I love anything baked with olive oil as the main ingredient because oil-based desserts are always so moist and enticing. From the moment I saw this recipe, I knew I was going to make these cookies over and over again.
Most of us love a good sugar cookie. This recipe takes the sugar cookie to a whole new level. The addition of the olive oil adds a savory taste to these delectable cookies. Like many of my simple recipes, you probably have most of the ingredients you need to make these in your pantry.
I did not have fresh rosemary at that time, so I did not use it. Despite skipping over one ingredient, these sugary treats were still amazing! I must admit however, the fresh rosemary would have given the cookies another depth of flavor, and I wish I was able to experience the complexity.
My favorite part is how the olive oil gives them a rich melt-in-your-mouth texture. These cookies are easy to prepare and you should bump them up to the top of your to-do list. They are perfect to bring over to a friend’s house as a dessert, as they present beautifully. They look bakery-made and taste home-made, as they should. Make sure to whip up two batches of these, because they are going to go fast!
Go ahead and give these a try. I know you will be happy you did.
Please don’t forget to sign up for my newsletter so you never miss a recipe!
This recipe is courtesy of The Perfect Cookie. It will make 24 cookies that your family and friends will quickly devour.
Ingredients for Cornmeal Olive Oil Cookies
1 1/2 cups all-purpose flour
1/2 cup cornmeal
1 tsp. baking powder
1/4 tsp. salt
1/2 cup granulated sugar
1/2 cup olive oil
2 eggs
1 tsp. minced fresh rosemary
1 cup confectioners’ sugar, plus extra as needed
Adjust racks to upper-middle and lower-middle positions.
Preheat oven to 375°F.
Line 2 baking sheets with parchment paper.
Whisk flour, cornmeal, baking powder, and salt together in a bowl.
Whisk granulated sugar and oil together in large bowl or food processor.
Whisk in eggs and rosemary until smooth.
Using a rubber spatula, gently stir in flour mixture until soft dough forms.
Drop 1 tbsp. portions of dough onto prepared sheets, spaced 2 inches apart.
Bake cookies until edges are slightly golden and centers are puffy and split open, about 13 minutes, switching and rotating sheets halfway through the baking.
Let cool on sheets for 5 minutes.
Meanwhile, spread confectioners’ sugar in a shallow dish.
Working with several warm cookies at a time, roll in sugar to coat.
Before serving, dust with extra confectioners’ sugar.
Serve warm or at room temperature.
It’s that simple!
