Greek Festive Sesame-Honey Wreath Cookies

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Soft, lightly spiced holiday cookies scented with mahlepi and orange zest, baked until just golden, then soaked in warm thyme honey and rolled in toasted sesame seeds. A beloved Christmas tradition from northern Greece, these wreaths are shaped into small rings to symbolize the continuity of the new year.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 11 gSaturated Fat
• 63 gCarbs
• 3 gFiber
• 31 gSugar
• 7 gProtein
• 95 mgSodium
• 160 mgPotassium
• 85 mgCalcium
• 3 mgIron
• 5 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the dough

• 2 cups all-purpose flour
• 1/2 cup fine semolina
• 1 teaspoon baking powder
• 1/2 teaspoon ground mahlepi
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground clove
• 1/2 cup unsalted butter, softened
• 1/3 cup granulated sugar
• 1 large egg yolk
• 2 tablespoons fresh orange juice
• 1 tablespoon finely grated orange zest
• 1 teaspoon vanilla extract

For the honey syrup

• 1/2 cup Greek thyme honey
• 2 tablespoons water
• 1 tablespoon fresh lemon juice
• 1 small cinnamon stick
• 1 strip lemon peel

For the coating

• 1/2 cup white sesame seeds, toasted
• 2 tablespoons finely chopped pistachios (optional)

Directions

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Whisk together the flour, semolina, baking powder, mahlepi, cinnamon, and clove in a medium bowl until evenly combined.
3. In a large bowl, cream the softened butter and sugar with a wooden spoon until pale and fluffy, about 3 minutes. Beat in the egg yolk, orange juice, zest, and vanilla until smooth.
4. Add the dry mixture to the wet mixture in three additions, mixing just until a soft, slightly tacky dough comes together; do not overwork.
5. Pinch off tablespoon-sized pieces of dough and roll each into a 6-inch rope on a lightly floured surface. Curve each rope into a ring, pinching the ends together firmly, and place on the prepared sheets about 2 inches apart.
6. Bake the wreaths for 16 to 18 minutes, until the bottoms are pale gold and the tops are just set; they should remain soft in the center.
7. While the cookies bake, combine the honey, water, lemon juice, cinnamon stick, and lemon peel in a small saucepan. Bring to a gentle simmer over medium-low heat for 4 to 5 minutes, then remove the cinnamon stick and lemon peel.
8. Brush each warm cookie generously with the hot honey syrup on both sides, then immediately press the top into the toasted sesame seeds (and pistachios, if using) to coat. Transfer to a rack to set.
9. Repeat brushing and seeding with the remaining cookies and syrup. Let the wreaths cool completely before storing in a single layer in an airtight tin for up to 2 weeks; the flavors deepen after a day.

Cook’s Notes

• Toast the sesame seeds in a dry skillet over medium heat for 2 to 3 minutes until fragrant and just golden; let them cool before using so they do not brown the cookies.
• If mahlepi is unavailable, substitute 1/2 teaspoon ground cardamom plus a pinch of freshly grated nutmeg for a similar aromatic profile.
• For a glossier finish and stronger citrus aroma, stir 1 teaspoon orange blossom water into the warm honey syrup just before brushing.
• The cookies are intentionally soft when warm; they firm up as they absorb the honey syrup and cool completely, so resist overbaking.
• Stored in an airtight tin between layers of parchment, these wreaths stay moist and flavorful for up to two weeks, making them ideal for holiday gifting.

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