Name: Melomakarona (Greek Christmas Honey Cookies)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 150 g fine semolina ((5.3 ounces, half a cup)); 500 g flour (soft) ((17.6 ounces, 4 cups)); 300 g water ((10 ounces, 1 1/4 cups)); 600 g sugar ((20 ounces, 2 3/4 cups)); 200 g chopped walnuts ((7 ounces, 1 2/3 cups))

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These traditional Melomakarona cookies bring the magic of Greek Christmas right to your kitchen.

These honey-soaked delights, packed with warm spices and drizzled with honey syrup, are a beloved holiday treasure in Greece.

With just 50 minutes of your time, you’ll create 50 pieces of these irresistible treats that perfectly balance sweetness and nutty flavors.

At only 195 calories per cookie, these homemade Greek Christmas cookies offer a taste of Mediterranean festivities while filling your home with an enchanting aroma.

For the Melomakarona Cookies

Dry Ingredients: 500g soft flour, 150g fine semolina, ½ tbsp baking powder (creates perfect texture)
Wet Mix: 100g orange juice, 3 tbsps cognac, 125g each of olive and sunflower oil (gives amazing moisture)
Spices & Flavoring: Cinnamon, nutmeg, clove powder, vanilla extract, orange zest (for authentic Greek aroma)
Additional: 100g sugar, ½ tbsp baking soda, 90g water, 50g honey (balances sweetness perfectly)

For the Honey Syrup

Syrup Base: 300g water, 600g sugar (creates perfect consistency)
Aromatics: Cinnamon sticks, cloves, fresh orange halves (adds wonderful depth)
Finishing: 200g honey (adds glossy shine and rich flavor)

Step-by-Step Instructions

Syrup Preparation: Combine water, sugar, and spices (except honey). Boil 3-4 minutes, add honey off heat. Let cool completely.
Dry Mix: Whisk together semolina, flour, and baking powder until well combined.
Wet Mix: Blend juices, spirits, sugar, and spices. Add foamy baking soda mixture, then oils and honey.
Dough Formation: Gently combine wet and dry ingredients until you achieve a soft, slightly sticky dough.
Shaping: Form walnut-sized portions into oval shapes, score with fork pattern.
Baking: Cook at 180°C for 15-20 minutes until golden brown.
Finishing: Dip hot cookies in cold syrup for 10-20 seconds, top with chopped walnuts.

Cooking Tips & Techniques

The secret to perfect melomakarona lies in handling the dough with care! Mix your dough just until it comes together – too much kneading will make your cookies tough.

When shaping, aim for eggs about 30g each (about the size of a walnut). A little stickiness in the dough is good – it means your cookies will stay moist and tender.

The syrup temperature matters too – always dip hot cookies in cold syrup for the best absorption!

Storage & Make-Ahead Tips

These honey-soaked treasures get even better with time! Keep your melomakarona in an airtight container at room temperature – they’ll stay fresh throughout the holiday season.

The syrup coating helps preserve them naturally, and their flavor deepens over the first few days. You can also prepare the syrup ahead of time and let it cool while you work on the cookie dough.

Serving Suggestions

Melomakarona shine as part of a holiday cookie platter! Serve them alongside a warm cup of Greek coffee or tea for the perfect afternoon treat.

Love extra crunch? Add more chopped walnuts on top just before serving. These cookies make wonderful gifts too – pack them in pretty boxes lined with parchment paper, and sprinkle some extra cinnamon on top for a festive touch.

Common Questions

Why did my cookies turn out too hard? Remember not to overwork the dough – mix just until combined. Are your cookies not absorbing enough syrup?

Try poking a few more holes with your fork before baking. For the best results, dip the hot cookies in cold syrup – this temperature difference helps them soak up just the right amount of sweetness. If your syrup gets too thick, warm it slightly and add a splash of water.