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This Classic Madeleine Cookies recipe makes elegant, shell shaped sponge cakes that melt in your mouth. Dip them in chocolate and chopped pistachios for an indulgent finish.
What are Madeleine cookies?
Madeleines are traditional French sponge cakes with a distinctive shell-like shape (that comes from being baked in a special Madeleine Pan). We like to refer to them as "cookies", but really they are mini butter cakes with a hint of lemon zest. We love to dunk them in tea or coffee.
These cookies are simple and elegant, which makes them perfect for entertaining. They are a favorite for bridal showers or tea parties. Unlike traditional Chocolate Chip Cookies, Madeleine Cookies have a cake-like crumb, closer to a light & fluffy cupcake.
HINT: DUNK Madeleines in hot tea or coffee for that truly French feeling. Serve with Irish Coffee for an extra special treat.
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Ingredients
- EGGS: large or extra large eggs
- SUGAR: granulated sugar
- VANILLA EXTRACT: we like pure vanilla extract
- HONEY: local honey is our favorite
- LEMON ZEST: zest the lemons right before you are ready to use
- SALT: sea salt or kosher salt (a pinch)
- ALL-PURPOSE FLOUR: good quality AP flour
- BAKING POWDER: helps the signature Madeleine "bump" to form
- MILK: whole milk, 2% milk, or nut milk
- UNSALTED BUTTER: melted butter (cooled to room temperature)
- PISTACHIOS: (OPTIONAL) we like to add crumbled pistachios for texture & crunch
- DARK CHOCOLATE (OPTIONAL): melted dark chocolate bar (60% - 70% cacao) for dipping
*see recipe card for quantities.
🔪 Top tip
BRUSH THE PAN WITH BUTTER: we use a non-stick Madeleine pan, but even the best can use a brush of butter before pouring the batter in. Using a pastry brush, brush the pan with melted butter to ensure the edges are slightly crispy.
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Instructions
- Preheat oven: Preheat oven to 375°F.
- Beat the eggs and sugar: beat eggs and sugar in a large bowl. Beat in vanilla, honey, lemon zest and salt.
- Add flour: add flour and baking powder, alternating with milk, and beat until blended.
- Add melted butter: Gradually add cooled melted butter to the flower mixture in a steady stream, beating until just blended.
- (OPTIONAL) Dix in pistachios: Add ¼ cup chopped pistachios to mix and stir in.
- Spoon batter into pan: spoon approximately 1 T batter into each cookie indentation of Madeleine pan (filling almost to top).
- Bake: bake until puffed and brown (about 5 to 7 minutes).
- Cool: Allow to cool for at least 5 minutes in pan, then flip onto cooling rack for an additional 15 minutes.
- (OPTIONAL) Melt chocolate: melt chocolate bars in double boiler (or in glass bowl over boiling water in a sauce pan).
- (OPTIONAL) Dip in Chcolate: Dip Madeleines in melted chocolate, then dip in remaining chopped pistachios.
- Set: Set finished madeleines on cooling rack for chocolate to harden (about 20 min).
Featured review
❝ I used this recipe to make madelines for the first time ever and they turned out so delicious!!! I will be using this recipe in the future!!!!! ❞
⭐️⭐️⭐️⭐️⭐️
Variations
- Classic French Madeleines: skip steps 5, 9, and 10 (omitting the pistachios and chocolate). This is a classic Madeleine cookie.
- Sugar Dusting: a light dusting of powdered sugar on a classic Madeleine is a traditional finish you see in French Patisseries.
- Almond: add a bit of almond extract
Storage
- STORE: Store Madeleines in an airtight container for no more than three days. After that, they loose their crisp edges.
- DO NOT FREEZE: We do not recommend freezing the batter (or the finished cookies) as some of the signature flavor and texture will be lost.
FAQ
Madeleine cookies are small, shell-shaped sponge cakes with a light, airy texture, typically associated with French baking.
Yes, madeleines are traditionally baked in a special pan with shell-shaped molds, which give them their signature shape and texture.
