Crème Fraiche Meets “The Cookie” : A Love Affair


By the time you read this article summer will be over, our kids will be back in school and since we are no longer on vacation and in bathing suits, we can let up on the regime just a little bit.  Hopefully, anyway.  The theme for this article is crème fraîche.  That might seem odd, but I am a huge fan of using products that are widely available.  Crème fraîche is not only everywhere, but it is a welcome addition to so many recipes.  Whether you enjoy a cookie with tea in the afternoon, or the kids enjoy a cookie for their after school goûter, or even if you just want to make a batch as a special treat for their class, here are a few recipes sure to please everybody.



  • ½ cup (113 g) butter, softened
  • ¾ cup (150 g) granulated sugar
  • ½ cup (110 g) packed brown sugar
  • 1 egg
  • ½ cup (125 ml) crème fraîche
  • 1 teaspoon vanilla extract
  • 1 ¾  cups (225 g) all-purpose flour
  • ½ cup (50 g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cups semi-sweet chocolate chips or use a mixture of chocolate and white chips


1.  Preheat oven to 180* C.

2.  In a mixing bowl, cream butter and both sugars. Beat in egg, sour cream and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Stir in chips. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets.

3.  Bake at 180° for 12 minutes
or until set – do not overbake. They should still look kind of moist on top when you take them out. They will set as they cool.

4.  Cool for 2 minutes before removing to wire racks to cool completely.

**Makes about 3 dozen



  • 8 oz (227 g) butter, softened
  • 1 lb (453 g) brown sugar
  • 2 eggs
  • 1 tsp lemon extract
  • zest of 1 lemon
  • 1 Tablespoon baking soda
  • 5 cups (640 g) all purpose flour
  • 1 cup crème fraîche

1.  Cream butter and brown sugar.  Add eggs and lemon extract and blend thoroughly.  Add crème fraîche and lemon zest.  Sift dry ingredients.  Add to creamed mixture and mix.

2.  Scoop onto prepared baking sheet and bake in a preheated oven at 180* for 10 – 12 minutes for larger cookies and 8 – 10 minutes for smaller cookies.

 Bon appétit!


If you try this recipe, be sure to tell us how it turned out in the comments, or share with us your favorite recipes ! You can also give these classical whoopie pies a shot, or try these winter holidays cookies.


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    Beautiful! This recipe is a keeper. I ran out of butter so sub coconut oil and still worked well and added some dried cherries and almonds in place of some of the chocolate. Yum!

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    It was my first succesful recipe with cookies. I couldnt stop eatingthem. I am intolerant to sugar and next time will try a substitute. Thanks for the recipe.

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      Hi Vera, we just updated the article, it’s actually just crème fraiche that you’d need for this recipe. Thank you for pointing out this unclear part of the recipe! And don’t hesitate to let us know how it went if you ever decide to bake these cookies. 😉

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    Stumbled across your website when I was looking up ‘creme-fraiche-chocolate-chip-cookies’ and happy that I found your recipe! The cookies turned out very decadent (I even used slightly less cocoa and not as many chips!). Still it was delicious and almost a cakey-like brownie-cookie. I don’t know why, but these are the first cookies I’ve made at this elevation (6,500+) that did not fall! That is unheard of here in Colorado, all cookies are horribly flat. Not sure if it was the creme fraiche (I’ve never cooked with it before), but whatever it was was a pleasant surprise. Thank you!


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