Melomakarona recipe (Greek Christmas Honey Cookies)

Melomakarona (Greek Christmas Honey Cookies)

Making these sweet little Greek honey cookies always makes me realize that it’s Christmas time! Melomakarona are one of the most popular treats throughout Greece during the Christmas Holidays and their intense homely smell makes every house smell like Christmas.

These sweet little Greek honey cookies (melomakarona) are super quick to bake, so much fun to make and highly addictive! My traditional Greek melomakarona recipe makes 50 of these delicious festive Greek Christmas cookies, plenty for everyone to try.

Serve them over a hot cup of Greek coffee and you will have a match made in heaven!

Melomakarona recipe – A delicious Greek Christmas tradition

As with most holidays in Greece, Greek Christmas also revolves around food! This means that these are these festive days of the year to make all these traditional Greek recipes, like kourabiedes, vasilopita, diples, Christopsomo and of course these amazing sweet little honey cookies, the traditional Greek melomakarona!

Melomakarona are my absolute favourite Greek Christmas cookies. And how couldn’t they be? These cookies are incredibly soft, moist, flavorsome and soaked in a delicious honey syrup. Once baked, the intense aromas of the sweet spices permeates the house and brings back childhood memories.

Tip: For a more traditional touch, garnish the melomakarona cookies with roughly chopped walnuts and just a pinch of cinnamon and clove.

What does “melomakarono” mean?

Melomakarona (μελομακάρονα) are traditional Greek Christmas cookies, that are served during Christmas time throughout Greece. The word “melomakarona” is a combination of the two words “meli”, which means honey and “makarona”. “Makarona” comes from the ancient word “makaria” and means blessed.

In some regions “melomakarona” are also called “finikia”. The traditional recipe for melomakarona and finikia is pretty much the same, but some times finikia are deep fried instead of baked.


How to make the best Greek Christmas honey cookies / Melomakarona?

This melomakarona recipe was first published on November 2013, but I decided to update it, so that you can see all the preparation photos and find out all the little secrets to guaranty the perfect result. Making traditional Greek Melomakarona is not really difficult, but you have to pay attention to the little details.

First of all, it is really important not to overwork the dough for the melomakarona, because this will cause the oil to separate from the mixture. Just knead lightly with your hands or a spoon until the flour has incorporated and the dough is really soft.

Try to make and bake your melomakarona on the same day. If you don’t and end up storing it in the fridge the oil will separate from the mixture and they won’t taste as good. So set aside about 1 hour, get your melomakarona ingredients ready and let’s bake!

Finally be careful not to add any more flour than this melomakarona recipe calls for, as this will make the cookies tough. If the dough is too sticky let it rest for a few minutes and try handling it then. If they are still too sticky then add a little bit of extra flour. Take a look at my picture below, which shows how the dough texture should be.

It is also important to use a combination of ultra fine semolina and flour as this will make your melomakarona crispier and crumblier. Yum!

Melomakarona dough

To syrup the melomakarona your syrup must be cold and the melomakarona hot. This will help the cookies to absorb the syrup and become moist on the inside. So, start by making the syrup first and then the dough.

Tip: If you are in a hurry you can place the syrup in the refrigerator to cool down, while preparing the dough for the melomakarona. Also try baking them in batches so when one cooks the other can soak up the honey.

So go ahead, try out this traditional Greek melomakarona recipe and let the smell of freshly baked cookies, orange and cinnamon remind you it’s Christmas! Enjoy!

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Melomakarona (Greek Christmas Honey Cookies)

Melomakarona recipe (Greek Christmas Honey Cookies)

1 Star2 Stars3 Stars4 Stars5 Stars (986 votes, average: 5.00 out of 5)
  • Author: Eli K. Giannopoulos
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 50 pieces 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: Greek


A traditional melomakarona recipe! These Greek Christmas honey cookies (melomakarona) are super quick to bake, so much fun to make and highly addictive!



For the melomakarona

  • 150g fine semolina (5.3 ounces, half a cup)
  • 550g flour (soft) (19.5 ounces, 4 1/3 cups)
  • 1/2 tbsp baking powder
  • 100g orange juice (3.5 ounces, 1/3 cups)
  • 3 tbsps cognac
  • 100g sugar (3.5 ounces, 1/3 cups)
  • 1 flat tbsp powdered cinnamon
  • 1/3 tsp nutmeg (powder)
  • 1/3 tsp clove (powder)
  • 1 tsp vanilla extract
  • 1/2 tbsp baking soda
  • 90g water (3.2 ounces, 1/3 cups)
  • 125g olive oil (4.4 ounces, 1/2 cups)
  • 125g vegetable/sunflower oil (4.4 ounces, 1/2 cups)
  • 50g honey (1.8 ounces, 3 tbsp)
  • zest of 2 oranges

