Madeleines Are Taking Over Holiday Baking: 15 Buttery French Shell Cakes for Christmas Cookie Tins and Coffee

Madeleines are having a big holiday moment, and it is easy to see why. These little French shell cakes are crisp at the edges, soft and buttery inside, and they bake in about 10 minutes in a single shell pan. On Instagram, a French home baker’s tray of chocolate-dipped madeleines passed 55,000 likes, and piped Christmas-tree versions, three-flavor boards and brown butter batches keep filling the feed. The classic cake comes from the town of Commercy in Lorraine, and it became famous around the world thanks to a novelist who dipped one in his tea. If you love our French desserts you can make at home, this collection is for you. Here are 15 madeleines for Christmas cookie tins, coffee breaks and gift boxes, each with a short story, what you will need and easy steps..

Chocolate-Dipped Madeleines for the Holiday Tin

This is the version that made madeleines go viral again this year. Golden shell cakes are dipped halfway into glossy dark chocolate, then left to set so every bite gives you buttery sponge and a snap of chocolate. A few get tiny green chocolate trees on top for Christmas. The cake itself has a long history in Lorraine, which you can read about on the French encyclopedia page for the madeleine. Like our black and white cookies, they look bakery-made but are simple at home..

You will need: 2 eggs, 1/2 cup sugar, 1 cup flour, 1/2 tsp baking powder, pinch of salt, 1/2 cup melted butter, 1 tsp vanilla, 6 oz dark chocolate, 1 tsp coconut oil, green candy melts for decorating (optional).

How to make it: 1. Whisk the eggs and sugar until pale and thick, then fold in the flour, baking powder, salt, vanilla and cooled melted butter. 2. Cover and chill the batter for 1 hour. 3. Spoon it into a buttered and floured shell pan and bake at 400°F for 9 to 11 minutes. 4. Cool on a rack, then melt the chocolate with the coconut oil. 5. Dip half of each cake, set them on parchment and pipe small trees on a few before the chocolate sets.

Classic French Butter Madeleines From Commercy

The story goes that in 1755 a young servant named Madeleine Paulmier baked little shell cakes for the exiled king Stanislas, Duke of Lorraine, in the town of Commercy. He loved them, named them after her, and the recipe traveled to Versailles and then all over France. Whether the legend is true or not, the classic recipe is beautifully simple: eggs, sugar, flour, butter and a little lemon zest. Fans of our holiday cream puffs and eclairs will love having this French classic in their recipe box.

You will need: 2 eggs, 1/2 cup sugar, 1 cup flour, 1/2 tsp baking powder, pinch of salt, 1/2 cup melted butter, zest of 1 lemon, 1 tsp vanilla, powdered sugar for dusting.

How to make it: 1. Beat the eggs and sugar for 5 minutes until pale and fluffy. 2. Fold in the flour, baking powder, salt and lemon zest, then the cooled butter and vanilla. 3. Chill the batter at least 1 hour; cold batter gives the famous hump. 4. Fill a buttered shell pan three quarters full. 5. Bake at 400°F for 9 to 11 minutes, unmold right away and dust with powdered sugar.

Lemon Glazed Shell Cakes That Taste Like Sunshine

A thin lemon glaze turns plain shell cakes into something bright and fresh, which is exactly what a heavy holiday dessert table needs. The glaze sets into a shiny, crackly coat that keeps the cakes moist for an extra day, so they travel well in a cookie tin. Brush it on while the cakes are still warm so it soaks in a little. They sit happily next to our buttery holiday tin cookies and add a pop of citrus to every plate.

You will need: 2 eggs, 1/2 cup sugar, 1 cup flour, 1/2 tsp baking powder, pinch of salt, 1/2 cup melted butter, zest of 2 lemons, 1 cup powdered sugar, 3 tbsp fresh lemon juice.

How to make it: 1. Make the classic batter with the lemon zest and chill it for 1 hour. 2. Bake in a buttered shell pan at 400°F for 9 to 11 minutes. 3. Whisk the powdered sugar and lemon juice into a thin glaze. 4. Dip or brush each warm cake on both sides. 5. Set them on a rack for 15 minutes until the glaze turns glossy and firm.

