Here’s a classic Madeleine cookies recipe – these light, buttery French sponge cakes are baked in shell-shaped molds and often dusted with powdered sugar.
🧁 Classic Madeleine Cookies Recipe
Ingredients (makes ~24 madeleines)
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2/3 cup (85g) all-purpose flour
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3/4 tsp baking powder
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Pinch of salt
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2 large eggs, at room temperature
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1/2 cup (100g) granulated sugar
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1 tsp vanilla extract (or use almond or lemon extract)
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1/2 tsp lemon zest (optional, for flavor)
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1/2 cup (113g) unsalted butter, melted and cooled
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Powdered sugar, for dusting (optional)
Instructions
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Prep your pan and ingredients:
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Grease your madeleine pan with butter and lightly dust with flour, or use a baking spray.
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Preheat oven to 375°F (190°C).
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Mix dry ingredients:
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In a small bowl, whisk together flour, baking powder, and salt.
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Beat eggs and sugar:
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In a large bowl, beat eggs and sugar with a hand or stand mixer for about 5–7 minutes on high speed, until pale, thick, and ribbon-like.
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Add vanilla extract and lemon zest (if using).
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Fold in dry ingredients:
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Gently fold the dry ingredients into the egg mixture in batches. Be careful not to deflate the batter.
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Add butter:
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Gradually fold in the melted, cooled butter until just combined.
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Chill the batter:
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Cover and refrigerate the batter for at least 30 minutes (up to overnight). This helps create the traditional “hump” during baking.
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Bake:
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Spoon 1 tbsp of batter into each madeleine mold (do not spread).
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Bake for 10–12 minutes, or until the edges are golden and the centers spring back when touched.
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Cool and dust:
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Let cool for a few minutes in the pan, then gently remove and cool on a wire rack.
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Dust with powdered sugar if desired.
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📝 Tips
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Don’t skip chilling the batter — it’s key to getting that signature bump!
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You can add a touch of almond extract, orange zest, or even dipped chocolate for variations.
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Store madeleines in an airtight container for 2–3 days. They’re best eaten the same day.
Would you like a chocolate version or a gluten-free adaptation?