1 heaping spoonful (approximately 1 Tbsp) will do. Fill each indentation almost to the top.
Madeleines are more like miniature cakes, characterized by their buttery, sponge-like texture, unlike traditional crispy or chewy cookies.
Madeleine cookies may not rise properly if the batter is overmixed or if the baking powder is old. Ensure that your baking powder is fresh and that you fold the ingredients gently to maintain the batter's airiness.
Yes, it's possible to bake them in a muffin pan or other molds, but the texture and appearance will differ from traditional madeleines.
The signature hump on the back of a madeleine is caused by the batter resting before baking and the high oven temperature, which helps the cookies rise quickly. The "bump" is a sign that things are going great!
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Madeleine Cookies recipe
Classic Madeleine Cookies are elegant, shell shaped sponge cakes that melt in your mouth. Dip them in chocolate for an indulgent finish.
- Total Time: 27 mins
- Yield: 20-24 cookies 1x
Ingredients
- 2 eggs
- ½ cup sugar
- 1 tsp vanilla
- 4 tsp honey
- 1 tsp lemon zest
- pinch of salt
- 1 cup all-purpose flour
- 1 tsp baking powder
- 4 Tbsp milk
- ¾ cup pistachios, finely chopped
- 4 Tbsp unsalted butter, melted
- 2 3.5 oz bars dark chocolate
Instructions
- Preheat oven to 375°F.
- Beat eggs and sugar in a large bowl. Beat in vanilla, honey, lemon zest and salt.
- Add flour and baking powder, alternating with milk, and beat until blended.
- Gradually add cooled melted butter in a steady stream, beating until just blended.
- (optional) Add ¼ cup chopped pistachios to mix and stir in.
- Spoon approximately 1 T batter into each cookie indentation of Madeleine pan (filling almost to top).
- Bake until puffed and brown (about 5 to 7 minutes).
- Allow to cool for at least 5 minutes in pan, then flip onto cooling rack for an additional 15 minutes.
- Melt chocolate bars in double boiler (or in glass bowl over boiling water in a sauce pan).
- Dip Madeleines in melted chocolate, then dip in remaining chopped pistachios.
- Set finished madeleines on cooling rack for chocolate to harden (about 20 min).
Notes
BRUSH THE PAN WITH BUTTER: we use a non-stick Madeleine pan, but even the best can use a brush of butter before pouring the batter in. Using a pastry brush, brush the pan with melted butter to ensure that the edges are slightly crispy.
- Prep Time: 20 mins
- Cook Time: 7 mins
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 2 cookies
- Calories: 245
- Sugar: 16 g
- Sodium: 195 mg
- Fat: 13.5 g
- Carbohydrates: 27.5 g
- Protein: 4.5 g
- Cholesterol: 39 mg
Matt says
Beautiful bake on the madeleines. Would be perfect with afternoon tea!
Jackie says
thanks so much Matt! I love afternoon tea! Not enough opportunities to have it around here...
Nicoletta @sugarlovespices says
Yes Jackie! Madeleines and the other french desserts are among my favorite, too! So nice that you and Keith took a class together, it really is an awesome experience. Your madeleines look great, love that they're dipped in chocolate and sprinkled with chopped pistachios!
Jackie says
thank you so much Nicoletta! Yes, it was so much fun to do this together... thanks for the kind words!!
Mary Ann | The Beach House Kitchen says
These look so pretty Jackie! And I bet they taste even better!! I tried making some of my own recently and they were a flop! I'll need to try your recipe! Thanks for sharing!
Jackie says
thank you so much Mary Ann!! They were surprisingly easy, and very tasty too!!
The Recipe Hunter (Cook and Enjoy) says
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Amanda Yong says
I used this recipe to make madelines for the first time ever and they turned out so delicious!!! I will be using this recipe in the future!!!!!
Jackie says
Thank you so much Amanda! We are thrilled that you enjoyed this recipe! Keep us posted if you make more!