These gingerbread madeleines are soft, buttery little cakes, gently spiced and infused with the rich, nutty flavor of brown butter! Each bite is light, tender, and filled with that irresistible festive holiday aroma.
The batter comes together easily and bakes with the lovely classic madeleine hump and slightly crisp edges. The brown butter adds a nutty, caramelized flavor that pairs beautifully with ginger, cinnamon, and cloves. Enjoy them with your afternoon tea, gift them to your friends, or serve them on your holiday dessert table.
Love gingerbread flavor? Then you must try my gingerbread mug cake, soft gingerbread crinkle cookies, and gluten-free chocolate gingerbread cookies!
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Why You'll Love This Recipe
✨ This easy gingerbread madeleine recipe is a festive twist to the French classic - spiced, buttery, and made even better with brown butter.
✨ Perfectly spiced with gingerbread spices - cozy and warm without being overwhelming.
✨ Soft, moist, and tender texture, just as a madeleine should be.
✨ Brown butter magic! It elevates these spiced madeleines to the next level of deliciousness with its nutty, aromatic, rich flavor.
✨ These spiced madeleines with brown butter are wonderful for teatime, holiday gifting, and festive platters.
Recipe Ingredients
Flour: All-purpose flour works the best in this easy gingerbread madeleines recipe for a soft and tender crumb.
Butter: Brown butter adds so much oomph to these gingerbread madeleines. It gives a rich, toasty, almost caramel-like flavor! If you want, you can skip this step and use melted and cooled butter instead.
Sugar: I used raw sugar here, but you can easily swap it for granulated sugar or brown sugar for that extra caramel flavor.
Eggs: They add moisture and provide structure to the holiday madeleines. If you want to make eggless gingerbread madeleines, like my matcha madeleines and coconut ginger madeleines, you can use flax eggs.
Spices: Store-bought gingerbread spice will do in a pinch, or you can make it at home by combining -
2 teaspoons cinnamon powder
2 teaspoons ginger powder
1 teaspoon clove powder
1 teaspoon all-spice powder
½ teaspoon nutmeg powder
Store this spice blend in a small jar. It’s very handy for Christmas and holiday recipes.
Please see the recipe card below for full information about the ingredients and quantities.
How To Make Gingerbread Madeleines
Step 1: Gently cook butter in a saucepan. First, it’ll become nice and bubbly. Then the milk solids will separate, yielding a rich, gorgeous brown butter. Set it aside to cool.
Step 2: Sift the flour, gingerbread spices, and baking powder in a bowl.
Step 3: In a large bowl, beat the eggs and sugar till pale and thick, doubled in volume.
Step 4: Gently fold in the flour mixture, followed by the browned butter.
Step 5: Cover and refrigerate the brown butter madeleine batter for at least 2 hours and up to 2 days.
Step 6: When you're ready to bake, grease and flour the madeleine molds. If you have a silicone pan, no prep is needed.
Step 7: Spoon or pipe the batter into the molds, about three-quarters of the way.
Step 8: Bake for 12 to 15 minutes, and then turn the mold over onto a cooling rack. Dust with powdered sugar and enjoy!
Pro Tips
- The trick to getting that characteristic hump in the madeleines is to chill the batter. This also helps develop the flavors.
- While browning the butter, keep your eye on the butter - it goes from brown to burnt in a flash.
- The right time to take the butter off the heat is when the butter turns pale golden and the milk solids sink to the bottom.
- Always cool the browned butter before adding it to the batter. Trust me, it infuses tons of flavor into each tiny madeleine cake.
- I used salted butter in this holiday-madeleine recipe. If using unsalted butter, add ¼ teaspoon of salt to your dry ingredients.
- For light, airy madeleines, don’t overmix the batter.
- Liberally brush and flour your madeleine molds. I use silicone ones, and they don’t need any prep.
- Fill each mold only three-quarters full. This gives them room to rise beautifully.
- Don’t overbake the madeleines. They are done when they are golden brown and springy to the touch.
How To Serve Gingerbread Madeleienes
These gingerbread madeleines are wonderful on their own, lightly dusted with sugar. For an extra festive touch, dip them in melted white or dark chocolate, like I did with my chocolate cherry madeleines and strawberry madeleines.
They are lovely with your morning coffee, afternoon tea, and a cup of classic hot chocolate!
Storage And Reheating
These madeleines stay well for up to 3 days at room temperature in an airtight container.
You can also freeze them for up to 1 month. Just thaw and reheat in the microwave.
📖 Recipe
Gingerbread Madeleines
Ingredients
- 6 tbsp Butter
- 1 cup All-purpose flour
- 1.5 tsp Gingerbread spice*
- 1 tsp Baking powder
- 2 Eggs
- 1/3 cup Raw sugar
- Icing sugar for sprinkling on top
Instructions
- To make the brown butter - Heat the butter in a small saucepan, on low heat. The butter will be bubbly and foamy and then will start to change color. Once its brown in color, take the pan off the heat and strain the butter into a small bowl. I didn't strain the butter.Let it cool. This process will take about 4-5 minutes.
- Sift the flour, gingerbread spice*, and baking powder in a bowl.
- In a large bowl, beat the eggs and sugar till pale and thick, doubled in volume.
- Gently fold in the flour mixture, followed by the browned butter. Please don't over-mix.
- Cover the batter and refrigerate for a minimum of 2 hours or for up to 2 days.
- When you're ready to bake, preheat your oven to 200C. Grease and flour the madeleine molds. If you have a silicone pan, no prep is needed.
- Spoon or pipe the batter into the molds, about three-quarters of the way. There is no need to level the batter. Bake for 12 -15 minutes or until they are golden and the tops are springy to touch.
- Turn them out on a cooling rack. Cool completely. Sprinkle icing sugar on top. Serve and enjoy!
Notes
- How to make gingerbread spice - Whisk together the following spices in a small bowl:
- The trick to getting that characteristic hump in the madeleines is to chill the batter. This also helps develop the flavors.
- While browning the butter, keep your eye on the butter - it goes from brown to burnt in a flash.
- The right time to take the butter off the heat is when the butter turns pale golden and the milk solids sink to the bottom.
- Always cool the browned butter before adding it to the batter. Trust me, it infuses tons of flavor into each tiny madeleine cake.
- I used salted butter in this holiday-madeleine recipe. If using unsalted butter, add ¼ teaspoon of salt to your dry ingredients.
- For light, airy madeleines, don’t overmix the batter.
- Liberally brush and flour your madeleine molds. I use silicone ones, and they don’t need any prep.
- Fill each mold only three-quarters full. This gives them room to rise beautifully.
- Don’t overbake the madeleines. They are done when they are golden brown and springy to the touch.
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