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Good day to you friends,
I made Madeleines once before and they did not turn out to be all that tasty, so I decided to try and make them better. What could make these little dryish cake-like cookies better? Dipping them in melted butter and cinnamon sugar after they are baked, of course! Yes, while perhaps these Madeleines are not traditional, they are, as my mom put it “sit down and eat the whole batch good.”
In a small bowl place flour, cream of tartar, baking powder, and salt.
Mix together and set aside.
In the bowl of an electric mixer beat one egg and the vanilla.
Beat for 3 minutes.
Slowly beat in the sugar.
Remove from the mixer and fold in the dry ingredients and melted butter.
Continue to fold until well combined.
Refrigerate, covered, for half an hour. Then allow to sit at room temperature for 15 minutes.
While you wait you can prepare your Madeleine pan, just butter all the wells thoroughly.
Once your batter is ready spoon batter into each of the 12 wells. Try to make them as even as possible.
Bake at 375F for 10-12 minutes, or until they spring back when lightly touched. Allow to cool in the pan for 15 minutes.
While they cool you can make your cinnamon sugar, just combine 1/2 cup sugar and 1 tablespoon of ground cinnamon in a small bowl.
You can also melt your butter now.
Once the Madeleines are cooled then you can remove them from the pan.
Dip each Madeleine in melted butter. Oh, little shell in a sea of butter…
Then coat each cookie with the cinnamon sugar.
Enjoy! You can eat them immediately or you can save them for a couple days, they taste exceptionally good if you warm them up in the microwave for about 15 seconds and then eat them!
- ½c. flour
- ⅛t. cream of tartar
- ¼t. baking powder
- pinch of salt
- 1 egg
- 1t. pure vanilla extract
- ⅓c. sugar
- ¼c. butter, melted
- 1 stick butter, for greasing pan and then melted
- ½c. sugar
- 1T. ground cinnamon
- Preheat oven to 375F thoroughly butter the wells of a Madeleine pan.
- In a small bowl combine flour, cream of tartar, baking powder, and salt. Set aside.
- In the bowl of an electric mixer beat egg and vanilla together for 3 minutes.
- Gradually beat in ⅓c. sugar.
- Fold in the dry ingredients and the ¼c. melted butter.
- Refrigerate, covered, for 30 minutes. Allow to stand at room temperature for 15 minutes.
- Spoon into buttered Madeleine pan and bake at 375F for 10-12 minutes or until they spring back when gently pressed.
- Allow to cool in the pan for 15 minutes.
- Meanwhile, combine ½c. sugar and the cinnamon in a small bowl.
- Remove the Madeleines from the pan and dip each into the melted butter and then coat in the cinnamon sugar.
Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)