Name: Greek Honey Walnut Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 1 h
Cuisine: Greek
Ingredients: 1/2 cup unsalted butter; 1/3 cup granulated sugar; 1 large egg; 2 tablespoons honey; 1 3/4 cups all-purpose flour; 1/2 teaspoon baking powder; A pinch of salt; 1/2 teaspoon cinnamon; 3/4 cup finely chopped toasted walnuts; 1/3 cup honey (for glaze); 1 tablespoon butter (for glaze); 1 teaspoon lemon juice (for glaze)

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I’ve baked these Greek Honey Walnut Cookies many times and they’re a small, fragrant treat that balances toasty walnuts with warm honey and cinnamon. The texture lands between a tender shortbread and a syrupy honey cookie, which makes them irresistible for holidays or an afternoon with coffee. I first adapted the recipe to reduce sweetness and found toasting the walnuts and chilling the dough gave the best texture — you’ll notice the difference right away, similar to this golden Greek honey pie I consulted for syrup balance.

Why Make This Recipe

Flavor: The combo of honey, cinnamon, and toasted walnuts creates a warm, layered sweetness that’s not cloying.
Texture: Crisp edges and a tender, slightly syrupy center make these cookies interesting to bite into.
Occasion-ready: Perfect for holidays, gift tins, tea time, or as a special homemade dessert.
Simple ingredients: Mostly pantry staples — butter, flour, honey, walnuts — and minimal equipment.
Personal insight: I love this recipe because a small change — toasting the walnuts and adding a splash of lemon to the honey glaze — turns ordinary cookies into something memorable; for more honey-based inspirations see this Greek honey pie.

Recipe Overview

Prep time: 20–30 minutes (plus 30 minutes chilling)
Cook time: 10–12 minutes per sheet at 350°F (175°C)
Total time: About 1 hour including cooling and glazing
Servings: Makes ~24 cookies (1-inch to 1.5-inch balls flattened into 2–2.5 inch cookies)
Difficulty: Easy–Medium (technique: creaming, gentle mixing, glazing)
Method: Cream butter and sugar, fold in dry ingredients and chopped walnuts, chill, bake on parchment-lined sheets, then warm honey glaze and brush or dip cookies.

My Experience Making This Recipe

When I tested these cookies, the biggest discovery was how much toasting the walnuts improved aroma and bite. I also learned that chilling the dough 30 minutes prevents excessive spreading and produces a chewier center. Small adjustments — like a squeeze of lemon in the glaze — brightened the honey without making it tart.

How to Make Greek Honey Walnut Cookies

Start by creaming 1/2 cup unsalted butter with 1/3 cup granulated sugar until light and fluffy, then beat in 1 large egg and 2 tablespoons honey. Fold in 1 3/4 cups all-purpose flour sifted with 1/2 teaspoon baking powder, a pinch of salt, and 1/2 teaspoon cinnamon, plus 3/4 cup finely chopped toasted walnuts. Chill the dough 30 minutes, roll into 1-inch balls, flatten slightly, and bake at 350°F (175°C) for 10–12 minutes until edges are lightly golden. While cookies cool, gently warm 1/3 cup honey with 1 tablespoon butter and 1 teaspoon lemon juice to make a thin glaze (heat to about 160°F/70°C), then brush or dip cookies for a glossy finish.

Expert Tips for Success

Toast the walnuts: Spread walnuts on a tray and toast at 350°F (175°C) for 6–8 minutes until fragrant; this adds depth and prevents sogginess.
Measure flour correctly: Use the spoon-and-level method to avoid dry, dense cookies; weigh 1 3/4 cups flour ≈ 220 g if possible.
Chill the dough: Refrigerate 30–60 minutes to firm the butter and control spread; use a shallow metal tray for faster chilling.
Watch bake time closely: Remove cookies when edges are set but centers are still pale to maintain a tender interior; residual heat finishes them.
Equipment: Use a stand or hand mixer for even creaming, a silicone mat or parchment for clean release, and a cooling rack to avoid soggy bottoms.

