12 Days of Holiday Treats: Gingerbread Madeleines

Scroll to the bottom of the post to get ALL the “12 Days” recipes from 2019, 2020, and 2021!

Gingerbread madeleines dusted with icing sugar on a black serving tray.

Welcome to Day 3 of

The Twelve Days of Holiday Treats!

Once again, this year, from December 1st-12th I’ll post a new holiday treat recipe every day – inspiration for your holiday entertaining!

The recipes I’m sharing are small-er batch (as many of us will still be attending/ hosting smaller gatherings) – each recipe makes 1-dozen or a few more smaller-sized treats that are simple to prepare and that use everyday ingredients and equipment so hopefully you’ll be able to whip up any of these on a whim. Check out the treats from 2019, 2020 and 2021 at the bottom of this post too for more inspiration!

Today we have a classic French treat, holiday-ed up with some gingerbread spices. Last year, I shared Madeleines à la Clémentine – adding new holiday flavours to the roster this year! Gingerbread madeleines are an easy treat to bake up, though the batter needs a rest in the fridge overnight so make sure to plan ahead.

Yield: 12

Gingerbread Madeleines

Gingerbread madeleines on a black serving dish.

Madeleines with gingerbread spices - perfect for the holidays!

Prep Time 30 minutes
Cook Time 12 minutes
Chill Time 4 hours
Total Time 4 hours 42 minutes

Ingredients

to prepare the pan:

  • 1 tablespoon (14 g) unsalted butter, melted, for greasing the pans
  • All-purpose flour, for flouring the pans

for the madeleine batter

  • 1/4 cup (57 g/ 1/2 stick) unsalted butter
  • 1/4 cup (50 g) granulated sugar
  • zest of 1 clementine (approx. 1/2 tablespoon)
  • 1 large egg
  • 1/3 cup + 1 tablespoon (58g) all-purpose flour
  • 1/2 teaspoon powdered cinnamon
  • 1/4 teaspoon powdered ginger
  • 1/4 teaspoon powdered nutmeg
  • pinch powdered cloves
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt

Instructions

    The day before or the morning of baking - prepare the madeleine pan

    1. Brush the madeleine pan with the melted butter, making sure to get the butter into all the grooves, but don’t let it pool there (if necessary turn the pan upside down over a paper towel to drain out).
    2. Place a large pinch of flour in each cavity and shake the pan to coat the butter with the flour. Turn the pan upside down over the sink or over some paper towel to catch the flour, and tap to remove any excess.
    3. Place the pan in the freezer.

    The day before or the morning of baking - prepare the batter

    1. Melt the butter either in a small pot on the stovetop over medium heat, or in a microwave-safe bowl in the microwave for about 1 minute. Set aside to cool.
    2. Beat the sugar and egg with handheld electric beaters on high speed for 3 - 4 minutes, until thick, creamy, and slightly pale.
    3. In a separate bowl, whisk the flour, baking powder, spices, and salt together.
    4. Add the dry ingredients to the wet and use a rubber spatula to gently fold them in until the dry ingredients are just combined.
    5. Add the cooled, melted butter to the batter and use a rubber spatula to gently mix until the butter is completely incorporated. The batter will be a little runny.
    6. Cover the bowl with plastic wrap and place in the fridge 4 hours or overnight.

    When you’re ready to bake (either later that day or the next day)

    1. Remove the madeleine pan from the freezer and fill each cavity about three-quarters full (a heaping tablespoon’s worth). It’s easiest to use a small spoon or 1 tablespoon cookie scoop to fill the cavities. Do not spread the batter out, it will settle when it bakes. Once you have filled all the cavities, place the tray in the fridge or freezer while the oven preheats.
    2. Preheat the oven to 425˚F (220˚C). When the oven is at temperature, remove the madeleine pan from the fridge and then bake for 10-12 minutes. Your madeleines should be golden around the edges and may have a bump on top—it can be quite pronounced. Don’t worry, that bump is meant to be there!
    3. Remove the pans from the oven. Immediately remove the madeleines from the pans (use a small knife or spoon to coax them out if they don’t just pop right out) to cool on wire racks.

Notes

Madeleines are best the day you make them, but they can be stored in an airtight container at room temperature for a few days.

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did you make this recipe?

please leave a comment or review on the blog or share a photo and tag me on Instagram @eatlivtravwrite !

These are lovely as-is or sprinkled with a bit of icing sugar – and best enjoyed the day they are made. Luckily you can make the batter ahead of time and bake them up just before you need them.

Impress your friends this holiday season!

Gingerbread madeleines on a black serving dish.

Stay tuned to see what tomorrow brings and in the meantime…
 

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Check out the rest of 2022’s 12 Days of Holiday Treats:

Day 1: Chocolate Peppermint Creme Cups

Day 2: Chocolate-Dipped Wafer Cookies

Day 3: Gingerbread madeleines

Day 4: Funfetti Cookies

Day 5: Chocolate Sugar Cookies

Day 6: Coffee Financiers

Day 7: No-Bake Strawbery Cheesecake Cups

Day 8: Holiday Joys

Day 9: Holiday Spice Marmalade

Day 10: Soft Molasses Cookies

Day 11: Coconut Roughs

Day 12: Holiday Lights Jam Sandwich Cookies

Check out 2021’s 12 Days of Holiday Treats:

Day 1: Speculoos financiers

Day 2: Chocolate Dipped Orange Sugar Cookies

Day 3: Madeleines à la Clémentine

Day 4: Chocolate Hazelnut Thumbprint Cookies

Day 5: Sunbutter and Jam Chocolate Cups

Day 6: Hot Chocolate and Marshmallow Cookies

Day 7: Linzer Cookies

Day 8: Chocolate-Hazelnut Sandwich Cookies

Day 9: Choc-Mint Thumbprint Cookies

Day 10: Pailles (Puff Pastry and Jam Cookies)

Day 11: Strawberry Santa Hats

Day 12: Mulled Wine Jam

Check out 2020’s 12 Days of Holiday Treats:

Day 1: Rice Krispie Wreaths

Day 2: Cranberry Cheesecake Bars

Day 3: Peppermint Bark

Day 4: Orangettes

Day 5: Rocky Road Chocolate Crackle Slice

Day 6: Candy Cane Sugar Cookies

Day 7: Orange Pim’s

Day 8: Mendiants

Day 9: Chewy Chocolate Mint Crackle Cookies

Day 10: Apricot, Coconut and Cranberry “truffles”

Day 11: Chocolate, Cherry and Almond Brownies

Day 12: Peppermint Hot Chocolate

Check out 2019’s 12 Days of Holiday Cookies:

Day 1: Easy Three Ingredient Shortbread

Day 2: Jam Drops

Day 3: Chocolate Caramel Slice

Day 4: Melting Moments

Day 5: White Christmas

Day 6: Langues de Chat

Day 7: Chocolate Coconut Slice

Day 8: Cornflake Biscuits

Day 9: Rocky Road

Day 10: Honey Joys

Day 11: Rum Ball Truffles

Day 12: Giant Florentine Cookie (to share)

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