Madeliene Cookies

These petite vanilla-flavored Madeleine cookies are a French classic treat! As they bake the tops rise to give it a classic hump. They are tender, cake-like cookies and perfect for a sweet snack or light dessert.

5 from 2 votes

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Prep Time: 20

Cook Time: 7

Additional Time: 2

Total Time: 2 27

Servings: cookies

Calories: 71kcal

Author: Pat Nyswonger

Ingredients

1-⅓ cup 160 grams all-purpose flour
⅔ cup 130 grams granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
3 large eggs room temperature and well beaten
2 teaspoon vanilla extract
10 tablespoons butter melted and cooled to room temperature

Instructions

In a medium size bowl, combine the flour, sugar, baking powder, and salt. Whisk well to blend the ingredients.
Whisk the eggs and vanilla together and stir into the flour mixture until well combined.
Pour the melted butter into the batter and fold until fully incorporated and shiny (To prevent adding too much air, do not mix the batter too vigorously).
Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to fully chill.

To Bake the Madeleines:

Heat the oven to 375°F and grease and flour the madeleine pan. Alternatively, you can use a baking oil/flour spray, brushing into the crevices. Place the pan in the freezer for 10 minutes to chill.
Using a tablespoon cookie scoop, place a level scoop of batter into each cavity of the chilled pan.
Transfer the pan to the center rack of the oven and bake for 7-8 minutes, or until the edges look golden and crisp and the cakes spring back when lightly touched.
Remove from the oven and immediately flip them onto a kitchen towel for 10-15 minutes, then place on a wire rack, pattern side down to finish cooling.

Notes

Chilling the batter will ensure a higher dome on the cookies/cakes.
Do not leave the baked madeleines in the pan as they will continue to cook from the heat of the pan and risk being dry.
Beware of turning the madeleines from the pan directly onto a wire cooling rack as they will leave wire-rack markings on the cookies. Wait until they have partially cooled on the kitchen towel before placing ,pattern side down, on the wire rack to finish cooling
If baking in a 12-cavity madeleine pan you will have enough batter for another partial pan. Keep the remaining batter refrigerated until ready to bake.
Wash the pan thoroughly between each batch of cookies and greases/flour as noted in step #1 when ready to bake the remaining batter.
Store any remaining cookies in a covered container for up to three days.