If you love cookies with a hint of spice, then you’ll want to try these Melomakarona (Greek Honey Cookies). Lightly flavoured with cinnamon and cloves and then soaked in a delicious honey syrup, they’re a must-try.
What are Melomakarona?
Melomakarona are traditional Greek honey cookies, typically made during the Christmas season, but in my family, we enjoy them year-round. My mum’s Melomakarona are made from a fragrant dough flavoured with cinnamon, cloves and freshly squeezed orange juice. After baking, the cookies are cooled and soaked in a warm honey syrup, then finished with a sprinkle of crushed walnuts.
Why you’ll love these cookies
- Just the right amount of spices: These Melomakarona are subtly flavoured with cinnamon and cloves, adding a touch of spice without overpowering the cookie.
- Sweetened with honey: These cookies are soaked in a warm honey syrup after baking, rather than a sugar syrup, which gives them a rich, natural sweetness and a sticky texture.
- Fresh citrus boost: Freshly squeezed orange juice in the dough provides a subtle citrus flavour that pairs nicely with the spices and honey syrup.
- Year-round treat: Although traditionally enjoyed during the Christmas season, these cookies are so irresistible that my family loves to make them year-round. They’re perfect for any occasion or simply to satisfy a sweet craving.
If you love Greek sweets, then be sure to try my Greek Almond Shortbread Cookies (Kourambiedes) and Kataifi (Greek String Pastry Nut Rolls).
Ingredients for Melomakarona (Greek Honey Cookies)
- Oil: My mum uses a combination of olive oil and vegetable oil. The olive oil helps create a crunchier texture, while the vegetable oil adds tenderness. However, you can use just vegetable oil or just olive oil if you prefer. If you’re using just olive oil, choose a light olive oil, as extra virgin olive oil has a strong flavour that might overpower the cookies.
- Brandy/Cognac: If you don’t have brandy or cognac, you can use whisky. Alternatively, replace the brandy/cognac with two teaspoons of vanilla essence if you prefer a non-alcoholic option.
- Self-raising flour: This flour is pre-mixed with baking powder, perfect for achieving a light and airy texture in the cookies.
- Bicarb-soda / Baking soda or Ammonia bicarbonate: In traditional Greek Melomakarona, bakers often use baker’s ammonia (ammonia bicarbonate) as a leavening agent. This is what my mum uses when she makes her Melomakarona. It helps give the cookies their light and airy texture and a crispy outer layer. You can substitute baker’s ammonia with bicarb-soda / baking soda (if you prefer) for a similar result, which is what I usually do. Baking powder is also another option, but you will need to double the amount. Also, keep in mind that baking powder creates a softer, fluffier texture, which might not be ideal if you are aiming for a crispier cookie.
- Orange juice: Use freshly squeezed orange juice for the best flavour.
- Cinnamon and cloves: Use only a small amount of cloves, as their strong flavour can easily overpower the cookies.
Ingredients for the honey syrup
- Honey: Use pure natural honey, as it is high quality and enhances the flavour of the Melomakarona.
- Water: Adding a small amount of water to the honey syrup helps to adjust its consistency, ensuring it’s not too thick for the cookies to absorb.
How to make Melomakarona (Greek Honey Cookies)
To make cookies
1. In a large bowl, add olive oil, vegetable oil, sugar, brandy, cinnamon and cloves. Gently whisk ingredients together.
2. Combine the freshly squeezed orange juice with the bicarb-soda or ammonia bicarbonate and allow it to foam slightly. Add it to the oil mixture and whisk gently to combine all the ingredients.
3. Gradually add 4 cups of the sifted flour to the oil mixture. Stir gently until the dough starts to form.
4. Using your hands, gradually mix in the remaining 1 cup of flour. You may need to adjust the amount of flour slightly. Use your hands to mix so you can get a feel for the dough.
5. The dough should be soft and slightly greasy, yet firm enough to form into a ball without falling apart.
6. Take about 1 tablespoon of dough, roll it into a ball and then and shape it into an oval, about 6cm / 2 1/2 inches long.
7. Use your hands to shape into an oval and then flatten to 1cm, just under 1/2 inch thick.
8. Place the shaped cookies on a baking tray lined with baking/parchment paper. Using a fork, make a few indentations on the top of each cookie.
