Madeleine Cookies

• 1/2 cup unsalted butter, melted
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs, room temperature
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• Powdered sugar for dusting

Steps

1. 1 Preheat oven to 375°F. Lightly grease madeleine pans.
2. 2 Whisk together flour, baking powder, and salt in a bowl.
3. 3 In another bowl, beat eggs and granulated sugar until pale and creamy.
4. 4 Stir in melted butter, vanilla, and lemon zest.
5. 5 Gently fold in dry ingredients until just combined.
6. 6 Spoon batter into prepared pans, filling each mold about halfway.
7. 7 Bake for 12 minutes, or until golden brown.
8. 8 Cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
9. 9 Dust with powdered sugar before serving.

Equipment

• Madeleine pan
• Mixing bowls
• Whisk
• Measuring cups and spoons

Variations

• Add a teaspoon of orange zest instead of lemon for a citrus twist.

Substitutions

• Use almond extract instead of vanilla for a nutty flavor.

Pairings

• Fresh berries
• Light whipped cream

Nutrition

Tips

• For extra flavor, let the batter rest in the fridge for at least 2 hours before baking.
• To easily remove cookies, run a butter knife around the edges of each shell.

Storage

Store in an airtight container at room temperature for up to 3 days. Reheat in a low oven to refresh.

Freezing: Freeze unbaked batter in pans, covered, for up to 1 month. Bake straight from the freezer, adding 1-2 minutes to cook time. Thaw baked cookies in the fridge before serving.

Serving Suggestions

• Serve with a cup of Earl Grey tea or your favorite coffee.

FAQ