Tis the season for delicious melomakarona.

It’s not a Greek Christmas in our house until you smell the amazing aroma of melomakarona cookies baking in the oven.

Melomakarona Recipe: Greek Honey Cookies

Serves: Between 45-60 depending on size

Ingredients:

• 1 1/2 cups of Greek olive oil or you can replace with vegetable oil (see notes)
• 1/2 cup of butter (Room temperature)
• 1 cup of beer or 1 cup of orange juice (see notes)
• Orange zest (2 oranges)
• 2 tablespoons of ground cinnamon
• 2 tablespoons of vanilla flavoring
• 1 cup of organic sugar
• 6  cups of all-purpose flour
• 2 cups of semolina flour (fine)
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1 teaspoon of fine sea salt

Method:

1. Preheat the oven at 375 degrees.
2. Place the oil, butter, beer or orange juice, cinnamon, orange zest, vanilla, and sugar into a mixing bowl. Mix until blended.
3. In a medium bowl, add the flour, baking soda, baking powder, and salt. Whisk to combine.
4. Add the flour mixture in 3 parts. Making sure to mix thoroughly so all ingredients combine. (Your dough should come together at this point.)
5. Place dough on a large surface and lightly knead just until the dough is smooth. (I like to call this part “the manicure” as the oil really helps heal your nails ha.)
6. Roll each dough ball and press down into oval shapes. Check out my video for details. Pierce the top of the dough with a fork. I pierced them a few times.
7. Place on a lightly greased cookie sheet lined with parchment paper.
8. Bake in for about 25-30 minutes or until cookies are golden brown. If you feel you need to up the temp to 400 degrees, do that on the last 5 minutes of baking time.
9. While cookies are baking make the honey syrup.
10. Once cookies are done, pull them out of the oven and let them cool slightly.

Honey Syrup

Ingredients:

• 1 1/2 cups of sugar
• 1 3/4 cups of honey
• 2 cups of water
• 1/4 cup of Brandy
• 1 orange peel
• 2 cinnamon sticks

 

• 1 cup of chopped walnuts, reserve for serving
• Powdered cinnamon, reserve for serving
• Extra honey, for serving

Method:

1. In a large pot over medium heat place all ingredients and stir to combine. Bring to a boil, and then reduce to low heat and cook for 15 minutes.
2. Remove syrup from heat, and pour hot syrup over the cookies. (Make sure you pour syrup over cookies once they come out of the oven.

Serve:

1. Sprinkle walnuts and cinnamon over the top of the cookies.
2. These cookies will keep up to 1 month. You can store it in an air-tight container.

Notes: 

• I know beer might sound weird in this recipe, but it really works! Beer makes the cookies rise, and the texture comes out great! You can alternate with beer or orange. I have tried both and love both results.
• Add more orange zest and cinnamon for aromatic cookies!
• Please make sure to use fine semolina flour!
• These cookies will last up to 10 days in a sealed container.
• Baking times will vary! Make sure the cookies are a light to golden brown color before you remove them from the oven.
• If you need more liquid in your syrup, feel free to add more water.
• As for the olive oil if you want you can use half olive oil and half vegetable or either or.

*Recipe updated December 10th 2025