Light, airy, and orange-infused sponge-cake cookie with a crispy, buttery outside layer.

large eggs granulated sugar orange extract orange zest all-purpose flour baking powder salted butter

Cookie Ingredients

BEAT

1

Beat together the eggs and granulated sugar using a hand or stand mixer set on medium speed until smooth and creamy. Add orange zest and extract.

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MIX

2

Add in the flour and baking powder and fold them in gently so the egg mixture does not deflate. Fold in the melted butter.

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CHILL

3

Place batter in fridge to chill for one hour. Near end of chill, preheat oven to 350° F and grease a madeleine pan with butter and cooking spray.

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MOLD

4

Scoop batter in the molds until they are ¾ full and bake until the madeleines are light brown–about 12-13 minutes.

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BAKE

5

Transfer the madeleines to a wire rack to cool. ENJOY!

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