Gingerbread Madeleines. Delicate, cake-like cookies infused with the flavors of gingerbread! A perfect treat for your holiday dessert table.
The Kitchen Prep
butter flavored coconut oil
+ 2 tablespoons brown sugar
egg + 1 egg yolk
of ground cloves
Preheat the oven to 375 degrees. Spray a madeleine pan with non-stick cooking spray or grease with extra coconut oil.
In the bowl of a stand mixer, beat together coconut oil and brown sugar until smooth.
Add egg and egg yolk and mix until fully combined.
Add molasses and vanilla extract and mix to incorporate.
In a separate bowl, whisk together flour, salt and spices. Add dry ingredients to wet ingredients and mix until just combined.
Using a small cookie scoop, fill each madeleine mold with batter, spreading it out a bit as the batter will be moderately thick.
Bake for 10 to 12 minutes or until the madeleines are puffed and a toothpick inserted in the center comes out clean.
Cool for about 5 minutes before loosening, then remove and cool madeleines on a wire rack until cool.
Sprinkle with powdered sugar before serving.
Adapted from BHG.com
Madeleines are best within a day of baking, or frozen for up to 3 months.