Madeline Cookies Recipe Using Cream
These delightful, soft, and buttery Madeline cookies are made with rich cream, giving them a moist and irresistible texture. Perfect for tea time or any occasion!
Yield: 15 Cookies
Cost: $5-8
Equipment
- Madeline pan
- Mixing bowls
- Whisk
- Hand mixer or stand mixer
- Rubber spatula
- Measuring spoons and cups
- Cooling rack
Materials
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Zest of 1 lemon optional
- Powdered sugar for dusting
Instructions
- Preheat the oven to 375°F (190°C) and grease your Madeline pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk the eggs and granulated sugar until pale and fluffy.
- Stir in the vanilla extract and lemon zest (optional).
- Gently fold in the dry ingredients using a spatula.
- Slowly add the melted butter and heavy cream to the batter, folding carefully to maintain airiness.
- Spoon the batter into the Madeline pan, filling each mold about two-thirds full.
- Bake for 10-12 minutes, or until the edges are golden brown and the tops spring back when lightly touched.
- Let the cookies cool in the pan for 5 minutes before transferring them to a wire rack.
- Dust with powdered sugar before serving.
Notes
If you don't have a Madeline pan, you can use a mini muffin tin as a substitute.
Let the batter rest for about an hour for the best texture and rise.
Feel free to experiment with flavorings like vanilla or almond extract, or add a pinch of nutmeg or cinnamon for warmth.
Let the batter rest for about an hour for the best texture and rise.
Feel free to experiment with flavorings like vanilla or almond extract, or add a pinch of nutmeg or cinnamon for warmth.