Greek Honey Walnut Christmas Cookies

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These soft, fragrant Greek holiday cookies are dunked in cold honey syrup while still hot from the oven, creating a moist, cake-like crumb infused with orange and cinnamon. Generously topped with crunchy walnuts, they are a beloved Christmas tradition throughout Greece. The cookies taste even better after resting a day or two, as the syrup fully penetrates the interior.

Nutrition Facts

Per serving (estimated)

• 165 kcalCalories
• 8 gFat
• 1 gSaturated Fat
• 24 gCarbs
• 1 gFiber
• 14 gSugar
• 2 gProtein
• 25 mgSodium
• 55 mgPotassium
• 15 mgCalcium
• 0.8 mgIron
• 2 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the dry ingredients

• 2 cups (260 g) all-purpose flour
• 1 cup (170 g) fine semolina
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves

For the wet ingredients

• 1 cup (240 ml) extra-virgin olive oil
• 1/2 cup (100 g) granulated sugar
• 1/3 cup (115 g) honey
• 1/2 cup (120 ml) fresh orange juice
• Zest of 2 oranges
• 2 tbsp cognac or brandy (optional)

For the honey syrup

• 1 1/2 cups (480 g) honey
• 3/4 cup (150 g) granulated sugar
• 1 cup (240 ml) water
• 1 cinnamon stick
• 3 whole cloves
• 1 strip lemon peel

For finishing

• 1 1/2 cups (150 g) finely chopped walnuts

Directions

1. Make the syrup first: combine honey, sugar, water, cinnamon stick, cloves, and lemon peel in a saucepan. Bring to a gentle boil, simmer 5 minutes, then remove from heat and let cool completely to room temperature, then refrigerate until cold.
2. In a large bowl, whisk together the flour, semolina, baking powder, baking soda, cinnamon, and cloves until evenly combined.
3. In a separate bowl, whisk the olive oil, sugar, honey, orange juice, orange zest, and cognac (if using) until smooth and emulsified.
4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not overmix. Cover the bowl and let the dough rest for 15 minutes.
5. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop walnut-sized portions of dough (about 30 g each), shape into small ovals, and place on the prepared sheets, leaving 1 inch of space between them. Lightly score the tops with a fork.
6. Bake for 22 to 25 minutes, until the bottoms are deep golden brown and the tops are just set. While the cookies bake, remove the cold syrup from the refrigerator and strain out the spices and lemon peel.
7. Working in batches, carefully drop each hot cookie into the cold syrup for about 5 seconds per side, turning gently so it absorbs but does not fall apart. Transfer to a wire rack set over a tray to catch drips.
8. While the cookies are still wet with syrup, sprinkle the tops generously with the finely chopped walnuts, pressing lightly so they adhere.
9. Let the cookies cool completely and store in an airtight container at room temperature for up to 2 weeks. Their flavor deepens beautifully after 1 to 2 days.

Cook’s Notes

• Use a good-quality Greek extra-virgin olive oil for the most authentic, fragrant flavor; mild olive oil will taste flat.
• Do not skip the fine semolina; it gives the cookies their characteristic slightly grainy, cake-like texture.
• The syrup must be thoroughly chilled and the cookies hot from the oven for proper absorption without making them soggy or falling apart.
• If the dough feels sticky after resting, lightly dampen your hands with cold water when shaping the ovals.
• Stored in a tin between layers of parchment, these cookies keep well for 2 weeks and actually improve in flavor after a couple of days.

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