Description
A simple madeline cookies recipe using cream for soft, rich cookies with golden edges—perfect for beginners!
Ingredients
Scale
- 2 large eggs
- ½ cup (100g) sugar
- ½ cup (120ml) heavy cream, room temperature
- ½ cup (115g) butter, melted and cooled
- 1 cup (125g) all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 1 teaspoon vanilla extract (optional)
Instructions
- Get Ready: Preheat your oven to 350°F (175°C). Grease a Madeline pan with butter so the cookies don’t stick.
- Mix Wet Stuff: In a big bowl, whisk the eggs and sugar together until they’re light and fluffy—about 2–3 minutes. Add the cream, melted butter, and vanilla (if using), and stir gently.
- Add Dry Stuff: In another bowl, mix the flour, baking powder, and salt. Sift it into the wet mixture and fold it in with a spatula—just until it’s combined. Don’t overmix!
- Chill the Batter: Put the batter in the fridge for 1–2 hours. This helps the cookies get that nice hump shape.
- Fill the Pan: Spoon or pipe the chilled batter into the Madeline pan, filling each mold about three-quarters full.
- Bake: Pop the pan in the oven and bake for 10–12 minutes, until the edges are golden and the centers bounce back when you touch them lightly.
- Cool: Let the cookies sit in the pan for 5 minutes, then move them to a wire rack to cool completely.
Notes
- Chilling the batter is key for the classic Madeline hump, so don’t skip it!
- If the cookies stick, grease the pan more next time or dust it with a little flour.
- Store them in an airtight container for up to 3 days, or freeze for a month.
- Try adding lemon zest or almond extract to the batter for a fun twist!