Gingerbread Madeleines, or Spiced Madeleines

Gingerbread madeleines, or spiced madeleines with a pack of these cakes in the background

5 from 5 reviews

What a great and delicious alternative to gingerbread house these gingerbread madeleines make! With fragrant spices beautifully paired with brown sugar and dark rum, the Christmas spirit is guaranteed! 


  • 250 g eggs, room temperature (see note #1)
  • 1 cup + 1 1/2 tablespoons (250 g) brown sugar
  • 8.8 oz. (250 g) butter, melted
  • 2 cups (250 gall-purpose flour
  • 2 teaspoons (12 g) acacia honey
  • 2 teaspoons (10 g) baking powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 teaspoon dark rum


  1. To make the madeleine batter, place eggs (at room temperature), sugar, honey in a large bowl and beat with a hand whisk. Sift all-purpose flour with baking powder, ground ginger, cinnamon, nutmeg, and cloves with a flour sifter, add to the main mixture, and combine with a whisk. Add butter melted and cooled to 120 F/50 C and whisk again. Add dark rum and mix.
  2. Cover the batter with plastic film in contact and refrigerate overnight. 
  3. Preheat oven to 425 F/220 C. Butter cavities of a madeleine mold: silicon or metal one. If you use the latter one, dust it with flour and tap any excess. Using a pastry bag, fill the cavities up to three fourth.
  4. Bake cakes at 425 F/220 C for 3 minutes. Then switch off the oven for 7 to 8 minutes. The madeleines will get that famous bump or hump on top. Turn the oven to 320 F/160 C for the other 3 to 4 minutes.
  5. Remove madeleines from the oven and cool them in the mold for about 5 minutes. Take them out one by one, pushing each cavity of the silicone mold from the bottom.
  6. If you use a metal madeleine mold/pan, turn the mold over and hit it hard: madeleines will come by themselves. Place cakes on the side, still in the mold, so that they cool down. 


  1. 250 whole eggs approximately equal 5 whole large chicken eggs (eggshell removed).
  2. Read this guide/recipe on how to make perfect French madeleines. You will learn all the tips and tricks in madeleine making, especially why madeleines have a bump or hump and how to get it.
  3. Store madeleines in an air-tight container at room temperature for up to 2 days.
  4. Freeze baked madeleines for up to 6 months and thaw them at room temperature for one to two hours.


Keywords: gingerbread madeleines, spiced madeleines


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