3 Irresistible Madeleine Cookie Recipes You’ll Love
Madeleine cookies—soft, buttery, and delightfully golden—are the kind of treat that can transport you to another world with just one bite. Have you ever sat down with a warm cup of tea, a few of these delicate, shell-shaped cookies in front of you, and felt like you’re in a cozy Parisian café? That’s the magic of these little French gems! Whether you’re a beginner baker or someone with more experience in the kitchen, I promise you, these recipes will become your new favorite go-to for a sweet and elegant treat.
In this post, we’re going to dive into three variations of madeleine cookies: the classic version, zesty lemon madeleines, and rich chocolate madeleines. By the end of it, you’ll feel confident enough to bake your own perfect batch, whether you’re baking for yourself or sharing with family and friends. Let’s get started!
Table of contents
1. Classic Madeleine Cookies Recipe
Classic madeleines are like the perfect balance between a light sponge cake and a crisp, buttery biscuit. When baked right, they come out golden around the edges and light in the middle—ideal for pairing with tea or coffee. I remember the first time I baked these, I was amazed at how simple the recipe was, yet how elegant the cookies looked once they came out of the oven. Trust me, they will wow anyone you serve them to!
Ingredients for Classic Madeleine Cookies
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 1/2 cup (113g) |
| Granulated sugar | 3/4 cup (150g) |
| Large eggs | 2 |
| All-purpose flour | 1 cup (125g) |
| Baking powder | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Vanilla extract | 1 teaspoon |
| Powdered sugar | Optional, for dusting |
Instructions:
- Prepare the Madeleine Pan: Start by greasing your madeleine pan with butter and lightly dusting it with flour. Trust me—this step makes a huge difference! Without it, your cookies might stick, and nobody wants that. If you don’t have a madeleine pan, don’t worry—you can use a mini muffin tin. The shape won’t be the same, but the taste will be just as delicious!
- Melt the Butter: Melt the butter over low heat, and then let it cool to room temperature. I find that melting the butter makes the process smoother, but be sure not to overheat it—it should only be just melted, not bubbling.
- Whisk Wet Ingredients: In a large bowl, whisk the eggs and granulated sugar together until they become thick and pale, about 3-5 minutes. You want to get that beautiful, fluffy texture. If you’ve ever whipped eggs for a meringue, think of that same light, airy feel.
- Add Dry Ingredients: Sift the flour, baking powder, and salt together, then gently fold them into the wet mixture. Don’t rush this step! You’re folding, not stirring, which keeps the air in the batter and helps the cookies rise just right.
- Incorporate Butter: Add the cooled melted butter and vanilla extract to the batter. Fold gently—again, no stirring here. The batter should look smooth and thick, almost like a creamy custard.
- Chill the Batter: Cover the bowl with plastic wrap and pop it in the fridge for at least 30 minutes. You might be wondering why this step matters. Well, chilling the batter helps the cookies keep that iconic “hump” shape. It’s like setting a perfect foundation for a cake!
- Preheat the Oven: While the batter chills, go ahead and preheat your oven to 375°F (190°C). It’s always good to get your oven nice and hot so the cookies bake evenly.
- Fill the Madeleine Pans: Spoon the batter into the molds, filling each about 3/4 full. This helps them puff up beautifully during baking.
- Bake: Bake your madeleines for 10-12 minutes, or until they turn golden brown on the edges. If you’re unsure, use a toothpick to check—it should come out clean when the cookies are done.
- Cool and Serve: Let the madeleines cool in the pan for a couple of minutes before transferring them to a wire rack. If you want an extra touch, dust them with powdered sugar.
In my personal opinion, these classic madeleines are perfection just as they are, but feel free to experiment with other flavors!
See Also:
2. Lemon Madeleine Cookies Recipe
If you want to take your madeleines to the next level, why not add a fresh, citrusy twist? Lemon madeleines have this incredible balance of tartness and sweetness that makes them utterly irresistible. I remember the first time I made lemon madeleines—when that lemon scent filled the kitchen, it was like spring had come early. So refreshing!
Ingredients for Lemon Madeleine Cookies
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 1/2 cup (113g) |
| Granulated sugar | 3/4 cup (150g) |
| Large eggs | 2 |
| All-purpose flour | 1 cup (125g) |
| Baking powder | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Lemon zest | 1 tablespoon |
| Lemon juice | 1 tablespoon |
| Vanilla extract | 1 teaspoon |
| Powdered sugar | Optional, for dusting |
Instructions:
- Prepare the Madeleine Pan: Grease and flour your pan just like the classic version. This is a crucial step to ensure the cookies come out easily after baking.
- Melt the Butter: Melt the butter and let it cool. Just like before, don’t let it get too hot—room temperature is perfect.
- Whisk Wet Ingredients: Whisk the eggs and sugar together until the mixture turns thick and pale. It should feel like a smooth, fluffy cloud. Then, add the lemon zest, lemon juice, and vanilla extract for that citrusy punch.
- Add Dry Ingredients: Sift the flour, baking powder, and salt together, and gently fold it into the wet mixture. The goal here is to avoid deflating all that wonderful air you just created.
- Add Butter: Gently fold in the cooled butter, making sure the batter is smooth and well combined. The smell of lemon will hit you here, and it’s amazing!
- Chill the Batter: Let the batter rest in the fridge for 30-60 minutes. The chill gives the cookies that perfect texture, so don’t skip this step.
