The classic French Madeleine gets an adorable and delicious sweet update in this White Chocolate Dipped Valentine Madeleine Cookies recipe, perfect for Valentine’s Day!
My daughter loves madeleines, almost as much as she loves macarons.
These classic French cake-like cookies are light, fluffy, pillowy desserts. They’re technically considered tea cakes, but here in the US, they’re often classified as cookies versus cakes.
Madeleines have the consistency of sponge cake on the inside, with slightly crisp edges. The distinct shell design is from using a traditional madeleine pan with shell-shaped molds.
I had been wanting to make these delicious desserts for a long time, and finally bought this madeleine pan a little while ago. Now I can’t stop making them!
With Valentine’s Day coming up, I thought I’d put a sweet spin on these classic French cookies. And then an opportunity to bake them for a cause near and dear to my heart came up, and I absolutely had to share them with you.
White Chocolate Dipped Valentine Madeleine Cookies
Madeleine cookies are SO easy to make, and there are many different variations of the original.
For these White Chocolate Dipped Valentine Madeleine Cookies, I used a traditional madeleine cookie base. It consists of sugar, butter, eggs, flour, vanilla extract, lemon extract, and lemon zest. Pretty simple!
Then I made a simple white chocolate mixture to coat the top half of the madeleine shells, and added sprinkles.
So fun and festive, right? I love how these turned out, but more importantly, so did my whole family!
And, I am hoping that you will all love them too, as this recipe is a very special recipe that I’ve created as part of a fundraising campaign for Cookies for Kids’ Cancer.
Cookies for Kids’ Cancer
If you’ve followed my blog for a while, you know that Cookies for Kids’ Cancer is an organization that has been near and dear to me for several years. I’ve partnered with OXO as part of Cookies for Kids’ Cancer campaigns on recipes such as:
- Maple Cinnamon Sugar Spritz Cookies
- Holiday Cinnamon Spritz Cookies
- Salted Chocolate Caramel Bars
- Mocha Double Chocolate Chip Cookies
This is the second year that a group of bloggers has worked on a special Valentine’s event, and I’m so proud to be a part of it.
Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now – including two brave, brilliant, beautiful little girls we know: one is a girl on my daughter’s soccer team, whom I had the honor of coaching in the past, and the other is the sister of one of my daughter’s good friends. Watching them and their families fight childhood cancer with such strength, hope, and positivity is amazing – and also, devastatingly heartbreaking.
So please: help us make a difference by donating to Cookies for Kids’ Cancer. Our goal has been to raise at least $3000 through this specific campaign. Three companies – Dixie Crystals, Mediavine and OXO – have each pledged to match our own donations raised through this campaign, up to $3,000!
Thanks to many of you, we have reached our goal. But that doesn’t mean our efforts are anywhere near from over. You can still donate and help us make an even bigger difference.
My deepest personal thanks to all of you out there who have donated or will be donating through our campaign.
It has been an honor to create this recipe for Cookies for Kids’ Cancer, and I hope you and your families enjoy it, as well as the many other recipes listed below that were created by my fellow bloggers.
White Chocolate Dipped Valentine Madeleine Cookies
- 8 tbsp (1 stick) unsalted butter, melted, cooled, and divided 2 tsbp for greasing the pan; 6 tbsp for cookies
- 1/3 cup granulated sugar
- 2 eggs
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1/2 cup all-purpose flour plus extra for flouring the pan
- 1/4 tsp lemon zest
White Chocolate & Decorations
- 1 cup white chocolate chips
- 1/3 cup heavy cream or milk Can substitute dairy-free milk
- 1/3 cup baking sprinkles
- Preheat oven to 350 degrees F. With a pastry brush, use 2 tablespoons of the melted & cooled butter to generously grease each of the 12 molds in the madeleine pan. Be sure to reach within each of the mold grooves for full coverage. Dust the pan molds with flour, tilting it around and gently tapping to move the flour over all of the molds and ensure even coverage. Once each mold is fully floured, tap the pan to remove excess flour. Set aside.In a stand mixer, combine sugar, eggs, and salt and beat on medium speed until the mixture is thick and a pale color (about 4-5 minutes). Add in the vanilla and almond extracts, and reduce to low speed. Slowly add the flour and beat until all of the flour is just incorporated. Add the lemon zest, and then, using a rubber spatula, gently fold in half of the melted and cooled butter. Then fold in the remaining half of the butter. Fill each of the molds evenly with the batter. Bake at 375 degrees in the center rack for 8-12 minutes, just until the edges have slightly turned a golden brown and the madeleines spring back a bit when lightly touched. Remove cookies from the pan onto a wire cooling rack and allow to cool at room temperature for about 10 minutes. Meanwhile, make the white chocolate dip. Place white chocolate chips in a large heatproof glass bowl. Heat the cream in a small saucepan and bringing it to a low rolling boil. Remove from heat and slowly pour over the white chocolate chips; whisk together until the chocolate mixture is smooth.Dip each madeleine into the white chocolate, and then immediately decorate with your choice of sprinkles and place on wax paper (or return to the wire rack). Allow the decorations and white chocolate to set before serving.
