Can I make madeleines without a special pan?

Yes, you can use a mini muffin tin in a pinch and bake for the same amount of time. While the texture won’t be quite as light and delicate as traditional madeleines, the flavor will still be delicious.

Can I make the batter ahead of time?

It’s best not to. If the batter sits in the refrigerator longer than an hour, the butter can solidify and negatively affect the texture of the madeleines.

How do I know when the madeleines are done?

They’re ready when the tops spring back lightly and the edges are just set. Overbaking will dry them out.

Gingerbread Madeleines

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by Haley // December 23, 2025

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Gingerbread madeleines are the perfect little bite of the season. Soft, buttery, and lightly spiced with ginger, cinnamon, and molasses, these delicate shell-shaped cakes are cozy and so pretty. Finished with a simple dusting of powdered sugar, they’re a festive treat that looks just as special as it tastes.

Gingerbread Madeleines dusted with powdered sugar on a white plate.

These gingerbread madeleines put a festive spin on the classic French treat and feel right at home during Christmastime. As the warm spices come together, the kitchen fills with cozy holiday aromas, and each little shell comes out soft, buttery, and perfectly spiced.

I love how simple they are to make once the batter is ready. A short chill, a quick bake, and suddenly you have a tray of spiced little cakes dusted with powdered sugar. They’re nostalgic, timeless, and the kind of treat that’s just so perfect during the Christmas season.

Table of Contents

Why You’ll Love This Recipe

Seasonal spices done just right. Ginger, cinnamon, and molasses bring warmth and depth without overpowering the cake.
Light and delicate texture. These aren’t heavy or dense, just sweet little bites that disappear quickly.
A welcome change from cookies. Ideal when you want a festive sweet treat but want something different from Christmas cookies.
Made for the season. These fit right in alongside all your favorite holiday desserts.

Ingredient Notes

Small bowls with flour, eggs, melted butter, vanilla and spices.

Eggs: Provide structure and lightness. Make sure they are at room temperature for best whipping results.
Vanilla extract: Adds warmth and enhances the sweetness of the molasses and spices.
Granulated sugar: Sweetens the madeleines and helps create a slightly crisp exterior.
Unsulphured molasses: Gives that classic gingerbread flavor and deep color. Lightly warms the batter with spices.
All-purpose flour: The base of the batter. Measure carefully or weigh for best results to avoid dense cookies.
Baking powder: Helps the cakes rise and maintain their delicate, airy texture.
Salt: Balances sweetness and enhances the flavor of the spices.
Spices: Ground ginger, cinnamon, nutmeg, and allspice give these madeleines their signature gingerbread flavor.
Unsalted butter: Melted butter adds richness and helps create a tender crumb. Be sure it’s not too hot or it may deflate the whipped batter.
Powdered sugar: For dusting, adds a hint of sweetness and festive look.

Refer to the recipe card for the full list of ingredients and measurements.

Recipe Variations

Chocolate-dipped. Dip one end of each baked madeleine in melt dark chocolate or white chocolate and let it set for extra indulgence.

Nuts or sprinkles. Add a finishing touch with chopped nuts or festive holiday sprinkles. If you’re dipping them in chocolate, sprinkle the toppings on while the chocolate is still warm for a presentation.

Orange zest. Fold in some finely grated orange zest to the batter for a bright, citrusy note that complements the spices.

How to Make Gingerbread Madeleines

Mixing the batter for gingerbread madeleines.

In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the eggs and vanilla on high speed until pale, about 2 minutes. With the mixer running, slowly add the sugar and molasses, then continue whipping on high speed for about 8 minutes, until the batter is thick and ribbons fall from the whisk.
In a separate bowl, whisk together the flour, baking powder, salt, and spices.
Gently fold the dry ingredients into the batter in thirds, mixing just until combined. Drizzle the melted butter around the edges of the bowl and carefully fold it in, scraping the bottom to avoid deflating the batter.
Cover and refrigerate the batter for 45 minutes to 1 hour before baking.

Adding cookie batter to a madeleine pan.

Preheat the oven to 375°F and generously grease a madeleine pan. I used my magic cake pan release for this recipe, but greasing the pan with butter works just as well. Remove the batter from the refrigerator and evenly fill the 16 molds.
Bake for 10–12 minutes, then gently remove the madeleines, let them cool slightly, and dust with powdered sugar before serving.

Expert Tips

Use a light-colored pan. I own this madeleine pan and love it! The light-colored aluminized steel helps prevent over-browning and keeps the madeleines from burning on the edges.

Whip the batter properly. Beating the eggs, sugar, and molasses for the full 8 minutes and until thick and ribbon-like is key for that classic light, airy texture.

Chill the batter. Don’t skip the resting time. Chilling helps the madeleines hold their shape and develop those signature soft centers.

Measure ingredients correctly. A kitchen scale gives the most accurate measurements, but if you’re using cups, lightly spoon the flour into the measuring cup and level it off, never scoop or pack it down.

Gingerbread madeleines served with coffee on a white plate.

Storage Tips

Store gingerbread madeleines in an airtight container at room temperature for up to 3 days, though they’re at their very best the day they’re made due to their delicate texture.

To freeze, let the madeleines cool completely, then wrap them in plastic wrap and place in an airtight container for up to 1 month. Thaw at room temperature and finish with a dusting of powdered sugar before serving. Keep in mind that freezing may slightly soften their pillowy texture, but the flavor will still be delicious.