Festive Cranberry Rosemary Madeleines

Elegant, buttery, and full of holiday charm – these Festive Cranberry Rosemary Madeleines combine the delicate texture of classic French madeleines with the cozy flavours of Christmas. Each bite offers sweet-tart cranberries, fragrant rosemary, and a hint of orange zest, all finished with a white chocolate dip that makes them shine on any holiday dessert table.

Hey folks – I hope you all are doing well!

Today, I’m bringing you something a little extra special for the holidays. These festive cranberry rosemary madeleines are a delightful twist on the traditional French cookie-cake – tender, buttery, and delicately infused with rosemary and citrus. They strike the perfect balance of sweet, aromatic, and bright flavours. And if you don’t expect snow for Christmas this year, these golden madeleines might just make your kitchen feel like one.

What Are Madeleines

Madeleines are small, shell-shaped French sponge cakes that strike a perfect balance between light and buttery. They’re often described as a cross between a cookie and a mini cake. Traditionally flavoured with vanilla or lemon, madeleines are known for their soft crumb, golden edges, and signature hump – achieved by resting the batter before baking. These festive cranberry rosemary madeleines take the classic recipe to a new level with seasonal flavours and a white chocolate finish.

Why You’ll Love These Festive Cranberry Rosemary Madeleines

• Beautifully festive: Dotted with red cranberries, dipped in white chocolate, and garnished with rosemary and sugared cranberries – they look like little edible ornaments.
• Delicate yet flavourful: Light and airy texture meets the richness of butter and white chocolate.
• Unique flavour pairing: Rosemary adds a subtle herbal note that perfectly complements the tart cranberries.
• Perfect for gifting: Pretty, fragrant, and impressive – ideal for holiday dessert trays or edible gifts.

Festive Cranberry Rosemary Madeleines Flavour and Texture Profile

These festive cranberry rosemary madeleines are buttery, soft, and slightly crisp at the edges. The cranberries add a juicy tartness, while rosemary and orange zest bring subtle herbal and citrus undertones. The white chocolate glaze adds sweetness and a silky texture, making every bite feel like a festive indulgence.

Ingredients You’ll Need for This Recipe

• Eggs: Room-temperature eggs give the madeleines structure and help create that signature fluffy texture.
• Sugar and honey: The combination adds sweetness and moisture while giving the crumb a delicate golden hue.
• Butter: Melted unsalted butter gives these festive cranberry rosemary madeleines their signature richness. Reserve a little for greasing the molds.
• Flour and baking powder: Provide light structure and that lovely domed rise. A bit of extra flour is used to dust the molds.
• Vanilla and spices: Vanilla, nutmeg, and cinnamon give the batter warmth and depth – perfect for the season.
• Cranberries: A mix of fresh and dried cranberries adds both tart bursts and chewy sweetness. Lightly coating the fresh berries with cornstarch prevents them from sinking.
• Rosemary: Minced fresh rosemary adds a delicate piney aroma that transforms these into truly festive treats.
• Orange zest: Brightens the flavour and enhances the holiday feel.
• White chocolate: Used for dipping – it adds a creamy, decorative finish that pairs beautifully with the cranberry and rosemary notes.
• Garnish: Sugared cranberries and sugared rosemary sprigs make a stunning presentation.

How to Make These Festive Cranberry Rosemary Madeleines

Melt the butter and let it cool slightly. In a large bowl, whisk the eggs until foamy, then add the sugar, honey, and spices. Whisk vigorously (or use a hand mixer) until the mixture is pale and thick. Toss the chopped fresh cranberries with cornstarch, then gently fold them into the batter along with the dried cranberries, flour, and baking powder. Add the melted butter, fold to combine.

Chill the batter for at least 20–30 minutes – this step is key for successful madeleines, as the rest allows the gluten to relax and the batter to thicken, helping form that classic domed shape when baked.

Preheat the oven to 190°C (375°F). Grease and flour the madeleine molds, tapping out any excess. Fill each mold about two-thirds full, then immediately reduce the temperature to 170°C (350°F). Bake for 8–12 minutes (depending on the size of your molds), until golden and springy. Let cool slightly, then remove from the pan and let completely cool. Melt the white chocolate, dip each madeleine halfway, and garnish with cranberries or rosemary if desired. Let set and enjoy!

