Sugar cookies recipe from Italy: polenta cookies.

Sugar cookies recipe from Italy: polenta cookies. Get this and more Italian cookies recipes on Gourmet Project, a Rome based Italian food blog.


When a cookbook has the word home in the title, my mom likes it, and probably buys it.

And the trick works.

The polenta project recipe of today is inspired by her Ireland souvenir: Domini at Home.


I added tangerine zest and basil sugar and I am now happily crunching this tiny delights :-).

polenta cookies with basil sugar

Author Claudia Rinaldi | Gourmet Project


  • 2.6 oz butter 75 gr
  • 5,3 oz oz of polenta flour (cornmeal) 150 gr
  • 2,6 oz Manitoba flour 75 gr
  • 1,8 oz sugar 50 gr
  • 1 tangerine zest
  • 1 egg
  • 1 tsp vanilla extract
  • 2 tbsp water
  • 2 tbsp white sugar (or basil sugar)


  1. Mix together butter (from the fridge and diced), polenta flour, flour, sugar and tangerine zest. When you get a sandy consistency, add the egg and the vanilla extract and work into a dough (if needed add a couple of water tbsp.). Form a dough ball, wrap it in plastic and freeze for about 15 minutes.
  2. Preheat oven to 370-390°F (190-200°C).
  3. Divide the dough in small pieces and work them with your hands into balls. Press each ball between your palms to get a round cookie. Sprinkle basil sugar over a clean surface and press each cookie (one side only) over it. Line cookies on an oven sheet with parchment paper.
  4. Bake cookies 12-15 minutes (until borders get a golden color).


enjoy crunchy polenta cookies