Creamy Madeline Cookies

Classic French shell-shaped Madeleine cakes made extra rich with the addition of heavy cream to the batter. The cream creates a tender, moist crumb with a delicate buttery flavor and the signature domed hump. Best enjoyed the day they are baked, lightly dusted with powdered sugar.

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Prep Time 15

Cook Time 12

Servings: 12 madeleines

Ingredients Method Notes

Ingredients

1 cup all-purpose flour 120g
0.5 cup granulated sugar 100g
2 large eggs
0.5 cup unsalted butter melted and cooled, 113g
1 teaspoon baking powder
1 teaspoon vanilla extract
0.25 teaspoon salt
0.25 cup heavy cream or whipping cream 60ml, at room temperature

Method

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a larger bowl, whisk the eggs and sugar together until pale and fluffy, about 2–3 minutes. Add the vanilla extract and mix.
Gently fold in the melted and cooled butter, then fold in the heavy cream until just combined.
Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix.
Cover the batter with plastic wrap and refrigerate for at least 30 minutes (up to 1 hour).
Preheat oven to 350°F (175°C). Grease a madeleine pan thoroughly with melted butter, making sure every crevice is coated.
Fill each mold almost to the top with cold batter. Bake for 10–12 minutes until edges are golden brown and the tops spring back lightly when touched.
Let cool for a few minutes in the pan, then gently release onto a wire rack. Dust with powdered sugar before serving.

Notes

Chilling the batter for at least 30 minutes (up to 1 hour) is essential for achieving the signature hump. Use very cold batter going into a hot, well-greased pan — the thermal shock creates the dome. Grease every crevice of the madeleine pan thoroughly with melted butter. Store in an airtight container for up to 2 days.