Cinnamon Sugar Madeleines
- Level: Easy
- Yield: 12 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 85
- Total Fat
- 5
- Saturated Fat
- 3
- Carbohydrates
- 9
- Dietary Fiber
- 0
- Sugar
- 5
- Protein
- 2
- Cholesterol
- 41
- Sodium
- 26
- Total: 40 min (includes cooling time)
- Active: 15 min
Ingredients
4 tablespoons unsalted butter, melted and cooled, plus more for greasing the pan
1/2 cup all-purpose flour, plus more for dusting the pan
1/8 teaspoon baking powder
Pinch kosher salt
1 teaspoon ground cinnamon
1/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
2 large eggs, room temperature
1 tablespoon confectioners' sugar
1/2 teaspoon ground cinnamon
Directions
Special equipment:
a madeleine pan- Adjust the racks to the center of the oven and preheat to 350 degrees F. Butter and flour a madeleine pan.
- Add the flour, baking powder, salt and 1/2 teaspoon of the cinnamon to a medium bowl, and whisk to combine.
- Add the granulated sugar, vanilla and eggs to the bowl of a stand mixer fitted with the paddle attachment. Beat until the eggs are pale, thick and light yellow, about 5 minutes. Pour in the 4 tablespoons melted butter and mix until just combined. Turn off the mixer and stir in the dry ingredients.
- Fill the madeleine pan three-quarters of the way to the top of the molds and bake for 10 to 11 minutes. Cool slightly on a wire rack, 10 minutes, then remove the cookies from the molds.
- Combine the confectioners' sugar and remaining 1/2 teaspoon cinnamon in a small bowl. Place the cinnamon sugar in a fine-mesh sieve and dust the cookies before serving.