Gingerbread Madeleines are a lovely winter teatime treat. The perfect combination of sweet and spicy, they pair beautifully with a cup of your favorite black tea!
- 8 Tbsp (115 g) butter
- 1–1/2 Tbsp (25 ml) molasses
- 2 large eggs (room temp)
- 1/2 cup (110 g) sugar
- 1 cup ( 130 g) flour
- 1–1/2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/2 tsp vanilla
- 2 Tbsp (25 g) melted butter for the pan
- 1 cup (115 g) powdered sugar
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- pinch of nutmeg and cloves
- 2 tsp molasses
- 4 Tbsp milk
- In a small pan melt the butter and stir in the molasses. Turn off and let it cool while you make the batter.
- In the bowl of a stand mixer fitted with the whisk attachment whip the eggs on medium speed and slowly add the sugar. Continue whipping on high until the eggs are light and frothy and double in size, 5-8 minutes (ribbon stage.)
- Gently stir in vanilla and dry ingredients.
- Fold in the melted butter and molasses mixture.
- Cover with plastic wrap and chill for 30-60 minutes.
- Pre-heat oven to 400 F (205 C)
- Brush the indents of your madeleine pan(s) with the 2 Tbsp of melted butter. You can bake two batches if you only have one pan like me!
- Fill each indent with approximately 1 Tbsp of batter and bake for 6 minutes. Let them sit in the pan for 1 minute and then gently remove to a wire rack.
- Whisk the glaze ingredients together in a small bowl. If you like a stronger molasses flavor you can add another tsp to your glaze.
- Dip the top half of each madeleine in the glaze, let it drip and then place back on the wire racks to dry.
- Most madeleines are best on the day they are baked, but these are equally as good the second day. Store in an airtight container for 1-2 days.
Serve warm or let them cool between each process and set the glaze, whichever you prefer. Enjoy!
Keywords: gingerbread madeleine cookie recipe, french cookies, madeleine recipe