GUEST POST:  Gingerbread Madeleines from Fake Ginger

three Gingerbread Madeleins dusted with powdered sugar on a white plate

There are few things that I love more than Christmas cookies. So you can guess how excited I was to be invited to Katrina’s cookie party again this year. It took forever to decide on the perfect cookie to contribute but ultimately I went with one of my all-time favorites: the madeleine!

I love a madeleine. Not the mushy kind you get at Starbucks but the homemade ones that are slightly crisp on the outside and cakey on the inside. They’re so delicious and there are so many ways to dress them up.


three Gingerbread Madeleins dusted with powdered sugar on a white plate

I even made savory Madeleines with rosemary and Parmesan. But since it’s the holidays and all I went with gingerbread for the cookie party! These are spicy and wonderful and everything I love in a good Madeleine.

If you don’t own a madeleine pan, put one on your wish list ASAP. I swear you won’t regret it!

Gingerbread Madeleins from Fake Ginger inkatrinaskitchen... #BringtheCOOKIES

Gingerbread Madeleines Recipe

Petite gingerbread madeleine cookies

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  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup 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, for dusting


  • In the bowl of a stand mixer fitted with a paddle attachment cream the butter and sugars until light and fluffy, scraping the sides of the bowl occasionally. Add eggs, one at a time, beating well after each addition. Beat in molasses.
  • In a separate bowl, sift together the all-purpose flour, cake flour, ginger, cinnamon, baking powder, salt, baking soda, nutmeg, and cloves. Gradually add this mixture into the wet mixture, beating until just combined. Cover and chill batter for 2-4 hours.
  • Preheat oven to 375F. Grease and flour 24 3-inch madeleine molds. Spoon half of the batter into the prepared molds, filling each about half full.
  • Bake for 10 - 12 minutes or until edges are golden and tops spring back when lightly touched. Cool in molds for 1 minute before using the point of a knife to loosen the madeleines. Invert onto a wire rack and cool completely.
  • Repeat with remaining batter in cooled greased and floured molds. Sprinkle cookies with powdered sugar once cool.


Serving: 48cookies, Calories: 59kcal, Carbohydrates: 9g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 19mg, Sodium: 46mg, Potassium: 38mg, Fiber: 1g, Sugar: 6g, Vitamin A: 79IU, Calcium: 11mg, Iron: 1mg
Did you make this recipe?Tag @katrinaskitchen on Instagram with the hashtag #katrinaskitchenrecipes

Amanda is the blogger I go to when I get in a dinner funk because I know I can always find something that my family will love. Bonus- she makes good cookies too!

You can connect with Amanda on Facebook, Twitter, Pinterest, and her blog Fake Ginger. **Over 3 MILLION people follow her pins. So yeah you might want to get in on that.**

Here are some of her delicious cookies to get you started:

Finnish Ribbon Cookies

Candied Bacon Chocolate Chip Cookies

Cranberry Orange Cookies

Thank you for bringing the cookies, Amanda!