Gingerbread Madeleines

This recipe combines two of my favorite sweet treats, gingerbread and French madeleines. They are perfectly spiced and a festive take on the traditional cookie. The sprinkle of powdered sugar on top is reminiscent of freshly fallen snow. Enjoy a few with a cup of tea on a winter afternoon for a little pick me up.

Ingredients

¼ cup brown sugar

2 eggs

½ cup flour, plus more for the pan

¼ teaspoon baking powder

¼ teaspoon cinnamon

¼ teaspoon ginger

1/8 teaspoon nutmeg

1/8 teaspoon cloves

pinch of salt

2 tablespoons molasses

½ teaspoon vanilla

4 tablespoons melted butter

powdered sugar to garnish

Directions

Preheat oven to 425 degrees. Use 1 tablespoon of the melted butter to coat a 12 cookie madeleine pan. Sprinkle flour in the madeleine molds, then shake the pan in the sink to remove the excess flour.  Place the pan in the refrigerator until you are ready to use.

In the bowl of an electric mixer, add the sugar and eggs and beat until smooth. Add in the flour, baking powder, spices, salt, molasses, and vanilla. Once combined, add in the remaining butter and mix.

Fill the madeleine molds about ¾ full and bake for 3 minutes. Turn off the oven for 8 minutes. Then turn the oven back on to 320 degrees and bake another 3-4 minutes.

Let the madeleines cool in the pan. Using a butter knife, lightly pop out each madeleine. Sprinkle powdered sugar on top of the madeleines and enjoy!

Makes 12 madeleines