Traditional Melomakarona Cookies made with olive oil, orange zest, cinnamon, honey syrup, and walnuts—warm, sticky, and full of Greek Christmas magic.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Let me tell you, my first run-in with Melomakarona Cookies was pure fate. It was a chilly December afternoon in Athens—one of those picture-perfect winter days where the air smells like roasted chestnuts and car horns—and I ducked into a small bakery just to warm up. The baker, an older woman with flour dusting her apron like snow, offered me one of these golden, honey-soaked cookies. I took a bite and… well, that was it. Game over. My taste buds basically stood up and clapped.
Fast forward a few years, I tried making them at home. Big mistake. Or maybe big lesson. The first batch turned out rock hard—like, break-a-tooth hard. The second batch fell apart before even reaching the syrup. But the third? Ah, that was the one. My kitchen smelled like orange peel and cinnamon, my hands were sticky from honey, and I remember thinking, okay, this might actually be better than the bakery one.
Now, every December, I make a huge batch of Melomakarona Cookies with the windows fogging up and Christmas music blasting way too loud. I sneak a few while they’re still warm (always “for testing”), and somehow half the tray disappears before I can even box them up for friends. Sound familiar?
Why You’ll Love This Melomakarona Cookies Recipe?
These cookies aren’t your basic sugar-and-flour deal. Melomakarona Cookies are sticky, sweet, and kind of messy—but that’s the charm. They’re spiced with cinnamon and clove, kissed with orange zest, and soaked in honey syrup until they’re gloriously soft inside but slightly crisp on the outside. And then, as if that’s not enough, you sprinkle them with crushed walnuts, because the Greeks never do “just enough.”
What I love most, though, is that they’re naturally dairy-free and egg-free. So you can share them with everyone—even your vegan cousin who side-eyes the dessert table every year. And weirdly enough, they get better as they sit. After a day or two, the syrup seeps all the way through, turning every bite into a soft, honeyed dream. Like wine, but sweeter (and legal for kids).
Ingredient Notes:
If there’s one thing I’ve learned about Melomakarona Cookies, it’s that the magic lives in the details. These ingredients don’t look fancy, but trust me—they all pull their weight.
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Olive oil & sunflower oil: Together, they give the cookies that tender crumb and that subtle, fruity aroma. Don’t skip the olive oil—it’s what makes them taste authentically Greek.
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Orange zest & juice: The secret weapon. Adds brightness that cuts through the sweetness. If your hands don’t smell like oranges by the end, you didn’t zest enough.
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Cinnamon & cloves: Warm, cozy, and festive. These spices basically announce it’s Christmas the second they hit the oven.
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Honey syrup: Here’s where the cookies go from “good” to “I need a moment.” It soaks right into the crumb, turning them moist, sticky, and rich.
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Chopped walnuts: They’re the little crunch on top of all that softness. Bonus points if you toast them first for extra flavor.
How To Make Melomakarona Cookies?
Alright, let’s do this. Grab your apron—and maybe a podcast or playlist—because these cookies are about the journey as much as the destination.
Step 1: Make the syrup first.
Combine sugar, water, and a cinnamon stick in a saucepan. Bring it to a simmer and stir until the sugar dissolves. Then add the honey and let it bubble gently for 10 minutes. Once done, set it aside to cool. Don’t skip cooling—it’s what makes the cookies soak perfectly later. Hot cookies in cool syrup—that’s the secret handshake of Greek grandmas.
Step 2: Mix the dough.
In a big bowl (or your stand mixer), pour in your olive oil and sunflower oil. Slowly add the flour, cinnamon, baking powder, orange zest, sugar, juice, baking soda, and ground cloves. Mix it gently—too much stirring and the cookies lose their tenderness. The dough should feel soft and smooth, almost like playdough, but a little more fragrant and slightly oily.
Step 3: Shape the cookies.
Scoop up a bit of dough and roll it into a small oval shape, about two inches long. Now, here’s the fun part: to get that signature look, press each cookie lightly against the side of a grater or use a fork to make little ridges. It helps the syrup stick later and gives them that homemade, rustic look that says, “Yes, I baked these myself.”
Step 4: Bake until golden.
Preheat your oven to 410°F (210°C). Arrange the cookies on parchment paper and bake for 15 minutes or until they’re golden brown and smell like a Mediterranean holiday. Don’t wander off—these babies brown fast!
Step 5: Time for the syrup bath.
Once the cookies are out, immediately dunk them into the cool syrup for about 10 seconds each. You’ll literally watch them drink up the honey like they’ve been waiting for it all their lives. Place them on a wire rack so they can drip off any excess (if you can resist eating one right then, I applaud you).
Step 6: Finish with flair.
Drizzle a bit of extra honey on top and shower them with chopped walnuts. Then stand back and admire your work. You just made one of the world’s coziest cookies.