- Preheat the Oven: Set your oven to 375°F (190°C). When it’s ready, we can move on to baking.
- Fill the Pans: Spoon the batter into the madeleine pans, filling each about 3/4 full. You want them to rise but not overflow.
- Bake: Bake for 10-12 minutes, or until the edges are golden and they spring back when touched.
- Cool and Serve: Let the madeleines cool in the pan for a few minutes before transferring them to a wire rack. Dust them with powdered sugar for a touch of sweetness!
3. Chocolate Madeleine Cookies Recipe
For chocolate lovers like me, these chocolate madeleines are a must-try. Imagine the rich, velvety flavor of dark chocolate combined with the light, airy texture of a madeleine—it’s honestly a match made in heaven. If you’re craving something indulgent but not too heavy, this is the perfect recipe for you!
Ingredients for Chocolate Madeleine Cookies
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 1/2 cup (113g) |
| Granulated sugar | 3/4 cup (150g) |
| Large eggs | 2 |
| All-purpose flour | 3/4 cup (95g) |
| Unsweetened cocoa powder | 1/4 cup (30g) |
| Baking powder | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Vanilla extract | 1 teaspoon |
| Dark chocolate (chopped) | 3 ounces (85g) |
| Powdered sugar | Optional, for dusting |
Instructions:
- Prepare the Madeleine Pan: Grease and flour your pan as you’ve done before. This simple step will ensure that the cookies slide out smoothly when they’re done.
- Melt the Butter and Chocolate: In a small saucepan, combine the butter and chopped dark chocolate. Place it over low heat, stirring gently now and then to ensure everything melts smoothly. Once fully melted, remove from heat and let it cool for a few minutes before using.
- Whisk Wet Ingredients: In a large mixing bowl, whisk the eggs and sugar together until the mixture becomes pale, thick, and fluffy. Once you reach that perfect texture, stir in the vanilla extract and the melted butter-chocolate blend. This is the moment where all the delicious flavors start to come together—it’s pure magic!
- Combine Dry Ingredients: Sift the flour, cocoa powder, baking powder, and salt together, and gradually fold it into the wet mixture. Be gentle—this is the key to keeping that light, airy texture.
- Chill the Batter: Cover the bowl and refrigerate the batter for 30 minutes to an hour. This helps the cookies maintain that beautiful shape.
- Preheat the Oven: Preheat your oven to 375°F (190°C). I recommend getting the oven hot enough so the cookies bake evenly.
- Fill the Madeleine Pans: Spoon the batter into the molds, filling each about 3/4 full.
- Bake: Bake for 10-12 minutes, or until the edges are golden and the cookies spring back when touched.
- Cool and Serve: Let them cool for a few minutes before transferring them to a wire rack. Dust them with powdered sugar, and enjoy!
Tips for Perfect Madeleines
- Chill the Batter: This is the most important tip I can give you. It’s the secret to achieving that classic madeleine “hump.” It’s worth the wait, I promise.
- Don’t Overfill the Pan: I’ve learned the hard way that overfilling the pan can make the cookies lose their shape. Aim for about 3/4 full, and you’ll be golden.
- Grease the Pan Well: I can’t stress this enough—grease and flour your pan generously. It will save you from the frustration of stuck cookies!
- Experiment with Flavors: While I love the classic madeleine, don’t be afraid to get creative. Add almond extract, a bit of orange zest, or even a dash of cinnamon for something unique.
- Serve Fresh: There’s nothing quite like the taste of a freshly baked madeleine, so I highly recommend enjoying them right away. But if you have leftovers (which, let’s be honest, is rare), you can store them in an airtight container for up to 3 days. They’ll still taste great, just not quite as magical as when they’re fresh out of the oven.
Conclusion
Madeleine cookies are a perfect treat for any occasion, whether you’re hosting an afternoon tea, enjoying a cozy coffee break, or simply indulging in something sweet. From my experience, these three recipes—classic, lemon, and chocolate—are incredibly versatile and will easily become your new baking staples. So go ahead, roll up your sleeves, and bake a batch. I’m sure you’ll enjoy them as much as I do. Happy baking!
Have you tried making madeleine cookies? Let us know which recipe you liked best in the comments below, and feel free to share your tips and tricks for baking the perfect madeleines!
Frequently Asked Questions (FAQs)
Yes, you can! If you don’t have a madeleine pan, you can use a mini muffin tin or any similar shaped pan. While the traditional shell shape will be missed, the cookies will still be delicious. Just be sure to adjust the baking time since mini muffin pans may bake faster.
Absolutely! You can freeze madeleines for up to 1-2 months. Allow them to cool completely, then place them in an airtight container or freezer bag. When you’re ready to enjoy, thaw them at room temperature or warm them in the oven for a few minutes to refresh their texture.
Chilling the batter helps the cookies maintain their distinctive “hump” shape and prevents them from spreading too much during baking. It also contributes to a lighter, fluffier texture. Chilling for 30 minutes to 1 hour is usually enough for the best results.
Yes, you can make gluten-free madeleines! Simply substitute the all-purpose flour with a gluten-free flour blend. You may also need to adjust the amount of liquid or add a binding agent like xanthan gum, depending on the flour blend you use. Experiment with different gluten-free flours like rice flour or almond flour for a unique twist.