For the syrup

  • 300g water (10 ounces, 1 1/4 cups)
  • 600g sugar (20 ounces, 2 3/4 cups)
  • 2 cinnamon sticks
  • 3 whole cloves
  • 1 orange, cut in half
  • 200g honey (7 ounces, 10 tbsp)

To garnish

  • 200g chopped walnuts (7 ounces, 1 2/3 cups)
  • powdered cinnamon (optional)
  • powdered clove (optional)


  1. To prepare this melomakarona recipe start by making the syrup first. In a pot add all the ingredients for the syrup, besides the honey and bring to the boil. Boil for 3-4 minutes, until the sugar has dissolved and remove from the stove. Stir in the honey and set aside to cool completely.
  2. Prepare the dough for the melomakarona. In a bowl add the semolina, flour and baking powder and mix with a whisk to combine.
  3. In another large bowl add the orange juice, the cognac, the sugar and spices (nutmeg, cinnamon, clove, vanilla) and mix. Add the baking soda and whisk immediately for 5-10 seconds until the ingredients combine and the baking soda dissolves and starts to foam. Pour in the bowl the water, the oil, the orange zest and honey and whisk to combine.
  4. Now it’s time to combine the two mixtures. Add the mixed flour, semolina and baking powder (from step 2) in the bowl with the rest of the ingredients from step 3 and start kneading the dough for the melomakarona. Knead the dough for the melomakarona using your hands, until the ingredients combine and the dough is smooth and soft and slightly sticky. Be careful not to overwork the dough as they will become tough.
  5. Preheat the oven at 180C / 356F. Layer the bottom of 4 large baking trays with parchment paper and start shaping the melomakarona. Pinch a portion of dough about the size of a walnut – 30g / 1oz and shape with your palms into a smooth oblong shape, like a small egg. Place on the baking tray, push lightly the top with a fork and pierce three times on top about half way through the dough. Continue with the rest of the dough.
  6. Depending on how large on oven you have when your first two trays are ready you can start baking them. Place the baking trays with the melomakarona in the oven and bake for approx. 15-20 minutes, until the melomakarona are lightly and evenly browned and cooked through. If you’ve made them bigger, you’ll need to bump up the cooking time!!
  7. When the melomakarona come out of the oven, dip them immediately in the cold syrup, flipping them with a slotted spoon to absorb the syrup for approx. 10-20 seconds, depending on how syrupy you like them. Remove the cookies using a slotted spoon, place on a platter and sprinkle with chopped walnuts.
  8. While you are dipping your first couple of tray in the syrup add the next two in the oven to bake. Don’t forget to set your timer!!
  9. Store the melomakarona at room temperature in an airtight container. They will keep for all your Christmas Holidays!


  • Serving Size: 1 piece
  • Calories: 195kcal
  • Sugar: 20.4g
  • Sodium: 39.4mg
  • Fat: 7.6g
  • Saturated Fat: 2.6g
  • Unsaturated Fat: 4.5g
  • Trans Fat: 0g
  • Carbohydrates: 31.2g
  • Fiber: 0.9g
  • Protein: 2.1g
  • Cholesterol: 0m

Keywords: Melomakarona, Greek Christmas cookies, Greek honey cookies, Finikia

Recipe image gallery:

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  1. Soulli Kleanthous

    How many does this make????

  2. Recipe didn’t work out for me. Dough too dry to work with, and did follow all instructions step by step…:(

    • Hi Rita, oh no, let me see what could have happened:

      1. Possibly the flour was sifted and then weighed? Should weigh the flour before sifting
      2. Used a mixer by any chance or kneaded the dough for too long? If yes, gluten has developed and made the dough hard / almost bread like.
      3. Did you use bread flour by any chance? Should be using normal, plain flour
      4. Possibly the cup was too small? It should be 250ml for a cup and if the dough feels a bit dry try adding a little extra oil mixture….

    • The dough needs more liquids. I use 1 and1/4 cups of orange juice and 1/2 cup of brandy in 3 pounds of flour. Yield 93 pieces.

  3. Demetria Makarios

    Hi Eli Katerina – If I made these in the next few days 8th Dec would them keep until christmas or am I better to make them closer to the time?

    • Thats what I always do every year, make them about 2 weeks before Christmas and they are just fine for the whole holiday season. The problem is that they are never enough and they usually get eaten up pretty quickly!



    • No it’s okay, they last a long time, also I’ve put them in the freezer before adding the honey, actually taste better ,when ready remove from freezer make syrup, make sure syrup is hot and dip each cookie in syrup

  4. For the butter do you use salted or unsalted butter ?

  5. I am having a hard time using the exact amount as is in the recipe because when I convert to cups it doesn’t give me the right amount…. Is there an easier way?

    • Carol Ann Speight

      In my 50 years + of baking I have found that a good kitchen scale is worth its value in gold for certain recipes! (I noted that your post was made in April 2015 BUT also noted that no one had responded!)

  6. This recipe is perfect, I used Kalymnian thyme honey and Iliada kalamata extra vergin olive oil… They were the best that ever came out of my oven. Instead of cognac I used grand marnier liqeur and I had fresh oranges, the ingredients really made the difference I think!

