Lavender Madeleines

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Delightful French cookie/cakes


  • 2/3 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/5 tsp Lavender
  • 1/3 cup granulated sugar
  • 2 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup butter plus more for the pan

For the Glaze

  • 4 TBS powdered sugar
  • 24 TBS water
  • 1 tsp lavender


  • Preheat oven to 375°
  • If using a madelaine pan lightly coat the pan with butter or cooking spray. If you don’t have a madelaine pan you can use a cupcake tin or pour the batter into a sheet pan and cut into squares. Lightly coat any pan you are using with butter or spray.
  • Melt the 1/2 cup of butter and set aside
  • In a large bowl, whisk together the flour, baking powder and salt.
  • In a separate bowl crush together the sugar and lavender. Add the vanilla, eggs and melted butter
  • Add the liquid ingredients to the dry ingredients and gently mix until incorporated
  • Add about 2 TBS batter into each madeleine cup – about 3/4 full, but no more
  • Bake in the preheated oven until golden brown around the edges, about 15 minutes
  • Cool for 10 minutes and remove from pan
  • Cool completely while making the glaze
  • To make the glaze, add powdered sugar to a small bowl and mix with water until you get the consistency you want.
  • Dip cooled madeleines in glaze and sprinkle with lavender. Let set for 30 minutes before serving

Keywords: madeleines, cookies, cakes