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–+ servings
A plate filled with vanilla madeleines.
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5 from 2 votes

Madeliene Cookies

These vanilla madeleine cookies are tender, buttery little French cakes with lightly crisp edges and a signature golden hump. They’re simple to make, but best served the day they’re baked.
Prep Time20 minutes
Cook Time7 minutes
Additional Time2 hours
Total Time2 hours 27 minutes
Course: Cookies and Bars
Cuisine: French
Keyword: Madeleine cookie recipe, Madeleine cookies
Servings: 20 cookies
Author: Pat Nyswonger

Ingredients

  • 1⅓ cup all-purpose flour 160 grams
  • ⅔ cup granulated sugar 130 grams
  • 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.
    Combining flour, sugar and baking powder in a bowl.
  • Whisk the eggs and vanilla together and stir into the flour mixture until well combined.
    Pouring the eggs into the flour mixture.
  • Pour in the melted butter and gently fold until the batter is fully incorporated and shiny. Do not mix vigorously, or you can work too much air into the batter.
    Mixing the sponge cake batter for madeleines.
  • Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to fully chill.
    Smooth batter after folding in the butter.

To Bake the Madeleines: 

  • Heat the oven to 375°F. Grease and flour the madeleine pan, or use baking spray with flour and brush it into the crevices. Place the prepared pan in the freezer for 10 minutes to chill.
    Brushing oil into the crevices of a Madeleine baking pan.
  • Using a tablespoon cookie scoop, fill each cavity of the chilled pan with a level scoop of batter.
    Scooping cookie dough into the cavities of the baking 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

Chill the batter: Chilling the batter helps the madeleines rise higher and form their classic dome. Keep any extra batter refrigerated while the first batch bakes.
Remove from the pan promptly: Do not leave baked madeleines in the hot pan, or they can continue cooking and turn dry.
Cool on a towel first: Turn the madeleines out onto a clean kitchen towel first, not directly onto a wire rack. The rack can leave marks on the shell pattern while the cakes are still warm and soft. Once they cool slightly, place them pattern-side down on a wire rack to finish cooling.
Baking in batches: If you use a 12-cavity madeleine pan, you may have enough batter for a partial second batch. Wash the pan thoroughly between batches, then grease and flour it again before adding the remaining batter.
Storage: Madeleine cookies are best the day they’re baked. Store leftovers loosely covered at room temperature for up to 3 days. To refresh them, warm briefly in a 300°F oven.
Freezing: Freeze cooled madeleines in a freezer bag or airtight container for up to 1 month. Thaw at room temperature or warm briefly in the oven before serving.

Nutrition

Serving: 1serving | Calories: 71kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 43mg | Sodium: 107mg
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