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greek melomakarona honey walnut cookies recipe

Greek Christmas Melomakarona Honey Walnut Cookies

Soft, spiced Greek Christmas cookies soaked in honey syrup and topped with crunchy walnuts. Perfect for festive celebrations, these traditional Melomakarona bring warmth and sweetness to your holiday table. Easy to make at home with simple ingredients.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: greek
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cookies:
  • 1 cup olive oil or neutral oil
  • 1/2 cup unsalted butter softened
  • 1/2 cup sugar
  • 1/2 cup fresh orange juice
  • Zest of 1 orange
  • 1/4 cup brandy or cognac optional
  • 3 1/2 cups all-purpose flour
  • 1/2 cup fine semolina
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • Pinch of salt
  • 1 cup finely chopped walnuts
For the Honey Syrup:
  • 1 cup honey
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 cinnamon stick
  • 2 –3 cloves
  • Zest of half an orange

Method
 

  1. Preheat the Oven:
  2. Set your oven to 350°F (175°C). Line a baking tray with parchment paper or lightly grease it.
  3. Mix Wet Ingredients:
  4. In a large bowl, combine olive oil, softened butter, and sugar. Mix until creamy. Add orange juice, orange zest, and brandy. Stir until smooth.
  5. Combine Dry Ingredients:
  6. In another bowl, mix flour, semolina, baking powder, baking soda, cinnamon, cloves, and salt. Slowly add to wet mixture. Knead lightly until dough is soft and easy to shape.
  7. Shape Cookies:
  8. Take small portions of dough and form oval logs, about 2 inches long. Place them on the baking tray. Press gently with a fork to make ridges and sprinkle chopped walnuts on top.
  9. Bake:
  10. Bake for 25–30 minutes until golden brown but still soft inside.
  11. Make the Honey Syrup:
  12. In a saucepan, combine honey, water, sugar, cinnamon stick, cloves, and orange zest. Heat gently until it starts simmering. Remove from heat and let cool slightly.
  13. Soak Cookies:
  14. Place baked cookies in warm syrup for 2–3 minutes. Remove and let drain on a wire rack.
  15. Serve:
  16. Let the cookies cool slightly. Serve on a festive plate with coffee or tea.

Notes

    • For extra flavor, toast walnuts lightly before using.
    • Cookies taste even better after 1–2 days when syrup is fully absorbed.
    • Brand alcohol is optional; orange juice alone works for non-alcoholic version.
    • Store in an airtight container at room temperature.