Cornmeal Olive Oil Sugar Cookies with Apricot Cream Filling

These cookies were inspired by this jar of apricot jam. The packaging alone was so beautiful. I knew I wanted to find a way to make the flavour stand out but also be complimented by something sharply different. This is where cornmeal and olive oil come in. The combination of these 3 flavours is quite spectacular.


This label was so pretty and the jam’s texture was incredible. Smooth and calling to be swirled into a cream filling.


The cookies are about 3 generous bites. They are soft and chewy and you definitely get the sweet crunch of the cornmeal. The olive oil shines bright as well!


Simply cream together the ingredients and add in the dry ingredients. I like to stir this by hand to prevent overworking the cookie dough.


Since these are sandwich cookies, I didn’t want the individual cookies to be too big. I scooped them with a small ice cream scoop and halved the balls. Rolling them in sugar adds a little bit of extra sweetness with each bite!


This was fun. I waited until my icing was fluffy to stir in the apricot jam just for this beautiful swirl. Its a delicious and fresh tasting jam so I only needed 1/4 cup. You can alter how much jam you put in depending on your preference.


These are such a beautiful spring time cookie. They are interesting and have so many flavours layered in them. Make them!

Cornmeal Olive Oil Sugar Cookies 

1/2 cup butter

1/3 cup olive oil

1 cup sugar

1 egg

1/2 tsp vanilla

2 cups all purpose flour

3/4 tsp baking soda

1/4 cup cornmeal

1/4 tsp salt

For rolling:

1/4 granulated sugar


  1. Preheat the oven to 350 degrees fahrenheit and line two cookie sheets with parchment paper.
  2. Cream together the butter, olive oil, sugar, egg and vanilla. Beat it for 2 minutes until fluffy.
  3. Stir in the flour, baking soda, cornmeal and salt. Stir until the dry ingredients are incorporated.
  4. Chill the dough for 30 minutes
  5. Scoop the dough into small balls and roll into the granulated sugar
  6. Place the balls onto prepared cookie sheets and flatten the dough slightly. They do spread so leave about 2 inches between each cookie.
  7. Bake for 10-15 minutes or until the cookies puff up. You do not want to overbake these cookies!
  8. Allow them to cool completely.

Apricot Cream Filling 

3/4 cup butter (room temperature)

3 cups icing sugar

1/4 tsp salt

1/2 tsp vanilla

1/4 cup apricot jam


  1. In a mixing bowl, cream together the butter, icing sugar, salt and vanilla. Beat together for about 3 minutes.
  2. Stir in the apricot jam.
  3. To assemble the cookies, fill a piping bag with the cream filling and pipe onto the underside of a cookie. Stick the other one on top and eat it! Then keep going.


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