Whether you’re making Ladyfingers as a dessert cookie or for a Tiramisu recipe, this one is quick, easy, and delicious!
How to make homemade Ladyfingers
How fun are these homemade cookies!
I always seem to struggle when it’s time to buy ladyfingers. I don’t live in a very big city so the ONE grocery store we have in town does not carry something this fancy.
I could have them shipped, sure. But why do that when I’m pretty sure ALL of us have these ingredients at home. You’ll be surprised how simple these are to make.
Check out my Tiramisu recipe featuring these ladyfingers! This ladyfingers recipe makes 30 sponge cake-like cookies.
I can’t wait to hear how you liked these!
Gathering your ingredients for the Ladyfinger Cookies recipes.
Egg yolks – Eggs should be at room temperature.
Sugar – White granulated sugar
Vanilla – Pure vanilla extract; imitation vanilla will also work.
All-purpose flour – As with most recipes that require flour, the best practice is to weigh it, as measuring with a cup/scoop doesn’t always result in the proper amount. If you do not have a kitchen scale, fluff up your flour, with a spoon, scoop the flour into the measuring cup then level off with a butter knife.
Pinch of salt – Even though this is a dessert, a pinch of salt will enhance the flavors and balance the sweetness. Don’t skip it.
Powdered sugar for dusting (optional) – Also known as confectioners sugar. Bring this ingredient out if you’re making these to eat just as Italian cookies.
*see recipe card for detailed measurements
Kitchen supplies you’ll need
- Cookie sheet (at least 2)
- Mixing bowls
- Hand mixer, or Stand mixer
- Whisk or Whisk attachments
- Piping bag or Ziploc bag
Mix it, Bake it, & Eat it!
Preheat the oven to 375 F and line two large baking sheets with parchment paper or Silpat. Adjust your oven rack to the middle position if it isn’t already there.
Separate your eggs, put yolks into a large mixing bowl, and the egg white mixture into the bowl of a stand mixer fitted with a whisk attachment; or a large bowl if using an electric mixer.
Whisk egg yolks and ¼ cup of sugar with either a hand whisk or hand mixer with a whisk attachment. Whisk on medium-high speed until the color is pale and fluffy and the sugar dissolves.
Add Vanilla extract to the egg yolk mixture, mix then set aside.
Using the stand mixer, whip the egg whites mixture on medium-high until fluffy. At this time add in the remaining sugar a little at a time while continuing to whisk. Once the sugar is added, continue to whisk until stiff peaks form.
Gently fold your whipped egg whites into the yolk mixture until they’re almost combined, they’ll look slightly streaky.
Sift the flour and salt over your mixture and continue to gently fold together until fully incorporated. Be careful not to knock too much air out.
The texture should resemble a thick batter.
Fill a large piping bag with your Lady Finger batter. Use a tall glass to place either your pastry bag or ziplock bag straight for easy filling.
Pipe 3-4 inch lines of finger-like shape batter on your parchment paper lined prepared baking sheet, about 1 inch apart.
Bake one sheet at a time for 15 minutes or until the edges are golden brown.
Allow to cool completely before using these for your dessert recipe. OR dust them with powdered sugar and eat them as cookies!
**To use for Tiramisu, allow these sponge cookies to sit in a container on your counter exposed to the air. After a day, they should have a crisp exterior perfect for soaking up the coffee mixture.
Are lady finger cookies soft?
After your homemade lady fingers have been baked, they’re a delicious soft cookie. A chewy cake-like texture. Keep them sealed in a container to maintain their softness.
For a Tiramisu, however, ladyfingers are meant to be used after they’re hard. Leave them out in the room temperature overnight and they’ll harden up quickly.
Are ladyfingers supposed to be soggy in Tiramisu?
Supposed to be soggy? No. Soft and slightly moist? Yes.
