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Copycat Starbucks Madeleine on a cooling rack with powdered sugar on them

Starbucks Madeleine Recipe

It's easy to make this Copycat Starbucks Madeleine Recipe at home. The little shell shaped cookies are a sweet cake-like cookie that has a touch of lemon zest and smooth vanilla flavor.
Prep Time 15 mins
Cook Time 12 mins
chill dough 30 mins
Total Time 57 mins
Course Dessert
Cuisine French
Servings 16
Calories 80 kcal



  • 4 tablespoons butter divided
  • 2 eggs
  • 1/2 cup white sugar
  • 1 tablespoon lemon zest
  • 3/4 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/3 cup powdered sugar for decoration


  • Melt 3 tablespoons of the butter in the microwave or stovetop. Pour the butter into a medium-size mixing bowl and set it aside so it can cool to room temperature.
  • Using a stand mixer fitted with the whisk attachment beat the eggs and sugar together at high speed for 8 minutes. The mixture will look thicker and pale light yellow. It should cling to the whisk slightly when done.
  • Whisk in the lemon zest and vanilla extract until combined.
  • Remove bowl from the mixer.
  • Whisk the flour, baking powder, and salt together in a small bowl.
  • Using a large spoon or spatula, gently fold half of the flour into the egg mixture. Be very gentle with the batter when mixing.
  • Gently mix the other half of the flour with the egg mixture.
  • Using the medium-size bowl that has the melted butter in it, stir 1/4 cup of the batter into the melted butter. Stir slowly and gently until incorporated together.
  • Add the rest of the batter to the butter mixture and stir it gently until combined.
  • Cover the batter and chill in the refrigerator for 30 minutes. Do not chill it for more than 30 minutes. If it chills longer than 30 minutes, the dough will be too stiff to flow easily into the madeleine pan, and the butter will start to harden in the dough.
  • Preheat the oven to 350 while your dough chills in the fridge
  • Melt the remaining 1 tablespoon of butter in a small dish. Lightly brush the madeleine pan with the melted butter using a pastry brush. This step is important because it helps the cookies from sticking in the pan when done baking.
  • After 30 minutes, remove the batter from the fridge. It will be airy and spongey after resting. Carefully spoon 1 tablespoon of dough into each scalloped center of the madeleine pan. Try not to deflate the dough. Don't worry about spreading the batter all the way to the edges. The heat from the oven will warm the dough, and it will slide into the creases.
  • Bake for 10-12 minutes. The madeleines are done when the tops spring back after being lightly pressed with your finger. Remove from oven and carefully flip the pan over onto the counter. Transfer the warm madeleines to a wire rack to slightly cool.
  • Dust with confectioners’ sugar, if desired, before serving.


If you like pumpkin spice then make this recipe with one addition of pumpkin spice. Mix 1 teaspoon of pumpkin pie spice when you add the vanilla and lemon zest. Your madeleines will have a have a smooth mellow pumpkin spice flavor. You might want to sprinkle a little cinnamon sugar on them after they are baked.


Serving: 1gCalories: 80kcalCarbohydrates: 17gProtein: 2gFat: 1gSaturated Fat: 1gTrans Fat: 1gCholesterol: 21mgSodium: 43mgPotassium: 22mgFiber: 1gSugar: 11gVitamin A: 36IUVitamin C: 1mgCalcium: 17mgIron: 1mg
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