If you have a soft spot for unique treats that bring together unexpected flavors in a playful yet harmonious way, the Cornmeal Cookies with Spicy Tomato Jam Recipe is an absolute must-try. Imagine buttery, crumbly cornmeal cookies that offer a comforting earthiness, perfectly paired with a bold, tangy, and slightly spicy tomato jam bursting with fresh citrus and warming spices. This recipe balances sweet, savory, and spicy notes in a way that feels fresh and exciting—ideal for impressing guests or elevating your afternoon snack time to something memorable.
Ingredients You’ll Need
These ingredients are simple yet carefully chosen to create a cookie and jam duo that sings with flavor and texture. Each component plays a vital role, from the fresh tomatoes that become a vibrant jam to the nutty crunch of toasted pecans and the subtle warmth from fragrant spices.
- Fresh tomatoes (1 1/2 lbs): The juicy base of the tomato jam, bringing natural sweetness and acidity to the mix.
- Sugar (1 cup): Balances the natural tartness of tomatoes and adds sweetness to the jam.
- Apple cider vinegar (1/4 cup): Adds a refreshing tang that wakes up the jam’s flavors.
- Orange zest (1 Tbsp) and juice (3 Tbsp): Bright citrus notes to complement the spicy, savory elements of the jam.
- Fresh grated ginger (1 Tbsp): Infuses warmth and slight heat for complexity in the jam.
- Salt (2 tsp) and ground coriander (1 tsp): Essential seasonings that deepen the jam’s profile.
- Cloves (5 whole): A fragrant spice to bring subtle depth.
- Softened butter (1/2 cup): Creates a rich, tender cookie base.
- Powdered sugar (1/2 cup): Adds sweetness and slight structure to the cookie dough.
- Egg (1 large, separated): Egg yolk enriches the dough; egg white helps with texture and lightness.
- Vanilla extract (1 tsp): Adds a hint of sweet warmth to the cookies.
- All-purpose flour (3/4 cup): The foundation of the cookie dough for structure.
- Plain yellow cornmeal (3/4 cup): Gives the cookie its signature crumbly, slightly gritty texture and nutty flavor.
- Lemon zest (1 tsp): Brightens the cookie with fresh citrus aroma.
- Kosher salt (1/2 tsp): Enhances all the flavors in the cookie and balances the sweetness.
- Ground nutmeg (1/4 tsp): Adds subtle warmth and spice.
- Toasted pecans (1/2 cup, finely chopped): Adds crunch and a buttery, nutty contrast.
- Granulated sugar (3 Tbsp): For sprinkling over the cookies before baking to add a delicate crunch and sparkle.
How to Make Cornmeal Cookies with Spicy Tomato Jam Recipe
Step 1: Make the Spicy Tomato Jam
Start by roughly chopping the fresh tomatoes and combining them with sugar, apple cider vinegar, orange zest and juice, grated ginger, salt, coriander, and cloves in a heavy-bottomed pan. Bring this mixture to a simmer over medium heat, cooking it gently until it thickens and transforms into a luscious jam. This process takes about an hour and a bit but patiently developing those flavors is worth every minute. The jam will be tangy, sweet, and carry a lovely spicy note from the ginger and cloves, making it the perfect counterbalance to the cookie.
Step 2: Prepare the Cookie Dough
Once your jam is underway, start the cookies. Cream together the softened butter and powdered sugar until light and fluffy. Beat in the egg yolk and vanilla extract, mixing until fully incorporated. In a separate bowl, whisk the flour, cornmeal, lemon zest, kosher salt, and nutmeg together. Gradually add the dry ingredients to the butter mixture, folding gently until just combined. Then, stir in the toasted pecans for a little crunch and flavor contrast.
Step 3: Whip the Egg White
Using a clean bowl, whisk the egg white until it forms soft peaks. This will help lighten the cookie dough and improve its texture. Fold the egg white carefully into the cookie dough, taking care not to deflate it too much.
Step 4: Shape and Bake the Cookies
Preheat your oven to 350ºF (175ºC). Using a teaspoon or small cookie scoop, place dollops of dough onto a lined baking sheet, spacing them a couple of inches apart. Sprinkle each cookie with granulated sugar for a delightful crunch and sparkly finish. Bake for about 15 minutes or until the edges just start to turn golden. You want these cookies to be tender but with a slight crisp on the outside.
Step 5: Cool and Serve with Tomato Jam
Allow the cookies to cool completely on a wire rack. Once cooled, spread a generous dollop of the spicy tomato jam on each cookie, or serve the jam on the side as a flavorful dip. The warmth of the spices in the jam complements the nutty, citrusy cornmeal cookie perfectly.
How to Serve Cornmeal Cookies with Spicy Tomato Jam Recipe
Garnishes
Consider topping your cookies with a fresh basil or mint leaf for a pop of color and refreshing herbal note. A light dusting of powdered sugar over the jam adds a pretty finishing touch, making the presentation feel extra special and inviting.
Side Dishes
These cookies and their spicy tomato jam pair wonderfully with a mild cheese platter, such as creamy goat cheese or a subtly sharp manchego. Their savory and sweet contrast will make your snack or appetizer board unforgettable. Also, they make a great companion to a chilled glass of white wine or sparkling water with citrus slices.
