Greek Honey Cookies (Melomakarona) Recipe

Name: Greek Honey Cookies (Melomakarona)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup softened unsalted butter; 1 1/2 cups light vegetable oil; 1/2 cup confectioners' sugar; 2 large oranges, juice of (strained); 2 tablespoons vanilla; 1 teaspoon cinnamon; 1/4 teaspoon ground cloves; 1/2 teaspoon nutmeg; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 6 cups all-purpose flour (do not use self-rising, it has salt); 3/4 cup very finely chopped english walnuts; 1 teaspoon cinnamon, mixed with the nuts; syrup; 1 1/2 cups honey; 1 1/2 cups granulated sugar; 1 cup water; 1 tablespoon lemon juice

Servings: persons

1 cup softened unsalted butter
1 1/2 cups light vegetable oil
1/2 cup confectioners' sugar
2 large oranges, juice of (strained)
2 tablespoons vanilla
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
6 cups all-purpose flour (do not use self-rising, it has salt)
3/4 cup very finely chopped english walnuts
1 teaspoon cinnamon, mixed with the nuts
syrup
1 1/2 cups honey
1 1/2 cups granulated sugar
1 cup water
1 tablespoon lemon juice

1
Cream butter and oil until completely mixed, add confectioner's sugar, add orange juice slowly, add vanilla, cinnamon, cloves, nutmeg, add 2 cups flour and beat, add two more cups flour, and then add the rest. You may not need all of the flour, just don't let it get too thick, knead the dough lightly in the bowl.
2
Using teaspoon, scoop out some of the dough and roll in your palms and flatten slightly in your hands. Bake at 350 for 25 minute and cool.
3
Boil syrup ingredients for 5 minute in LARGE saucepan, as it will foam up, then dip each cake (I do several at one time) in the saucepan, turning a couple of times with a wooden spoon, place the cookies on waxed paper and sprinkle with walnut and cinnamon mixture. Cool completely before storing. Best stored in tins. These cookies will keep in tins for a couple of months, but I can't stay out of them long enough to last that long!

2715

kcal

Calories

152

Fat

324

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.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 18 ingredients. The key ingredients include: 1 cup softened unsalted butter, 1 1/2 cups light vegetable oil, 1/2 cup confectioners' sugar, 2 large oranges, juice of (strained), and more.

Yes, Greek Honey Cookies (Melomakarona) 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 (Melomakarona)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions