Polenta Cookies
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5 from 1 vote

Italian Polenta Cookies with Goat Cheese and Rosemary

These are a sandy cookie, much like the familiar texture of pecan sandies. Perfect for a cheese tray.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: Italian
Keyword: Italian polenta cookies, rosemary goat cheese cookies
Servings: 30 small cookies
Calories: 100kcal
Author: Stef


  • 1 1/2 cups all-purpose flour
  • 1 cup polenta or coarse yellow cornmeal
  • 1/2 teaspoon salt
  • 1 tablespoon dried rosemary
  • 1/2 cup unsalted butter room temperature
  • 2/3 cup sugar
  • 4 ounces goat cheese
  • 1 large egg
  • 1 teaspoon vanilla


  • In a medium-sized mixing bowl, whisk together flour, polenta, salt, and rosemary.
  • In another medium-sized bowl, mix butter, sugar, and goat cheese until fully combined.
  • Mix in egg and vanilla.
  • Add flour mixture to the wet ingredients a little bit at a time until just combined.
  • Onto baking sheets lined with parchment paper, pipe "S" shapes that curl in on both ends using a pastry bag fitted with an open star tip. Space them 1 1/2 inches apart from each other.
  • Chill in the refrigerator until the dough is firm, about one hour.
  • Preheat oven to 350 F.
  • Bake cookies until edges are golden, about 15-18 minutes, rotating sheets halfway though baking.
  • Transfer cookies to cooling racks.
  • Cookies can be stored in an airtight container at room temperature for up to one week.


Calories: 100kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 55mg | Potassium: 25mg | Sugar: 4g | Vitamin A: 145IU | Calcium: 9mg | Iron: 0.6mg