These classic Madeline Cookies are really easy to make, and the taste is amazing! You can experience with this recipe by adding your favorite flavors, nuts, spices, or extracts. I’ve tried making madeleine cookies with honey, shredded coconut, and lemon zest. The beauty of these cookies is that they always turn out great and it only takes 20 minutes to make them. This recipe makes 24 cookies. You will need a 12 cavity madeleine pan, I have 2 pans to speed up the process.
What do I need to make this recipe?
- 1/2 cup unsalted butter (1 stick)
- 3 large eggs
- 2/3 cup sugar
- 1 cup all-purpose flour
- 1 tsp vanilla extract
- 1/4 cup corn starch
- 1/2 tsp baking powder
- 1/4 tsp salt
How To Make 20 Minute Madeleine Cookies
- 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 has a light yellow color.
- Melt the butter and let it cool to room temperature
- Sift together the dry ingredients: flour, corn starch, baking powder, and salt
- Add melted butter into the egg and sugar mixture and mix for about one minute
- Stir the dry ingredient mixture into the batter with a rubber spatula
- Optional step: for better results, 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 Madeline cookies with confectioner’s sugar.
Enjoy!
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Equipment I Used
20 Minute Madeline Cookies
Soft and delicious madeline cookies that you can make in 20 minutes!
Equipment
- measuring spoons
- measuring cups
- stand mixer
- strainer
- Madeline pan
- Spoon
- cooling rack
- small strainer
Ingredients
- ½ cup unsalted butter melted, cooled to room temp
- 3 eggs
- ⅔ cup sugar
- 1 cup all purpose flour
- 1 tsp vanilla extract
- ¼ cup corn starch
- ½ tsp baking powder
- ¼ tsp salt
Instructions
- Preheat oven to 375°F.
- In a bowl of an electric mixer, with the paddle attachment, beat eggs, sugar and vanilla on medium speed until light, fluffy and has a light yellow color.
- Melt the butter and let it cool to room temperature.
- Sift together the dry ingredients: flour, corn starch, baking powder and salt.
- Add melted butter into the egg and sugar mixture and mix for about one minute.
- Stir the dry ingredient mixture into the batter with a rubber spatula.
- Optional step: for better results, cover the bowl with a plastic wrap and let it chill in the fridge for about 30 minutes.
- Butter the madeleine pans.
- Drop the batter into each shell with a spoon, filling it ¾ full.
- Bake the madeleines for 9-10 minutes until golden and spring back when touched.
- Remove from the oven and turn the pan upside down onto a cooling rack or a baking sheet. Dust with confectioner's sugar.
Nutrition
Nutrition Facts
20 Minute Madeline Cookies
Amount Per Serving
Calories 132
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 46mg15%
Sodium 49mg2%
Potassium 36mg1%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 8g9%
Protein 2g4%
Vitamin A 222IU4%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know in the comments how it was!
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The printed version of the recipe doesn’t list how much corn starch, but I did find it on the page. AND, these are absolutely delicious! The only problem I had was with the sides baking equally which may be because I used a silicon baking sheet.