These Matcha Madeleines are the perfect blend of French elegance and Japanese flair. Light, buttery sponge cakes baked in classic shell shapes, they’re infused with earthy matcha powder for a subtle green tea flavor and topped with a silky matcha glaze that adds just the right touch of sweetness.

Matcha glazed matcha madeleines with a dusting of freeze-dried strawberries on a blue pottery plate.


 

Why you’ll love this recipe:

  • Delicate and unique flavor – The grassy, slightly sweet taste of matcha pairs perfectly with the buttery richness of the madeleine.
  • Classic texture with a twist – You’ll still get that signature madeleine hump and soft crumb, but with a vibrant green hue and a touch of umami.
  • Easy to make, elegant to serve – Don’t be intimidated—these madeleines come together with basic pantry ingredients and a madeleine pan.
Glazed matcha madeleines on a cooling rack with some unglazed.

Ingredients you’ll need:

  • unsalted butter
  • granulated sugar & powdered sugar
  • eggs
  • matcha powder
  • milk
  • all-purpose flour
  • baking powder & salt
  • freeze-dried strawberries (optional)

How to make matcha madeleines:

(The full written and printable recipe is further below.)

Process images of how to make matcha madeleines steps 1-4
  1. Melt the butter in a small bowl and set it aside to cool. In a medium bowl, whisk together the flour, baking powder, salt, and matcha powder and set aside as well.
  2. In a large bowl, beat the eggs and sugar at medium speed for 2 minutes. Add the milk 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 tablespoon of batter into each shell. Bake for 10-12 minutes until lightly golden on the edges.
Images of how to make matcha madeleines steps 5-8

🌟 Expert tips:

  • Use high-quality culinary matcha for the best flavor and vibrant color.
  • Chilling the batter helps the madeleines puff up in the middle for that classic look.
  • Don’t overbake—they’re meant to be tender and just slightly crisp around the edges.

Delicious variations:

  • 🍋 Add lemon zest to the batter for a citrusy contrast.
  • 🍫 Dip in white chocolate instead of matcha glaze for a sweeter finish.
  • 🌸 Try cherry blossom extract for a springtime twist.

Storage & freezing instructions:

Storing – Keep the madeleines in an airtight container at room temperature for up to 3 days. If glazed, store them in a single layer or with parchment between layers to prevent sticking.

Freezing – Freeze unglazed madeleines in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 2 months. Thaw at room temperature and glaze just before serving for best texture.

Glazed matcha madeleines topped with finely crushed freeze-dried strawberries on a plate with one broken in half.

Recipe FAQs:

Can I make these without a madeleine pan?

Yes, you can bake them in mini muffin tins, though they won’t have the signature shell shape.

Can I make the batter ahead of time?

Yes, you can refrigerate the batter for up to 24 hours. Let it sit at room temperature for 10–15 minutes before scooping and baking.

Do I have to glaze them?

Not at all! They’re delicious on their own or with a light dusting of powdered sugar.

Why did my madeleines stick to the pan?

Be sure to butter the pan generously, even if it’s non-stick. Also, allow them to cool slightly before removing.

If you love matcha desserts, you must try my Matcha Muffins, Matcha Pudding, and No-Churn Matcha Ice Cream. Or if you are looking for more Asian-inspired recipes, try these Pandan Chiffon Cake, Ube Cake, and Fluffy Japanese Cheesecake.

If you’ve tried this Matcha Madeleine Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

5 from 1 review

Matcha Madeleines

Yield: 24 cookies
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Author: Lily Ernst
Course: Dessert
Method: Bake
These Matcha Madeleines are the perfect blend of French elegance and Japanese flair.
Print Leave a Review Pin Recipe

Ingredients

Madeleine batter

  • 3/4 cup (170g) unsalted butter
  • 1 cup (125g) all-purpose flour
  • 1 Tbsp matcha powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup 133g granulated sugar
  • 2 large eggs, room temperature (*see notes)
  • 1 Tbsp milk of choice
  • 1 Tbsp unsalted butter, for greasing the pan

Glaze

  • 1 cup (120g) powdered sugar
  • 1/2 tsp matcha powder
  • pinch of salt
  • 2 Tbsp milk of choice

Optional

  • 1-2 tsp freeze-dried strawberries, finely crushed for sprinkling

Instructions
 

  • Melt the butter in a small bowl and set it aside to cool.
    3/4 cup (170g) unsalted butter
  • Toss the flour, matcha powder, baking powder, and salt into a medium bowl and set it aside as well.
    1 cup (125g) all-purpose flour, 1 Tbsp matcha powder, 1/2 tsp baking powder, 1/4 tsp salt
  • Beat the sugar and eggs at medium speed for 2 minutes. Add the milk and beat for another minute.
    2/3 cup 133g granulated sugar, 2 large eggs, 1 Tbsp milk of choice
  • With the mixer on low speed, add in 1/4 of the flour mixture at a time, mixing in between. Scrape down the bowl as needed and mix until just combined
  • Increase the speed to medium and slowly add the butter. Mix until the batter is smooth and thick.
  • Cover and chill the batter for a minimum of 30 minutes or overnight. (** see notes)
  • When ready to bake: Preheat the oven to 350F. Melt a tablespoon of butter and brush the shells of a madeleine pan with it and scoop a heaping tablespoon of batter into each shell.
    1 Tbsp unsalted butter
  • Bake for 10-12 minutes until lightly golden on the edges and a toothpick inserted into the center comes out clean.
  • Let the cookies cool in the pan for 5 minutes then carefully transfer them to a wire rack to cool completely before glazing.
  • Rinse the pan with cold water to cool. Wipe clean and dry. Repeat with the remaining batter.
  • In a small bowl, toss together the powdered sugar, matcha powder, and salt. Add the milk and whisk until smooth.
    1 cup (120g) powdered sugar, 1/2 tsp matcha powder, pinch of salt, 2 Tbsp milk of choice
  • Dip each madeleine (ridge side) into the glaze and let the excess drip back into the bowl. Place the madeleine (glaze side up) back onto the wire rack to set. Sprinkle with freeze-dried strawberries if desired.
    1-2 tsp freeze-dried strawberries

Notes

Leftovers can be stored in an airtight container at room temperature for up to 3 days. If glazed, store them in a single layer or with parchment between layers to prevent sticking.
*Room temperature eggs – It’s really important to have your eggs at room temperature before you start beating them with the sugar 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.
Calories: 124kcal, Carbohydrates: 15g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 30mg, Sodium: 40mg, Potassium: 18mg, Fiber: 0.2g, Sugar: 11g, Vitamin A: 250IU, Vitamin C: 3mg, Calcium: 12mg, Iron: 0.5mg
Did you make this recipe?Tag @littlesweetbaker on Instagram and hashtag it #littlesweetbaker.

Recipe adapted from my French Madeleine Cookies