Sticky Greek Honey Cookies Melomakarona Bigger Bolder Baking

Hi Bold Bakers! Sticky Greek Honey Cookies, also known as Melomakarona, are a staple in Greek homes around Christmas time, and it’s not hard to understand why they’re a crowd favorite. Greek melomakarona cookies are sweet, super soft and cakey, crunchy with nuts, and wonderfully sticky. How is it possible that there are so many flavor and texture notes in one cookie?! Already have an account? The cookie is made with olive oil, orange juice, crushed walnuts (or your favorite nuts), honey, and just a touch of warm spices like cinnamon and clove. Then, the cake is dipped in a completely wonderful sticky honey syrup. My Greek honey cookies are so perfect for sharing with family and friends for the holidays. I’m so excited for you to try them! By the way, have you tried some of my other global cookie recipes? Try my new Linzer Cookies, Speculaas, or Spritz Cookies!

What Are Greek Melomakarona Cookies?

Melomakarona cookies are a tradition at Christmas time in Greek households. They’re a cakey cookie flavored with orange and walnuts and dipped in a sticky honey syrup. This is a recipe for baked melomakarona cookies, although they can also be found fried.

What You Need To Make Greek Melomakarona Cookies

Measuring Cups and Spoons Mixing bowls 2 baking sheets Wide, shallow saucepan Parchment paper

How To Make Greek Melomakarona Cookies

Once you try these cookies, they’re bound to be your go-to Christmas cookie recipe! Here is how you make melomakarona cookies (and don’t forget to get the full recipe with measurements, on the page down below):

Gemma’s Pro Chef Tips For Making Greek Melomakarona Cookies

The cookies are super sticky after they have been dipped. Store them in individual muffin cups or on parchment paper in a single layer. Otherwise, they will stick together. Be sure that your cookies are completely cooled before you dip them into the honey mixture, or they may break apart while dipping. If the honey mixture seems too sweet, drizzle the honey syrup onto the top of the cookies instead. Instead of olive oil, you can use fresh, neutral-flavored vegetable oil. Walnuts are traditional in this recipe, but feel free to use different nuts like pistachios and cashews. After dipping them in honey, try them with a drizzle of chocolate!

How Do I Store Greek Melomakarona Cookies?

Once the cookies after cooled after their dip in the honey syrup, store them in a single layer in a parchment-lined, airtight container or in individual paper muffin liners. They’ll stick together if not! They can be kept at room temperature for up to 5 days.