Cinnamon Madeleines Recipe -
Cinnamon Madeleines Recipe

Cinnamon Madeleines

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"Rich, buttery cookie."

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings


  1. Preheat oven to 350 degrees F (180 degrees C). Spray madeleine molds with non-stick spray.
  2. In a double boiler, heat eggs and sugar stirring constantly; whipping in as much air as possible. Remove from heat, let cool.
  3. Stir in flour add remaining ingredients.
  4. Fill madeleine molds with a generous amount of batter, but don't spread it out. Bake until lightly browned; approx. 15 minutes. Cool one minute, remove to racks to cool completely. *Extracts can be varied and spices changed to suit tastes. Sprinkle with powdered sugar or dip in chocolate.
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Reviews More Reviews

Most Helpful Positive Review
Jul 01, 2010

I was so impressed with this cookie cake or cake cookie, when my daughter came home with some in hand from a friends house a few weeks ago and they were yummy!, I asked for the recipe and she said family secret, but I also didn't want to buy a speciality pan either. But to my surprise, the mother of this friend let me borrow her pan, and I made this recipe.....I'm now going to invest in one. This recipe came very very close to the ones I tasted of hers. I have never tasted anything quite like this, it's very delightful, a cross between a stiff lightly sweet sponge cake. These little things are really really good. The only thing I did different to this recipe was sprinkle cinnamon sugar over the tops when they were still slightly warm on the cooling rack. And what a wonderful addition that really really made. And I served it with homemade whipped topping srinkled with more cinnamon sugar. Bravo Bravo!!!!! My kids ate them all before they finished cooling. I guess now I have to make another batch. :-)

Most Helpful Critical Review
Oct 06, 2010

I can't believe I made the same recipe! I made it twice to be sure I hadn't done something wrong. It was a complete failure both times. There was way too much butter. The batter was too thin. Had batter left over. Says it serves 6??? Made 14 cookies. The cookies were so flat, you could hardly see the Madeliene ridges. Very strange since this recipe got 5 stars.


9 Ratings

Aug 02, 2006

The first day the cookies are rather dry. But by the next day, people were fighting over them. I added extra spices to give more flavor. Overall one of my families favorite Madeleine cookie recipe.

Aug 05, 2010

I just loveeee this recipe and so does my hubby.....thnx

Mar 01, 2011

tasted more like almond madeleines than cinnamon madeleines but still excellent

Aug 26, 2010

delicious. it did taste better the second day- the first day i could taste the almond extract way too much - the 2nd day i guess the flavors seeped in better and it was all i could do to gobble all the cookies. i used regular muffins tins b/c i didnt have the molds

Jul 21, 2010

very good, especially the next day!

Sep 09, 2012

It is a very easy recipe. Just a few simple steps, 30 minutes total preparation cooking - and the result was amazing. The ratio of sugar to flour was surprising so I underused sugar (3/4) - trust the recipe, it's all right. Can put more cinnamon though it probably depends on its freshness. Put a bit less butter (1/2) and self-raising flour and you'll get yummy cinnamon buns :)


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  • Calories
  • 434 kcal
  • 22%
  • Carbohydrates
  • 49.6 g
  • 16%
  • Cholesterol
  • 123 mg
  • 41%
  • Fat
  • 24.9 g
  • 38%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 187 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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