Gialletti are Italian cookies made with a mix of 00 flour and farina di mais (corn meal or fine polenta flour). Easy to make, they are buttery and rich, and studded with raisins. Typical of Northern Italy, they are a pleasure to enjoy with a cup of tea.
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Gialletti, Italian Cornmeal Raisin Cookies
Gialletti are also called Zaleti or Zaeti in the Venetian dialect. As always, you can find slightly different recipes for the same cookies. Here we have:
- raisins (or Sultanas)
- fine yellow cornmeal
- 00 or all purpose flour (replace the 00/all-purpose flour with a g.f. flour to make them gluten-free)
- pinch of salt
- baking powder
- unsalted butter, at room temperature
- sugar
- eggs
- Marsala wine (or vanilla extract)
How to make Gialletti cookies
- Let the raisins or Sultanas soak in water for 30 minutes so they plump up. TIP: If you want, you could soak them in Marsala wine or vanilla to enhance the flavor.
- In a large bowl, using a handheld mixer or a stand mixer, beat the softened butter with the sugar until light and fluffy.
- Add one egg at a time and beat after each addition.
- Add the Marsala wine or vanilla extract.
- Then, incorporate the flour a little at a time, mixing on low after each addition.
- Lastly, add the raisins and fold in with a spatula or a wooden spoon.
- Line a couple of baking sheets with parchment paper or silicone mat.
- Scoop a tablespoon of the batter and place it on the baking sheet, leaving some space in between. TIP: We tried a batch pressing the cookie dough with our fingers to flatten it, but we preferred the cookies with a nice hump.
- Preheat the oven to 350°F/180°C. Bake in the preheated oven, one cookie sheet at a time if you cannot fit them all in one, for about 10 minutes or until golden on the edges.
- Place on a rack to cool.
Gialletti, Italian Cornmeal Raisin Cookies
All in all, these cookies seem like they come straight from an Italian "pasticceria", bake shop. They are light and soft with crispy edges, buttery and rich in flavor. The cornmeal gives a delightful fragrance and texture, while the raisins provide a sweet indulgence. Try them with tea, they are a match made in heaven.
How to store them
Gialletti cookies keep for a week in an airtight container. They also freeze well. Place them in a Ziplock bag and consume within a month or two.
Use that bottle of Marsala!
Now, you have a bottle of Marsala wine. Where else can you use it? Make Creamy Chicken and Mushroom Marsala.
Enjoy!
PrintGialletti, Italian Cornmeal Raisin Cookies
These cookies are light and soft with crispy edges, buttery, and rich in flavor. The cornmeal gives a delightful fragrance and texture, while the raisins provide a sweet indulgence. Try them with tea, they are a match made in heaven.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 30 cookies 1x
- Category: Dessert, cookies
- Method: Baking
- Cuisine: Italian
Ingredients
- ½ cup raisins or Sultanas
- ¾ cup fine yellow cornmeal
- 1 ½ cups all purpose flour
- a pinch of salt
- 1 ½ tsp baking powder
- 1 cup (225 g) unsalted butter
- ¾ cup sugar
- 2 large eggs
- 1 Tbsp Marsala or vanilla extract
Instructions
- Soak the raisins (or Sultanas) in water for 30 minutes so they plump up. If you want, you could soak them in Marsala wine or vanilla to enhance the flavor. Drain before using.
- In a large bowl, using a handheld mixer or a stand mixer, beat the softened butter with the sugar until light and fluffy.
- Add one egg at a time and beat after each addition.
- Add the Marsala wine or vanilla extract.
- Then, incorporate the flour a little at a time, mixing on low after each addition.
- Lastly, add the raisins and fold in with a spatula or a wooden spoon.
- Line a couple of baking sheets with parchment paper or silicone mat.
- Scoop a tablespoon of the batter and place it on the baking sheet, leaving some space in between. TIP: We tried a batch pressing the cookie dough with our fingers to flatten it, but we preferred the cookies with a nice hump.
- Preheat the oven to 350°F/180°C. Bake one cookie sheet at a time if you cannot fit them all in one, for about 10 minutes or until golden on the edges.
- Place on a rack to cool.
Notes
Gialletti cookies keep for a week in an airtight container. They also freeze well. Place them in a Ziplock bag and consume within a month or two.
Replace the 00/all-purpose flour with a g.f. flour to make them gluten-free.
I love baking and kneading dough because it takes me to a happy place in my soul.
Gloria says
I have not used cornmeal in cookies, but have used it in polenta cake. These cookies sound like the perfect pairing for my afternoon coffee break. I need to give them a try soon.
Thank you! Hope you try it! It's an old, traditional Italian recipe full of flavor.
Elaine says
I can't wait to make a big batch of these cookies! They are simple, easy to make and I bet they taste like it's nobody's business!
Thank you! Can't wait for you to make it. Please let us know!
Elaine says
Fantastic cookies - exactly how I like to make mine. I never knew they were Italian though but I know now! Great recipe!
Thank you so much! Yes, they are classic Italian cookies 😉 .
Lauren Michael Harris says
I have never seen a cornmeal cookie recipe before and am so intrigued. These gialletti sound so good!
Thanks! Hope you give them a try, they are so delectable!
Sharon says
I love traditional oatmeal raisin cookies, but these cornmeal raisin cookies might be my new favorite!
Yay! Both oatmeal raisin and cornmeal raisin are amazing cookies!
Jenny says
These cookies are winners! Look fantastic and taste amazing! And they were so easy to make. My kids went nuts! I love this recipe, fantastic– thank you. Give this 5 stars.
We're so happy to hear that! Thank you!
Veronika says
These came out great! We love raisins so these cookies were right up our alley haha. Will definitely make again
Very happy to hear you loved these cookies!!
Tristin says
Love your tip on soaking the raisins in vanilla extract! So much flavor, the cookies were all gone in 2 days.
Thank you! Yes, the raisins get so much flavor and are wonderfully plump.
Naiby says
Ooh! Soaking the raisins in Marsala wine. Love it! It brings the flavor to another level!
Yes! They plump up and taste delicious!
Brianna says
Love the flavor and texture of the cornmeal in these cookies! Perfect with afternoon cup of tea.
Thanks! Yes, they are perfect with a cup of tea.
Natalie says
I love cornmeal cookies and cakes. And these cookies are just what I was looking for to bake for my family this weekend. Fantastic cookies! So delicious!
Thanks! They are a great family bake and taste delicious!
Kate says
Can't seem to find the oven temp anywhere. Assuming 350 but would love a confirmation. (Maybe an ad is covering that info?)
Sorry about that! Yes, it's 350°F/180°C. We've updated the recipe card, now. Thank you! Happy baking!
Kate says
Thank you! Made these and they were delicious!
Thank you for the feedback! So happy you loved these cookies 😉 .
Mégan Ward says
Wow. I had these cookies on a recent trip to Venice and made it my mission to try and find a recipe for them but I didn’t know what they were called!
THIS IS IT! They taste exactly the same as the ones in Venice and I’m so grateful for your recipe.
These will become a continual rotation in our home. Thank you 🙏🏻
You're welcome! And thank you for your feedback. We are so happy you found our recipe.