Madeleine Cookies - Four Different Ways

These are so delicious, and quick and easy to make! Easily my go to for a quick snack with my coffee.

They are best enjoyed fresh, but will keep nicely in the fridge for a couple days (they never last that long). The recipe is below, but here is a printable link for you guys. 

Enjoy!

PRINTABLE - Madeleine Cookies Made Four Ways

Madeleine’s Four Ways

Prep time: 20 mins

Bake time: 7-12 mins (ovens can vary)

Yields about 12 cookies

Honey Lemon Madeleine’s (my fave)

Ingredients

• 3 tablespoon unsalted butter
• 4 tablespoon honey
• 2 eggs
• 3/4 cup whole wheat pastry flour 
• 1 teaspoon baking powder
• 1 pinch salt
• 1 tsp lemon zest 
• oil for the pan

Instructions

• preheat the oven to 350F.
• Microwave butter in 15 second intervals until just barely melted then sweet aside to cool while you make your batter.
• Whisk together the eggs, and honey on high until it’s thick and airy. At least 4-5 mins. 
• In a separate bowl, whisk together the dry ingredients until well blended, and fold the dry mix into to the egg mixture with a spatula . Be gentle so it can stay a bit light and airy. 
• A proper Madeleine recipe will say to and refrigerate for 5-20 mins. I rarely do this, but it's a great time to brush oil on the molds.
• Don’t mix the batter so it stays airy.  Spoon heap tbsps of the batter into the center of each cookie dip in the pan.
• Bake 7-12 mins. Ovens vary so keep an eye on them…they cook quickly. We don’t want the edges too brown. 
• cool a minute before transferring to a cooling rack. Dust with powdered sugar.

Honey Orange Madeleine’s with a Dark Chocolate coating 

Ingredients

• 3 tablespoon unsalted butter
• 4 tablespoon honey
• 2 eggs
• 3/4 cup whole wheat pastry flour 
• 1 teaspoon baking powder
• 1 pinch salt
• 1 tsp orange zest
• 3 squares of good 88% dark chocolate 
• oil for the pan

Instructions

• preheat the oven to 350F.
• Microwave butter in 15 second intervals until just barely melted then sweet aside to cool while you make your batter.
• Whisk together the eggs, and honey on high until it’s thick and airy. At least 4-5 mins. 
• In a separate bowl, whisk together the dry ingredients until well blended, and fold the dry mix into to the egg mixture with a spatula . Be gentle so it can stay a bit light and airy. 
• A proper Madeleine recipe will say to and refrigerate for 5-20 mins. I rarely do this, but it's a great time to brush oil on the pan.
• Don’t mix the batter so it stays airy.  Spoon heap tbsps of the batter into the center of each cookie dip in the pan.
• Bake 7-12 mins. Ovens vary so keep an eye on them…they cook quickly. We don’t want the edges too brown. 
• cool a minute before transferring to a cooling rack.
• Melt chocolate in a small microwave safe bowl in 20 second intervals, then dip cookies to coat the top.

Gingerbread madeleines

Ingredients

• 3 tablespoon unsalted butter
• 3 tablespoon honey
• 1 tablespoon molasses
• 2 eggs
• 3/4 cup whole wheat pastry flour 
• 1 teaspoon baking powder
• 1 pinch salt
• ¼ teaspoon cinnamon
• ¼ teaspoon ginger
• ⅛ teaspoon cloves
• ⅛ teaspoon nutmeg
• oil for the pan

Instructions

• preheat the oven to 350F.
• Microwave butter in 15 second intervals until just barely melted then sweet aside to cool while you make your batter.
• Whisk together the eggs, and honey on high until it’s thick and airy. At least 4-5 mins. 
• In a separate bowl, whisk together the dry ingredients until well blended, and fold the dry mix into to the egg mixture with a spatula . Be gentle so it can stay a bit light and airy. 
• A proper Madeleine recipe will say to and refrigerate for 5-20 mins. I rarely do this, but it's a great time to brush oil on the pan
• Don’t mix the batter so it stays airy.  Spoon heap tbsps of the batter into the center of each cookie dip in the pan.
• Bake 7-12 mins. Ovens vary so keep an eye on them…they cook quickly. We don’t want the edges too brown. 
• cool a minute before transferring to a cooling rack. Dust with powdered sugar, I like extra on these. :)

Bacon, Egg, & Cheese Madeleine’s 

Ingredients

• 3 tablespoon unsalted butter
• 1 tsp onion powder 
• 1/2 tsp garlic powder 
• 1 tsp parsley 
• 1/4 tsp paprika 
• 1 teaspoon baking powder
• 3 eggs
• 3/4 cup whole wheat pastry flour 
• Salt and pepper to taste 
• 2 strips of bacon (chopped)
• A little bit of cheese sliced thinly into little rectangles (I used Colby Jack, or Parmesan)
• olive oil for the pan

Instructions

• preheat the oven to 350F.
• Microwave butter in 15 second intervals until just barely melted then sweet aside to cool while you make your batter.
• Whisk together the eggs on high until it’s thick and airy. At least 4-5 mins. 
• In a separate bowl, whisk together the dry ingredients until well blended, and fold the dry mix into to the egg mixture with a spatula . Be gentle so it can stay a bit light and airy. 
• Place the bacon into the oiled madeleine mold first 
• Don’t mix the batter so it stays airy.  Spoon heap tbsps of the batter onto the bacon in the pan. I put half the batter in, add cheese, then the rest of the batter. 
• Bake 7-12 mins. Ovens vary so keep an eye on them…they cook quickly. We don’t want the edges to brown. 
• cool a minute before transferring to a cooling rack. These are best served warm with a coffee.