Melomakarona Recipe (Greek Honey Christmas Cookies) (2024)

In a large bowl combine flour, baking powder, and baking soda.

Combine melted butter, oil, and sugar.

Mix in orange juice, zest, and spices.

Gradually add the flour mixture to form a soft dough.

Either roll out the dough with a rolling pin and use cookie cutters or shape into the traditional oval shape.

Arrange shaped cookies on a baking sheet.

Bake until golden brown.

To make the syrup, bring all of the ingredients to a boil, then simmer until slightly thickened.

Once baked immediately place hot cookies in warm syrup (working in batches) with a slotted spoon.

Top with crushed walnut mixture.

What is the difference between melomakarona and finikia?

While both melomakarona and finikia are beloved Greek cookies, they have distinct characteristics. Melomakarona are typically flavored with cinnamon and cloves, are soaked in a warm honey syrup, and topped with chopped walnuts. This results in a moist, richly flavored cookie. Finikia, although they may also be soaked in syrup depending on the region, generally do not include these spices and are toppped with shredded coconut or a dusting of powdered sugar, offering a different texture and flavor profile.

What is the difference between Kourabiedes and melomakarona?

Kourabiedes and melomakarona are both traditional Greek Christmas cookies, but they are quite distinct. Kourabiedes are almond-based, butter cookies covered in powdered sugar, offering a rich, buttery texture and a sweet, nutty flavor. Melomakarona, in contrast, are oil-based cookies soaked in a honey syrup and spiced with cinnamon and cloves, characterized by their sticky, moist texture and deep, spiced flavor.

Who invented melomakarona?

The exact origin of melomakarona is not clearly documented, but they are deeply rooted in Greek culinary history, with their origins believed to trace back to ancient Greece. These cookies have evolved over time, with different regions of Greece adding their unique touches. Originally, they were likely made to celebrate the end of a fasting period, incorporating ingredients like honey and spices that were considered valuable and festive.

Can I make melomakarona dairy free?

Yes, you can adapt the recipe for a dairy free diet by substituting the butter with a plant-based alternative or replacing it with an equal amount of oil.

How long do melomakarona last?

When stored properly in an airtight container at room temperature, melomakarona can last up to three weeks.

What Are Melomakarona?

Melomakarona (sometimes called Finikia) are traditional Greek Christmas cookies which are flavored with cinnamon, cloves, and orange. After baking, they are soaked in an aromatic honey syrup and topped with crushed walnuts. There are many different versions of this classic recipe. These cookies are naturally egg free. Some recipes call for a combination of butter and oil while others use only oil. The recipes using only oil make Melomakarona ideal for the Greek Orthodox Nativity Fast (eggs free & dairy free). My recipe calls for some butter, but it can be substituted with oil to make the cookies dairy free (see notes*).

If you loved this traditional Melomakarona cookie recipe, check out these other great recipes.

• ▢ 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

• 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

• 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.