These semolina cookies are buttery cookies that can be made into different shapes or include different fillings. Whenever you need something special and sweet to serve to your family or guests with tea or coffee for a dessert or snack, these will fit the bill perfectly!
This semolina cookie recipe starts with one dough but you can assemble it into three different shapes. To prepare the dough, you first mix semolina with sugar, baking powder, butter, egg, and milk until combined. Then, once the dough has chilled in the fridge, it gets divided into three portions, and each portion gets shaped into a different style of cookie before being baked in the oven. One version is coated in sugar, another has chocolate chips incorporated into the dough, and another includes fillings like apricot jam and hazelnut cream. With this array of cookies, there will be something to please everyone.
What are Semolina Cookies?
Semolina cookies are cookies made with semolina flour, which results in fine texture buttery cookies similar to shortbread cookies. This recipe involves making three different shapes of cookies, and one version of the cookies involves adding nutella or apricot jam as a filling for some added flavor.
Pro Tips
- Don’t overwork the dough or the cookies will have a tough texture.
- Refrigerating the dough will help it firm up, making it less sticky and easier to roll out.
- Don’t overbake the cookies. You will know they are fully baked when they are light golden on their bottoms.
- Don’t worry if the cookies seem a little soft coming out of the oven. As long as they are golden on their bottoms, they are fully baked, and they will firm up as they cool.
Frequently Asked Questions
Can I Make Just One Variation of the Semolina Cookies?
Absolutely! While the three varieties of cookies that this recipe offers are diverse in flavor and appearance, you don’t have to make all three. Instead, you could use all of the dough to make only one or two of the variations.
Can I Use a Different Type of Jam for the Semolina Cookies?
Yes, you can! Simply replace the apricot jam with another type of jam that you enjoy such as strawberry or raspberry jam when berries are in season or fig jam when you are looking for a more festive flavor.
What Type of Chocolate Chips Can You Use for the Cookies?
For the chocolate chip variation of the semolina cookies, you can choose whatever chocolate chips you enjoy such as dark chocolate chips if you like something richer or milk chocolate if you like a sweeter flavor. You could also choose semi-sweet chocolate chips for a change if you would like something that is in between.
How to Store Semolina Cookies
To keep the semolina cookies fresh, you should store them in an airtight container where they will keep for several days. You can also place them in the freezer where they will keep for up to 3 months.
Ingredients
How to Make Semolina Cookies
In a bowl, whisk the semolina with the sugar and baking powder until combined. Add the butter and work it into your mixture until it is crumbly. Add the egg and milk, mix until combined, and refrigerate the dough for 30 minutes.
In a bowl, whisk the semolina with the sugar and baking powder until combined. Add the butter and work it into your mixture until it is crumbly. Add the egg and milk, mix until combined, and refrigerate the dough for 30 minutes.
Divide the dough into three portions. Press one portion into a square and cut it into logs. Score the top to create a cross-hatch pattern.
Divide the dough into three portions. Press one portion into a square and cut it into logs. Score the top to create a cross-hatch pattern.
Cut each log in half and roll them in sugar before placing them on a baking sheet.
Cut each log in half and roll them in sugar before placing them on a baking sheet.
Shape the next portion of dough into a square and cut it into squares. Indent each square to create a hollow and place them on a baking sheet.
Shape the next portion of dough into a square and cut it into squares. Indent each square to create a hollow and place them on a baking sheet.
For the final portion of dough, mix it with the chocolate chips and shape portions of dough into 7 or 8 teardrop shapes. Place them on a baking sheet and bake them in a 350 F (180 C) oven for 15 minutes.
For the final portion of dough, mix it with the chocolate chips and shape portions of dough into 7 or 8 teardrop shapes. Place them on a baking sheet and bake them in a 350 F (180 C) oven for 15 minutes.
Allow the cookies to cool, and pipe hazelnut cream and apricot jam in the cookies with the hollows in them.
Allow the cookies to cool, and pipe hazelnut cream and apricot jam in the cookies with the hollows in them.
Serve and enjoy!
Serve and enjoy!
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