More Festive Bakes for the Holidays

Are you looking for more festive cookies for this holiday season? Be sure to check more recipes:

• Orange Clove Christmas Cookies – Festive Spiced Shortbread
• Gingersnap Cookies: The Less-Sweet Holiday Classic
• Soft Ginger Christmas Cookies with Orange Clove Glaze
• Festive Brandy Snaps with Brandy Whipped Cream
• Cranberry Rosemary Christmas Shortbread Wreath Cookies

I’d love for you to try these Festive Cranberry Rosemary Madeleines. If you give the recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts!

Cheers!

Pin

Print

Festive Cranberry Rosemary Madeleines

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Christmas, Christmas Cookies, Sweet BakesDifficulty: Medium

Servings

10

servings

Prep time

5

minutes

Cooking time

15

minutes

Resting time

20-30

minutes

Cooling and setting time

1

hour

Festive Cranberry Rosemary Madeleines – buttery French sponge cakes with cranberries, rosemary, and orange zest – an elegant holiday treat.

Cook Mode

Keep the screen of your device on

Ingredients

• 3 eggs, room temperature

• 1/3 cup granulated sugar

• 1 tbsp. honey

• 130 gr. unsalted butter

• 1 cup all-purpose or cake flour + 1-2 tablespoons, for dusting

• 1/2 tsp. baking powder

• 1 whole vanilla bean, seeds scraped (or 1 tsp. good-quality vanilla extract)

• 1/2 whole nutmeg, freshly grated

• a good pinch of cinnamon

• a good pinch (1/4 tsp. or a bit less) of salt

• 1/3 cup fresh cranberries, roughly chopped

• about 1/2 tsp. cornstarch, for coating cranberries

• 2 tbsp. dried cranberries, roughly chopped

• 2/3 to 1 tsp. minced fresh rosemary

• 1 tbsp. orange zest

• 150-200 gr. white chocolate, for dipping madeleines

• sugared cranberries and fresh or sugared rosemary, for garnish (if desired)

Directions

• Melt the butter and let it cool for about 10 minutes.
• In meanwhile, in a large bowl place the eggs and beat with a whisk for 30 seconds, until foamy.
• Add the sugar, honey, and spices and continue vigorously whisking for about 9 minutes. You can also use a hand mixer – just reduce the time roughly in half.
• Coat the fresh cranberries in the starch and and fold in along with the dried cranberries, flour, and baking powder. Don’t whisk / beat the mixture anymore – gently fold in the dry ingredients with a spatula or spoon.
• Reserve about 1 – 1,5 tbsp. of the melted butter and add the remaining to the batter. Gently mix to incorporate. Let the batter stay in the fridge for at least 20 – preferably 30 minutes.
• Preheat oven to about 190 degrees C (375 F). Grease the madeleine molds with the reserved melted butter, sprinkle with extra flour then tap the pan to remove the excess of flour.
• Fill each mold no more than 2/3 full – the batter will expand in the oven. My madeleine pan is for large-medium madeleines, and the batter was enough for 10 madeleines. If you are using smaller tin, you will end up having 14-18 cakes.)
• Place the mold in the oven and immediately reduce heat to about 170-175 degrees C (350 F). Bake for about 10-12 minutes (If you are using smaller cavities, reduce the baking time for about 2 minutes.) Don’t open the oven first 5 minutes.
• Remove from the oven and immediately flip the mold to release the cookies. You can use a knife or spatula to help releasing the cookies.
• Repeat with the remaining butter. You don’t need to wash the mold (Unless some dough stuck to the molds which doesn’t happen often). Just repeat the step with greasing and dusting. Cool.
• For the glaze, place the chopped chocolate in a bowl and melt in a microwave in 30-20 seconds intervals. stirring every time in between. Repeat until fully melted (3-4 sets should be enough.)
• Dip the madeleines (half way or as desired) into the melted chocolate. Garnish with cranberries and rosemary, if desired.  Let them completely dry and set, for about 1 hour.
• Madeleines are best to be consumed as soon as possible – after few hours they start losing their fluffiness and lightness. But they will still be delicious the next day – just keep them in closed container (Do not refrigerate). Enjoy!