Browned Butter Vanilla Bean Madeleines

February 16, 2019

This post is sponsored by Taylor & Colledge. As always, all opinions and thoughts are 100% my own. Thank you for […]

This post is sponsored by Taylor & Colledge. As always, all opinions and thoughts are 100% my own. Thank you for supporting the brands that help make Browned Butter Blondie possible.


This Valentine’s Day we were on an airplane most of the day traveling home from a fabulous week in snow-packed Deer Valley. We were all a bit tired from the ski trip so our happy heart day dinner consisted of take out picked up by yours truly and a fresh made batch of chocolate chip cookies. I have zero complaints but it’s the perfect excuse to postpone our Valentine’s Day celebration until the weekend.


Nothing says I love you quite like baking something sweet for someone you love. In the spirit of keeping the love flowing even after February 14th has come and gone, I spent yesterday afternoon baking up my husband’s favorite cookie of all time. The classic madeleine. It’s almost a misnomer to call this cookie a cookie as it’s one of those treats that walks a fine line between cake and cookie. Is there anything better?


My husband adores these cookies and by the looks of the empty cookie plate, so does the rest of my household. I’ve made madeleines many times before but this time I decided to kick things up a notch and use browned butter and vanilla bean paste to really enhance that classic madeleine flavor. We all know that browned butter makes everything better so don’t think twice about skipping this step. Using a quality vanilla bean paste like this one from Taylor & Colledge is also key to the I-could-eat-the-whole-batch success of this madeleine recipe. Every single crumb is loaded with flavor and since each cookie is just a bite or two, no one will blame you if you eat several at a time.


Using the vanilla bean paste in the glaze for these madeleines really elevates the flavor of this buttery cookie in the most delectable way. Vanilla bean paste with seeds is used in place of traditional vanilla extract and it really is the star of the show in this recipe. This vanilla bean paste from Taylor & Colledge is certified organic and free of artificial preservatives. It’s made with 100% pure vanilla beans with no funky ingredients added which means I can feel good about using this authentic ingredient in sweets for my sweeties. You can use this vanilla bean paste in any of your batters, cake mixes, and frostings…simply swap out one teaspoon of paste for 1 teaspoon of standard vanilla extract. Works like a charm every time.


If this is the first time you’ve made madeleines, let me spill a few tips and tricks that I learned from a whole lot of trial and error. First, invest in a good, non-stick madeleine pan. I know, I know, one more pan to store in that cluttered drawer under the oven. But you can’t get this lovely, signature shape without it. Check out my favorite pan from Sur La Table here. Second, there aren’t a lot of ingredients in this cake-like cookie so that means technique is everything. You’ll need to chill your dough to get that signature “puff” and grease the heck out of your pan so the cookies slide out easily. When you go to fill the madeleine pan, be sure to place the batter in the deepest part of the well and don’t spread it out. The oven will take care of that for you.


Once your madeleines are baked, let them cool before dusting with confectioner’s sugar or drizzling with my personal favorite … vanilla bean glaze. This glaze comes together in a cinch with just three ingredients and it’s so good I could lick the entire bowl. Try it for yourself, I think you’ll agree. Traditional madeleines are loaded with butter and which makes them most delicious fresh from the oven. These madeleines pretty much come with a guarantee there won’t be a crumb left the day you make them.

I hope you’ll give these Browned Butter Vanilla Bean Madeleines a try. It’s always a nice thing to bake for the ones you love and your Valentines are sure to love this delectable little cookie all year long. If you make this recipe, don’t forget to tag @brownedbutterblondie on Instagram. And be sure to follow me on Pinterest for all the latest recipe details straight from the blog.

Happy baking loves!

**Taylor & Colledge Organic Vanilla Bean Paste can be purchased on

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Browned Butter Vanilla Bean Madeleines

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  • Author: Browned Butter Blondie
  • Prep Time: 3 hours 20 mins
  • Cook Time: 10 mins
  • Total Time: 3 hours 30 mins
  • Yield: 18 1x
  • Category: Cookies


Browned butter and real vanilla bean elevate this classic cake-like cookie. With just a few staple ingredients they are easy to make and are a delectable treat served fresh from the oven.



For the Madeleines

  • 7 TBSP unsalted butter, browned
  • 2 eggs, room temperature
  • 2/3 cup granulated sugar
  • 1 TBSP whole milk
  • 1 tsp vanilla bean paste (I use Taylor & Colledge Organic Vanilla Bean Paste)
  • 1/2 cup plus 2 TBSP all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder

For the Glaze

  • 3/4 cup confectioner’s sugar
  • 23 TBSP whole milk
  • 1/2 TBSP vanilla bean paste (I use Taylor & Colledge Organic Vanilla Bean Paste)


For the Madeleines

  1. In a small saucepan over medium heat, melt the butter. Once melted turn the heat up to medium high allow the butter to brown while stirring often. Be careful not to burn the butter and remove from heat once small brown bits of the butter fall to the bottom of the saucepan.
  2. This should take about 4-5 minutes.
  3. Pour browned butter into a small bowl.
  4. Set aside to cool slightly.
  5. In the bowl of a stand mixer, beat together sugar and eggs on high until thick and pale. About 4 minutes.
  6. Add milk and vanilla bean paste and mix on low until incorporated.
  7. In a separate bowl, combine flour, salt and baking powder.
  8. Whisk to combine.
  9. Slowly add flour mixture to the egg mixture and mix on low until combined.
  10. Remove from mixer and fold in browned butter with a spatula.
  11. Cover bowl with wrap and refrigerate for 3 hours or overnight.
  12. Once dough is chilled, preheat oven to 375 degrees.
  13. Spray non stick madeleine pan generously with non-stick cooking spray.
  14. Place one tablespoon of batter into the deepest part of each well.
  15. Do not spread or flatten batter.
  16. Bake on center rack for 10 minutes. Cookies will puff up in the center and edges should be golden brown.
  17. Cool on a baking rack before drizzling with glaze.

For the Glaze

  1. Combine sugar, milk and vanilla bean paste in a small bowl and whisk to combine. Add more milk 1 teaspoon at a time if glaze is too stiff. Drizzle over tops of madeleines and allow to set before serving.


  • Reply
    Yvette N
    July 31, 2020 at 9:33 pm

    I only have bread flour at home…would it be a 1:1 with AP flour? Thanks!

    • Reply
      Heather Mubarak
      August 10, 2020 at 3:59 am

      Yes, substitute with an equal amount of regular all purpose flour.

  • Reply
    May 3, 2020 at 9:13 am

    They are very fragrant and nice! I drop the sugar to 90g because the people around me have very low sugar tolerance. My boyfriend love it! Best to eat fresh when they are still crispy on the outside thanks for the great recipe!

    • Reply
      Heather Mubarak
      May 8, 2020 at 11:53 pm

      I’m so glad that you enjoyed this recipe! Thanks for the kind note!!

  • Reply
    Jackie Avalos
    April 21, 2019 at 11:58 pm

    I made the batter and refrigerated it for 3 hours. I wanted to know if the matter has to be made all at ancebor if could be kept in fridge abd for how long?

  • Reply
    Lauren D
    February 18, 2019 at 6:50 pm

    You did not include chill time in the total time of this recipe. I’m a little frustrated because I thought this would be fast based off the time listed on the top.

    • Reply
      Heather Mubarak
      February 19, 2019 at 6:45 am

      HI Lauren,
      I apologize that the total time for this recipe was not accurate. I’ll adjust that right away to include the chill time. I have made these madeleines without chilling the dough first and they don’t puff up quite as much but they are still delicious. Hope you enjoy!!

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