Greek Honey Cookies Recipe

Name: Greek Honey Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup sugar; ⅔ cup honey; 1 tsp. orange flower water or; 1 Tbs. orange liqueur; 2 cups unbleached all-purpose flour; ⅔ cup whole-wheat flour; 1/2 tsp. kosher salt; 1/2 tsp. baking powder; 1/2 tsp. nutmeg; ⅛ tsp. baking soda; ⅔ cup extra virgin olive oil; 1/2 cup orange juice; 1/4 cup sugar; 3/4 tsp. vanilla extract; 3/4 tsp. almond extract; ⅓ cup finely chopped pistachios

Servings: persons

⅔ cup sugar
⅔ cup honey
1 tsp. orange flower water or
1 Tbs. orange liqueur
2 cups unbleached all-purpose flour
⅔ cup whole-wheat flour
1/2 tsp. kosher salt
1/2 tsp. baking powder
1/2 tsp. nutmeg
⅛ tsp. baking soda
⅔ cup extra virgin olive oil
1/2 cup orange juice
1/4 cup sugar
3/4 tsp. vanilla extract
3/4 tsp. almond extract
⅓ cup finely chopped pistachios

1
Preheat oven to 350F.
2
Line 2 baking sheets with parchment paper, or coat with cooking spray.
3
To make Syrup: Bring sugar and 2/3 cup water to a boil in small saucepan over medium heat.
4
Stir until sugar dissolves.
5
Remove from heat, and stir in honey and orange flower water.
6
Set aside.
7
To make Cookies: Whisk together flours, salt, baking powder, nutmeg, and baking soda in large bowl.
8
Vigorously whisk oil, orange juice, sugar, and vanilla and almond extracts in separate bowl, until emulsified.
9
Stir into dry ingredients, until incorporated.
10
If dough feels crumbly, add more orange juice, 1 Tbs.
11
at a time, to form pliable dough; if its too wet, add up to 1/4 cup more all-purpose flour.
12
Divide dough in half.
13
Roll each half 1/4 inch thick on lightly floured work surface.
14
Cut into Cookies with 2-inch round, fluted cutter, and transfer Cookies to prepared baking sheets.
15
Gather scraps, roll, and cut again, until all dough is used.
16
Bake Cookies 30 to 35 minutes, or until deep golden brown.
17
Transfer Cookies to large baking sheet, and arrange in single layer.
18
Pour warm Syrup over Cookies to cover.
19
Let Syrup soak in 20 minutes, turning Cookies once or twice.
20
Transfer Cookies to wire rack set over rimmed baking sheet to cool.
21
Sprinkle each Cookie with pinch of pistachios.
22
Let dry on wire rack.
23
Store in airtight container.

979

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: ⅔ cup sugar, ⅔ cup honey, 1 tsp. orange flower water or, 1 Tbs. orange liqueur, and more.

Yes, Greek Honey Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Greek Honey Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions