Gingerbread Madeleines

Gingerbread Madeleines are the perfect soft and buttery sponge cakes to send your tastebuds right into the holiday season!

Until about 10 years ago I had never had a madeleine.  Then I worked at a coffee shop where we sold them right at the front counter.  One bite and I was hooked.

They’re soft, buttery, spongey cakes that just melt in your mouth.

There’s not better type of cookie to have this holiday season than a Gingerbread Madeleine.

Truth be told, before these Gingerbread Madeleines, I hadn’t had a madeleine since I left the coffee shop, which was almost 10 years ago.

Last year, when I was at a baking show with my sister, I purchased a madeleine pan and vowed I’d use it.  Fast forward 1 year until now and I finally put that pan to good use.

I came across a recipe in a magazine for gingerbread madeleines and knew I had to immediately make them.

I love gingerbread and molasses.  There’s something about the warm, toasty aroma that just hits your tastebuds in all the right places.  It immediately blankets me into the holiday season.  Molasses cookies are some of my favorite cookies.

Don’t be intimated by these Gingerbread Madeleines.  It was the first time I had made them and they came our perfectly.  Just ask my husband’s work who graciously took them off my hands so I didn’t eat all 40 of them.

These cakes are soft, spongey and melt in your mouth.  I thoroughly enjoyed mine daily with a cup of coffee to get my morning started.  Highly recommended.

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Gingerbread Madeleines

Prep 25 mins

Cook 8 mins

Inactive 2 hours

Total 2 hours, 33 mins

Author Megan | Strawberry Blondie Kitchen

Yield 40 servings

Gingerbread Madeleines are the perfect soft and buttery sponge cakes to send your tastebuds right into the holiday season! 

Ingredients

• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 4 eggs
• 1/4 cup molasses
• 1 cup all-purpose flour
• 1/2 cup cake flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• Powdered sugar

Instructions

1. In the bowl of your stand mixer or a large bowl, beat butter on high speed for 30 seconds.  Gradually add in white sugar and brown sugar and beat until light and fluffy.  One at a time, add in the eggs and beat to combine.  Add in molasses.
2. In a small flour, sift together flour, cake flour, ginger, cinnamon, baking powder, salt, baking soda, nutmeg and cloves.
3. Gradually add flour mixture to butter mixture and mix until combined.  Cover and chill batter for at least 2 hours or overnight.  *Allow batter to come to room temperature 30 minutes prior to baking.
4. Preheat oven to 375 degrees and grease a madeleine pan with cooking spray.
5. Place 1 tablespoon batter into each well.  Bake for 8-10 minutes.  Allow to cool in molds for several minutes and then remove from molds and place onto wire rack to cool completely.  
6. Dust with powdered sugar

Notes

Recipe from Better Homes and Gardens

Courses Dessert

Nutrition Facts

Serving Size 40 servings

Amount Per Serving
Calories 70
% Daily Value
Total Fat 3 g		5%
	Saturated Fat 2 g	10%
Cholesterol 25 mg		8%
Sodium 260 mg		11%
Total Carbohydrates 10 g		3%
	Sugars 7 g
Protein 1 g		2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Just look at how airy and deligthful these look.  My advice to you, grab a madeleine pan and get to baking these babies before the season is over.

I hope you guys enjoyed all of the wonderful deliciousness during #ChristmasCookiesWeek.

• • Almond Spice Christmas Wreaths by Karen’s Kitchen Stories
  • Black Forest Brownies by Palatable Pastime
  • Frosted Peppermint Sugar Cookies by My Southern Sweet Tooth
  • Chewy M&M Cookies by Kate’s Recipe Box
  • Chocolate Orange Blossoms by Family Around the Table
  • Chocolate Marshmallow Meltaways by Jolene’s Recipe Journal
  • Gingerbread Bars by The Freshman Cook
  • Gingerbread Cookies by A Kitchen Hoor’s Adventures
  • Gingerbread Madeleines by Strawberry Blondie Kitchen
  • Greek Baklava by House of Nash Eats
  • Homemade Mint Milano Cookies by Daily Dish Recipes
  • Honningkagehjerter by Culinary Adventures with Camilla
  • Lemon Ginger Crinkle Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  • Lil’s Thumbprints by A Day in the Life on the Farm
  • Mocha Biscotti by Books n’ Cooks
  • No Bake Christmas Tree Cookies by Cooking with Carlee
  • The Old Fashioned Cookie by Making the Most of Naptime
  • Peppermint Meltaway Cookies by Making Miracles
  • Peppermint Meringues by Everyday Eileen
  • Peppermint Mocha Cookies by The Redhead Baker
  • Strawberry Cake Mix Cookies by Soulfully Made
  • White Chocolate Oatmeal Raisin Cookies by The Bitter Side of Sweet

Don’t forget about the giveaway on the Peppermint Crinkle Cookies post for Nielsen-Massey Fine Vanillas and Flavors for a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.

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