Traditional Greek Melomakarona with Cognac: Greek Christmas Cookies
Classic Greek Christmas honey cookies soaked in aromatic syrup and topped with walnuts. These melomakarona are delicately spiced with cinnamon and cloves, scented with orange zest, and enhanced with a touch of cognac for depth and warmth.
Ingredients
For the Syrup
- 300 g granulated sugar 1¼ cups
- 300 g water 1¼ cups
- 1 cinnamon stick
- Peel of 1 orange
- 340 g honey 1 cup
Dry Ingredients (Cookie Dough)
- 500 g all-purpose flour 3½ cups
- 150 g fine semolina flour ¾ cup
- 5 g baking powder 1 tsp
- Zest of 2 oranges
- 3 g ground cinnamon 1 tsp
- 0.5 g ground cloves ¼ tsp
Wet Ingredients (Cookie Dough)
- 220 g light olive oil or vegetable oil 1 cup / 250 ml
- 100 g granulated sugar ½ cup
- 5 g vanilla extract 1 tsp
- 150 g freshly squeezed orange juice ⅔ cup
- 30 –40 g cognac 2–3 tbsp
- 2.5 g baking soda ½ tsp
For the Topping
- 75 g finely ground walnuts ¾ cup
- 4 g ground cinnamon 1 heaping tsp
- 0.5 g ground cloves ¼ tsp
Instructions
Preheat the Oven
- Preheat to 180°C / 350°F. Line 2 baking trays with parchment paper.
Make the Syrup
- In a saucepan, combine sugar, water, cinnamon stick, and orange peel.
- Bring to a boil. Once the sugar dissolves, add the honey.
- Remove from heat, stir gently, and set aside to cool completely.
Prepare Dry Ingredients
- In a large bowl, whisk together flour, semolina, baking powder, orange zest, cinnamon, and cloves.
Prepare Wet Ingredients
- In another bowl, whisk together oil, sugar, vanilla, orange juice, cognac, and baking soda.
Make the Dough
- Make a well in the dry ingredients and pour in the wet mixture.
- Gently mix just until a soft dough forms.
- Do not overmix — this keeps the cookies light, not oily.
Shape the Cookies
- Portion dough into 35–40 g pieces (walnut-sized).
- Shape into ovals, gently rounding the ends.
- Place on trays, slightly flatten, and pierce tops with a fork.
Bake
- Bake on the center rack for 20–25 minutes, until golden and crisp.
Syrup Soak
- Using a slotted spoon, dip hot cookies (4–5 at a time) into the cool syrup.
- Soak for 20–25 seconds, flipping gently.
Finish
- Transfer to a serving platter.
- Sprinkle generously with the walnut topping and drizzle with remaining syrup.
Yield
- Approx. 45–50 melomakarona, depending on size (35–40 g each)