Creative Ways to Present
For a fun twist, serve the cookies stacked with layers of jam between them, almost like little tartlets. Alternatively, use the jam as a creative spread for bruschetta or even dollop on grilled meats as a condiment—showcasing the versatility of this Cornmeal Cookies with Spicy Tomato Jam Recipe beyond just sweet treats.
Make Ahead and Storage
Storing Leftovers
Your cookies will keep beautifully in an airtight container at room temperature for up to three days. Because the jam is homemade and fresh, store it separately in the fridge and use within a week to keep its vibrant flavor intact.
Freezing
You can freeze the cookies themselves without the jam for up to one month. Simply place them in a single layer on a baking sheet first to freeze solid, then transfer to a freezer bag or container. Thaw overnight at room temperature when ready to enjoy. The tomato jam, however, is best fresh and may lose some texture if frozen.
Reheating
If you want to bring back that just-baked warmth and softness, pop the cookies in a preheated 300ºF oven for about 5 minutes. Add the tomato jam fresh after warming for the best experience. Avoid microwaving, as it tends to make the cookies chewy rather than tender and crisp.
FAQs
Can I make the tomato jam without fresh tomatoes?
Fresh tomatoes really bring a bright and natural sweetness that canned tomatoes can’t match, but in a pinch, you can use high-quality canned tomatoes. Just be sure to drain and chop them well. The texture might be slightly different, but the jam will still turn out flavorful.
Is it necessary to separate the egg and whip the white for the cookies?
Separating the egg and whipping the white helps lighten the cookie dough, giving it a delicate texture with a slight crisp outside. If you’re short on time, you can mix the whole egg in, but the texture might be less tender and a bit denser.
Can I substitute the pecans for another nut?
Absolutely! Walnuts, almonds, or pistachios all work well here. Just toast them lightly to bring out their flavor and chop finely so they incorporate smoothly into the dough.
How spicy is the tomato jam?
This jam gets its warmth from ginger and cloves, which provide a gentle, warming spice—not a fiery heat. It’s perfect for those who enjoy a subtle kick without overwhelming their palate.
Can I make the cookies gluten-free?
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free blend suitable for baking. Make sure your blend contains xanthan gum or another binder for the best texture. The cornmeal itself is naturally gluten-free.
Final Thoughts
Making this Cornmeal Cookies with Spicy Tomato Jam Recipe is like inviting a burst of sunshine and spice into your kitchen. The way the toothsome cornmeal cookie complements the vibrant, tangy jam is pure delight that will quickly make it one of your favorite homemade treats. Don’t hesitate to give this unique flavor pairing a try—you’ll be amazed at how effortlessly it elevates your baking repertoire and warm conversations around the table.
Print
Cornmeal Cookies with Spicy Tomato Jam Recipe
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 90 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Cornmeal Cookies with Tomato Jam combine a unique blend of sweet and tangy flavors with the hearty texture of cornmeal in the cookies, complemented by a luscious homemade tomato jam. These cookies offer a delightful twist on traditional cookies, making them perfect for those looking to explore creative baking with fresh, seasonal ingredients.
Ingredients
Tomato Jam
- 1 1/2 lbs fresh tomatoes (about 3–4 tomatoes)
- 1 cup sugar
- 1/4 cup apple cider vinegar
- 1 Tbsp orange zest
- 3 Tbsp fresh orange juice
- 1 Tbsp grated fresh ginger
- 2 tsp salt
- 1 tsp ground coriander
- 5 cloves
Cornmeal Cookies
- 1/2 cup butter (softened)
- 1/2 cup powdered sugar
- 1 egg (large, separated)
- 1 tsp vanilla
- 3/4 cup all-purpose flour
- 3/4 cup plain yellow cornmeal
- 1 tsp lemon zest
- 1/2 tsp kosher salt
- 1/4 tsp ground nutmeg
- 1/2 cup toasted pecans (finely chopped)
- 3 Tbsp granulated sugar
Instructions
- Prepare the Tomato Jam: Wash and chop the fresh tomatoes finely. In a saucepan, combine the tomatoes with sugar, apple cider vinegar, orange zest, orange juice, grated fresh ginger, salt, ground coriander, and cloves. Simmer the mixture over medium-low heat for about 45-60 minutes, stirring occasionally, until it thickens into a jam consistency. Remove from heat and let cool completely.
- Make the Cookie Dough: In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the egg yolk and vanilla, mixing well to combine. In a separate bowl, whisk together the all-purpose flour, yellow cornmeal, lemon zest, kosher salt, and ground nutmeg. Gradually add the dry ingredients to the wet mixture and mix until just combined. Fold in the toasted, finely chopped pecans.
- Whip Egg White and Combine: In a clean bowl, beat the egg white until stiff peaks form. Gently fold the whipped egg white into the cookie dough to create a light texture.
- Shape the Cookies: Preheat the oven to 325°F (165°C). Line baking sheets with parchment paper. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart. Sprinkle each cookie with a little granulated sugar for a delicate crunch.
- Bake the Cookies: Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden and the centers are set. Remove from the oven and allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Serve with Tomato Jam: Once the cookies are cool, serve them alongside or topped with the homemade tomato jam for a delicious sweet and tangy treat.
Notes
- The tomato jam can be stored in an airtight container in the refrigerator for up to 2 weeks.
- Ensure the egg white is whipped to stiff peaks to incorporate air and create a lighter cookie texture.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes, or until fragrant.
- Use fresh, ripe tomatoes for the best jam flavor.
- These cookies pair wonderfully with a cup of tea or coffee.
