madeline cookies recipe using cream
These delicate and buttery Madeline cookies are elevated with the addition of rich cream, making them extra soft and melt-in-your-mouth delicious. Perfect for tea time or a sweet indulgence!
Equipment
- Madeline Mold
Ingredients
Wet Ingredients
- 2 eggs room temperature
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- 1/2 cup unsalted butter melted and cooled
Dry Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Whisk the eggs and sugar. In a large mixing bowl, whisk together the eggs and sugar until pale and fluffy, about 2-3 minutes.
- Add wet ingredients. Mix in the vanilla extract, heavy cream, and melted butter, stirring until smooth.
- Combine dry ingredients. In a separate bowl, whisk together the flour, baking powder, and salt.
- Fold dry ingredients into wet mixture. Gradually fold in the dry ingredients until just combined, avoiding overmixing.
- Chill the batter. Cover and refrigerate the batter for 30 minutes to help develop the signature Madeline hump.
- Prepare the molds. Grease a Madeline mold with butter or non-stick spray.
- Bake the cookies. Preheat the oven to 375°F (190°C). Spoon batter into each mold, filling about 3/4 full. Bake for 8-10 minutes, until edges are golden brown.
- Cool and serve. Let cookies cool in the pan for a few minutes before transferring to a wire rack. Enjoy warm or dust with powdered sugar!
Video
Notes
For extra flavor, try adding a teaspoon of lemon zest to the batter. To keep Madelines fresh, store them in an airtight container at room temperature for up to 3 days.