Delicious Melomakarona ~Greek Christmas Cookies

Happy holidays to you all! (Kales Giortes.) I hope you are having a great start to November. On today’s post, I want to share a NEW melomakarona recipe. One that I have updated throughout the years. I finally found the secret ingredient to melomakarona: SEMOLINA. Yes, the wonderful semolina which is damn hard for me to find especially in Pollock Pines.

Why semolina? Semolina is a common ingredient in Greek cooking. Semolina is made from wheat durum. Commonly used in making pasta, cakes, cookies, and more. I find by adding semolina to melomakarona makes the cookies melt in your mouth. This is my go-to melomakarona recipe, especially during the holidays.

Melomakarona~ Greek Honey Dipped Christmas Cookies



  • 2 cups light olive oil
  • 1 cup of orange juice
  • 1 teaspoon of baking soda
  • 4 teaspoons of cinnamon powder ( Prefer Saigon powder)
  • 2 teaspoons of ground cloves
  • 2 teaspoons of vanilla essence
  • 1/2 cup of organic sugar
  • 1 teaspoon of orange zest
  • 1/2 cup of semolina
  • 7.5 cups all-purpose flour


  • 2 1/2 cups of water
  • 2 1/2 cups of organic sugar
  • 1/2 cup of clover honey
  • 1 teaspoon of orange zest
  • 3 cinnamon sticks
  • 2 teaspoons of vanilla essence
  • Pinch of salt


Honey syrup, finely chopped walnuts, and cinnamon powder.


  1. Prepare the dough. Preheat oven to 400 degrees or 200 celsius. Place the oil, orange juice, orange zest, baking soda, cinnamon, cloves, and vanilla in a mixer. Whisk for a few minutes or until combined.
  2. Whisk together the semolina, flour, and salt until combined. Add the dry ingredients to the wet ingredients while the mixer is running. Once the dough starts to form then stop mixer and place dough into a lightly greased bowl. Let rest for about 30 minutes.
  3. Prepare the syrup. Place the syrup ingredients into a medium-size pot. When the mixture starts to simmer place on low and let it cook for 5 minutes until thickened.
  4. Once the dough has rested prepare to shape dough into oblong shapes. Gather about 1.5 tablespoons of dough and roll into an oblong shape. Repeat with the rest of the dough then place onto the baking sheet. With a fork make little divets or criss-cross patterns into the cookie dough.
  5. Bake in the oven for about 25 minutes or until cookies are golden brown. Once cookies are done, remove pan and pour the hot syrup over the top of the cookies. I let the cookies get drenched in syrup so that each side is soaked in the syrup. You can flip the cookies to ensure they get syrup on both sides.

To serve: Sprinkle with toasted walnuts and powdered cinnamon.

Happy Holidays!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.