Italian sultana cookies (Italian cornmeal cookies) are a delicious and rustic cookie that is very easy to make. These rustic Italian cookies are made with sultanas but raisins can be used if you cannot find them. It is a great chewy cookie to serve along with a cup of coffee and they store very well too.
About this Cornmeal Cookie
Italians love their biscotti (biscotti just means cookie in Italian) and these Italian sultana cookies are no exception. In Italy, these cookies are called Gialetti, polenta cookies, and it is one of the many ways Italians make use of cornmeal which is very affordable and abundant.
The ingredients are very simple with these cookies. They are made with sultanas and are similar to raisins but not always easy to find. You can easily substitute raisins if they are not available in your local store.
The sultanas are soaked for a little bit in vanilla extract to plump them up but this is my own version of this classic recipe. If you want to be completely traditional with this, you can soak the sultanas in sweet Italian wine like Marsala or Vin Santo.
These cornmeal cookies are a chewy cookie and they are very hearty. Now let me show you how to make them!
Ingredients you will need
Full list below.
- All-purpose flour.
- Cornmeal (finely ground).
- Granulated Sugar
- Sultanas: If you cannot find sultanas, I use golden raisins in place of these and it works perfectly.
- Vanilla extract: The vanilla is for soaking the sultanas in to plump them up. To make it fancier, you can use Vin Santo or Marsala wine.
- Baking powder
- Kosher Salt
- Butter
- Eggs. Make sure to use large eggs since it helps with holding the cookies together during baking.
Ingredient Notes: The cornmeal in this recipe, calls for finely ground cornmeal and not coarse. You can use coarse cornmeal but the texture of the cookies will be more grainy and kind of like biting into a large bit of cornmeal. So if you do not like that then make sure you are using finely ground. If you have polenta on hand like I always do to make baked polenta, you can use this as well.
How to make Italian sultana cookies
- Soak the sultanas: the sultanas need only a little bit of soaking time in the vanilla. It adds so much flavor to the cookies.
- Mix the wet ingredients: In a large bowl, cream the butter and sugar then mix in the eggs.
- Mix dry ingredients: In a separate bowl, mix the flour, salt, and baking soda.
- Combine: gently stir the wet and dry ingredients together until a smooth batter is formed then fold in the drained sultanas. The dough will be thick.
- Prepare A Baking Sheet: Line a baking sheet with parchment paper and using a small cookie scoop, scoop the dough onto the parchment paper. Leave space since these cookies like to spread during baking.
- Bake: Bake the cookies for about 8-10 minutes.
Tips
These cornmeal cookies are chewy and a bit like eating a delicious and sweet cornbread cookie.
- For a less chewy cookie: If you prefer a less chewy cookie, just flatten out the dough on the cookie sheet before baking as much as possible. Reduce the cooking time a little until you see the edges turn golden brown.
- Soak the sultanas: Another tip is soaking the sultanas (or raisins if using those) which gives them loads of flavor. Make sure you do not skip this step.
Recipe Faqs
These two are the same and can be used interchangeably as long as you are using the same milled final product. For example, if a recipe calls for fine cornmeal, you can use finely ground polenta.
The Italian name for these cornmeal cookies is Galetti.
Yes. You can substitute finely ground polenta for the cornmeal in this recipe.
Storing and Freezing
These cookies can be stored for one week covered on the counter. For a firmer cookie, you can refrigerate them.
If you prefer to make a smaller batch of cookies, you can freeze the dough with great success. Just place the dough in a freezer-safe bag and freeze for up to two months. Thaw in the fridge overnight.
You can also freeze the baked cookies. To do this, allow them to completely cool then place them in a freezer-proof bag in the freezer for up to 2 months. Thaw them in the fridge overnight when you are ready to eat them.
More Delicious Recipes With Cornmeal
More Sweets
Italian Sultana Cookies (Cornmeal Cookies)
Ingredients
- ¾ cup All purpose flour
- ⅓ cup Cornmeal finely ground (see notes above about this)
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- 1 large egg
- ¼ cup Sultanas or golden raisins
- ¾ teaspoon Baking powder
- ⅛ teaspoon kosher salt
- 1 tablespoon vanilla extract
Instructions
- Pre-heat the oven to 350 degrees
- In a small bowl add the sultanas (or raisins) and the vanilla extract and mix together. Set aside for 5 minutes.¼ cup Sultanas, 1 tablespoon vanilla extract
- In a medium bowl sift your flour, cornmeal, salt and baking powder.¾ cup All purpose flour, ⅓ cup Cornmeal, ¾ teaspoon Baking powder, ⅛ teaspoon kosher salt
- In a large bowl, add your butter and sugar and mix for 2 minutes with an electric mixer on medium speed.½ cup unsalted butter, ½ cup granulated sugar
- Now add your egg and mix until combined.1 large egg
- Add your dry ingredients into your wet ingredients and mix until combined.
- Scoop your sultanas (or raisins) into your batter and mix them in completely.
- Grab a sheet pan and begin scooping out the dough by the tablespoon on to the sheet pan making sure they are about 2 inches apart since they spread when baking. If you prefer crisper cookies, press down the cookie dough as much as possible.
- Bake for 8-10 minutes or until the edges are very golden brown.
- Let cool completely before eating.
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