  7. Great recipe except I was left over with lots of syrup and 20 mins was a little too long for me. I think I will make half the amount of syrup next time. Left over syrup is my incentive to make another batch 🙂

  8. I made these on Saturday for our Greek Orthodox Easter, I doubled the recipe and made 65 good sized biscuits.
    These biscuits caused a stir in my family, first my daughter ate 3 before we ate, my brother in law said that they were the BEST melomakarona he has ever had and his mother is a fabulous baker, I ended up breaking two up over really good vanilla ice cream and mixing it through which was heavenly to eat.
    I did change the recipe slightly, I used olive oil, I didn’t use vegetable oil as most traditional Greek recipes never call for vegetable oil and next time I will use less than the 250ml stated. But in saying that, I thank you for sharing a beautiful recipe that will now continue down the generations to come!

  9. Barbara Hadjiapostolou

    I tried them and indeed very nice tasting. Dud not use olive oil because our variety in South Africa is not at all like the Greek ones in Greece and boy do I miss Greek honey! The best tasting honey around. Pity one cannot import Greek honey!

  10. Thank you! I found your veg moussaka recipe, loved it…now I see your Melamakarona look exactly like my yaya’s, tears in my eyes, I couldn’t find her recipe for so long. I’m so grateful ?

  11. Made this the other day. Simply amazing! Loved how soft and juicy these turned out to be!

  12. This is my first try of Melomacarona. The dough somehow became a bit runny. I added some more flour. It was still a bit runny but I shaped them with a bit of difficulty. I couldn’t even fork them. Anyways it turned out soooo well that all 45 cookies finished in 2 days. Maybe the oranges yielded a lot of juice. I wish the measurement was in cups.

    • Hi Hatice,

      It sounds like the liquids where a bit on the high side or the flour used was less absorbent than the one I made them with :). Its OK, measurements don’t need to be exact, just make sure the texture is right, similar to the photos I’ve got in the end of the recipe and they will turn out great!

      Best regards


    • Deirdre Karambelas

      A digital scale is what you need. Metric is so much more precise. A cup of flour can vary by a LOT depending on things like how you scoop it into the cup, whether it’s been packed down in your container, or if you whisked it before measuring. Using a digital scale and measuring in grams means no confusion. You know you made the recipe the way the author intended. Also, if you want to double or halve the recipe, it’s a lot easier using metric.

      • Eli K. Giannopoulos

        I fully agree! Cups are useful for liquids but for solids, it can vary a lot, especially with flour!

  13. Hi, I made it for the first time. They are fabolous! I follow the reciepe and changed the orange juice with orange syrup, home made. Extra!

    • So glad you liked it Ula! Merry Christmas to you :)!

      • Thank you so much for the recipe!
        I cooked walnut sized cookies for 15 mins.. the bottoms were browned and the tops were slightly browning. Now that they are finished, I find the inside to be quite moist (which is great) however they seem almost not cooked! I’m not sure if they are meant to be an almost “uncooked” texture in the middle? I’ve never had them before!

      • Eli K. Giannopoulos

        Hi Jasmine, the cookies meant to be soft in the middle due to the high oil content in the dough; they are not meant to be crunchy like your usual biscuits so from your comment I think you’re fine.

        Next time you make them though try using a higher rack setting in your oven and fan assist if available to get them to be more even in terms of colour.

        Ideally you need the top to be evenly light golden brown coloured and not pale. It takes roughly 15-20 minutes if your cookies are small, flat and pierced with a fork like the ones in my pictures 🙂

        Merry Christmas!

  14. What can I use instead of honey to make them vegan friendly? 🙂

  15. Can someone please convert the ingredients into cups? ???? thanks!

  16. I’ve been making this recipe, every year, since 2015! Never failed me! It’s brilliant! Thanks a lot!

  17. Addie Toumazou

    So excited to use this recipe today. It was so well written and described. I believe it will turn out great.

  18. Katerina Maria Sophia

    I made this recipe last weekend and followed it exactly as it is written. Unfortunately many who tried my cookies complained the texture was grainy, almost like a sandy texture. I compared it to cornbread. Please give me advice on how to fix this. I used the fine semolina flour as well.

    • Eli K. Giannopoulos

      They may have needed a little bit longer in the syrup to soak it up and for the semolina to soften. Also possibly reduce the baking time just by a few minutes – the cookies need to be just about browned on the outside.

  19. Theodore

    Hi, I’m wondering how to use the “orange cut in half” for the syrup. Does that mean to juice a half an orange and use its juice in the syrup? Thanks.

    • Eli K. Giannopoulos

      Its as simple as it sounds 🙂 Cut an orange in half and add the half orange in the syrup. Don’t juice it, peel it etc, just add it as it is.

  20. Mumtahinah Rashid

    I like it!! I love trying new types of food!

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