Greek Honey Cookies

Products Used
Greek Honey Cookies



Cookie Batter

  • 3 3/4 cups all-purpose flour*
  • 1 3/4 cup Semolina flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 5 tablespoons orange zest, no white bitter pith
  • 3/4 cup orange juice
  • 4 tablespoons cognac, brandy, or additional orange juice
  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 tablespoon cinnamon (Vietnamese preferred)
  • 1/8 teaspoon cloves
  • 1 tablespoon vanilla
  • 1 cup non-virgin olive oil or vegetable oil
  • 1/3 cup honey
  • 2/3 cup walnuts, chopped in small pieces for decoration
  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. In a wide saucepan prepare syrup by bringing to a boil water, sugar, honey, cinnamon sticks, orange zest, and pinch of cloves. Boil for 1-2 minutes and remove from heat. Set aside.
  2. Preheat oven to 350°F.
  3. Sift together flour, semolina flour, baking powder, and baking soda. Set aside.
  4. In a bowl large enough to hold remaining dough ingredients, whisk together orange zest, orange juice, cognac, sugar, cinnamon, cloves, vanilla, oil, and honey.
  5. Remove whisk and use a spatula to fold in dry sifted ingredients. The dough will be firm but pliable.
  6. Shape into 2 tablespoon-size balls and then shape into an oval/egg shape. Place on parchment-lined cookie sheets.
  7. Place in oven and bake for approximately 20 minutes or until golden brown.
  8. After a minute or two, or when they are cool enough to handle, drop as many cookies as will fit in the syrup for about 20-30 seconds.
  9. Use a slotted spoon to remove them and place on a wire rack or on plastic food film lined cookie sheets to cool and dry.
  10. Sprinkle immediately with chopped walnut pieces. 
Imperial Sugar Insight

They cookies will last for a week at room temperature and freeze exceptionally well.

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Greek gourmet baker
Oct 20, 2020

Oops.. there is no Spanish translation to this recipe