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Peppermint Madeleines

These Peppermint Madeleines are slightly sweet, lightly pepperminty cake-like cookies that just feel like Christmas.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24 Cookies
Author Liz


  • 9 1/2 Tbs. unsalted butter divided (1 stick, plus 1 1/2 Tbs.)
  • 3 extra-large eggs at room temperature
  • 2/3 c. granulated sugar
  • 1 tsp. pure peppermint extract
  • 1 c. all-purpose flour
  • 1/4 c. cornstarch
  • 1/2 tsp. baking powder
  • 1/4 tsp. kosher salt
  • 1/4 c. crushed peppermint candy canes
  • confectioners' sugar optional



  1. Preheat oven to 375F.

  2. In a small bowl, melt 1 stick (8 Tbs.) of butter. Set aside to cool. In another small bowl, melt remaining 1 1/2 Tbs. butter. Allow to cool slightly before using to grease two madeleine pans. (If you only have one, grease it and then set butter aside to grease the pan again before putting in the second tray).

Make Cookies:

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, sugar and peppermint extract on medium until well combined, about 3 minutes. Scrape down sides of the bowl and mix in butter. Reduce speed to low and add flour, cornstarch, baking soda, and salt. Again, scrape down sides of the bowl and fold in candy cane pieces. 

  2. Using two spoons, portion batter into prepared madeleine pan, so that each shell is almost full. Bake for 10-12 minutes, until cookies are set - if you tap the top, it should spring back. 

  3. Remove cookies from pan and transfer to a wire rack to cool completely. Once cooled, dust with confectioners' sugar and store in an airtight container. 

Recipe Notes

Note: Candy cane bits that touch the bottom of the pan will melt a bit, making what looks like little holes in the cookie. Dusting with confectioners' sugar helps hide what seems like imperfections, but is totally optional.