20 Minute Madeleine Cookies




  • Unsalted butter – 1 stick (1/4 pound)
  • 3 large eggs
  • 2/3 cups of sugar
  • 1 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • ¼ cup corn starch
  • ½ teaspoon of baking powder
  • ¼ teaspoon of salt 


  • Preheat oven to 375F
  • In the bowl of an electric mixer, with the paddle attachment, beat eggs, sugar and vanilla on medium speed until light fluffy and light yellow color.
  • Melt the butter and let it cool to a room temperature
  • Sift together the dry ingredient, the flour, corn starch, baking powder and salt


  • Add melted butter into the egg and sugar mixture and mix for a minute
  • Stir the dry ingredient mixture into the batter with a rubber spatula


  • For a better result, cover the bowl with a plastic wrap and let it chill in the fridge for about 30 minutes.  I usually skip this step if I don’t have time.
  • You don’t want your dough to stick to the pans, make sure you butter the madeleine pans


  •  Drop the batter into each shell with a spoon, filling ¾ full.


  • Bake the madeleines for 9-10 minutes until they’re golden and spring back when touched


  •  Remove the pan from the oven and turn the pan upside down on a cooling rack or a baking sheet.
  • Dust with confectioners sugar



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