More Blissful Recipes
I’m so honored to be part of this program with all of the amazingly talented fellow food bloggers listed below! Please be sure to check out their recipes too. There are so many delicious and beautiful creations on this list – all for a very important cause!
Yellow Heart-Shaped Rainbow Funfetti Cookies from Julie of The Little Kitchen
Peanut Butter Cookie Cake from Julie of Julie Blanner
Cherry Coconut Macaroons from Miranda of Cookie Dough and Oven Mitt
Brownie Cookies from Mel of Mel’s Kitchen Cafe
No-Bake Chocolate Candy Cookies from Debi of Life Currents
Double Dark Chocolate Chery Black Forest Cookies from Jamie of Southern Revivals
Pillowy Soft Sugar Cookies from Stephie of Stephie Cooks
Steak with Peppercorn Sauce from Sonja of Ginger & Toasted Sesame
Creamy Beet Risotto from Rachel of Copper & Verdigris
Valentine’s Day Chocolate Sugar Cookies from Denise of Chez Us
Red Velvet Donuts from Gwynn of Swirls of Flavor
S’mores Brown Butter Panbanging Cookies from Marybeth of babysavers
Gluten-Free Chocolate Kiss Cookies from Audrey of Mama Knows Gluten Free
Gluten-Free Red Velvet Crinkle Cookies from Brianna of Flippin’ Delicious
Rose Meringue Cookies from Kirsten of Comfortably Domestic
Raspberry Chipotle Chicken Curry from Shashi of Savory Spin
Double Chocolate Meringue Cookies from Dee of Meatloaf and Melodrama
White Chocolate Raspberry Smoothie from Sarah of Sarah Cooks the Books
Cream Wafer Cookies from Kelly of Live Laugh Rowe
White Chocolate and Raspberry Cookies from Wanda of My Sweet Zepol
Raspberry Fudge Cookies from Jessica of A Kitchen Addiction
Raspberry Cookies from Courtney of Know Your Produce
Syltkakor Raspberry Jam Cookies from Megan of Stetted
No-Bake Chocolate Tart from Rachel of Rachel Cooks
Heart-Shaped Chocolate Chip Cookies from Angela of About a Mom
Mexican Hot Chocolate Cookies from Lisa of TasteCookSip
Chai Latte Shortbread Hearts from Sue of It’s Okay to Eat the Cupcake
Soft and Sweet Sugar Cookie Bars from Carlee of Cooking With Carlee
Strawberry and Cream Cookies from Ashley of A Cup of Charming
Cherry Cream Cheese Cookies from Lisa of Blogghetti
Galete Waffle Cookies from Shaina of Food for My Family
Almond Shortbread Cookies from Denise of addicted 2 recipes
Easy Strawberry Fudge from Chrysa of Thrifty Jinxy
Valentine’s Day Mug Hug Cookies from Aimee of Southern From Scratch
Doughnut Sandwich Cookies from Bree of Baked Bree
Chocolate Nutella Cookies from Melissa of Modern Honey
Easy Crinkle Cookies from Amy of The Nifty Foodie
Chocolate Sugar Cookies from Becca of The Salted Cookie
Love Cake from Sara of Confectionary Tales
Meringue Cookies from Sara of My Imperfect Kitchen
Every dollar helps. Please do consider donating to Cookies for Kids’ Cancer here. Thank you!!