Melomakarona Stars & Christmas Tree Cookies

Greek spiced cookies soaked in a sticky, sweet honey syrup and topped with spiced walnuts!

These festive Melomakarona cookies are shaped into stars and Christmas trees, bringing a delightful holiday twist to a classic Greek treat. Made with warm spices, soaked in honey syrup, and topped with crushed walnuts, these cookies are as beautiful as they are delicious. Perfect for sharing with loved ones or adding a touch of Greek tradition to your Christmas celebrations!

Melomakarona is one of my favorite Greek Christmas cookies. I love it when they’re really gooey, moist, and delicious, so I make a big batch of syrup and soak them really well. The cookies are so easy to make, and the dough comes together in no time. Quite often, I use a heart-shaped cookie cutter, but get the kids in the kitchen to help you make them festive by cutting them into stars and Christmas trees or whatever shape you like. You’ll both have fun making them together.

Why will everyone love these cookies?

Crispy crunchy outside,

Soft, chewy inside,

Hint of citrusy orange,

Warm and spicy cinnamon and clove,

Sticky sweet honey syrup.

What do I need for the syrup?

Granulated sugar -you’ll make a traditional simple syrup and flavor it with all the warm, citrusy flavors that match the flavors of the cookies.

Water -simple syrup is made by melting sugar into water, but when you add all the delicious flavors of orange, cinnamon, honey, and vanilla, you get the best-flavored syrup ever!

Cinnamon stick –you can throw whole sticks right in the pot.

Peel of an orange –using a vegetable peeler is the easiest way to get large pieces of peel that won’t melt into the syrup.

Honey –Greek honey has the best flavor, and adding this to an already thick simple syrup creates an even dreamier syrup.

Vanilla extract -adds just enough caramel sweet flavor to balance the syrup.

What are the cookie dough dry ingredients?

All-purpose flour -using a flour blend makes the dough easier to work with and creates a tender cookie.

Fine semolina flour –the secret to making these cookies over-the-top delicious.

Baking powder –helps the cookie rise and get a little puffy.

Zest of 2 oranges –zest before juicing to make it easier.

Ground cinnamon -I like to do a heaping teaspoon because I love cinnamon, but you can add less if you want your cookie a little milder.

Ground cloves -stick to the amount listed or less because cloves tend to get slightly bitter.

What are the cookie dough wet ingredients?

Light olive oil –or light vegetable oil to allow all the other flavors to shine. The extra virgin cold-pressed olive oil has a flavor that is too strong for these cookies, so try not to use it.

Granulated sugar -the cookies need to be a little sweet, but the syrup adds a lot of sweetness, too.

Pure vanilla extract –good quality for the best flavor.

Fresh orange juice –squeeze the oranges you peel and zest for fresh juice.

Baking soda -helps the cookie spread and brown, and creates the perfect cookie when combined with baking powder.

What do I need for the topping?

Walnuts -I grind these in my food processor until they’re finely ground to ensure each cookie bite has sweet, spicy nuttiness.

Ground cinnamon -sweet and spicy to match the flavors of the cookie and syrup.

Ground cloves –

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How do I 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.

How do I make the dough?

Combine all the dry ingredients in a large bowl and whisk them together. In another bowl, combine all 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.

What’s the best way to cut my cookies?

Turn the dough out onto a work surface, compress it, and form a circle. Roll out to ½ inch in thickness. Do not use any additional flour to do this. Using your favorite cookie cutter, cut out the cookies and place them on baking sheets lined with parchment paper.

How long do the cookies bake?

Use a fork to make marks on each cookie. Bake for 25-30 minutes or until golden brown.

When do I add the syrup?

As soon as the cookies come out of the oven, put them all together in one of the trays and pour the hot syrup over them. After 15 minutes, carefully flip each cookie over so both sides absorb the syrup. Allow the cookies to absorb the syrup in the pan for at least 1 hour.

What if I like a dryer melomakarona?

If you don’t like them very syrupy, dip the cookies in the syrup for a few seconds instead of soaking them. I posted that method here a while back.

How do I add the topping?

Combine the ground walnuts, cinnamon, and clove powder and mix well. Sprinkle this garnish over each cookie. Add these silver or gold edible glitter stars if you’d like your cookies to sparkle for Christmas!

How long will the cookies stay fresh?

The cookies will keep fresh in an airtight container at room temperature for up to 3 weeks.

Do you have more Christmas cookies?

Kourabiedes (Greek Christmas Cookies) Without the Nuts

Gluten-free Greek Christmas Cookies (Almond & Cherry Amygdalota)

Classic Greek Kourabiedes: Christmas Cookies that Melt-in Your Mouth

Ladokouloura: Greek-style Olive Oil Cookies (vegan)

Linzer Cookies

Lemony Snowflake Shortbread Cookies

Decorated Butter Cookies with Cherries

Pistachio & Cardamom Kourambiedes: Greek Holiday Shortbread Cookies

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