How to Serve Greek Honey Walnut Cookies

With tea or coffee: Serve warm or room temperature alongside black tea, Greek coffee, or espresso.
Dessert platter: Pair with fresh figs, orange slices, and a small bowl of Greek yogurt for contrast.
Gift tins: Layer with parchment and include a label — they travel well for holiday gifting.
Presentation tip: Sprinkle a few extra toasted walnut pieces and a tiny drizzle of cooled honey just before serving for shine.

Storage and Reheating Guide

Store cooled cookies in an airtight container at room temperature for up to 5 days; separate layers with parchment to prevent sticking. For longer storage, freeze unfrosted cookies in a single layer on a tray for 1 hour, then transfer to a freezer bag for up to 3 months; thaw at room temperature and glaze just before serving. Reheat gently in a 300°F (150°C) oven for 3–5 minutes to refresh texture, or microwave a single cookie 8–10 seconds for immediate warmth.

Recipe Variations

Gluten-free: Substitute a 1:1 gluten-free all-purpose flour and add 2 teaspoons xanthan gum if the blend lacks it; watch hydration and chill dough well.
Dairy-free: Replace butter with equal coconut oil (solid) or a vegan butter for similar texture; chill until firm before shaping.
Honey-cardamom twist: Add 1/2 teaspoon ground cardamom to the dough and use orange zest in the glaze for a citrus-cardamom profile.
Walnut swap: Use chopped pistachios or almonds for different nut flavors; reduce quantity slightly if using stronger nuts like pistachios. For similar honey cookie ideas, check this rustic honey cookies.

Nutritional Highlights

Key benefits: Walnuts supply omega-3 ALA and a pleasant crunch, while honey offers a natural sweetener with trace antioxidants.
Portion guidance: One cookie is a small treat — stick to 1–2 cookies for a modest snack, especially if watching added sugars.
Allergens: Contains tree nuts (walnuts), gluten (wheat flour), and dairy (butter); see recipe variations for allergen swaps.

Troubleshooting Common Issues

Cookies spread too much: Chill dough thoroughly and make sure baking soda/powder is fresh; reduce oven temperature by 10–15°F if your oven runs hot.
Dry or crumbly cookies: Don’t overbake — remove when edges set and centers look slightly underdone; add an extra tablespoon of honey or a splash of milk if dough feels too dry.
Sticky glaze: Warm the glaze slightly and thin with a teaspoon of water or lemon juice; cool fully on a rack to set.

Frequently Asked Questions

Q: Can I make the dough ahead of time?
A: Yes — you can prepare dough and refrigerate it up to 24 hours, or freeze shaped (unbaked) cookies on a tray for 1 hour then bag them for up to 3 months. Bake from frozen, adding 1–2 minutes to bake time. Chilling helps control spread and develops flavor.

Q: How do I keep the walnuts from becoming bitter?
A: Toast walnuts gently at 350°F (175°C) for 6–8 minutes and watch closely; over-toasting burns the oils and creates bitterness. Cool them completely before chopping to preserve texture and flavor.

Q: Can I skip the glaze?
A: Yes — the cookies are delicious unglazed if you prefer less sweetness. For presentation, dust with a light sprinkle of powdered sugar or brush with a thin honey wash (1 tbsp honey + 1 tsp warm water) instead.

Q: How do I make these less sweet without losing honey flavor?
A: Reduce granulated sugar by up to 25% and rely on a smaller, brighter glaze (use 2 tablespoons honey warmed with 1 tsp lemon). Toasting nuts and adding a pinch of salt enhances perceived sweetness without extra sugar.

Conclusion

If you’d like a visual reference or an alternate take on these cookies, this detailed version of Greek Honey Walnut Cookies is a helpful resource: Greek Honey Walnut Cookies | Olive & Mango. Enjoy experimenting — small technique tweaks like toasting nuts and chilling dough really lift the final cookie.

Ingredients

Instructions

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