Madeleine Cookies

Soft and spongy with a fun shape and texture is the best way to describe these Madeleine Cookies. They use simple ingredients from your pantry and come together in less than 30 minutes!

Madeleine cookies grouped together on a table.

These classic French Madeleines are made from a genoise cake batter (or génoise in French) which is a traditional French sponge cake where air is left within the batter to provide volume.

They might be called cookies but they taste fluffy like a cake. So, it’s like having the best of both worlds in one dessert! Plus, the perfect way to end any day, is making a warm cup of Lemongrass Tea alongside a plate of these cookies.

Why We Love This Recipe

  • It’s a cake and cookie all in one!
  • French desserts, like this recipe and my French Apple Cake are, in my opinion, some of the best!
  • You likely already have every ingredient in your pantry right now. What are you waiting for?
  • Start to finish, this recipe takes less than 30 minutes!

Recipe Ingredients

Ingredients for Madeleine Cookies.

Butter & Flour: These are everyday ingredients but for this recipe you will see how these two come together to make a coating for your Madeleine pan.

For all ingredients and amounts please see the recipe card below.

How to Make Madeleine Cookies

Step #1: Preheat your oven to 375 degrees Fahrenheit.

Step #2: In a small bowl melt your 10 Tablespoons of butter for the cookies and set it aside to cool.

Step #3: In a small bowl create your pan coating by combining 1 Tablespoon of melted butter and the flour and whisking it together.

Step #4: Using a pastry brush, brush each of the cookie cavities on your pan then set the pan aside.

Madeleine cookie pan with butter and flour coating.

Step #5: In a large bowl using a hand mixer or stand mixer combine the eggs, light brown sugar, granulated sugar, vanilla, and salt and mix until combined.

Wet ingredients for cookies in a glass bowl.

Step #6: Next, sift the flour into the egg mixture ½ cup at a time ensuring it fully combines before adding more. Scrape down the bowl as needed.

Flour being sifted into the wet ingredients.

Step #7: Next add in the butter and using a spatula gently fold until everything has combined. Be sure to not over mix!

Melted butter being added into the cookie batter.

Step #8: Drop a heaping Tablespoon of Madeleine batter into each madeleine mold on your baking sheet.

Batter in the Madeleine cookie pan before baking.

Step #9: Bake in the oven for 8-10 minutes until they reach a light golden brown and they spring back when lightly touched.

Batter in the Madeleine cookie pan after baking.

Step #10: Remove to a cooling rack, decorate to your liking and enjoy!

Plate of all differently decorated Madeleine cookies.

Decorating Your Madeleines

Classic Madeleines are just that, classic. With that being said, when I make a batch or two for gatherings, similar to my Shortbread Biscotti, I like to heighten the presentation by adding additional flavors and decorations. Here are my 3 go to options.

Dusting of powdered sugar: I LOVE the look of this. I think it is so simple and elegant and it only takes a small amount of confectioner’s sugar to really elevate the look of these cookies.

Madeline cookies that have been lightly dusted with powdered sugar.

White Chocolate and Lemon Zest: The sweetness of white chocolate and the tart that comes from fresh lemon zest is the perfect combination to add to this French madeleine recipe.

Cookies partially dipped in white chocolate and fresh lemon zest sprinkled on top.

Dark Chocolate and Pistachios: I love all things chocolate! Whether it’s Chocolate Crinkle Cookies or a Baileys Chocolate Martini and this dark chocolate dip and pistachio topping adds a rich flavor and a little crunch to these soft and fluffy cookies.

Cookies dipped in dark chocolate and topped with pistachios.

Expert Tips

Do Not Over Mix! Having air in the batter is what makes the spongey consistency while baking this madeleine recipe. If you over mix then you will lose volume, the texture will be chewy, and there will be less moisture in the batter.

FAQs

Why are my Madeleines dry?

This can result from overmixing the batter or overbaking the cookies.

Can I make my Madeleines without a special pan?

You can try baking them in a muffin tin, however you will likely experience uneven baking and because of that I highly recommend getting a Madeline pan.

Storage Information

You can store these cookies in an airtight container at room temperature for 2-3 days.

Storing these cookies in the fridge can unfortunately increase the staling process so I wouldn’t recommend this.

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

Soft and spongey with a fun shape and texture is the best way to describe these Madeline Cookies. They use simple ingredients from your pantry and come together in less than 30 minutes!

Madeleine Cookies Recipe

Soft and spongy with a fun shape and texture is the best way to describe these Madeleine Cookies. They use simple ingredients from your pantry and come together in less than 30 minutes!
5 from 2 votes
Pin Rate
Course: Cookies, Desserts
Cuisine: European, French
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 20 cookies
Calories: 118kcal
Author: Linda
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Ingredients

For the Cookies

  • 10 Tbsp unsalted butter - cut into pieces
  • 2 eggs
  • 1/2 cup granulated sugar
  • 3 Tbsp light brown sugar
  • 2 tsp vanilla extract
  • 1/8 tsp salt
  • 1 1/4 cups all-purpose flour

For Coating the Pan

  • 1 Tbsp unsalted butter - melted
  • 1 1/2 tsp all-purpose flour
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Instructions

  • Preheat your oven to 375 degrees Fahrenheit.
  • In a small bowl melt your 10 Tablespoons of butter for the cookies and set it aside to cool.
  • In a small bowl create your pan coating by combining 1 Tablespoon of melted butter and the flour and whisk it together.
  • Using a pastry brush, brush each of the cookie cavities on your pan then set the pan aside.
  • In a large bowl or stand mixer combine the eggs, light brown sugar, granulated sugar, vanilla, and salt and mix until combined.
  • Next, sift the flour into the egg mixture ½ cup at a time ensuring it fully combines before adding more. Scrape down the bowl as needed.
  • Next add in the butter and using a spatula gently fold until everything has combined. Be sure to not over mix.
  • Drop a heaping Tablespoon into each cookie mold on your Madeleine pan.
  • Bake in the oven for 8-10 minutes until they reach a light golden brown and they spring back when lightly touched.
  • Remove to a cooling rack, decorate to your liking and enjoy!

VIDEO

NOTES

Do Not Over Mix! Having air in the batter is what makes the spongy consistency while baking. If you over mix then you will lose volume, the texture will be chewy, and there will be less moisture in the batter.
 
Storage: You can store these cookies in an airtight container on your counter for 2-3 days.
Storing these cookies in the fridge can unfortunately increase the staling process so I wouldn’t recommend this.

Nutrition

Serving: 1cookie | Calories: 118kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 22mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 216IU | Calcium: 7mg | Iron: 0.5mg

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About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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