Polenta-Parmesan Cookies

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  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 35 min
  • Yield: About 48 cookies
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1 cup all-purpose flour

3/4 cup fine yellow polenta or cornmeal

1 1/2 teaspoons freshly ground black pepper

1 teaspoon baking powder

1/2 teaspoon kosher salt

1 stick unsalted butter, at room temperature

1/3 cup granulated sugar

1/2 cup finely grated parmesan cheese (preferably on a Microplane)

1 large egg

3 tablespoons white sanding sugar


  1. Whisk the flour, polenta, 1 teaspoon pepper, the baking powder and salt in a small bowl.
  2. Beat the butter and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 1 minute. Beat in the cheese, then the egg. Mix in the flour mixture until the dough just comes together.
  3. Divide the dough between 2 sheets of plastic wrap. Shape each piece into a log and wrap in the plastic. Press the sides of the logs against the counter to form compact square-sided logs, about 7 inches long and 1 inch wide. Freeze the logs until firm, about 45 minutes.
  4. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Stir the sanding sugar and remaining 1/2 teaspoon pepper in a small bowl. Trim the ends of the logs. Cut into 1/4-inch-thick slices and arrange 1 inch apart on the prepared pans. Sprinkle with the sugar-pepper mixture.
  5. Bake, switching the pans halfway through, until the cookies are crisp and golden on the bottom, 12 to 16 minutes. Let cool completely on the pans.
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