Madeleine Cookies
As an amazon associate I earn from qualifying purchases.
My homemade Madeleine Cookies are the perfect delicate French pastry that's part cookie and part cake. They have a rich buttery flavor and are perfect with tea, coffee, or cocoa.
Table of Contents
- Here's Why You'll Love This Recipe
- Ingredients You'll Need
- In Photos: How To Make Madeleine Cookies
- Recipe FAQ
- More French Recipes
I love these Madeleines for their rich, buttery flavor, with just a hint of sweetness, for their light & soft texture, but most of all for the beautiful shell shape that is so iconic. It creates edges that are golden brown and crisp, and middles that are puffy and soft like cake.
They truly are a treat to eat, and they make a lovely hostess gift or party favor as well.
Madeleines are a classic French pastry, baked in a pretty shell shape. They are sort of a cross between a cookie and a cake. They're bite-sized finger food, like a cookie, but the texture is more like cake.
The recipe is very similar to genoise, which is a light sponge cake with melted butter folded in. Genoise is a main component of my tiramisu cake.
They are also very much like ladyfingers, but with ladyfingers, you separate the eggs and fold whipped egg whites into the batter. Ladyfingers also don't have any butter in them.
Madeleine cookies are the perfect thing to serve at a fancy party. If you're hosting a Mother's Day brunch, or a baby or bridal shower, or even an afternoon wedding, these would make a perfect post-meal nibble with coffee.
I also like to place a few in a cellophane bag tied with pretty ribbon, and give them as gifts or party favors.
But you don't have to wait for a special occasion to make this madeleine cookie recipe. Nothing will make you feel more special than baking up a batch just for yourself. And don't we all need something like that right about now?
Here's Why You'll Love This Recipe
- You only need six ingredients, and they're all common pantry staples you likely already have.
- The shell shape is classic, with crisp, golden edges and soft, cake-like centers.
- Madeleines also make a lovely hostess gift. Just put a few in a cellophane bag with a ribbon for a thoughtful touch that doesn't take much effort.
- They stay fresh for days so that you can make them ahead for parties or gifts.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
- Granulated sugar: Adds sweetness and helps the eggs whip up light and airy.
- Eggs: It's best if they're at room temperature, so they whip up to full volume.
- Vanilla extract: This gives the classic flavor. You can use vanilla bean paste or scraped vanilla bean for even more fragrance.
- Kosher salt: Just a little, to balance the sweetness.
- All-purpose flour: Provides structure for the cookies.
- Unsalted butter: Melt it and let it cool a bit before adding. This is what gives madeleines their rich flavor.
- Powdered sugar (optional): Sprinkle on top after the cookies have cooled for a simple, pretty finish.
The Madeleine Pan
Madeleine pans typically come in 2 sizes: standard and mini. But lately, I've been seeing them in some unusual shapes as well, such as spheres, hearts, and even cat paws!
If you are using a mini madeleine pan, or any of these unique shapes, you may have to adjust the bake time slightly.
Obviously, I've used a standard-sized, traditionally shell-shaped madeleine pan for the pastries you see pictured here. Here is a link, if you'd like to purchase one: madeleine pan.
And if you don't have a madeleine pan, and prefer not to buy one, try using a mini-muffin pan instead.
In Photos: How To Make Madeleine Cookies
This recipe has just 6 ingredients, and all of them are pantry staples that you probably already have on hand.
When you are making a recipe with that few ingredients, the technique becomes even more important! Carefully follow all of these steps and you will have a perfect result!
Step 1:
Start by placing the sugar, eggs, vanilla, and salt in a large mixing bowl.
Step 2:
This madeleine recipe calls for vanilla extract, but if you happen to have a vanilla bean or vanilla bean paste in your cupboard, I highly recommend using that! Here is a link to the vanilla beans I keep on hand for just this type of recipe: vanilla beans. You will have to split one lengthwise and scrape out the gooey insides with the blade of a sharp knife.
Vanilla bean paste is a great option too, and a little more no-muss no-fuss. Here's a link: vanilla bean paste.
Whip everything together on high speed until very pale and fluffy. It should double in volume, from all the air you've whipped in. This takes a minimum of 5 full minutes. I usually like to give it 7 or 8 just to be extra sure.
Step 3:
Now you're going to sift in about ⅓ of the flour.
Step 4:
Fold it in very gently. You don't want to knock out all that air you incorporated!
Step 5:
Once the flour is blended in, add about ⅓ of the melted butter.
Again, fold carefully! But make sure you get it completely incorporated. The melted butter likes to sink down and pool at the bottom of the bowl, so really get your spatula all the way down there.
Repeat this process of sifting in flour, folding, then adding melted butter and folding, two more times, until all the flour and butter have been worked in.
Step 6:
Then the batter needs to be chilled. Place it in the fridge for a minimum of one hour.
Once it's had a chance to rest and stiffen up, preheat the oven and prepare the madeleine pan.
I would definitely recommend a nonstick pan because madeleine cookies can be real buggers when it comes to sticking. Even with a nonstick pan, I still grease it well and dust it with flour. Here is a link to buy a standard-sized madeleine pan, like the one you see me using in the video below: nonstick madeleine pan.
