We’re focusing on eating as healthy as possible right now and not keeping a lot sweets or processed foods in the house to avoid mindless snacking, but the one rule is if someone wants to put in the effort to bake something that’s ok. : ) Madeleines are so simple you probably have the ingredients already in your pantry.
You’ll need a few “specialty tools” to really pull this off, including a madeleine pan (I’ve tried a bunch and this is my all time favorite – and inexpensive compared to others!), an electric mixer and a sieve for dusting powdered sugar. (If you don’t have a sieve you can put the powdered sugar in a bowl and dip like we did last night.)
This recipe is one of my all time favorites – tag me on Instagram if you make them! I’d love to see!
Madeleine Cookie Recipe
Makes 12 cookies
- 2 eggs
- 1/4 cup butter + more for greasing pan
- 1/8 teaspoon salt
- 3/4 teaspoon vanilla extract
- 1/3 cup sugar
- 1/2 cup flour
- zest of 1 lemon
- 1/4 cup powdered sugar
- Preheat oven to 375 degrees Fahrenheit
- Butter your madeleine pan and lightly dust with flour.
- Melt 1/4 cup butter on the stove and set aside to cool to room temperature.
- Mix eggs, salt, and vanilla extract on high until pale and fluffy. Add pure cane sugar and beat until soft peaks form when you lift the mixer (takes roughly 7-10 minutes).
- Gently fold in flour 1/4 cup at a time.
- Add grated lemon and slowly fold in melted butter.
- Spoon into cookie molds (filling about 3/4 full) and bake for 12-20 minutes depending on your oven. Cookies are done when they’re springy to the touch and lightly browned on the underside.
- Let cookies cool on a baking rack and use a sieve to dust with powdered sugar. Serve warm!