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madeline cookies

Madeline Cookies Using Cream

Delightful French pastries with a rich, tender texture due to the addition of heavy cream. Perfectly paired with tea or coffee.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings: 12 servings
Course: Dessert
Cuisine: French
Calories: 170
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 large large eggs Provides structure and helps create the airy texture.
  • ¾ cup granulated sugar Adds sweetness and helps achieve a golden-brown color.
  • ½ cup heavy cream Makes the cookies extra rich and tender.
  • 1 teaspoon vanilla extract Enhances the flavor with a warm, aromatic note.
  • ½ cup unsalted butter (melted and slightly cooled) Adds richness and buttery flavor.
Dry Ingredients
  • 1 ½ cups all-purpose flour The base of the cookie batter.
  • 1 teaspoon baking powder Helps the cookies rise and become fluffy.
  • ¼ teaspoon salt Balances the sweetness and enhances flavors.
Optional Additions
  • 1 teaspoon lemon zest For a refreshing citrusy twist.
  • ¼ teaspoon almond extract Adds a nutty, aromatic flavor.
  • powdered sugar For dusting the cookies before serving.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a Madeline mold pan.
  2. In a large bowl, beat the eggs and sugar together for 3-5 minutes until pale, thick, and fluffy.
  3. Slowly whisk in the heavy cream and vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gently fold the dry mixture into the wet mixture to combine.
  6. Drizzle in the melted butter while folding the batter.
  7. Cover the bowl and refrigerate the batter for at least 30 minutes.
Baking
  1. Spoon the batter into the Madeline mold, filling each cavity about ¾ full.
  2. Bake for 10-12 minutes until golden brown and springy to touch.
  3. Let cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.
  4. Dust with powdered sugar before serving.

Notes

For variations, consider adding lemon zest or almond extract. These cookies can also be frozen for up to 3 months.