Chances are you’ve encountered Madeleine cookies, as in those delicate, shell-shaped treats that are tender, buttery, and subtly sweet. These traditional madeleine cookies deliver the perfect balance of crisp edges and soft, airy centers, making them so beloved.
Why You’ll Love These Madeleine Cookies
A cookie so classic that it needs almost no introduction, the classic Madeleine cookie is easy to bake but hard to make perfect. On her trip to The Cook’s Atelier in Burgundy, Lisa came across some of the most perfect Madeleines a girl could ask for.
The only thing we insist on is that you eat them hot and just out of the oven, because a perfect Madeleine waits for no one (and, frankly, never tastes quite as good when cold).
Recipe Ingredients
These madeleine cookies are surprisingly simple to make and yield bakery-worthy results. The browned butter gives them a nutty richness, and the hint of orange zest adds a fragrant citrus note.
Whether you’re baking for a special occasion or want to treat yourself, madeleine cookies always feel like a bit of luxury.
To make these classic madeleine cookies, you’ll need:
- Unsalted butter – Melted and browned for depth of flavor.
- Large eggs– Room temperature for optimal volume.
- Granulated sugar – To sweeten and give structure.
- Pinch of sea salt – Enhances all the flavors.
- All-purpose flour – Plus extra for dusting the pan.
- Baking powder – For the signature hump and light texture.
- Oranges (optional) – Adds a floral, citrusy aroma.
How to Make This Recipe
Start by browning the butter and brushing your madeleine mold with a bit of it. Then, dust the mold with flour and chill the pan. In a stand mixer, beat the eggs, yolk, sugar, and salt until the mixture is light and thick.
Fold in the sifted flour and baking powder, then gently mix in the butter and orange zest. Chill the batter for at least 1½ hours to help develop that classic madeleine shape.
What to Serve With This
Madeleine cookies are best served fresh from the oven, dusted with powdered sugar, and accompanied by a warm cup of tea or espresso.
They also make a lovely addition to dessert platters, brunch spreads, cookie swaps, or even as a sweet little gift. For a special touch, dip half in dark chocolate or serve alongside lemon curd or berry compote.
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Classic Madeleine Cookies Recipe
Equipment
Ingredients
- 1 stick plus 2 tablespoons unsalted butter
- 3 large eggs at room temperature
- 1 egg yolk at room temperature
- 2/3 cup granulated sugar
- Pinch of sea salt
- 1 cup plus 1 tablespoon all-purpose flour plus extra for dusting
- 1 teaspoon baking powder
- 2 oranges zested (optional)
Instructions
- Prepare The Madeleine Molds: Melt the butter in a small saucepan on medium heat until it just starts to turn golden brown. (Be careful not to overheat.) Set aside to cool. Using a pastry brush, generously grease a large (12 well) Madeleine tin with a little of the melted butter. Dust with flour and place the tins in the refrigerator to set.
- Make The Batter: Using a stand mixer fit with a whisk attachment, whisk the eggs, egg yolk, sugar and the salt until the batter starts to thicken, about 5 minutes. Sift the flour and baking powder and use a spatula to fold the flour into the batter mixture. Add the orange zest to the cooled butter, then slowly drizzle the butter into the batter until you have incorporated all of the butter in the mixture.
- Chill The Batter: Cover the bowl and place in the refrigerator for 1 1/2 hours. Heat the oven to 425°F and arrange a rack in the middle. Drop the batter in the middle of each mold until about three-quarters full without spreading it.
- Bake The Madeleines: Bake for 8 to 9 minutes in the upper third of your oven. Bake until slightly brown or just until they feel set to the touch. Remove the madeleines from the oven and place on a cooling rack. Dust with confectioner's sugar.
