Go Back
Greek Honey Cookies taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Sticky Greek Honey Cookies (Melomakarona)

These traditional Greek melomakarona cookies are nutty, sticky-sweet, and infused with orange and honey. With a soft cakey center and crunchy topping, they’re perfect for the holidays.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Soup
Cuisine Mexican
Servings 25 cookies
Calories 180 kcal

Equipment

  • 1 Mixing bowl Large
  • 2 Baking sheet Lined with parchment
  • 1 Saucepan Shallow, for syrup

Ingredients
  

Melomakarona Ingredients

  • ¾ cup olive oil good quality
  • 6 tablespoons orange juice
  • ¼ cup granulated sugar
  • ¼ cup crushed walnuts for dough
  • 2 teaspoons honey
  • 1 ½ tablespoons cognac optional
  • 1 teaspoon orange zest
  • 2 cups all-purpose flour
  • 1 ¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cinnamon
  • 1 ½ cups honey for syrup
  • ¼ cup water for syrup
  • 1 cup crushed walnuts for topping
  • 2 tablespoons sesame seeds

Instructions
 

Instructions

  • Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper.
  • In a bowl, mix olive oil, orange juice, sugar, ¼ cup crushed walnuts, honey, cognac (if using), and orange zest.
  • In another bowl, sift together flour, baking powder, baking soda, salt, cloves, and cinnamon.
  • Add dry ingredients to wet ingredients and knead until a soft dough forms.
  • Shape dough into small ovals and flatten slightly. Place on prepared baking sheets spaced 2 inches apart. Press tops with a fork.
  • Bake for 10–15 minutes until bottoms are golden brown. Cool completely before dipping in syrup.
  • To make syrup: heat honey and water in shallow saucepan until simmering.
  • In a small bowl, mix 1 cup crushed walnuts and sesame seeds. Sprinkle half onto parchment-lined baking sheet placed near syrup.
  • Dip cookies into warm syrup briefly, coating both sides. Remove and place onto prepared sheet. Sprinkle with walnut-sesame mix.
  • Repeat with remaining cookies. Let cool completely before storing or serving.

Notes

These cookies are best enjoyed within 5 days. Store in an airtight, parchment-lined container to keep them from sticking. You can freeze extra cookies and thaw before serving.