When Christmas and New Year’s arrive in Greek homes, sweets take center stage. These are not just desserts. They are part of the rhythm of the season, shared with family, neighbors, and anyone who happens to stop by. Among them, melomakarona hold a special place, alongside vasilopita and kourabiedes.
Melomakarona are soft, honey-soaked cookies scented with orange, cinnamon, and clove. They are rich without being heavy, sweet without being overpowering. In Greece, they appear on kitchen tables and bakery shelves as soon as the holidays approach, and for many families, Christmas does not truly begin until the first batch is made.
Many households still prepare melomakarona at home, following recipes passed down through generations or adjusted over time to taste. Others rely on their local bakery, knowing that during the holiday season, melomakarona are everywhere. Either way, they remain one of the most familiar and loved Christmas sweets in Greece.
The video and recipe are courtesy of Nana Savvatianou and Cook Eat Up, offering a classic, straightforward approach that stays true to tradition.
Melomakarona
Greek Christmas Cookies with Walnuts and Honey Syrup
Ingredients
For the dough
- 2 cups olive oil
- 1 cup sugar
- 1/2 cup brandy
- 1/2 cup freshly squeezed orange juice
- 1/2 teaspoon cinnamon
- Zest of 1 orange
- About 7 1/2 cups all-purpose flour (approximately 950 g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
For the filling
- 1 cup finely chopped walnuts
- 1 additional cup coarsely chopped walnuts, for sprinkling
- 1 teaspoon cinnamon
- 1 tablespoon sugar
For the syrup
- 2 cups sugar
- 1 cup honey
- 2 cups water
- Juice of 1/2 lemon
- 1 cinnamon stick
Preparation
In a large bowl, combine the olive oil, brandy, and orange juice. Add the sugar, orange zest, and cinnamon, and mix until well blended.
In a separate bowl, mix the flour with the baking powder and baking soda. Gradually add the dry ingredients to the wet mixture, stirring gently until a soft, oily dough forms. The dough should be tender and easy to shape, not stiff.
Take a small portion of dough and flatten it gently in the palm of your hand. Place a teaspoon of the walnut filling in the center. Fold the dough over the filling, sealing it carefully, and shape it into an oval. Continue with the remaining dough.
Place the cookies on a baking tray lined with parchment paper. Bake in a preheated oven at 180°C / 350°F for about 25 minutes, until lightly golden.
Preparing the syrup
While the cookies are baking, prepare the syrup. In a medium saucepan, combine the water, sugar, honey, lemon juice, and cinnamon stick. Bring to a gentle simmer and cook for about 5 minutes. Remove from the heat and allow the syrup to cool slightly. It should be warm, not hot.
Soaking and finishing
Remove the melomakarona from the oven and immediately place them, a few at a time, into the warm syrup. Turn them gently so they soak evenly. Let them sit in the syrup for 30 seconds to 1 minute, depending on how soft or syrupy you prefer them.
Arrange the cookies on a serving platter. Spoon any remaining syrup over the top and finish by sprinkling generously with the chopped walnuts.
Allow them to rest for a few hours before serving, as the flavors deepen and the texture improves with time.