Cinnamon Orange Madeleines

These Cinnamon Orange Madeleines are delicate, light and buttery with a hint of orange and cinnamon flavors. They’re irresistible! They’re the perfect addition to your holiday cookie tray this season!

I’ll be sharing five delicious options for your holiday cookie tray this season over the next few days here at the BHK culminating with the final 2022 Holiday Cookie Tray that will be sponsored by my good friends at ShopRite!

It’s a cookie extravaganza you won’t want to miss, so please pop in all next week when I’ll be sharing four more delicious recipes and the final tray on Friday, December 9th.

We’re staring off with a little French number that’s the ultimate cozy cookie.

Warm & Cozy Cinnamon Orange Madeleines

These Cinnamon Orange Madeleines are buttery and light with fabulous orange and cinnamon flavor. They’re absolutely perfect alongside a nice hot cup of tea to keep you warm this winter season.

If you’re new to madeleine cookies, they’re traditional French shell-shaped tea cakes. They’re make with flour, eggs, butter and sugar and they’re baked in molds. They can be sweet or savory and they’re not hard to make at all. And they always look super pretty because of the molds that they’re baked in.

How to Make these Madeleine Cookies

First, you’ll need to melt some unsalted butter and then let it cool to room temperature. Next up, you’ll whisk together your dry ingredients and then whisk together your eggs and granulated sugar until it’s light and fluffy.

Once you reach that point, you will add your orange zest and vanilla extract followed by the flour and the melted butter.

You’ll fill your madeleine shells until they’re almost full and bake until they are puffy and lightly browned. The last step is to dip the warm cookies in the cinnamon sugar mixture.

These really are easy to make and I think you’ll really enjoy them.

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

A Few Cook’s Notes for Cinnamon Orange Madeleines

You’ll want to dip the cookies in the cinnamon sugar mixture while they’re warm, so the sugar sticks.

These also taste delicious with lemon extract instead of the orange. If you choose to use the lemon extract I would omit the cinnamon and increase the vanilla extract to 1 1/2 teaspoons.

Cinnamon Orange Madeleines

Author: MaryAnn Dwyer

Servings: 24 madeleines

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These Cinnamon Orange Madeleines are delicate, light and buttery with a hint of orange and cinnamon flavors. They're irresistible! They're the perfect addition to your holiday cookie tray this season!

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Ingredients  

• 1/2 cup (one stick) unsalted butter, melted and cooled to room temperature
• 1 cup all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp, ground cinnamon
• 3 large eggs
• 2/3 cup granulated sugar
• 1 1/2 tsp. freshly grated orange zest
• 1 tsp. vanilla extract

Cinnamon Sugar Coating Mixture

• 1/2 cup granulated sugar
• 1 1/2 tsp. ground cinnamon

Instructions 

• Place rack in middle of oven and preheat oven to 350 degrees. Spray two 12-shell madeleine pans with nonstick cooking spray. Set aside.
• In a small bowl, whisk together flour, baking powder and cinnamon.
• In the bowl of a stand mixer fitted with the whisk attachment, whisk eggs and sugar on medium speed until light and fluffy, about 4 minutes. Add the orange zest and vanilla extract and continue to whisk for 1 minute. Gently fold in the flour until just blended, followed by the melted and cooled butter until fully incorporated.
• Fill the madeleine shells until almost full. Bake for 10-12 minutes until the madeleines are puffy and lightly browned. Remove from the oven and cool for just 1-2 minutes in the pan before inverting onto a wire rack. Then dip each madeleine in the cinnamon sugar mixture. Cool completely an enjoy!

Cinnamon Sugar Coating Mixture

• In a small bowl, whisk together the sugar and cinnamon until well combined.

Notes

You'll want to dip the cookies in the cinnamon sugar mixture while they're warm, so the sugar sticks.

These also taste delicious with lemon extract instead of the orange. If you choose to use the lemon extract I would omit the cinnamon and increase the vanilla extract to 1 1/2 teaspoons.

Keyword: Cinnamon, cookies, madeleines, orange

Cuisine: French

Course: Dessert