My Kitchen’s Golden Secret
I want to share my golden secret with you. These cookies are not too sweet. They are a little bit crumbly and soft. The cornmeal gives them a sunny color and a tiny, happy crunch.
I first made them for my neighbor, Leo. He said they tasted like Christmas sunshine. I still laugh at that. Now, they are my favorite holiday cookie. What is your favorite holiday treat to bake or eat?
Why Olive Oil and Rosemary?
You might think, “Olive oil in cookies?” I thought so too, long ago. But it makes them so tender. They stay soft for days. The rosemary is just a whisper of pine.
It reminds me of a winter walk. *Fun fact: rosemary is a symbol of remembrance.* I add it to remember old friends. Food is more than taste. It is a little keeper of memories. That matters so much.
A Little Tip for Your Hands
The dough will be very soft. Do not worry. That is how it should be. Just drop little spoonfuls onto your sheet. They will look messy. That is perfect.
In the oven, they will puff up and crack. Doesn’t that smell amazing? That crack is good. It lets the sugar coat stick later. Have you ever baked something that surprised you by how it changed in the oven?
The Sugar Snow Coat
This is the magic step. Roll the warm cookies in the sugar. The heat makes the sugar cling. It creates a thin, sweet coat. Then, dust them again before serving.
They will look like they have a dusting of snow. This matters because we eat with our eyes first. A pretty cookie brings a smile. It makes sharing them a special gift.
Time to Share the Warmth
Let them cool just a little. Then, eat one warm. Feel the gentle crunch and the soft middle. Share the rest on a big plate.
Food is a warm hello. It connects us. If you make these, will you share them with family or friends? Tell me who you shared them with. I love hearing your stories.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1 ½ cups (7 ½ ounces/213 grams) | |
| Cornmeal | ½ cup (2 ½ ounces/71 grams) | |
| Baking powder | 1 teaspoon | |
| Salt | ¼ teaspoon | |
| Granulated sugar | ½ cup (3 ½ ounces/99 grams) | |
| Olive oil | ½ cup | |
| Eggs | 2 | |
| Fresh rosemary | 1 teaspoon | Minced |
| Confectioners’ sugar | 1 cup (4 ounces/113 grams), plus extra | For rolling and dusting |
Instructions
Step 1: First, get your oven ready. Move your racks to the middle spots. Heat the oven to 375 degrees. Line two baking sheets with parchment paper. Now, grab a bowl for your dry things. Whisk the flour, cornmeal, baking powder, and salt together. Doesn’t that cornmeal look sunny?
Step 2: Let’s make the dough. In a bigger bowl, whisk the sugar and olive oil. It will look a bit glossy. Then whisk in the two eggs and the rosemary. That rosemary smells like a garden! Gently stir in your flour mixture. (A rubber spatula gets every last bit.) A soft dough will form. What herb makes these cookies smell so fresh? Share below!
Step 3: Time to bake. Drop little spoonfuls of dough onto your sheets. Give them room to puff up. Bake them for about 13 minutes. Switch the sheets halfway through. You’ll know they’re done when the edges are golden. The centers will crack a little. I still laugh at how cheerful they look.
Step 4: The magic happens now. Let cookies cool for just five minutes. Spread confectioners’ sugar in a shallow dish. Roll the warm cookies in the sugar. They get a lovely snowy coat. Finally, dust them with a little more sugar. Serve them warm. Your kitchen will smell amazing.
Creative Twists
These cookies love a little change. Try a lemon twist for a bright zing. Add a teaspoon of lemon zest to the dough. You could use thyme instead of rosemary. It gives a softer, earthier flavor. For a festive touch, press one dried cranberry into each cookie top before baking. Which one would you try first? Comment below!
Serving & Pairing Ideas
These cookies are wonderful with a simple cup of tea. For a pretty plate, add some orange slices. Their color pops next to the golden cookies. A small bowl of vanilla mascarpone for dipping is pure joy. For a drink, a glass of chilled Prosecco is lovely for grown-ups. For everyone, try sparkling apple cider with a cinnamon stick. Which would you choose tonight?
Keeping Your Golden Cookies Golden
These cookies keep their magic for days. Let them cool completely first. Then tuck them into a tin with a tight lid. They will stay soft for about a week. You can also freeze the baked cookies for a month. I wrap them in a little parchment paper first. Then I pop them into a freezer bag.
I once sent a batch to my grandson. I forgot to tell him they were frozen. He found them and ate them straight from the bag. He said they were like little tea-time ice cream sandwiches. Batch cooking is a gift to your future self. It means a sweet treat is always just minutes away. Have you ever tried storing it this way? Share below!
Cookie Troubles? Let’s Fix Them Together
First, if your dough feels too sticky, do not worry. Just chill it in the fridge for twenty minutes. This makes it easier to handle. Second, watch for pale cookies. If they are not golden, your oven might run cool. Let them bake a minute or two longer.
Third, the sugar coating might not stick. You must roll the cookies while they are still warm. I remember when I let a batch cool too much. The sugar just would not cling properly. Getting these steps right builds your kitchen confidence. It also makes sure every bite tastes just perfect. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make these gluten-free?
A: Yes. Use a good gluten-free flour blend instead of regular flour.
Q: Can I make the dough ahead?
A: Absolutely. You can keep the dough in the fridge for two days.
Q: I don’t have fresh rosemary.
A: Use half a teaspoon of dried rosemary instead. Crush it between your fingers first.
Q: Can I double the recipe?
A: You can. Just mix in a very large bowl. You may need to bake in more batches.
Q: Any optional tips?
A: A tiny pinch of black pepper makes the rosemary taste even brighter. Fun fact: Cornmeal in cookies is an old Italian tradition! Which tip will you try first?
From My Kitchen to Yours
I hope you love making these sunny little cookies. They always make my kitchen smell like a holiday. Cooking is about sharing stories and creating new ones. I would love to hear about your baking adventure. Did you add your own special twist? Have you tried this recipe? Tell me all about it in the comments below. I read every single one.
Happy cooking!
—Elowen Thorn.
Golden Olive Cornmeal Christmas Cookies
Description
Cornmeal Olive Oil Cookies
Ingredients
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Whisk flour, cornmeal, baking powder, and salt together in bowl.
- Whisk granulated sugar and oil together in large bowl. Whisk in eggs and rosemary until smooth. Using rubber spatula, gently stir in flour mixture until soft dough forms. Drop 1-tablespoon portions of dough onto prepared sheets, spaced about 2 inches apart.
- Bake cookies until edges are lightly golden and centers are puffy and split open, about 13 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes. Meanwhile, spread confectioners’ sugar in 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.
Notes
- For best texture, serve the cookies the same day they are made. The confectioners’ sugar coating will absorb and become less powdery over time.