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Greek Christmas Cookies


A soft syrup-coated Greek Christmas cookie, flavoured with cinnamon and orange.
Prep Time 30 mins
Cook Time 20 mins
Course Dessert
Cuisine Greek
Servings 30 Cookies



  • ¾ Cup Water
  • ½ Cup White Granulated Sugar
  • ½ Orange Cut into quarters Zest orange and reserve the zest and other half.
  • ½ Tsp Ground Cinnamon
  • ½ Cup Liquid Honey

Cookie Dough

  • 1 Cup Olive Oil
  • ¼ Cup Brandy
  • ¼ Cup Orange Juice Juice from ½ orange
  • Zest from 1 Orange
  • ½ Cup White Granulated Sugar
  • ½ Tsp. Ground Cinnamon
  • 1 Pinch Ground Nutmeg
  • 3 ¼ Cups Plain Flour
  • 1 Tsp. Baking Powder
  • ½ Tsp. Baking Soda
  • ½ Cup Finely Chopped Walnuts



  • In a small saucepan, combine the ingredients for the syrup and bring to a boil. Simmer on medium-high heat for 5 minutes to dissolve sugar. Set aside syrup to cool fully. Discard orange pieces before using syrup.
    Orange Cinnamon Syrup


  • Preheat the oven to 180°C.
  • In a large bowl, combine oil, brandy, juice from ½ orange, orange zest, sugar, cinnamon, and nutmeg. Mix well.
    Making Greek Cookies
  • In a medium bowl, sift together the flour, baking soda, and baking powder.
    Mixing Dough
  • Gradually add the flour mixture to the olive oil mixture, mixing with a wooden spoon. Gently knead with hands to get dough smooth.
    Melomakarona Dough
  • Prepare two lined cookie sheets.
  • Take 1 tablespoon of dough and roll into an oval shape. Lightly flatten by pressing the tines of a fork in a crosshatch pattern. Space cookies out ½ inch apart on baking tray.
    Melomakarona Cookies
  • Bake for 20-25 minutes.
  • As soon as the cookies are baked, soak them in the syrup in batches for around 30 seconds per batch. Remove cookies with a slotted spoon and place back on cookie sheet. Sprinkle with chopped walnuts.
    Dipping Cookies in Syrup
Keyword Baking, Christmas, Greek Cookies, Melomakarona