Brown Butter and Honey Shell Cakes

Bakers on social media love this one because browning the butter takes just five extra minutes and makes the cakes taste toasty, nutty and almost like caramel. A spoonful of honey keeps them tender and helps the edges turn deep golden. This is the version French pastry chefs often use, and it is the one people ask for again and again. If you are planning a big spread like a Pittsburgh cookie table, these golden madeleines will vanish first.

You will need: 2 eggs, 1/2 cup sugar, 1 cup flour, 1/2 tsp baking powder, pinch of salt, 1/2 cup melted butter (browned until nutty), 1 tbsp honey, 1 tsp vanilla.

How to make it: 1. Cook the butter in a light pan over medium heat, swirling, until it smells nutty and has brown flecks; cool slightly. 2. Whisk the eggs, sugar and honey until thick. 3. Fold in the flour, baking powder and salt, then the brown butter and vanilla. 4. Chill 1 hour, then fill a buttered shell pan. 5. Bake at 390°F for 10 to 11 minutes until the edges are deep golden.

Christmas Tree Madeleines Kids Love to Decorate

One of the most liked holiday reels in the madeleine feed showed chocolate shell cakes with little piped green trees on top, and it is the cutest idea for a family baking day. The ridged shell looks like snowy hills, and the trees take only a minute each with a piping bag. Sprinkles make the ornaments and a tiny sugar star sits on top. For more festive ideas with the same wow factor, see our showstopper Christmas cookies.

You will need: 2 eggs, 1/2 cup sugar, 1 cup flour, 1/2 tsp baking powder, pinch of salt, 1/2 cup melted butter, 2 tbsp cocoa powder, 4 oz green candy melts, colored sprinkles, small sugar stars, powdered sugar.

How to make it: 1. Make the classic batter, replacing 2 tbsp of the flour with cocoa powder. 2. Chill 1 hour and bake at 400°F for 10 minutes. 3. Melt the green candy melts and spoon them into a piping bag with a small tip. 4. Pipe a zigzag tree on each cooled cake and add sprinkles and a star. 5. Let them set, then dust lightly with powdered sugar snow.

Peppermint Chocolate Shells With Crushed Candy Cane

Chocolate and peppermint is the flavor of December, and it works beautifully in a soft cake. Cocoa goes into the batter, a drop of peppermint extract adds a cool finish, and the tips are dipped in white chocolate and rolled in crushed candy cane for a red and white crunch. They look stunning on a slate board or tucked into a tin with tissue paper. If you love this combo, our red velvet Christmas desserts bring the same festive color.

You will need: 2 eggs, 1/2 cup sugar, 1 cup flour, 1/2 tsp baking powder, pinch of salt, 1/2 cup melted butter, 3 tbsp cocoa powder, 1/2 tsp peppermint extract, 4 oz white chocolate, 3 crushed candy canes.

How to make it: 1. Make the batter with cocoa in place of 3 tbsp flour and stir in the peppermint extract. 2. Chill 1 hour, then bake at 400°F for 10 minutes. 3. Cool the cakes completely on a rack. 4. Melt the white chocolate and dip the pointed end of each cake. 5. Sprinkle with crushed candy cane right away and let them set.

Matcha Madeleines With a White Chocolate Shell

Green tea madeleines were one of three flavors in a baking reel that passed 45,000 likes, and the pale green color makes them a natural fit for Christmas. Matcha gives a gentle, earthy taste that balances the sweet white chocolate coating. Sift the powder well so the batter stays smooth and the color stays bright. If you enjoy matcha sweets, our chewy mochi desserts are another fun bake for tea lovers.

You will need: 2 eggs, 1/2 cup sugar, 1 cup flour, 1/2 tsp baking powder, pinch of salt, 1/2 cup melted butter, 1 1/2 tbsp matcha powder, 4 oz white chocolate, 1/2 tsp matcha for the coating.

How to make it: 1. Sift the matcha with the flour, baking powder and salt. 2. Whisk the eggs and sugar until thick, then fold in the dry mix and the cooled butter. 3. Chill 1 hour and bake at 390°F for 10 minutes. 4. Melt the white chocolate and stir in the extra matcha. 5. Dip the shell side of each cake and let it set on parchment, shell side up.

