Cornmeal Cookies with Olive Oil and Fresh Herbs

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Cornmeal Cookies with Olive Oil and Fresh Herbs




Yield: 24 cookies

1 ½ cups all-purpose flour

½ cup cornmeal

1 tsp baking powder

¼ tsp salt

½ cup granulated sugar

½ cup OMG! Extra Virgin Olive Oil with Meyer Lemon or OMG! Extra Virgin Olive Oil with Blood Orange

2 large eggs

1 tsp minced fresh thyme, rosemary, or oregano

1 cup confectioner’s sugar


  • Adjust oven racks to fit two sheet pans in the center of the oven and preheat to 375°F. Line two baking sheets with parchment paper.
  • In a small bowl, whisk together the flour, cornmeal, baking powder, and salt; set aside. In a larger bowl, whisk together the granulated sugar and olive oil of choice. Add the eggs and herbs of choice to the olive oil mixture and whisk until smooth. Using a spatula, gently fold the flour mixture into the olive oil mixture until fully combined. 
  • Evenly space 1-tablespoon portions of the dough onto the cookie sheets, placing 12 cookies per sheet. Bake until the cookies are lightly golden and the centers are puffy and split open, about 13 minutes. Halfway through baking, rotate the pans. Let the cookies cool 5 minutes on the cookie sheets.
  • Spread confectioner’s sugar in a shallow dish. After the cookies have rested but while they are still warm, roll the cookies in the confectioner’s sugar to coat. If desired, dust with additional sugar just before serving.