9. Bake in a moderate oven for 12-15 minutes or until golden brown. Let the cookies rest on the baking sheet for 1-2 hours until fully cooled before dipping them in the honey syrup.
10. Meanwhile, crush your walnuts using a food processor and set aside.
To make honey syrup
1. In a small saucepan, simmer the honey and water until heated through, then remove from the heat.
2. Place 2-3 cookies at a time in the saucepan for about 10-15 seconds.
3. Gently push them with a spoon and turn them to ensure an even coating of syrup and to allow them to absorb some of the honey.
4. Sprinkle the warm cookies with crushed walnuts immediately after soaking.
Allow the cookies to cool completely before plating or storing them in an airtight container.
Tips for making Melomakarona
Mix the dough by hand
When adding the final cup of flour, use your hands to gently combine the ingredients so you can feel the dough’s consistency and know when it’s just right. Be careful not to overmix, as doing so can result in tough cookies. Mix only until everything is combined to ensure a tender texture.
Shape evenly
To ensure even baking, weigh each portion of dough. Use kitchen scales to measure each piece to approximately 1 tablespoon (30 grams / 1 oz) of dough, roll it into a ball, and shape it into an oval about 6cm / 2 1/2 inches long. Flatten slightly with your hands to 1cm / just under 1/2 inch thick.
Indentations for syrup absorption
After shaping the cookies, press lightly on the tops with a fork to create small indentations. These will help the honey syrup absorb more evenly throughout the cookie.
Cool cookies before soaking
Let the Melomakarona cool completely before dipping them into the warm honey syrup. If they’re warm, they may crumble or lose their shape. Cooling the cookies helps them hold together while still absorbing the syrup.
Use quality honey
Since the honey syrup is a key component of the recipe, using good-quality honey will significantly enhance the flavour of your Melomakarona. Opt for pure, natural honey to get the best results.
Soak cold cookies in warm syrup
For the perfect balance of syrup absorption and texture, soak the cookies in warm syrup while they are cool. The syrup should be hot but not boiling. This contrast ensures that the cookies absorb enough syrup without becoming soggy.
Use a small saucepan
Use a small saucepan as it allows you to use a smaller amount of honey while ensuring the syrup covers the cookies evenly during soaking.
Storage
Place the cookies in an airtight container. They can be stored at room temperature for up to 2 weeks. If you’d like to keep them longer, refrigerate them in an airtight container for up to a month.
Make ahead
Melomakarona are ideal for making ahead, as they taste even better the next day. The syrup continues to soak into the cookies, giving them a richer, more flavourful texture. They can be made 1–2 days in advance and stored until ready to serve.
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Melomakarona (Greek Honey Cookies)
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hoursIf you love cookies with a hint of spice, then you’ll want to try these Melomakarona (Greek Honey Cookies). Lightly flavoured with cinnamon and cloves and then soaked in a delicious honey syrup, they’re a must-try.
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Ingredients
1 cup olive oil (250 ml / 8.45 fl oz) (Note 1)
1/2 cup vegetable oil (125 ml / 4.2 fl oz)
1/2 cup sugar (110 grams / 3.88 oz)
1/4 cup brandy/cognac (60 ml / 2 fl oz) (Note 2)
3/4 cup fresh orange juice (180 ml / 6 fl oz) (approximately the juice of 2 oranges)
1/4 teaspoon bicarb-soda / baking soda or ammonia bicarbonate (Note 3)
1/4 teaspoon cinnamon
1/8 teaspoon cloves
5 cups self-raising flour, sifted (750 grams / 26.5 oz)
- To make syrup
1 cup honey (250 ml / 8.45 fl oz) (Note 4)
1 tablespoon water (20 ml / 0.68 fl oz)
Instructions
- To make cookies
- Preheat oven to 180°C / 350°F.
- In a large bowl, add olive oil, vegetable oil, sugar, brandy, cinnamon and cloves. Gently whisk ingredients together.
- Combine the freshly squeezed orange juice with the bicarb-soda or ammonia bicarbonate and allow it to foam slightly. Add it to the oil mixture and whisk gently to combine all the ingredients.
