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Ladyfingers Cookies Recipe

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4.2 from 15 reviews

Classic Ladyfingers Cookies are light and airy sponge cookies traditionally used in desserts like tiramisu or enjoyed on their own with coffee. This recipe produces delicate, slightly crisp cookies with a tender crumb and a dusting of powdered sugar, perfect for dessert lovers seeking a homemade treat.

Ingredients

Egg Mixture

  • 3 large eggs, separated
  • 6 tablespoons sugar, divided
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 cup cake flour
  • 1/2 cup powdered sugar (for dusting)

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Beat Egg Whites: Add the egg whites to a stand mixer or large bowl if using a hand mixer. Beat until soft peaks form, then add 2 tablespoons of sugar gradually and continue beating until stiff peaks form. Carefully transfer this mixture to another bowl to set aside.
  3. Mix Egg Yolks and Flavorings: In the mixer bowl, combine the egg yolks, the remaining 4 tablespoons of sugar, salt, and vanilla extract. Beat until the mixture is smooth and pale.
  4. Add Flours: Sift together all-purpose flour and cake flour. With the mixer on the lowest speed, slowly add the sifted flours to the egg yolk mixture to avoid deflating the batter.
  5. Fold in Egg Whites: Gently fold the beaten egg white mixture into the yolk and flour mixture using a spatula. Mix carefully to retain the airy texture of the batter.
  6. Pipe the Cookies: Transfer the batter to a pastry bag fitted with a #12 (1/2-inch round) tip. Pipe the batter onto the lined baking sheets in 3-4 inch long strips, leaving space between each for spreading.
  7. Dust with Powdered Sugar: Lightly dust powdered sugar over the piped cookies before baking to add sweetness and a delicate crust.
  8. Bake: Bake the cookies in the preheated oven for 8-10 minutes or until the edges just begin to brown, indicating they are set but still tender inside.
  9. Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or using in other recipes.

Notes

  • If you don’t have cake flour, you can substitute by replacing 2 tablespoons of all-purpose flour with cornstarch for a lighter texture.
  • Make sure to fold the egg whites gently into the batter to keep the cookies light and airy.
  • Use the cookies immediately or store them in an airtight container to maintain crispness.
  • For a variation, sprinkle cinnamon or cocoa powder with the powdered sugar before baking for added flavor.

Find it online: https://cookedbysarah.com/ladyfingers-cookies-recipe/