Madeleine cookies are a classic French treat! They’re bite-sized like a cookie but with the soft and spongy texture of a cake. I always feel so elegant snacking on them with tea or coffee! They’re surprisingly easy to make, too. I’ll show you how to perfect the batter and bake up perfect madeleines every time!

These madeleine cookies are so simple to make. They take just 20 minutes to prep with 6 simple ingredients, and they bake up in less than 15 minutes. The hardest part for me is waiting for the batter to chill in the fridge– the anticipation kills me every time. But it’s so worth it in the end when I get to taste that first cakey and delicious madeleine!
What’s in This Madeleine Cookie Recipe?
- Eggs: Help bind the batter and give it structure.
- Sugar: Granulated sugar sweetens the cookies and helps give them their signature crust.
- Vanilla Bean Paste: Adds rich vanilla flavor to the cookies. If you don’t have vanilla bean paste, you can use 2 teaspoons of pure vanilla extract or the caviar from 1 vanilla bean instead.
- Flour: All-purpose flour gives the cookies structure.
- Baking Powder: Helps the cookies rise in the oven.
- Butter: Salted butter makes the cookies moist, tender, and flavorful.
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How to Store
While madeleines are best enjoyed on the day they are made, they will keep well stored in an airtight container at room temperature for up to 3 days. I do not recommend refrigerating madeleines, as they will dry out faster.
Freeze madeleines in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before serving.
Tips for Success
- Melt the butter before you begin so that it has time to cool slightly before you add it to the batter.
- Make sure to whip the eggs for long enough. They will need the full 8-10 minutes in order to rise properly in the oven.
- GENTLY fold the batter! An overworked batter will lead to tough madeleines.
- Let the batter rest for 1 hour (no more, no less!). This will help the batter thicken and allow the madeleines to rise higher and form their characteristic bump.
- While I highly recommend investing in a madeleine pan if you plan to bake these often, you can also use a muffin/cupcake tin.
- Thoroughly grease the madeleine pan before adding the batter. This will help the madeleines to form a crisp crust and release easily once baked.
- Don’t overfill the pans or the madeleines may collapse. I used a 1-tablespoon-sized scoop to ensure my madeleines were all the same size.
- Serve madeleines with hot tea or a cup of coffee. If your madeleines start to dry out, dunk them in your tea or coffee to rehydrate them!
Madeleine Cookie Recipe
Ingredients
- 2 large eggs room temperature
- ½ cup granulated sugar
- 2 teaspoons vanilla bean paste
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ cup salted butter melted (1 stick)
Equipment
- Kitchen Scale
- Stand Mixer
- Madeleine Pan
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, granulated sugar, and vanilla bean paste together until smooth and pale yellow, about 8-10 minutes.2 large eggs, ½ cup granulated sugar, 2 teaspoons vanilla bean paste
- In a small bowl, combine the flour and baking powder.1 cup all-purpose flour, ½ teaspoon baking powder
- Gently fold the flour mixture into the egg mixture so you don’t deflate the egg mixture.
- Fold in the melted butter, again making sure not to deflate the eggs.½ cup salted butter
- Let the batter chill in the refrigerator for 1 hour.
- Towards the end of the chilling step, preheat oven to 350°F and grease a standard madeleine pan with melted butter and nonstick spray.
- Scoop the chilled batter into the molds until they are ¾ full.
- Bake until the madeleines are light brown, about 12-13 minutes.
- Transfer to a wire rack to cool and, if any batter is left, rinse the pan, re-grease, and continue as described above.
Notes
How to Make Madeleines Step-by-Step
Beat the Eggs: In the bowl of a stand mixer fitted with the paddle attachment, beat 2 large eggs, ½ cup of granulated sugar, and 2 teaspoons of vanilla bean paste together until smooth and pale yellow, about 8-10 minutes.
Add the Flour: In a small bowl, combine 1 cup of all-purpose flour and ½ teaspoon of baking powder. Gently fold the flour mixture into the egg mixture so you don’t deflate the egg mixture.
Chill the Batter: Fold in ½ cup of melted salted butter, again, making sure not to deflate the eggs. Let the batter chill in the refrigerator for 1 hour. Towards the end of the chilling step, preheat your oven to 350°F and grease a standard madeleine pan with melted butter and nonstick spray.
Portion the Madeleines: Scoop the chilled batter into the molds until they are ¾ full.
Bake the Madeleines: Bake until the madeleines are light brown, about 12-13 minutes. Transfer to a wire rack to cool and, if any batter is left, rinse the pan, re-grease, and continue as described above.
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