Greek Honey Cookies (Melomakarona Cookies)

Introduction

Imagine biting into a cookie that perfectly balances sweetness with spice, with a texture that’s both moist and crumbly. These Greek Honey Cookies, known as Melomakarona, are a festive staple that fill your home with the aromas of orange, cinnamon, and cloves. You’ll love how the honey syrup soaks into the oil-based dough, creating a treat that’s truly unforgettable.

Prep & Cook Time

Prep Time: 90 minutes

Cook Time: 60 minutes

Total Time: 150 minutes

Servings: 72 cookies

Ingredients

• 6 3/4 cups all-purpose flour (plus additional for dusting work surface)
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cloves
• 1 stick unsalted butter, softened (8 tablespoons )
• 1 cup granulated sugar
• 2 eggs
• 1 1/2 cups olive oil
• 1 cup fresh orange juice (from about 4 juice oranges)
• 2 teaspoons orange zest
• 3 strips orange peel (about 1-inch wide)
• 1 1/2 cups granulated sugar
• 1 1/2 cups honey
• 1 1/2 cups water
• 8 ounces walnuts (very finely chopped)
• 1 teaspoon ground cinnamon
• 1/8 teaspoon cloves

Instructions

1. Make the Dough: In a large bowl, whisk together the 6 3/4 cups flour, 1 1/2 teaspoons baking powder, 1 teaspoon cinnamon, sea salt, 1/2 teaspoon baking soda, and 1/4 teaspoon cloves.
2. Wet Ingredients: In another large bowl, use a hand mixer to cream the softened butter and the first 1 cup of granulated sugar until light and fluffy. Beat in the eggs one at a time until incorporated.
3. Combine: With the mixer on low, slowly stream in the olive oil until the mixture is smooth and emulsified. Mix in the orange juice and 2 teaspoons orange zest. The mixture may look separated; this is normal.
4. Form Dough: Gradually add the flour mixture to the wet ingredients, mixing with a wooden spoon or your hands until a soft, pliable dough forms. It should be slightly sticky but not wet. Cover the bowl with plastic wrap and let the dough rest at room temperature for 30 minutes.
5. Shape Cookies: Preheat your oven to 350°F (175°C). Lightly flour your hands and a work surface. Pinch off pieces of dough (about the size of a walnut) and shape them into oval or oblong cookies, about 2 inches long. Use the tines of a fork to press a decorative pattern on top of each cookie. Place them on parchment-lined baking sheets.
6. Bake: Bake for 20-25 minutes, rotating the sheets halfway through, until the cookies are lightly golden and firm to the touch.
7. Make the Syrup: While the cookies bake, combine the second 1 1/2 cups granulated sugar, honey, water, and 3 strips of orange peel in a saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer for 10 minutes. Remove the orange peel and set the syrup aside to cool slightly.
8. Soak the Cookies: As soon as the cookies come out of the oven, carefully dip each warm cookie into the warm syrup using a slotted spoon. Let them soak for about 10-15 seconds per side. Transfer them to a wire rack set over a baking sheet to catch drips.
9. Add Topping: In a small bowl, mix the finely chopped walnuts with the remaining 1 teaspoon cinnamon and 1/8 teaspoon cloves. While the cookies are still moist from the syrup, generously sprinkle the walnut mixture on top of each one.
10. Cool: Allow the cookies to cool completely at room temperature before serving, letting the syrup fully absorb and the topping set.

Variations

• Chocolate Dip: After the cookies have fully cooled and set, dip half of each cookie into melted dark chocolate for a decadent twist.
• Spiced Syrup: Add a cinnamon stick and a couple of whole cloves to the syrup while it simmers for a deeper spice flavor.
• Sesame Topping: For a different texture and flavor, replace the walnut topping with toasted white sesame seeds.
• Mini Bites: Make smaller, bite-sized cookies for a party-friendly version; just reduce the baking time by 5-7 minutes.

Tips for Success

• Ensure your syrup is still warm (not piping hot) and your cookies are warm when you dip them. This temperature difference is key for proper absorption.
• Don’t overmix the dough once the flour is added; mix just until it comes together to avoid tough cookies.
• Finely chop the walnuts for the topping so they adhere well to the sticky syrup.
• Let the cookies cool completely on the rack before storing. They taste even better the next day as the flavors meld.

Storage & Reheating

FAQ

Can I use vegetable oil instead of olive oil?

For authentic flavor, olive oil is best. A mild olive oil works perfectly. Using a neutral oil will significantly change the traditional taste.

Why are my cookies too hard?

This usually happens from over-baking or over-mixing the dough. Be sure to pull them from the oven when they are just firm and lightly golden.

My syrup didn’t absorb well. What went wrong?

The temperature is crucial. If both the syrup and cookies are cold, the syrup will just sit on top. Always dip warm cookies into warm (but not boiling) syrup.

Can I make the dough ahead of time?

Yes, you can prepare the dough, cover it tightly, and refrigerate it for up to 24 hours. Let it come to room temperature for 30 minutes before shaping.

What if my dough is too sticky?

The dough should be soft and slightly sticky. If it’s unmanageable, add flour one tablespoon at a time, but be careful not to add too much, or the cookies will become dry.

Can I freeze Melomakarona?

Yes, you can freeze them after they are fully assembled and cooled. Place them in a single layer in a freezer-safe container, separating layers with parchment. Thaw at room temperature for a few hours.