Name: Homemade Ladyfinger Cookies
Prep time: 15 min
Cook time: PT-487075H59M2S
Total time: 30 min
Cuisine: Italian
Ingredients: 3 large eggs (free-range); 2/3 cup granulated sugar; Pinch of salt; 1/4 tsp vanilla extract; 1 cup all-purpose flour (sifted); 2 tbsp cornstarch; 1 tsp lemon zest (optional); Powdered sugar (for dusting)

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

Homemade Ladyfinger Cookies are light, crispy, and versatile, making them the perfect base for layered desserts. The best part? They’re easy to make and taste so much better than store-bought versions! With just a few basic ingredients, you can craft these airy cookies that perfectly soak up the flavors of coffee or liqueurs when used in Tiramisu or other desserts. These cookies are the perfect treat to enjoy on their own or as an essential part of a classic dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

3 large eggs (free-range)
2/3 cup granulated sugar
Pinch of salt
1/4 tsp vanilla extract
1 cup all-purpose flour (sifted)
2 tbsp cornstarch
1 tsp lemon zest (optional)
Powdered sugar (for dusting)

Directions

1. Preheat the Oven and Prepare Trays

Preheat the oven to 350°F (175°C). Line two baking sheets with baking paper.

2. Separate and Whip the Eggs

Separate the egg yolks and whites into two bowls. In a large bowl, whip the egg yolks with half of the sugar until pale and fluffy. Add the vanilla extract and lemon zest (if using).
In a stand mixer, beat the egg whites with the remaining sugar until stiff peaks form.

3. Combine the Mixtures

Gently fold the whipped egg whites into the egg yolk mixture, being careful not to deflate the air. In a separate bowl, mix the flour, cornstarch, and salt, and gently fold this into the egg mixture until well combined.

4. Pipe the Cookies

Fill a piping bag fitted with a 1/2-inch round tip and pipe 3-inch-long, 1-inch-wide fingers onto the baking sheets, leaving about 1-inch space between each. Dust the cookies lightly with powdered sugar.

5. Bake

Bake for 12-15 minutes, or until the ladyfingers are puffed and lightly golden. Let them cool completely on the tray before handling.

6. Store or Use Immediately

Once cooled, store the ladyfingers in an airtight container for up to 3 weeks. They’re perfect for using immediately in Tiramisu or other desserts like fruit trifles or charlottes!

Servings and Timing

Yield: Approximately 30 ladyfingers
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 30 minutes (including cooling time)

Nutritional Information (Approx. per cookie)

Calories: 41 kcal
Carbohydrates: 8g
Protein: 1g
Fat: 0.5g
Saturated Fat: 0.1g
Cholesterol: 16mg
Sodium: 6mg
Potassium: 11mg
Fiber: 0.1g
Sugar: Not specified

Variations and Substitutions

Flavored Ladyfingers: You can experiment with adding different flavorings to the dough. Try adding a small amount of almond extract or orange zest for a unique twist.
Gluten-Free Version: You can use a gluten-free all-purpose flour blend as a substitute for regular flour, ensuring the cookies are suitable for those with dietary restrictions.
Crispier Texture: For even crispier ladyfingers, leave them in the oven for an additional 5 minutes, or turn off the oven and let them cool in the oven to dry out further.

Storage/Reheating

Storage: Store the cooled ladyfingers in an airtight container at room temperature for up to 3 weeks. You can also freeze them for longer storage.
Freezing: Wrap the ladyfingers in plastic wrap and place them in a zip-top bag before freezing. They can be stored for up to 3 months. Thaw at room temperature before using.
Reheating: If you prefer them warm, you can gently heat them in a low oven (about 200°F or 93°C) for a few minutes.

FAQs

Can I make these ladyfingers ahead of time?

Yes! Ladyfingers are perfect for making ahead of time. Once cooled, store them in an airtight container until you’re ready to use them. They’ll last for up to 3 weeks.

How do I prevent the ladyfingers from spreading too much during baking?

Make sure the egg whites are whipped to stiff peaks and that the mixture is folded gently. Properly piping the dough and not overmixing will help them keep their shape while baking.

Can I use these ladyfingers for a trifle or other desserts?

Absolutely! These homemade ladyfingers are perfect for desserts like Tiramisu, fruit trifles, or even a layered pudding dessert.

Can I make these ladyfingers without a piping bag?

Yes, you can use a plastic sandwich bag with the corner cut off as a makeshift piping bag, or you can spoon the dough onto the baking sheet and shape it by hand.

Conclusion

Homemade Ladyfinger Cookies are a fantastic addition to any dessert lover’s repertoire. Whether you’re preparing a classic Tiramisu, a light fruit trifle, or just enjoying them on their own, these cookies offer a delicate, airy texture and subtle sweetness that makes any dessert special. Easy to make and with a long shelf life, these homemade ladyfingers will soon become a go-to recipe in your kitchen!

Homemade Ladyfinger Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Homemade Ladyfinger Cookies are light, crispy, and airy cookies that provide the perfect texture and flavor for desserts like Tiramisu or fruit trifles. Simple to make, these cookies are a versatile and essential addition to layered desserts.

Author: Amy
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 30 minutes (including cooling time)
Yield: Approximately 30 ladyfingers
Category: Dessert
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Ingredients

3 large eggs (free-range)

2/3 cup granulated sugar

Pinch of salt

1/4 tsp vanilla extract

1 cup all-purpose flour (sifted)

2 tbsp cornstarch

1 tsp lemon zest (optional)

Powdered sugar (for dusting)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Separate the egg yolks and whites. Whip the egg yolks with half of the sugar until pale and fluffy. Beat the egg whites with the remaining sugar until stiff peaks form.
Fold the whipped egg whites gently into the egg yolk mixture. In a separate bowl, mix flour, cornstarch, and salt, and fold it into the egg mixture until combined.
Fill a piping bag fitted with a 1/2-inch round tip and pipe 3-inch-long, 1-inch-wide fingers onto the baking sheets. Dust lightly with powdered sugar.
Bake for 12-15 minutes, or until lightly golden and puffed. Let cool on the trays.
Once cooled, store in an airtight container for up to 3 weeks or use immediately in Tiramisu or fruit trifles.