Gingerbread Madeleines

Madeleines are simple, quick, and easy…and yet they manage to be elegant, too. I knew that I needed to make a holiday version, and this seemed like just the thing: Gingerbread Madeleines (with vanilla bean glaze)!

I don’t make madeleines often enough. They are addictive little treats, a cross between a cookie and cake. These Gingerbread Madeleines are a molasses spice cake drizzled with a vanilla bean glaze. Crisp on the edges and tender inside, the flavors and textures are just perfect. The appropriate time for eating madeleines spans from breakfast, to an afternoon pick-me-up, to dessert. 

You know…I love Christmas, but holy cow. Holy “send $5 for the class party”, holy “please send 19 small gifts for classmates”, and holy your mother-in-law “doesn’t want anything.” The holidays can be a lot. I try really hard to stay organized and to do as much as I can early, so that I can keep my sanity and enjoy the season. I also know how incredibly lucky I am that I *can* enjoy the season, because I know it’s painful for so many.

Do yourself a favor and plan on making these madeleines for one of your to-do’s. They’re quick and easy and the result is outstanding. You’ll be cutting yourself a break!

If you’re in the market for a madeleine pan, this is the one that I use [here]. The only other item you might want to pick up is some vanilla bean paste. The glaze uses a very small amount, but it tastes soooo good (and it stays good forever). If you’re looking to purchase some, you can find it [here]. You can always substitute vanilla extract if you’d prefer.

As you’re running around with the hustle and bustle of the holiday season (and it seems we all do), take solace in the fact that these madeleines mix up in no time, bake in just a few minutes, and look like a million bucks. You’ll impress your guests, and maybe (just maybe!) have time left for the other things on your to-do list!

Other posts you may like:

Pumpkin Gingerbread Pie

Lemon Lavender Madeleines

Christmas Cookies

Christmas Desserts

Dark Chocolate Madeleines

Soft Gingerbread Cookies

Christmas Breakfasts

Gingerbread Bundt Cake

Gingerbread Cake

Gingerbread Madeleines

Crisp at the edges and tender in the center, these Gingerbread Madeleines are a holiday treat! With gingerbread spice and a vanilla bean glaze, you can't go wrong!
Recipe adapted from Created by Diane (link here).
Servings 16 large madeleines


Gingerbread Madeleines:

  • 1/2 cup flour
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • pinch ground cloves
  • pinch ground nutmeg
  • 2 eggs
  • 1/3 cup sugar
  • pinch salt
  • 2 Tbsp molasses
  • 1 tsp vanilla extract
  • 1/4 cup unsalted butter, melted and cooled (1/2 stick)

Vanilla Bean Glaze:

  • 1/4 cup powdered sugar, sifted
  • 1/4 tsp vanilla bean paste (see note)
  • 1 Tbsp heavy (whipping) cream


For Madeleines:

  • Preheat oven to 375F. Grease a standard size madeleine pan (see note) and set aside. 
  • In a small bowl, combine dry ingredients (flour, cinnamon, ginger, cloves, and nutmeg). Set aside.
  • In the bowl of a stand mixer, combine the eggs, sugar, and salt. Beat until smooth and creamy, about 5 minutes.
  • Add molasses and vanilla extract and mix to combine. You may need to scrape the bottom of the bowl with a spatula to ensure the molasses is incorporated and not just stuck to the bottom of the bowl.
  • While the mixer is running on low speed, add half the butter, followed by half the dry ingredients. Once incorporated, repeat with the second half of the butter and second half of the dry ingredients.
  • Divide the batter evenly among the wells in madeleine pan. Each well in a standard-size madeleine pan should hold about 3 tablespoons batter.
  • Bake 7-8 minutes, or until a toothpick inserted in the center of several of the madeleines comes out clean. The madeleines will also spring back after you touch them. Place the pan on a wire rack and allow the madeleines to cool completely before removing them from the pan.

For Glaze:

  • In a small bowl, combine powdered sugar, vanilla bean paste (see note), and cream. Stir until smooth, then drizzle over the top of each madeleine. If you'd like to submerge them in the glaze, I would double the glaze recipe and add a little more cream to thin the glaze. Allow the glaze to set before serving.


Note on vanilla bean paste: I love the flavor of vanilla bean paste and the lovely black flecks it leaves in the glaze! If you don't have vanilla bean paste, you can substitute a small amount of vanilla extract. If you'd like to purchase vanilla bean paste, you can find it [here].
Note on madeleine pan: If you're in the market for a madeleine pan and don't have one, this is the one that I use [here]. It's a standard size madeleine pan. If you choose to make mini madeleines you'll need to reduce the baking time.
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