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melomakarona in a plate.

Melomakarona (Greek Honey Christmas Cookies)

Angelina Papanikolaou
Melomakarona - traditional Greek Christmas honey cookies are flavored with cinnamon, cloves, and orange, soaked in honey syrup, and topped with crushed walnuts.
5 from 6 votes
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Cookies
Cuisine Greek
Servings 60 cookies
Calories 278 kcal

Equipment

  • Kitchen scale
  • Mixing bowls
  • Hand Mixer or whisk and wooden spoon
  • Baking Sheets
  • Rolling pin and cookie cutter
  • Microplane/Zester - you can also use the fine side of a cheese grater
  • Saucepan
  • Food Processor (for walnuts)
  • Slotted Spoon

Ingredients 

  • 1 cup butter melted
  • 1 1/2 cups oil safflower, canola, or a light olive oil work great
  • 1 1/2 cups sugar
  • 1 1/2 cups orange juice freshly squeezed or bottled (pulp free)
  • zest from 2 oranges
  • 1 tbsp cinnamon
  • 1 tbsp ground cloves
  • 10 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda

Syrup

  • 4 1/2 cups sugar
  • 1 cup honey
  • 3 cups water
  • rind from 1 orange
  • 2 cinnamon sticks
  • 8-10 whole cloves

Topping

  • 2 cups walnuts
  • 2 tbsp sugar
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves

Instructions 

  • Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
  • Add melted butter, oil, and sugar to a large mixing bowl. Beat with a hand mixer or with a whisk until combined. Mix in orange juice, orange zest, cinnamon, and ground cloves.
    1 cup butter, 1 1/2 cups oil, 1 1/2 cups sugar, 1 1/2 cups orange juice, zest from 2 oranges, 1 tbsp cinnamon, 1 tbsp ground cloves
  • In a separate large bowl, whisk together flour, baking power, and baking soda. Slowly add the flour mixture to the wet ingredients, a cup at a time, until a soft dough forms. NOTE: You many not need to use all of the flour. Once the dough is easy to handle and holds its shape, stop adding flour.
    10 cups all-purpose flour, 1 tsp baking powder, 1 tsp baking soda
  • Shape cookies, by rolling out dough and using a cookie cutter to cut out cookies, or shape into 2-inch ovals. Place cookies on parchment paper lined baking sheets and bake 30-40 minutes, depending on size of cookies, or until golden brown.
  • While cookies are baking, prepare the syrup. Add sugar, honey, water, orange rind, cinnamon sticks, and whole cloves into a large heavy bottom saucepan over medium high heat. Bring mixture to a boil. Once it comes to a boil, reduce heat to medium and continue cooking 5 more minutes. Remove from heat and set aside. Remove and discard the rind, cinnamon stick, and cloves just before you are ready to soak the cookies. 
    4 1/2 cups sugar, 1 cup honey, 3 cups water, rind from 1 orange, 2 cinnamon sticks, 8-10 whole cloves
  • When ready, remove cookies from oven, and immediately place in warm syrup. Work in batches of 6-8 cookies at a time and allow to soak about 30 seconds. Use a slotted spoon to remove cookies from syrup and transfer them onto a tray or platter.
  • To make the walnut topping, pulse the walnuts in a food processor until finely chopped. Transfer walnuts to a bowl and add sugar, cinnamon, and ground cloves. Mix to combine. Sprinkle cookies with walnut mixture and enjoy!
    2 cups walnuts, 2 tbsp sugar, 1 tsp cinnamon, 1/2 tsp ground cloves

Video

Notes

  • Gluten-Free: Replace all-purpose flour with a gluten-free blend for a gluten-free version.
  • Dairy-Free Option: Substitute the butter with a plant-based alternative or increase the oil in the recipe to replace the butter entirely.

How to Store

Proper storage of melomakarona ensures they retain their delightful taste and texture for as long as possible. After allowing the cookies to cool and soak in the warm honey syrup, ensure they reach room temperature before storing. To keep the cookies fresh, place them in an airtight container, layering parchment paper between each layer to prevent sticking. This method helps maintain their golden brown color and prevents them from becoming too moist. Store the container in a cool, dry place, away from direct sunlight or heat sources. This way, the melomakarona can retain their quality for up to three weeks, allowing you to savor these traditional Greek Christmas cookies over the holiday season.

How to Freeze

Freezing melomakarona is an excellent way to extend their shelf life, especially if you've made a large batch of melomakarona and want to enjoy them beyond the Christmas holidays. To freeze, first, ensure the cookies have cooled down to room temperature. It's best to freeze them before soaking in the aromatic honey syrup. Arrange the cookies in a single layer on a baking sheet or cookie sheet and place them in the freezer for about an hour. This initial freezing prevents the cookies from sticking together later. Once they are individually frozen, transfer the melomakarona to a freezer-safe airtight container, separating layers with parchment paper. They can be stored in the freezer for up to 3 months. When you're ready to enjoy them, thaw the melomakarona at room temperature and then proceed with the syrup soaking step as per the original recipe for the best results.

Nutrition

Serving: 1cookieCalories: 278kcalCarbohydrates: 42gProtein: 3gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 8mgSodium: 54mgPotassium: 59mgFiber: 1gSugar: 26gVitamin A: 109IUVitamin C: 3mgCalcium: 17mgIron: 1mg
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