Madeleine Cookies

These French madeleine cookies are rich and buttery. They have a light vanilla and lemony flavor and pair well with any cup of coffee or tea. They are known to be hard to make, but this recipe is so easy that anyone can make it!

What is a madeleine cookie?

A madeleine cookie is actually a petite French butter cake that is baked in a shell-shaped pan. The size of the mini cakes makes them look like cookies.

Why this recipe is so great:

• Easy peasy method – You don’t have to beat the eggs and sugar together for 8 minutes until you reach the ribboning stage. There’s no need to slowly and carefully fold in the flour mixture. Using this method I learned from my friend Rita, from The Kitchen Fairy, you just use your electric mixer to combine everything together and you get the same results with half the time and effort!
• Perfect taste and texture – This easy recipe has a higher butter ratio than most, creating a rich and buttery cookie that stays moist for days. Not only are the cookies moist, but they are soft and tender and have the loveliest lemon and vanilla flavor.
• Keeps longer – Most madeleine recipes are best the day of, while these keep fresh for days. I found no difference in these cookies after they have been stored for a few days. They are just as amazing!

Ingredients you’ll need:

• Unsalted butter
• Granulated sugar
• Eggs
• Vanilla extract
• Lemon zest
• All-purpose flour
• Baking powder & salt

How to make madeleine cookies:

(the ingredient amounts are listed in the printable recipe card further below)

1) Melt the butter in a small bowl and set it aside to cool. Sift the flour, baking powder, and salt into a medium bowl and set it aside as well.

2) Beat the eggs and sugar at medium speed for 2 minutes. Add in the vanilla and lemon zest and beat for another minute.

3) With the mixer on low, add in 1/4 of the flour mixture at a time, mixing in between.

4) Scrape down the bowl as needed and mix until just combined.

5) Increase the speed to medium and slowly add the butter.

6) Mix until the batter is smooth and thick.

7) Cover and chill the batter for a minimum of 30 minutes or overnight.

8) Preheat the oven to 350F. Brush the shells of a madeleine pan with butter and scoop a heaping tablespoon of madeleine batter into each shell. Bake for 10-12 minutes until lightly golden on the edges.

Expert tips:

• Room temperature eggs – It’s really important to have your eggs at room temperature before you start beating them with the sugar in order to maximize the volume and reach the right consistency for the batter.
• Chilling the dough – For best results, chill the dough for just 30 minutes. This is the perfect amount of time for the flour to relax without having the butter solidify again.

Suggested toppings:

Madeleines are delicious as is, or with a light dusting of powdered sugar or brushed with a simple, thin glaze. You can also drizzle or partially dip them in chocolate.

FAQ:

Where did madeleine cookies originate?

Madeleines originated in the Lorraine region of northeastern France. Legend has it that a young girl called Madeleine stood in as pastry chef to the Duke of Lorraine and the only thing she knew how to make was her grandmother’s recipe. Everyone loved them and it was named after her. (source: The Culture Trip)

Is a madeleine a cookie or cake?

It’s technically a mini sponge cake but in the size and shape of a cookie.

How to store madeleine cookies:

Store them in an airtight container at room temperature for 3-5 days.

Can you freeze madeleine cookies?

Yes, allow them to cool completely, wrap them in wax paper, and place them in a freezer-safe airtight container. Thaw on the counter for an hour or so until they reach room temperature and dust with confectioner’s sugar if desired before serving.

You might also like:

• Strawberry Lemon Charlotte Cake
• Vanilla Chiffon Cake
• Lemon Meringue Pie
• Lemon Pound Cake
• Easy Chocolate Souffle

Did you make this recipe? Please kindly leave a comment with your star rating below.

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Recipe adapted from The Kitchen Fairy