Savory Cornmeal and Olive Oil Shortbread

A Happy Accident

I first made these by mistake. I was out of butter for my usual shortbread. So I used olive oil instead. The result was a wonderful surprise.

The cookies were tender and rich. They had a lovely, sandy crunch from the cornmeal. I still laugh at that happy kitchen accident. It taught me to be brave with swaps.

Why This Recipe Works

Olive oil makes these cookies special. It gives them a soft heart. Butter can make things crisp. But oil keeps them tender inside.

The cornmeal is the star here. It adds a gentle, sunny flavor. It also gives a little grit. That texture is so nice with a cup of tea. This matters because food should feel good, not just taste good.

The Magic of Rosemary

Now, rosemary might seem odd in a cookie. But trust me. It is like a tiny whisper of a pine forest. Doesn’t that smell amazing when it bakes?

It makes the cookie taste grown-up, but still sweet. Fun fact: Rosemary is a symbol of remembrance. Maybe that’s why these cookies feel so special. Have you ever cooked with fresh herbs in a sweet treat?

A Coating of Snow

The final step is my favorite. You roll the warm cookies in sugar. The heat makes the sugar cling in a thin, sweet coat. It looks like a dusting of snow.

Let them cool just a bit first. If they are too hot, the sugar melts. Too cold, and it won’t stick. This little detail matters. It turns a simple cookie into something pretty enough for guests.

Make It Your Own

This dough is a friendly canvas. Don’t have rosemary? Try a little lemon zest. Or a pinch of black pepper. It sounds funny, but it’s good.

What is your favorite sweet-and-salty combo? I love hearing your ideas. You could even roll them in sugar with a bit of dried lavender. The kitchen is for playing.

Baking Together

These cookies come together fast. That’s the best part. You can mix the dough while the oven heats. The smell will fill your whole house with warmth.

They are perfect for a quiet afternoon. Or for sharing with a friend who stops by. Do you have a go-to recipe for surprise visitors? I’d love for you to tell me yours.

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

My Savory Little Sunshine Cookies

Hello, my dear. Come sit at the counter. I want to share a special cookie recipe with you. These aren’t your usual sweet treats. They are savory, with a lovely crunch from cornmeal. A hint of rosemary makes them smell like a sunny garden. I first made them for a neighbor years ago. She still asks for them every Christmas. Doesn’t that smell amazing when they bake?

They are wonderfully simple to put together. You just mix, drop, and bake. The dough comes together in one bowl. That means less washing up for us. I still laugh at how my grandson calls them “pizza cookies.” They do look a bit like little flatbreads. But one bite will surprise you. They are perfect with a cup of tea or soup.

Let’s get our hands dusty with flour and confectioners’ sugar. I’ll walk you through each step. Remember, baking is about joy, not perfection. If your cookies are all different shapes, that’s just more character. Ready? Here we go.

Step 1: Prep & Mix Dry Ingredients

First, get your oven ready. Move your racks to the upper and lower middle spots. Heat the oven to 375 degrees. Line two baking sheets with parchment paper. Now, grab a big bowl. Whisk your flour, cornmeal, baking powder, and salt together. This mixes everything evenly. I love the sunny yellow color the cornmeal adds.

Step 2: Make the Dough

In another large bowl, whisk the sugar and olive oil. It will look a bit separated. That’s just fine. Whisk in the two eggs and the rosemary next. It will become smooth and shiny. Now, gently stir in your flour mixture. A soft, slightly sticky dough will form. (A hard-learned tip: if the dough feels too wet, add a spoonful more flour. Too dry? A tiny splash of oil helps.)

Step 3: Bake

Drop little spoonfuls of dough onto your sheets. Space them about two inches apart. They will spread and puff. Bake them for about 13 minutes. Switch the trays halfway through. You’ll know they’re done when the edges are golden. The centers will crack open beautifully. Let them cool on the sheets for five minutes. They are still soft then.

Step 4: The Sweet Finish

While they cool, spread confectioners’ sugar in a shallow dish. Now for the fun, messy part. Roll several warm cookies in the sugar. The sugar will stick to the warm, buttery surface. It creates a delicate, sweet crust. Before serving, give them one more light dusting of sugar. Do you think the sugar makes them sweet or savory? Share below!

Cook Time: About 13 minutes
Total Time: About 30 minutes
Yield: About 2 dozen cookies
Category: Baking, Appetizer

Three Fun Twists to Try

This recipe is like a blank canvas. You can paint it with different flavors. Here are a few of my favorite little changes. They make the cookies new again.

• Lemon Zest & Thyme: Swap the rosemary for a teaspoon of fresh thyme. Add the zest of one lemon to the sugar. It’s so bright and fresh.
• Cheesy Pepper: Add a half cup of grated parmesan cheese to the flour. Use black pepper instead of rosemary. A savory dream!
• Everything Bagel: Skip the sugar coating. Instead, brush baked cookies with egg wash. Sprinkle with everything bagel seasoning. So good.

Which one would you try first? Comment below!

Serving Them Up Right

These cookies are wonderful all on their own. But I love to make a little moment out of them. For a light lunch, serve them with a bowl of tomato soup. The sweetness of the soup pairs perfectly. Or, arrange them on a board with soft cheeses and olives. It feels so fancy.

What to drink? For the grown-ups, a chilled glass of crisp white wine is lovely. For everyone, a sparkling lemonade with a rosemary sprig is just right. It echoes the flavor in the cookie. Which would you choose tonight?

Keeping Your Shortbread Savory and Sweet

These cookies are best the day you bake them. But they keep well too. Store them in a tin at room temperature for three days. Layer them with parchment paper so they don’t stick.

You can freeze the dough for a future treat. Just roll it into a log. Wrap it tightly in plastic wrap. I once forgot I had dough in the freezer. Finding it was a happy surprise for unexpected guests!

You can also freeze the baked cookies. Let them cool completely first. Pop them in a freezer bag. They thaw quickly on the counter. Batch cooking like this saves time and stress. It means a homemade treat is always close by. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cookie Troubles

Is your dough too sticky? Just add a little more flour. A tablespoon should do it. This helps the cookies hold their shape. I remember when my first batch spread too much. A bit more flour fixed it perfectly.

Are your cookies not turning golden? Your oven might run cool. Try baking them a minute or two longer. Watch them closely. Getting the color right means perfect texture inside. This matters for that lovely, crumbly bite.

Is the rosemary flavor too strong? You can use less next time. Or try rubbing the leaves between your fingers first. This releases a gentler, sweeter aroma. Controlling flavors builds your cooking confidence. You make the recipe your own. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free? A: Yes. Use a good gluten-free flour blend. Make sure it has xanthan gum.

Q: Can I make the dough ahead? A: Absolutely. Keep it in the fridge for two days. Or freeze it for a month.

Q: I don’t have fresh rosemary. A: Use half a teaspoon of dried rosemary instead. Crush it finely with your fingers.

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 fun optional tips? A: Try a pinch of black pepper with the rosemary. It makes the flavor sing in a surprising way! Which tip will you try first?

From My Kitchen to Yours

I hope you love making these savory shortbread cookies. They are a little piece of my kitchen. I love sharing recipes that feel like a hug. Food is about stories and shared moments.

I would love to hear from you. Tell me about your baking adventure. Have you tried this recipe? Share your experience in the comments. Your stories are my favorite thing to read. Happy cooking!

—Grace Ellington.