Madeline Cookies Recipe Using Cream
Discover the secret to soft, tender Madeline cookies by using cream in this easy recipe. These elegant shell-shaped treats bring a delicate richness to your baking tray, making them perfect for any occasion and impossible to resist.
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups
- Measuring spoons
- Sifter
- Rubber spatula
- Madeline pan
- Oven
- Cooling rack
Ingredients
- 2 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup heavy cream
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ½ cup unsalted butter melted and slightly cooled
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 375°F and lightly grease your Madeline pan or use butter and flour to coat it.
- In a large mixing bowl, beat the eggs and sugar together using a mixer until the mixture is pale, thick, and fluffy (about 5 to 7 minutes).
- Add vanilla extract and cream, then gently mix until incorporated.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to deflate the batter.
- Slowly drizzle in the melted butter and gently fold until just combined.
- Spoon the batter into each mold of the prepared Madeline pan, filling each about ¾ full.
- Bake for 8 to 10 minutes or until the edges are golden and the centers spring back when touched.
- Remove from the oven and let the cookies cool in the pan for 1 to 2 minutes, then transfer to a cooling rack.
- Dust with powdered sugar before serving if desired.
Notes
Do not overmix the batter to maintain lightness
Use high-quality cream for the richest flavor
Always preheat the oven to get the best rise