Gingerbread Madeleines + 12 Days of Holiday Homes

Gingerbread Madeleines are the sweetest holiday treat!

Here’s the recipe for Gingerbread Madeleines (makes 24) -prepare yourself, the scent in your kitchen is ahhhh-mazing!



1/2 cup butter, softened

1/2 cup sugar

1/2 cup dark brown sugar

4 eggs at room temperature

1/4 cup molasses

1 cup all-purpose flour

1/2 cup cake flour

1 teaspoon cinnamon

1 teaspoon ground ginger

1/4 teaspoon nutmeg

1/8 teaspoon ground cloves

1/4 teaspoon salt

1/4 teaspoon baking soda

1/2 teaspoon baking powder

extra butter and flour for pans and confectioners sugar for dusting before serving.


In a large bowl of an electric mixer, beat butter on high speed for 30 seconds.  Add sugar and brown sugar and beat until fluffy, stopping to scrape the sides of bowl with silicone spatula.  Add eggs one at a time and beat after each until combined.  Add the molasses and beat until combined.

In a medium bowl, sift together the flours, salt, baking powder and baking soda.  Stir in the spices and gradually fold into the butter and sugar mixture until all dry ingredients are completely combined with wet ingredients.  Cover and let rest for at least 30 minutes.

Preheat oven to 350º and prepare one or two Madeleine pans.  Melt the extra butter and brush each mold.  Dust with flour and tap excess.  Fill each mold using a medium ice-cream scoop.  Once each mold is filled, hold each side and tap on the counter a couple of times, evening out the batter in the molds.

Bake for 6 minutes and then rotate in the oven and bake an additional 5-7 minutes.  Invert the pan over a wire cooling rack and  each cake will fall out.  Turn so they are lines up.  Serve right away if possible.  Dust with a little confectioners sugar using a mesh strainer.  Enjoy!