Italian Cornmeal Cookies Recipe (Paste di Meliga) 

Italian Cornmeal Cookies, known as Paste di Meliga, are an authentic Italian cookie typical of Cuneo, in the Piedmont region. This classic treat often referred to as “Piedmont Cornmeal Cookies” are a soft and lemony treat with a slightly grainy texture from the cornmeal. 

⭐️⭐️⭐️⭐️⭐️ REVIEW: This Italian Cornmeal Cookies recipe is wonderful! It’s easy to follow and results in delicious, soft cookies with a unique texture. Perfect for a sweet treat. Thank you!

If you love a cookie with texture, you need to try this traditional Italian cornmeal cookie recipe. Made with just a few ingredients, you’ll love that this cookie has a buttery shortbread texture combined with a hint of lemon zest. 

For more delicious Italian cookies don’t miss these Italian Thumbprint Cookies, Lemon Ricotta Cookies, Brutti Ma Buoni, Italian Meringue Cookies, Pistachio Ricotta Cookies, or these Amaretti Morbidi. For another delicious cornmeal treat, try this 5-star Lemon Polenta Cake recipe or the classic Venetian Zaleti Cookies!

What are Paste di Meliga? 

The word “meglia” is a local dialect from the Piedmont region for maize (corn). According to the tradition, the cookies were invented during a time when the price of wheat flour was very high. In response, bakers decided to add a little finely ground corn flour to the dough. 

Paste di Meliga, also known as Meliga cookies or cornmeal cookies, are traditional Italian biscuits from the Piedmont region. These cookies are made primarily from cornmeal, flour, butter, sugar, eggs, and often flavored with lemon zest or vanilla. 

They have a distinctive crumbly texture and a rich, buttery flavor with a hint of sweetness and citrus. Traditionally, Italian cornmeal cookies are eaten with zabaglione cream, along with a small glass of Barolo Chinato, a local wine from the Piedmont region. 

You’ll Love Italian Cornmeal Cookies! 

Italian Cornmeal Cookies are the perfect treat with a distinctive cornmeal taste and texture. These cookies are simple to make and have a delicious and light lemony flavor. 

This traditional Italian cookie is a great treat to have on hand and keep well in an airtight container. They are the perfect light after dinner dessert or whenever you are craving a sweet treat.

You’ll love that these cookies are simple to put together and have a crumbly texture and buttery flavor. They are a great alternative to traditional lemon cookies are are perfect for any occasion. 

These cookies don’t have any leavening agents like baking powder or baking soda added to the batter. This gives them their distinct buttery texture similar to shortbread. 

So, if you love authentic Italian cookies with a bit of texture, try these Italian Cornmeal Cookies. You’re going to love them!

Ingredients

• Cornmeal: Use finely ground cornmeal if you can find it. You can also use standard cornmeal which is available in most grocery stores. 
• Flour: Regular all-purpose flour works best. 
• Butter: You’ll need half a pound of room temperature unsalted butter. Make sure you are using softened butter so it combines well with all of the ingredients. 
• Sugar: Granulated sugar helps to sweeten the cookies. 
• Honey: I like to add a bit of honey to the cookie dough recipe to deepen the flavor. You can skip this and use extra granulated sugar instead. 
• Egg: You’ll need one whole egg, using both the egg yolk and white. 
• Lemon: Lemon zest is a common way to add flavor to Italian cornmeal cookies. Feel free to omit depending on preferences. 
• Vanilla: Use good quality vanilla extract. 
• Salt: Kosher salt works great. If you are using salted butter, feel free to omit the extra salt. 

How to Make Italian Cornmeal Cookies

Italian Cornmeal Cookies, known as Paste di Meliga, are a simple and light cookie from the Piedmont region of Italy and have a distinct cornmeal shortbread texture. These cookies come together fast but will need about an hour to chill before baking. 

Step 1: mix together wet ingredients

In a large bowl or the bowl of a stand mixer fitted with paddle attachment, combine the butter, sugar, and honey. Use an electric mixer on medium speed to mix until light and fluffy. 

Step 2: add in egg and flavorings

To the bowl, add in the egg, lemon zest, and vanilla. Mix until well combined, scraping down the sides of the bowl to ensure the ingredients are well incorporated. 

Step 3: mix in dry ingredients

In a separate bowl, whisk together the flour and cornmeal. Pour flour mixture into batter and mix on low speed until just combined. Scrape down the sides of the bowl. 

Step 4: refrigerate and bake

Cover the bowl with plastic wrap and refrigerate the dough for at least an hour. When ready to bake, preheat oven and line a baking sheet with parchment paper. 

Use a cookie scoop or spoon to measure out equal amounts of dough. Roll into balls and place on cookie sheets leaving about two inches between each cookie. You should be able to fit a dozen cookies on each pan. 

Bake in a preheated oven on center rack for about 13-14 minutes, until the edges of the cookies start to turn golden brown in color. Let your delicious Italian cornmeal cookies sit on baking sheet for five minutes then transfer to wire rack to cool completely, if you can wait that long!

Recipe Tips

• Make sure your butter is room temperature so it combines well with the other ingredients. 
• Use finely ground cornmeal if you can find it. Standard cornmeal works as well, just make sure you are not using polenta. 
• To make these more like traditional butter cookies, omit the lemon zest. For more lemon flavor, add a ¼ teaspoon of lemon extract. 
• Store cooled Italian cornmeal cookies in an airtight container for up to three days at room temperature or refrigerate for a week. You can also freeze for up to a month. 

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