Buttery Lemon Shell Cookies (Printable Version)

Delicate, buttery shell-shaped cookies with bright lemon glaze and white chocolate drizzle — an elegant tea time treat.

# What You'll Need:

→ For the Cookies

01 - 1/2 cup all-purpose flour
02 - 1/2 cup almond flour
03 - 1 teaspoon baking powder
04 - 1/8 teaspoon salt
05 - 3 large eggs
06 - 1/3 cup granulated sugar
07 - 1/4 cup powdered sugar
08 - 1 teaspoon vanilla extract
09 - 1 tablespoon lemon zest
10 - 1 tablespoon lemon juice
11 - 11 tablespoons butter, melted

→ For the Lemon Glaze and Topping

12 - 1/4 cup lemon curd
13 - 2 tablespoons powdered sugar
14 - 1 tablespoon water
15 - 1/2 cup white chocolate chips
16 - Sprinkles of your choice

# Steps to Follow:

01 - Grease your madeleine pan thoroughly with butter, making sure to coat all crevices.
02 - Sift together all-purpose flour, almond flour, baking powder, and salt in a bowl. In a separate bowl, whisk the eggs and granulated sugar for 3–4 minutes until pale and airy. Add vanilla, lemon zest, lemon juice, and powdered sugar to the egg mixture and whisk to combine. Gently fold in the flour mixture, then fold in melted butter until evenly incorporated.
03 - Spoon batter into madeleine molds, filling each about ¾ full. Cover with plastic wrap and refrigerate for at least 2 hours (up to 24 hours).
04 - Preheat oven to 375°F (190°C). Bake for 10–12 minutes, or until edges are golden and centers are puffed but not browned. Cool in the pan briefly, then transfer to a parchment-lined cooling rack.
05 - Mix lemon curd, powdered sugar, and water to form a drizzle-able glaze. Melt white chocolate chips in a microwave-safe bowl, heating in 20-second intervals and stirring in between. Drizzle both lemon glaze and melted white chocolate over cooled madeleines. Add sprinkles immediately.

# Additional Tips::

01 -
  • Perfect balance of buttery richness and bright lemon flavor
  • Impressive presentation with minimal effort
  • Make ahead friendly the batter actually improves with refrigeration
  • Creates that signature madeleine bump every time
02 -
  • The characteristic bump on madeleines happens when cold batter meets hot oven
  • These cookies are best enjoyed within 24 hours of baking
  • The combination of all purpose and almond flour creates the perfect tender yet structured crumb
03 -
  • Allow ingredients to come to room temperature before beginning for better incorporation and consistent results
  • The deeper the butter coating in your madeleine pan the more defined the shell pattern will be
  • For a more intense citrus flavor add a drop of lemon oil along with the zest and juice

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