Stranded Foodie Meyer Lemon Madeleine Cookie Recipe

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During lemon season, I’m always thinking of how to use them in different recipes. With Meyer lemons growing all over my neighborhood, I was lucky enough to score a big bag of them from my friends tree.

Since I’m craving something sweet today, I’m going to whip up a batch of my Meyer lemon madeleine cookies. Madeleines are like a cross between a cookie and a little cake. The lemon glaze on these cookies are divine! My lemony madeleines are the perfect afternoon treat especially with a cup of hot tea. Hope you enjoy this recipe!

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The hump tells you that this is a proper madeleine!

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Love the lemon zest in this glaze!

 

Stranded Foodie Meyer Lemon Madeleine Cookie Recipe

Adapted from the Little Kitchen

Makes 4 dozen cookies

Ingredients:

  • 2 cups unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/4 cups granulated sugar
  • 1 1/2 Tablespoons Meyer lemon zest (about 2 Meyer lemons)
  • 2 teaspoons pure vanilla extract (with vanilla beans)
  • 3 large eggs
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 2 Tablespoons Meyer lemon juice
  • 1/2 cup fat free plain yogurt

Meyer lemon glaze ingredients:

  • 1 cup powdered sugar
  • 1 Tablespoon Meyer lemon juice
  • 1 teaspoon Meyer lemon zest
  • 2 Tablespoons milk

Directions: Heat oven to 350 degrees. Grease your madeleine pan with butter or baking spray if it’s NOT non-stick. Mix dry ingredients in a mixing bowl (flour, baking soda and baking powder). Set aside.

In another mixing bowl, add sugar, vanilla extract and lemon zest and mix together with a rubber spatula. Add in eggs, one at a time and combine thoroughly with a whisk. Whisk in melted butter. Then, add lemon juice. Add yogurt and mix together thoroughly with spatula. In two batches, fold in flour mixture. Don’t over mix. Allow the batter to sit for 5 to 10 minutes.

Using a tablespoon measuring spoon, spoon batter into Madeleine pan cavities. Bake for 9 to 12 minutes. Flip over onto a baking rack and allow to cool for just a couple of minutes.

To make Meyer lemon glaze: While cookies are baking, make the glaze by combining all ingredients into a medium mixing bowl and whisk until a glaze has formed. Add more milk if needed.

Drip glaze over cookies with a spoon and serve immediately. If storing cookies, don’t add glaze until ready to serve. Cookies are best when served right after baking.