Step 7:
Scoop 1 ½ tablespoons of batter into each well of the pan, and bake the madeleine cookies until they are golden around the edges and but springy in the middles.
You will notice that as they bake, they form a distinctive hump on the back.
This is a good thing! You know you've done it right when you see that signature bump on the bottom.
Gently lift the madeleines from the pan while still warm (I use a small offset spatula to do this) and allow them to cool on a wire rack.
Step 8:
This last step is optional, but I just love to garnish my madeleine cookies with a light dusting of powdered sugar. It makes them so pretty and it's so easy to do.
You could also dip them in chocolate like I did with these Earl Grey madeleine cookies way back in 2013.
Helpful Tips and Tricks
- Don't skip the chill! A cold, rested batter helps create that classic hump on the back of each madeleine.
- Grease and flour the pan well, even if it's nonstick. Otherwise, madeleines can stick.
- You can keep madeleines in a container, dividing the layers with parchment paper. Cover loosely so the edges stay crisp. They should last 5 to 7 days at room temperature or about 2 weeks in the fridge.
- To freeze, freeze them in a single layer until solid, then move to a freezer bag. Thaw at room temperature or warm briefly in a 170°F oven.
Recipe FAQ
Yes. Use as much or as little as you like, adjusting to your personal taste.
Yes, a mini muffin pan can work as a substitute, but the shape and baking time might be a little different than with a madeleine pan.
For gluten-free madeleines, use a 1:1 gluten-free flour blend. For dairy-free, choose a butter substitute that swaps 1:1 for regular butter. I haven't tested an egg substitute for this recipe, since whipped eggs are key to the texture.
Ingredients
- ⅔ cup (133.33 g) granulated sugar
- 3 (132 g) eggs, (large), preferably room temperature
- 1 ½ teaspoons (7.39 g) vanilla extract
- ¾ teaspoon (3.7 g) kosher salt, (scant)
- 1 cup (125 g) all-purpose flour
- 10 tablespoons (147.87 g) unsalted butter,, melted & cooled slightly
- 3 tablespoons (44.36 g) powdered sugar, (optional garnish)
Instructions
- Place the sugar, eggs, vanilla, and salt in a large mixing bowl and whip on high speed until doubled in volume and very pale in color (approx. 5 to 7 minutes).
- Sift in ⅓ of the flour, then gently fold until combined.
- Fold in ⅓ of the butter gently, until combined.
- Repeat the previous 2 steps until all the flour and butter are incorporated.
- Chill the batter for 1 hour to overnight.
- Preheat the oven to 350 degrees F, grease a madeleine pan, and dust it with flour, tapping out any excess.
- Scoop 1.5 tablespoons of batter into each well of the pan.
- Bake until puffed and golden brown around the edges and springy to the touch (approx. 10 to 12 minutes).
- Transfer to a wire rack to cool, and dust with powdered sugar to garnish.
Made these lovely cookies more than a couple of times. It is a terrific recipe and quite delicious. Thank you for sharing your recipe. Love them.
This is the classic recipe and great easy to follow instructions for making these perfectly delicious cookies. My French husband loves these and I find your recipe is fail proof and wonderful. Thank you for sharing your tips and recipe.
My pleasure Stacey! So happy to know they get the seal of approval from a real French person!
Can you use the same amount of vanilla paste as the vanilla extract?
Absolutely Mary! You can use as much or as little as you like. It's up to you and your personal taste! Good luck and I hope you enjoy.
Will a madeleine mold work?
Yes absolutely! Good luck!
I use your cut-out sugar cookie recipe, and it's perfect, so I looked to see if you have a Madeline recipe. To my delight you do--and it's perfect also! It couldn't be easier. I thought I must be skipping a step or doing something wrong, it was that easy. I made 2 batches, letting them mix for 8 minutes like you suggest. The first batch was your original recipe, and they were delicious with their hump! and powdered sugar. The second batch were lemon-flavored, and I added lavender to the batter. I made a lemon-lavender glaze to brush on them. I made them to take to a party; everyone loved them! I intend to experiment with flavors. When I'm looking for a particular recipe, I check your website first, and all because of your sugar cookies, they're that good! I've learned so much from your video that I've used in other applications in baking. Thank you so much for your generosity in sharing your recipes and knowledge!
Aw, it's my pleasure! I'm so happy you've had such great success. And I love that you are adapting in such delicious ways! Lemon lavender sounds scrumptious!
Do you have any tips for making them sugar free? Does Monk fruit work on this recipe as sugar substitute? Thanks!
I'm afraid I haven't tried, so I can't say for sure. But if you use a sugar substitute that can swap 1:1 for regular sugar, it should work! Good luck!
I'm going to buy a madeleine pan - just wondering if 1 is enough? Since this recipe makes more than 12, do you bake in 2 batches with the same pan (filling the unfilled shells in the pan with water, as advised in muffin recipes)? Thank you! Looking forward to making these soon!
Hi Allie!
The madeleine cookies were perfect! Thank you for perfecting this great recipe. It is a keeper for sure.
I tried your soft choc chip cookies too. It was amazing! I would definitely explore more yummy recipes from your treasure. Thanks Allie!
I really want to try this recipe out, but I don't have a madeleine pan. Do you know if I could use anything instead
There is info on that under the heading "THE MADELEINE PAN." Please read that.
Thanks