Orange and Cranberry Tea Cakes for Christmas Morning

Orange zest and chopped dried cranberries make these little cakes taste like the holidays in one bite. The fruit adds bright, tangy pops, and a quick orange glaze keeps everything moist. Serve them warm on Christmas morning with coffee, or pack them next to the gingerbread in a gift tin. The same jewel-like colors shine in our Linzer cookies, another festive bake with a fruity center.

You will need: 2 eggs, 1/2 cup sugar, 1 cup flour, 1/2 tsp baking powder, pinch of salt, 1/2 cup melted butter, zest of 1 orange, 1/3 cup finely chopped dried cranberries, 1 cup powdered sugar, 2 to 3 tbsp orange juice.

How to make it: 1. Rub the orange zest into the sugar with your fingers to release the oils. 2. Make the batter, then fold in the cranberries. 3. Chill 1 hour and bake at 400°F for 10 minutes. 4. Whisk the powdered sugar and orange juice into a glaze. 5. Brush it over the warm cakes and let them set on a rack.

Eggnog Madeleines With a Nutmeg Glaze

If eggnog is your favorite holiday drink, these little cakes are made for you. A splash of eggnog goes into the batter along with fresh nutmeg, and a creamy eggnog glaze drips over the top. They taste like a cozy winter evening and pair perfectly with a small glass of the real thing. For more ways to bake with this seasonal flavor, try our snickerdoodles with holiday twists.

You will need: 2 eggs, 1/2 cup sugar, 1 cup flour, 1/2 tsp baking powder, pinch of salt, 1/2 cup melted butter, 3 tbsp eggnog plus 2 to 3 tbsp for the glaze, 1/2 tsp ground nutmeg, 1/4 tsp cinnamon, 1 cup powdered sugar.

How to make it: 1. Make the batter, adding 3 tbsp eggnog, the nutmeg and the cinnamon with the butter. 2. Chill 1 hour, then bake at 400°F for 10 minutes. 3. Cool the cakes on a rack. 4. Whisk the powdered sugar with enough eggnog for a thick drizzle. 5. Drizzle over the cakes and finish with a little freshly grated nutmeg.

Pistachio Shell Cakes With a Soft Green Crumb

Ground pistachios give these cakes a pale green crumb and a rich, nutty flavor that feels very Parisian. Replacing part of the flour with nut flour also keeps them moist longer, which is great for gift tins. Choose unsalted, shelled pistachios and grind them fine with a spoon of the sugar so they do not turn oily. You will find even more ideas in our pistachio desserts collection.

You will need: 2 eggs, 1/2 cup sugar, 1 cup flour, 1/2 tsp baking powder, pinch of salt, 1/2 cup melted butter (use 3/4 cup flour), 1/2 cup finely ground pistachios, 1/2 tsp almond extract, chopped pistachios for topping.

How to make it: 1. Grind the pistachios with 1 tbsp of the sugar until fine. 2. Whisk the eggs and remaining sugar until thick. 3. Fold in the flour, ground pistachios, baking powder, salt, butter and almond extract. 4. Chill 1 hour and fill a buttered shell pan. 5. Bake at 390°F for 10 to 11 minutes and sprinkle with chopped pistachios.

Earl Grey Tea Cakes for an Afternoon Break

Tea leaves in a cake might sound unusual, but Earl Grey gives these cakes a soft floral flavor with a hint of bergamot. You can see tiny dark flecks in every crumb. Infusing the warm butter with tea first makes the flavor even stronger. They are perfect with a cup of tea on a cold afternoon, and if you love light, airy tea-time treats, try our fluffy Japanese souffle pancakes too.

You will need: 2 eggs, 1/2 cup sugar, 1 cup flour, 1/2 tsp baking powder, pinch of salt, 1/2 cup melted butter, 2 Earl Grey tea bags (leaves only), zest of 1/2 lemon, powdered sugar for dusting.

How to make it: 1. Warm the butter with the tea leaves for 5 minutes, then let it steep and cool. 2. Whisk the eggs and sugar until pale and thick. 3. Fold in the flour, baking powder, salt, lemon zest and tea butter, leaves included. 4. Chill 1 hour, then bake at 400°F for 9 to 11 minutes. 5. Dust with powdered sugar before serving.

