Madeline Cookies Recipe Using Cream

Emily

Easy Madeline Cookies Recipe Using Cream! Delightful, melt-in-your-mouth cookies. Bake these elegant treats today!

Prep Time 15

Cook Time 10

Total Time 1 25

Course Breakfast

Cuisine French

Servings 12 cookies

Calories 120 kcal

✔ 1 cup 125g all-purpose flour – Provides the perfect structure for light, airy Madeleines.
✔ ½ teaspoon baking powder – Helps create a gentle rise and that signature hump.
✔ ¼ teaspoon salt – Balances the sweetness and enhances the overall flavor.
✔ 2 large eggs at room temperature – Essential for structure, giving the cookies their soft and spongy texture.
✔ ½ cup 100g granulated sugar – Adds just the right amount of sweetness.
✔ 1 teaspoon vanilla extract – Elevates the aroma and flavor making them irresistibly fragrant.
✔ ½ cup 120ml heavy cream – The star ingredient for extra tenderness and a creamy, rich texture.
✔ ¼ cup 60g unsalted butter, melted and slightly cooled – Adds richness and ensures soft, buttery Madeleines.
✔ 1 teaspoon lemon zest optional – A hint of citrus to brighten the flavors.
✔ Powdered sugar for dusting, optional – A light dusting adds the perfect finishing touch.

Whisk the wet ingredients – In a large mixing bowl, beat the eggs and sugar together until light and fluffy. This helps create the signature airy texture of Madeline cookies.
Add the cream and vanilla – Gently mix in the heavy cream and vanilla extract, ensuring a smooth and well-combined mixture. The cream adds richness and a tender crumb.
Sift the dry ingredients – In a separate bowl, sift together the flour, baking powder, and a pinch of salt. This prevents lumps and ensures even mixing.
Combine wet and dry ingredients – Gently fold the dry ingredients into the wet mixture in batches using a spatula. Be careful not to overmix; stop as soon as the flour disappears into the batter.

Refrigerate for 30 minutes – Cover the batter and let it chill in the fridge. This step is crucial as it helps develop the signature hump on the back of each cookie.

Preheat your oven – Set your oven to 375°F (190°C) and grease your Madeline pan with butter or a light spray of oil.
Fill the molds – Spoon or pipe the chilled batter into the greased Madeline molds, filling each cavity about ¾ full to allow room for rising.
Bake for 10–15 minutes – Watch closely as the edges turn golden brown, and the centers spring back when lightly touched.
Cool and release – Let the cookies cool for a minute, then gently remove them from the pan and transfer to a wire rack to cool completely.

Dust with powdered sugar – Once cooled, lightly sprinkle powdered sugar over the cookies for a classic finish.
Optional glaze – For an extra indulgence, dip the cooled Madelines in a vanilla or chocolate glaze.

Nutrition Information (Per Serving):

Keyword baking with cream, buttery cookies, French madeleines, homemade madeleines, Madeline cookies