These Greek honey walnut cookies marry crisp edges with a soft, syrup-kissed interior — a small bite that feels like a warm hug. I’ve made them many times for holidays and weeknight treats, and they always disappear fastest at the table. If you like simple techniques that deliver big flavor, this recipe will win you over (and pair nicely with other small sweets like these mini dessert ideas).
Why Make This Recipe
- Deep honey and orange flavors create a uniquely Mediterranean sweetness with a touch of spice.
- Olive oil and walnuts add healthy monounsaturated fats and omega-3s, so they feel a little more virtuous than a butter cookie.
- They’re great for gifting and holidays because they store well and improve after a day as flavors meld.
- The recipe is egg-free and easy to scale for a crowd or a small batch.
- Personal note: I love that the syrup step is forgiving — once you get the dip timing right, you’ll have reliably tender, not-too-soggy cookies every time.
Recipe Overview
- Prep time: 20 minutes (plus 30 minutes resting)
- Cook time: 18–22 minutes per batch at 350°F (175°C)
- Total time: ~1 hour (includes syrup cooling and resting)
- Servings: about 24 cookies
- Difficulty: Easy–Medium
- Method: Make a lightly spiced olive oil dough, shape cookies, bake until golden, then briefly soak in honey-orange syrup and finish with chopped toasted walnuts. (Also a nice counterpoint to a rich dessert like this crème brûlée pie.)
My Experience Making This Recipe
I tested this version several times, adjusting semolina and flour ratios to get the ideal tender crumb with a slight bite. The biggest discovery: toasting the walnuts brings out aroma and keeps the topping crisp against the syruped cookie.
How to Make Greek Honey Walnut Cookies That Will Sweeten Your Day
Start by whisking dry ingredients: 3 cups all-purpose flour, 1/2 cup fine semolina (optional), 1 tsp baking powder, 1 tsp baking soda, 2 tsp ground cinnamon, and a pinch of salt. In another bowl combine 1 cup extra-virgin olive oil, 1/2 cup granulated sugar, zest of 1 orange, 1/2 cup fresh orange juice, and 2 tbsp brandy or cognac (optional). Combine wet and dry to form a soft dough, rest 30 minutes, then shape into ovals or rounds and bake at 350°F (175°C) for 18–22 minutes until golden. Make syrup by simmering 1 cup honey, 3/4 cup sugar, 1 cup water, a cinnamon stick, and orange peel for 5 minutes, cool slightly, then dip warm cookies 3–6 seconds and drain on a wire rack. Sprinkle with 1 cup toasted chopped walnuts while still slightly tacky.
Expert Tips for Success
- Use a good-quality extra-virgin olive oil for flavor; it’s the backbone of the cookie’s character.
- Toast the walnuts on a sheet at 350°F (175°C) for 6–8 minutes until fragrant — this prevents a raw-nut flavor and keeps them crisp after syruping.
- Measure flour by spooning it into the cup and leveling with a knife to avoid dense cookies; if dough feels too sticky, add 1–2 tbsp more flour.
- Use a small cookie scoop or a wet tablespoon to shape uniformly so all cookies bake evenly; chilling the shaped dough 10–15 minutes helps them hold shape.
- For more dessert variety on your table, serve these with a lightly sweetened smoked fish dip as a savory contrast at gatherings.
How to Serve Greek Honey Walnut Cookies That Will Sweeten Your Day
- Serve warm or at room temperature with Greek coffee or black tea to balance the syrupy sweetness.
- Arrange on a platter and sprinkle extra chopped walnuts and a light dusting of cinnamon for a festive look.
- Pair with fresh citrus segments or yogurt for a breakfast-for-dessert vibe.
- They’re ideal for holiday cookie boxes or next-day platters when flavors have mellowed; consider a small card explaining they’re best after 12–24 hours.
Storage and Reheating Guide
Store cookies in an airtight container at room temperature for up to 5 days; place parchment between layers to prevent sticking. To freeze, cool fully, then layer in a freezer-safe container with parchment, and freeze up to 3 months; thaw in the refrigerator overnight before serving. Reheat gently in a 300°F (150°C) oven for 5–7 minutes to refresh texture, or microwave individual cookies for 10–15 seconds if you prefer warm.
