars; 70 mg sodium. Actual values will vary based on exact size of cookies, syrup absorption, and ingredient brands.
