Madeline Cookies Using Cream
Learn how to make Madeline cookies using cream with our step-by-step guide. Perfectly moist, buttery, and full of flavor.
Equipment
- Madeline Mold Pan
- Mixing bowls
- Whisk or electric mixer
- Rubber Spatula
- Cooling Rack
Ingredients
Madeline Batter
- 1/2 cup unsalted butter melted
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 cup heavy cream
- Pinch salt as needed
Instructions
- Melt the butter and set it aside to cool slightly.
- In a mixing bowl, whisk together the sugar and eggs until the mixture becomes pale and fluffy.
- Slowly incorporate the vanilla extract and heavy cream, ensuring a smooth consistency.
- Sift together the flour, baking powder, and salt in a separate bowl.
- Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix.
- Cover the batter and refrigerate for at least one hour to achieve the classic Madeline 'hump' during baking.
- Preheat the oven to 375°F (190°C). Grease the Madeline molds with melted butter and lightly dust with flour.
- Fill each mold cavity about ¾ full with batter.
- Bake for 10–12 minutes or until the edges are golden and the centers puffed.
- Allow the Madelines to cool in the pan for 2–3 minutes before transferring them to a wire rack.
- Dust with powdered sugar for a classic finish or enjoy them plain.
Notes
For flavor variations, try adding lemon zest, dipping in chocolate, or using almond extract instead of vanilla.