- Gradually add 4 cups of the sifted flour to the oil mixture. Stir gently until the dough starts to form.
- Slowly mix in the remaining 1 cup of flour. Use your hands to mix the dough, ensuring it’s soft, slightly greasy, and firm enough to form a ball without falling apart. You may need to adjust the amount of flour slightly. Use your hands to mix so you can get a feel for the dough.
- Lightly knead the dough briefly until all the ingredients are fully incorporated.
- Take about 1 tablespoon (30 grams / 1 oz) of dough, roll it into a ball, and shape it into an oval about 6cm / 2 1/2 inches long. Flatten slightly with your hands to 1cm, just under 1/2 inch thick.
- Place the shaped cookies on a baking tray lined with baking/parchment paper, leaving about 2.5cm / 1 inch of space between each.
- Use a fork to create light indentations on the tops of the cookies. This helps the cookies absorb more syrup.
- Bake in the preheated oven for 12-15 minutes or until golden brown. (Note 5)
- Let the cookies rest on the baking sheet for 1-2 hours until fully cooled before dipping them in the honey syrup. (Note 6)
- Meanwhile, crush your walnuts using a food processor and set aside.
- To make syrup
- In a small saucepan, simmer the honey and water until heated through, then remove from the heat.
- Place 2-3 cookies at a time in the warm honey syrup for about 10-15 seconds. Gently push them with a spoon and turn them to ensure an even coating of syrup and to allow them to absorb some of the honey. I basically dip the cookies, gently push down with a spoon, turn them over, strain excess honey, and place them on a baking tray. Avoid leaving them in the syrup for too long; you want just a light coating.
- If the honey thickens, return it to the stove to warm slightly or add a little water to thin it out. (Note 7)
- Sprinkle the warm cookies with crushed walnuts immediately after soaking.
- Allow the cookies to cool completely before plating or storing them in an airtight container.
Notes
- Notes: 1 Tablespoon = 20 ml / 0.7 fl oz 1 Cup = 250 ml / 8.45 fl oz
- 1. My mum uses a combination of olive oil and vegetable oil. The olive oil helps create a crunchier texture, while the vegetable oil adds tenderness. However, you can use just vegetable oil or just olive oil if you prefer. If you’re using just olive oil, opt for a light olive oil, as I find the extra virgin variety has a strong flavour that might overpower the cookies.
- 2. You can substitute brandy/cognac for whisky. Alternatively, replace it with two teaspoons of vanilla essence if you prefer a non-alcoholic option.
- 3. In traditional Greek Melomakarona, bakers often use baker’s ammonia (ammonium bicarbonate) as a leavening agent. This is what my mum uses when she makes her Melomakarona. It helps give the cookies their light and airy texture and a crispy outer layer. You can substitute ammonia with bicarb-soda / baking soda (if you prefer) for a similar result, which is what I usually do. Baking powder is also another option, but you will need to double the amount. Also, keep in mind that baking powder creates a softer, fluffier texture, which might not be ideal if you are aiming for a crispier cookie.
- 4. Use pure natural honey, as it is high quality and enhances the flavour of the Melomakarona.
- 5. Baking time can vary depending on your oven. Mine usually takes around 13-14 minutes. For extra crispiness without burning, my mum recommends turning off the oven and letting the Melomakarona sit inside for a few more minutes. Just be sure to keep an eye on them!
- 6. Let the Melomakarona cool completely before dipping them into the warm honey syrup. If they’re warm, they may crumble or lose their shape. Cooling the cookies helps them hold together while still absorbing the syrup.
- 7. You may need to reheat the honey and add a touch more water if it becomes too thick. It depends on how long you soaked your cookies for and how thick your mixture is.
- 8. Store the cookies in an airtight container. They can be stored at room temperature for up to 2 weeks. If you’d like to keep them longer, refrigerate them in an airtight container for up to a month.
- 9. Melomakarona are ideal for making ahead, as they taste even better the next day. The syrup continues to soak into the cookies, giving them a richer, more flavourful texture. They can be made 1–2 days in advance and stored until ready to serve.
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I was given a few cookies from this recipe to sample, and they are delicious! Highly recommend.
Thank you so much! We’re so glad you liked them.