Ladyfingers are classic sponge cookies perfect for enjoying on their own, with a cup of coffee, or using to make other dessert recipes.
Homemade Ladyfingers are a unique Cookie Recipe with a light and delicate texture. Check out my Shortbread Cookies and Danish Butter Cookies for other simple, melt-in-your-mouth treats.
Why You’ll Love These Cookies?
- Their spongelike texture readily absorbs coffee, syrups, and liqueurs, making Ladyfingers ideal for tiramisu and other layered desserts.
- Made with a short list of familiar baking ingredients, these are surprisingly approachable to make at home.
Sabrina’s Ladyfinger Cookie Recipe
Ladyfingers get their name from their long and slender shape that look like fingers. However, there’s a lot more to them than what they look like. With their mild but delicious vanilla flavor they seem dry, but will melt in your mouth. Most famously, they’re used to layer into Tiramisu, or you can use this recipe to border your favorite cakes like Classic Cheesecake. Once you’ve mastered these cookies, check out the Related Recipes section for more tasty bakery staples.
Recipe Card
Ingredients
- 3 large eggs , separated
- 6 tablespoons sugar , divided
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 cup flour
- 1/2 cup cake flour
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- Add the egg whites to your stand mixer or to a large bowl with a hand mixer.
- Beat to soft peaks then add in 2 tablespoons of sugar while beating until stiff peaks form.
- Remove the egg white and sugar mixture to another bowl.
- In the stand mixer add the egg yolks, 4 tablespoons remaining sugar, salt and vanilla until smooth.
- Sift together the flour and cake flour and add it into the stand mixer on the lowest speed setting.
- Carefully fold the egg white mixture until combined.
- Add the filling in small amounts to a pastry bag with tip #12 (1/2″ round).
- Pipe onto the baking sheets, 3-4 inches long.
- Dust powdered sugar over the cookies and bake for 8-10 minutes until the very edges *just* begin to brown.
- Let cool for 5 minutes on the baking sheet then move to cooling rack to cool completely.
Nutrition
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Chef’s Note
When I’m piping my Ladyfingers, I try to keep them as uniform in size as possible so they bake evenly. Also, leave some space between each one since the batter will spread slightly in the oven.
Table of contents
Can this be made ahead of time?
Yes, these can be made 2-3 days ahead. Once completely cooled, they can be stored in an airtight container at room temperature. And if they’re intended for tiramisu, making them in advance can actually work in your favor. Slightly dry cookies will soak up the coffee mixture even better.
How to Store
- Serve: Fresh from the oven, they’ll be a little spongy and soft in the middle. Give them enough time to cool and the inside will harden into the desired texture.
- Store: Store in an airtight container, and keep at room temperature for 3-4 days.
- Freeze: Since they can go stale somewhat quickly, store in the freezer if you want to keep them longer. While frozen, they can stay good for up to 1 month.
Variations
- Chocolate: To make a chocolate version, add unsweetened cocoa powder. Replace ⅓ cup of the flour with cocoa powder so that the dry and wet ingredient ratio is still correct. You can also use a little extra cocoa powder to dust the chocolate cookies instead of powdered sugar.
- Citrus: Add lemon zest from one lemon into the egg yolk mixture along with the vanilla. You can do the same thing with lime or orange as well. If using orange zest, use the zest from half of an orange.
- Cinnamon: Add some more flavor by mixing in a dash of cinnamon. I find this version especially delicious if you serve the cookies with coffee. You can also add a dusting of cinnamon sugar to the top.
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