Recipe Variations
- Gluten-free: Replace 1:1 with a high-quality gluten-free flour blend and omit semolina; add 1 tsp xanthan gum if your blend lacks it.
- Dairy-free: This recipe is naturally dairy-free if you use pure honey and olive oil; check labels on any optional add-ins.
- Citrus twist: Substitute lemon juice and zest for orange for a brighter, tangier finish.
- Chocolate-honey: Drizzle melted dark chocolate over cooled cookies for a richer, grab-and-go treat (let chocolate set on parchment).
Nutritional Highlights
- These cookies provide healthy fats from olive oil and walnuts and supply antioxidants from orange zest and cinnamon.
- They are calorie-dense; enjoy 1–2 cookies as a portion guide for mindful eating.
- Allergen info: contains tree nuts (walnuts) and wheat (gluten). The base is egg- and dairy-free unless you add dairy-based toppings.
Troubleshooting Common Issues
- Soggy cookies after syruping: Your syrup was likely too hot or you dipped too long. Let syrup cool slightly and dip warm cookies for only 3–6 seconds.
- Cookies spread too much in the oven: Dough may be too warm or too wet. Chill shaped dough 10–15 minutes and ensure correct flour measurement.
- Bland flavor: Increase orange zest and toasting of spices; flavor builds when the cookies rest 12–24 hours, so taste again the next day.
Frequently Asked Questions
Q: Can I use butter instead of olive oil?
A: Yes, but the character changes — butter gives a richer, shortbread-like texture while olive oil yields a more tender, Mediterranean crumb. Use 1 cup (226 g) melted butter in place of olive oil, chill the dough slightly before shaping, and expect a slightly different flavor profile.
Q: How long should I make the syrup ahead of time?
A: Make syrup the same day and cool to warm (not boiling) before dipping. You can prepare it a few hours ahead and keep it at room temperature; refrigeration thickens it, so rewarm gently before use.
Q: Can I reduce the sugar or honey?
A: You can cut the syrup sugar by about 25% but reduce too much and the syrup won’t set properly on the cookie. For a less-sweet result, shorten the dip time rather than drastically changing syrup concentration.
Q: Do these cookies keep well for shipping or gifting?
A: Yes — place them in a single layer with parchment in a sturdy box. They travel best after resting 24 hours so the syrup and cookie reach equilibrium; add a small desiccant pack if shipping long distances to avoid humidity.
Conclusion
For further reading on traditional Greek holiday cookies and regional variations, check this Melomakarona (Μελομακάρονα) | Mia Kouppa resource.
Print
Greek Honey Walnut Cookies
- Total Time: 70 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These delightful Greek honey walnut cookies feature crisp edges and a syrup-kissed interior, making them perfect for gifting and holiday celebrations.
Ingredients
- 3 cups all-purpose flour
- 1/2 cup fine semolina (optional)
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- A pinch of salt
- 1 cup extra-virgin olive oil
- 1/2 cup granulated sugar
- Zest of 1 orange
- 1/2 cup fresh orange juice
- 2 tbsp brandy or cognac (optional)
- 1 cup honey
- 3/4 cup sugar (for syrup)
- 1 cup water (for syrup)
- 1 cinnamon stick (for syrup)
- Orange peel (for syrup)
- 1 cup toasted chopped walnuts (for topping)
Instructions
- Whisk together flour, semolina, baking powder, baking soda, cinnamon, and salt in a bowl.
- In another bowl, combine olive oil, granulated sugar, orange zest, orange juice, and brandy or cognac.
- Mix the wet and dry ingredients to form a soft dough and let it rest for 30 minutes.
- Shape the dough into ovals or rounds and place on a baking sheet.
- Bake at 350°F (175°C) for 18–22 minutes until golden.
- In a saucepan, simmer honey, sugar, water, cinnamon stick, and orange peel for 5 minutes to make the syrup; cool slightly.
- Dip warm cookies in the syrup for 3–6 seconds, then drain on a wire rack.
- While still tacky, sprinkle with toasted chopped walnuts.
Notes
These cookies improve after a day as the flavors meld, making them ideal for sharing or gifting.
- Prep Time: 50 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg