Delicious buttery Madeleine Cookies lightly sprinkled with powder sugar are perfect as an afternoon treat with fresh made tea or excellent with your morning coffee. The trick to perfect texture is hand mixing the melted butter, being careful not to over beat and then allowing the dough to rest under refrigeration. Those two tips, along with the rest of the instructions, create a cookie that is simply exquisite. I have to remind my family, a carefully prepared treat like this is made to appreciate not devour, but these little cuties have a habit of disappearing from the serving tray anyway.
Watch the video to see how easy this method is to repeat and follow the detailed instructions below to have these eatfoodlicious Madeleine Cookies for a well deserved treat. Like and share this or any of my recipes you enjoy and leave a comment below letting me know your thoughts on any of my suggestions. Nothing says home like a plate full of cookies at the ready, make yours today.
Ingredients
In a medium sized bowl: add eggs and sugar.
Use a hand held mixer, beat on high speed for 5 minutes (until consistent).
Add vanilla extract, lemon zest and beat on medium speed for 1 minute. Add ½ cup of sifted flour, salt, baking powder and mix. Continue with the rest of the flour and mix.
Slowly pour melted butter in the bowl.
Using a whisk and mix until everything is combined (do not recommend using a mixer for this step). Refrigerate for 30 minutes.
Smear softened butter on madeleine pan.
Scoop out about 1 ½ tbsp batter in the center of the shell (no need to spread to the edges).
Bake for 10-13 minutes or until lightly golden brown. Remove the cookies from the oven and let them rest on the baking sheet for 2-3 minutes, then transfer to the cookies to a wire rack and let cool completely.
Optional: Sprinkle with powdered sugar.
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Madeleine Cookies
Equipment
- madeleine pan
Ingredients
- 1 cup all-purpose flour sifted
- ½ cup granulated sugar
- 8 tbsp unsalted butter melted
- 1 tbsp unsalted butter softened
- 1 tbsp vanilla extract
- 1 tsp lemon zest
- ½ tsp baking powder
- ¼ tsp salt
- 2 large eggs room temperature
Instructions
- Melt the butter in the microwave or on a stovetop.
- In a medium sized bowl: add eggs and sugar. Use a hand held mixer, beat on high speed for 5 minutes (until consistent).
- Add vanilla extract, lemon zest and beat on medium speed for 1 minute.
- Add ½ cup of sifted flour, salt, baking powder and mix. Continue with the rest of the flour and mix.
- Slowly pour melted butter in the bowl. Using a whisk and mix until everything is combined (do not recommend using a mixer for this step). Refrigerate for 30 minutes.
- Preheat the oven to 375°F (190°C).
- Smear softened butter on madeleine pan. Scoop out about 1 ½ tbsp batter in the center of the shell (no need to spread to the edges). You should have 18 cookies total.
- Bake for 10-13 minutes or until lightly golden brown. Remove the cookies from the oven and let them rest on the baking sheet for 2-3 minutes, then transfer to the cookies to a wire rack and let cool completely.
- Optional: Sprinkle with powdered sugar.
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