Sticky sweet and warm spiced honey cookies!
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I didn’t think it was possible, but I’ve made these classic Greek melomakarona with semolina Christmas cookies even better. I’ve done a version of these cookies before, but these cookies are to die for! They’re Greek honey cookies spiced with cinnamon, cloves, and orange. They’re so good and perfect for giving as Christmas or party host gifts. Especially if you have dairy-free friends. You can even make these cookies vegan if you substitute the honey with maple syrup. You and your friends are going to love these!
Why everyone will love these cookies
Crisp cookie outside
Chewy soft cookie inside
Hint of orange
Spicy cinnamon and clove
Sweet, sticky syrup
Over-the-top delicious spiced honey cookies that are so good, your friends will request them!
Everything you need
The Syrup:
- Granulated sugar
- Water
- Cinnamon stick –you can throw whole sticks right in the pot
- Peel of an orange –using a vegetable peeler works perfectly
- Honey –Greek honey has the best flavor
The Cookie Dough Dry Ingredients:
- All-purpose flour
- Fine semolina flour –the secret to making these cookies over-the-top delicious!
- Baking powder
- Zest of 2 oranges –zest before juicing to make it easier
- Ground cinnamon
- Ground cloves
The Cookie Dough Wet Ingredients:
- Light olive oil –or vegetable oil
- Granulated sugar
- Pure vanilla extract –good quality for the best flavor
- Fresh orange juice –squeeze the oranges you peeled and zested for fresh juice
- Baking soda
The Topping:
- Ground walnuts
- Ground cinnamon
- Ground cloves
How to make classic melomakarona with semolina
Make the Syrup
- In a saucepan, combine the sugar, water, cinnamon, and orange peel.
- Bring to a boil and add the honey as soon as the sugar dissolves.
- Remove from the heat, stir and set aside to cool.
Make the Dough
- Combine all of the dry ingredients in a large bowl and whisk them together.
- In another bowl, combine all of the wet ingredients and whisk together.
- Make a well in the center of the dry ingredients and pour the wet ingredients into the well.
- Gently mix together until a dough has formed. Do not over-mix, or the cookies will become oily.
Form the Cookies
- Preheat the oven to 350 °F, 180 °C.
- Line 2 baking trays with parchment paper.
- Take a walnut-sized piece of dough (about 35-40g), and roll it in your hands.
- Form it into an oval and then press the tips, so they are rounded and don’t burn.
- Place the dough on the prepared baking trays and flatten the tops slightly.
- Pierce the top of each cookie with a fork to create a decorative pattern (see video).
- Bake on the center rack of the preheated oven for 20-25 minutes or until golden and crisp.
- Using a slotted spoon, immediately dip the hot cookies (about 4-5 at a time) into the cool syrup.
- Let the cookies soak for 20-25 seconds, flipping them over a few times with a spider strainer.
- Transfer the cookies to a serving tray and pour the remaining syrup on top.
- Mix together all of the topping ingredients in a small bowl.
- Sprinkle over the cookies and serve!
**Baker’s tip!** Anytime you have a syrup-based Greek dessert, you always start by making the syrup. It’s important for the syrup to be completely cool so the cookie can properly absorb the syrup while staying crisp. You can even make the syrup a day ahead and refrigerate it.
Serving and a modern twist
You’ll have a tiny bit of syrup left over. So, if you’re serving these cookies on a platter, you can pour the rest of the syrup on top. They’ll be extra sticky and sweet for serving. If you’d like to try a modern twist on these cookies, leave off the syrup and nut mixture and dip the cookies in melted dark chocolate. You could even drizzle them with chocolate if you don’t want to dip them. I prefer the classic version to the modern one, but let me know which your favorite is. The cookies will keep fresh in an airtight container at room temperature for up to 3 weeks. Kali Orexi!
More Cookie Recipes:
- Gluten-free Almond Cookies
- Classic Kourabiedes that melt-in-your mouth
- The Melomakarona we made at our Bakery
- Festive Shortbread Cookies
- Florentine Cookies
- Italian Rainbow Cookies
- Italian Butter Cookies
- Seker Pare Semolina Cookies
Classic Melomakarona with Semolina: Greek Christmas Cookies
Ingredients
For the Syrup:
- 1 and 1/4 cup granulated sugar
- 1 and 1/4 cup water
- 1 cinnamon stick
- peel of an orange
- 1 cup honey
The Cookie Dough Dry Ingredients:
- 3 and 1/2 cups (500g) all-purpose flour
- 3/4 cup (150g) fine semolina flour
- 1 teaspoon baking powder
- the zest of 2 oranges
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
For the Cookie Dough Wet Ingredients:
- 1 cup (250ml) light olive oil or veg. oil
- 1/2 cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- 3/4 cup (185 ml) fresh orange juice
- 1/2 teaspoon baking soda
For the Topping:
- 3/4 cup ground walnuts
- 1 heaping teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Instructions
Preheat the oven to 350 °F, 180 °C.
Line 2 baking trays with parchment paper.
Make the Syrup: In a saucepan combine the sugar, water, cinnamon, and orange peel. Bring to a boil and as soon as the sugar dissolves add the honey. Remove from the heat, stir and set aside to cool.
Make the Dough: Combine all of the dry ingredients in a large bowl and whisk them together.
In another bowl, combine all of the wet ingredients and whisk together.
Make a well in the center of the dry ingredients and pour the wet ingredients into the bowl. Gently mix together until a dough has formed. Do not over-mix or the cookies will become oily.
Form the Cookies: Take a piece of dough (walnut-sixed, about 35-40g) and roll it in your hands. Form it into an oval and then press the tips in so that they are rounded and they don't burn.
Place the dough on the prepared baking trays and then flatten the tops a bit. Pierce the top of each cookie with a fork to create a decorative pattern (see video).
Bake on the center rack of the preheated oven for 20-25 minutes or until golden and crisp.
Using a slotted spoon immediately dip the hot cookies (about 4-5 at a time) into the cool syrup. Let them soak for 20-25 seconds flipping them over a few times.
Transfer the cookies to a serving tray and pour the remaining syrup on top.
Combine all of the topping ingredients into a small bowl and mix them together. Sprinkle over the cookies and serve!
Kali Orexi.
Notes
The cookies will keep fresh in an airtight container at room temperature for up to 3 weeks.
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