Raspberry Pink Glazed Shells for the Cookie Tin

A bright pink raspberry glaze makes these shells the prettiest thing in any cookie tin. Freeze-dried raspberries crushed into powder give natural color and a sweet-tart flavor without making the glaze runny. Dip only the shell side so the ridges show through the glaze like a seashell. They look lovely next to our thumbprint cookies with Christmas fillings, especially on a holiday dessert board.

You will need: 2 eggs, 1/2 cup sugar, 1 cup flour, 1/2 tsp baking powder, pinch of salt, 1/2 cup melted butter, zest of 1 lemon, 1 cup powdered sugar, 3 tbsp freeze-dried raspberry powder, 2 tbsp milk.

How to make it: 1. Make the classic lemon batter and chill it for 1 hour. 2. Bake at 400°F for 9 to 11 minutes and cool completely. 3. Whisk the powdered sugar, raspberry powder and milk into a smooth pink glaze. 4. Dip the shell side of each cake and let the extra drip off. 5. Set them shell side up until the glaze is firm.

Big Batch French Shell Cakes for Holiday Gift Boxes

Madeleines make one of the best homemade gifts because they are light to ship, look elegant in rows, and stay fresh for two to three days in a sealed box. A double batch fills several small gift boxes, and a mini shell pan gives you bite-size cakes that look extra charming. Line the box with parchment, pack them snugly and add a ribbon. For more edible gifts that keep well, see our biscotti Christmas gift flavors.

You will need: 4 eggs, 1 cup sugar, 2 cups flour, 1 tsp baking powder, 1/4 tsp salt, 1 cup melted butter, 2 tsp vanilla, zest of 1 lemon, gift boxes and parchment.

How to make it: 1. Make a double batch of the classic batter and chill it for 1 hour. 2. Fill buttered shell pans, or mini pans for bite-size cakes. 3. Bake large ones at 400°F for 9 to 11 minutes and minis for 6 to 7 minutes. 4. Cool completely on racks. 5. Pack in parchment-lined boxes, close tightly and give within 2 days.

Madeleines With Tea, the Way Proust Remembered Them

The most famous madeleine in the world is in a book. In Swann’s Way, the first volume of In Search of Lost Time, Marcel Proust’s narrator dips a madeleine in a cup of lime blossom tea, and the taste suddenly brings back his whole childhood. Since then, a smell or taste that unlocks a memory is often called a madeleine moment. Bake a batch, pour a cup of tea and make your own, or pair them with our Polish Christmas cookies for a European holiday tea.

You will need: 2 eggs, 1/2 cup sugar, 1 cup flour, 1/2 tsp baking powder, pinch of salt, 1/2 cup melted butter, zest of 1/2 lemon, 1 tsp vanilla, your favorite tea for serving.

How to make it: 1. Whisk the eggs and sugar until pale and thick. 2. Fold in the flour, baking powder, salt, zest, vanilla and cooled butter. 3. Chill 1 hour, then bake at 400°F for 9 to 11 minutes. 4. Unmold and serve them warm, when they are at their best. 5. Brew a pot of tea and dip the cakes, just like in the novel.

Savory Cheese and Herb Shells for the Appetizer Tray

Madeleines do not have to be sweet. In France, savory versions with cheese and herbs are a popular party snack, served warm with drinks before dinner. Parmesan makes the edges crisp, and chives and thyme add fresh flavor. They bake in the same shell pan and are a clever surprise on a holiday appetizer board next to olives and tomatoes. Pair them with our holiday crostini for an easy party spread.

You will need: 2 eggs, 1 cup flour, 1 tsp baking powder, 1/2 tsp salt, pinch of black pepper, 1/3 cup olive oil, 1/3 cup milk, 3/4 cup grated parmesan, 2 tbsp chopped chives, 1 tsp fresh thyme leaves.

How to make it: 1. Whisk the eggs, olive oil and milk together. 2. Stir in the flour, baking powder, salt and pepper until smooth. 3. Fold in the parmesan, chives and thyme, then chill 30 minutes. 4. Fill a well-oiled shell pan three quarters full. 5. Bake at 400°F for 10 to 12 minutes until golden and serve warm.