When making a Tiramisu, dipping the homemade ladyfingers into the coffee mixture is essential. But because a homemade ladyfingers recipe or even store-bought ladyfingers are sponge cookies they’ll do just that. Its sponge like interior will soak up that coffee mixture quickly, so it’s recommended to only dip them in for half a second to avoid making the lady fingers soggy.
Homemade ladyfingers should NOT be placed into a Tiramisu dish without drying out and becoming crunchy first. Adding newly baked cookies to that dessert will likely result in soggy sponge fingers.
Tips for Baking, Eating, & Storing
-Dust the homemade ladyfingers with powdered sugar and enjoy with a cup of coffee or afternoon tea.
-Take these crunchy cookies over to our alcohol-free Tiramisu recipe.
Piping without piping bags:
-As shown in the picture above, using a large ziplock or plastic bag works just as well as a large pastry bag for piping the sponge fingers. Having a piping tip isn’t necessary. Just stick the corner of the bag into a large cup or glass and fold the edges over. Use a rubber spatula to scoop and fill the bag. Use scissors to cut the corner off before piping.
-If using for Tiramisu, allow the ladyfinger cookies to sit out uncovered at least overnight to become stale and crunchy.
-If dusting with powdered sugar and eating just as cookies, store at room temp in an airtight container.
-Can also be frozen for use at a later date. Wrap tightly and store in an airtight container or Ziploc.
Try these other cookie recipes!
- Chocolate No-Bake Cookies
- Chocolate Chip Mint Cookies
- Peanut Butter Cookies
- GIANT Chocolate Chip and Cranberry Cookie
- Milla’s Sugar Cookie
3 large eggs (room temp)
1 egg white (room temp)
1/2 cup sugar (divided)
1/2 teaspoon vanilla
1 cup (142g) All-purpose flour
Pinch of salt
Powdered sugar for dusting (optional)
Preheat oven to 375 F and line two large baking sheets with parchment paper or Silpat.
Separate your eggs, put yolks into a large bowl, and the white into the bowl of a stand mixer that’s using a whisk attachment; or a large bowl if using a hand mixer.
Whisk eggs yolks and ¼ cup of Sugar with either a hand whisk or hand mixer with a whisk attachment. Whisk until the color is pale and fluffy.
Add Vanilla to the egg yolk mixture, mix then set aside.
Using the stand mixer, mix egg whites on Medium-High until fluffy. At this time add in the remaining ¼ cup of Sugar a little at a time while continuing to whisk. Once the sugar is added, continue to whisk until you’ve reached stiff peaks.
Fold your whisked egg whites into the yolk mixture until they’re almost combined, they’ll look slightly streaky.
Sift the flour and salt over your mixture and continue to fold gently together until fully incorporated. Be careful not to knock out all the air.
Fill a large piping bag with your Lady Finger batter. Pipe 3-4 inch lines of batter on your prepared baking sheets, about 1 inch apart.
Bake one sheet at a time for 15 minutes or until the edges are golden.
- Allow to cool before using these for your dessert recipe. OR dust with powdered sugar and eat them as cookies!
- Ladyfingers will NOT be crunchy right out of the oven. They will require sitting out in the air at least overnight to “crunch up”
- If you don’t have access to a piping bag, use a Ziploc bag. Using a large ziplock bag works well for piping these cookies. Having a piping tip isn’t necessary. Just stick the corner of the bag into a large cup or glass and fold the edges over. Use a rubber spatula to scoop and fill the bag. Use scissors to cut the corner off before piping.
- To keep cookies soft, store them in an air-tight container.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Italian
- Serving Size: 1 Cookie
- Calories: 52
- Sugar: 7.3 g
- Sodium: 86.6 mg
- Fat: 0.5 g
- Carbohydrates: 10.6 g
- Protein: 1.2 g
- Cholesterol: 18.6 mg
Keywords: how to make lady fingers for tiramisu, trifle biscuit, meringue cookies, ladyfinger dessert, ladyfinger cookie recipes