Madeline Cookies Recipe Using Cream are a classic French treat, known for their delicate shell shape and tender crumb. These cookies are soft, buttery, and enhanced with cream for an irresistible texture. Perfect for tea-time or as an elegant dessert. By incorporating cream into the batter, this recipe elevates their texture and flavor, creating a moist, buttery cookie that pairs perfectly with tea or coffee. Whether you’re a seasoned baker or a beginner, this recipe is simple to follow and guarantees delicious results.

Madeline Cookies Recipe Using Cream Servings

12 cookies

Estimated Cost

Approximately $5 USD

Prep Time

20 minutes (plus chilling time)

Courses

Dessert

Cuisine

French

Equipment

Madeleine pan
Mixing bowls
Whisk or electric mixer
Spatula
Sifter
Wire rack

Ingredients

Ingredient	Amount
All-purpose flour	1 cup (120g)
Baking powder	½ teaspoon
Large eggs	2
Granulated sugar	⅔ cup (135g)
Heavy cream	¼ cup (60ml)
Unsalted butter (melted)	½ cup (115g)
Vanilla extract	1 teaspoon
Lemon zest (optional)	1 teaspoon
Salt	A pinch

Instructions

Prepare Dry Ingredients
Sift together the flour, baking powder, and salt in a bowl. Set aside.
Beat Eggs and Sugar
In a separate mixing bowl, whisk the eggs and sugar until pale and fluffy (about 3–5 minutes). This step incorporates air for a lighter texture.
Add Cream and Flavorings
Gently stir in the heavy cream, vanilla extract, and optional lemon zest.
Fold in Dry Ingredients
Gradually fold the sifted dry ingredients into the wet mixture using a spatula. Be careful not to overmix.
Incorporate Melted Butter
Slowly drizzle in the melted butter, folding gently until fully combined. The batter should be smooth and glossy.
Chill the Batter
Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or overnight). Chilling helps create the signature hump during baking.
Preheat Oven and Prepare Pan
Preheat your oven to 375°F (190°C). Grease the madeleine pan with butter or non-stick spray to prevent sticking.
Fill Molds and Bake
Spoon or pipe the chilled batter into the molds, filling each about three-quarters full. Bake for 10–12 minutes until edges are golden brown and centers spring back when touched.
Cool and Serve
Let the cookies cool in the pan for 2 minutes before transferring them to a wire rack. Dust with powdered sugar if desired.

Calories

Approximately 105 kcal per cookie

Recipe Notes

Chilling is Key: Don’t skip chilling the batter—it’s essential for achieving the classic madeleine hump.
Flavor Variations: Add almond extract, honey, or spices like cinnamon for a unique twist.
Storage Tips: Store in an airtight container at room temperature for up to 2 days or freeze for up to 2 months.
Serving Suggestions: Pair with tea, coffee, or enjoy as a standalone dessert.

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