Storage Options:
These Melomakarona Cookies are the gift that keeps on giving. Store them in an airtight container at room temperature—they’ll stay fresh for up to two weeks. But honestly, they won’t last that long. They get softer and richer every day as the honey syrup seeps deeper in, like good leftovers or love stories.
Avoid the fridge at all costs. The cold makes the syrup crystallize, and you’ll lose that beautiful sticky texture. Keep them in a cool, dry spot, and they’ll taste like Christmas morning all week long.
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Variations and Substitutions:
The beauty of Melomakarona Cookies is that you can play around a little and they’ll still turn out amazing. Here are a few twists I’ve tried (some accidentally, some intentionally):
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Chocolate drizzle: Not traditional, but so good. A thin layer of dark chocolate turns them into a next-level dessert.
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Nut swap: Pistachios and almonds both work beautifully. Almonds make them taste more delicate; pistachios make them pop.
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Extra spice: A pinch of nutmeg or cardamom if you’re feeling fancy.
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Vegan option: They already are! But if you want to skip honey, try agave or maple syrup instead—it changes the flavor slightly but still works.
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Mini versions: Perfect for cookie boxes or gifting. Just cut the baking time by a few minutes.
What to Serve with Melomakarona Cookies?
These cookies are a whole experience on their own, but pairing them right takes things up a notch.
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Greek coffee: Strong, rich, and a little bitter—it cuts through the sweetness perfectly.
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A scoop of vanilla ice cream: The contrast between warm cookies and cold ice cream? Pure magic.
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Holiday dessert platter: Add kourabiedes (Greek almond shortbread) for a traditional Greek Christmas spread.
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Brandy or ouzo: Not for everyone, but if you know, you know.
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A quiet afternoon: Honestly, sometimes all you need is a cup of tea and one (okay, two) cookies.
Frequently Asked Questions:
Can I make these ahead of time?
Absolutely! They actually taste better after a day or two once the syrup sets in.
Can I skip the walnuts?
Sure, but they add the perfect crunch. You can also try pistachios or even hazelnuts.
What’s the best olive oil to use?
A mild, fruity one—nothing too strong. You want it to enhance, not overpower, the flavor.
If Christmas had a flavor, I’m pretty sure it would taste like Melomakarona Cookies. Sweet, spiced, a little sticky, and unapologetically nostalgic. I make them every year now—it’s become a little tradition that somehow feels sacred and chaotic all at once. There’s flour on the counter, syrup on my hands, and music in the background, and honestly, that’s the best part.
If you’ve never tried making them before, just do it. Don’t overthink it. Even if your first batch looks a little wonky (mine sure did), they’ll still taste like the holidays. And hey—if a Greek grandma could see you now, she’d probably smile, hand you an apron, and tell you to keep going.
So here’s to honey, orange, and a little imperfection. Can’t wait to hear how yours turn out.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Melomakarona Cookies
Ingredients
For the Cookies:
- 8½ oz extra virgin olive oil
- 8½ oz sunflower oil
- 2 lb all-purpose flour
- 7 oz granulated sugar
- 2 tablespoons baking powder
- 1 tablespoon finely grated orange zest
- 5½ oz fresh orange juice
- 1 tablespoon baking soda
- 1½ teaspoons ground cinnamon
- ⅓ teaspoon ground cloves
- Finely chopped walnuts for garnish
For the Syrup:
- 14 oz water
- 14 oz granulated sugar
- 1 cinnamon stick
- 10½ oz honey
Instructions
Prepare the Syrup
- In a medium saucepan, combine the water, sugar, and cinnamon stick. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar fully dissolves. Add the honey, stir to combine, then reduce the heat and simmer gently for 10 minutes. Remove from heat and allow the syrup to cool completely before use.
Prepare the Dough
- Preheat the oven to 410°F (210°C). Line two large baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, pour in the olive oil and sunflower oil. Mix on low speed to blend the oils evenly. Gradually add the flour, then incorporate the sugar, baking powder, orange zest, orange juice, baking soda, cinnamon, and cloves. Continue mixing until a soft, pliable dough forms.
Shape the Cookies
- Divide the dough into small portions and shape each piece into an oval, approximately 2 inches in length. To create a traditional texture, gently press the tops of the cookies against the coarse side of a grater or lightly score them with a fork. Arrange the cookies on the prepared baking sheets, leaving space between each for even baking.
Bake the Cookies
- Bake the cookies for 15 minutes, or until they develop a deep golden-brown color and a firm texture. Remove from the oven and immediately proceed to the syrup step while they are still hot.
Soak and Finish
- Dip each hot cookie into the cooled syrup for approximately 10 seconds, ensuring it absorbs the syrup evenly. Transfer to a wire rack to drain any excess. Once all cookies have been soaked, drizzle with a small amount of honey and sprinkle generously with finely chopped walnuts.
- Allow to rest for 1 hour before serving to let the syrup settle and the flavors blend beautifully.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
