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Gingerbread Latte Madeleines

Embrace winter warmth with these Gingerbread Latte Madeleines, a delightful fusion of cozy gingerbread spice and rich coffee. These moist, fluffy treats are your go-to winter indulgence, capturing the essence of the season in every bite. Elevate your winter gatherings with the perfect blend of flavors – Gingerbread Latte Madeleines, a seasonal delight!
Print Recipe
Prep Time 25 minutes
Cook Time 18 minutes
Course Dessert
Servings 12

Equipment

  • Stand Mixer (with paddle attachment) OR hand mixer

Ingredients
  

Gingerbread Madeleine Batter

  • 1 ½ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ⅛ tsp ground star anise
  • ¼ tsp salt
  • ⅓ cup molasses
  • ¼ cup buttermilk
  • ¼ cup strong cold brew/espresso
  • ½ cup dark brown sugar packed
  • ½ cup unsalted butter room temp
  • 2 large eggs
  • 1 tsp vanilla

Glaze

  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 2-3 tbsp milk or cold brew/espresso

Instructions
 

  • Gingerbread Madeleine Batter
  • Preheat your oven to 350F and grease your madeleine pans.
  • In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.
  • In a separate bowl, mix together buttermilk, cold brew, and vanilla.
  • In a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar until light and fluffy.
  • Mix in the eggs one at a time, stopping to scrape down the sides of the mixing bowl in between. Drizzle in the molasses with the mixer running on low.
  • Mix in the dry ingredients, then the liquid mixture.
  • Evenly fill each cavity of the madeleine pan(s), filling about 2/3 of the way.
  • Bake for 15-18 minutes or until a toothpick inserted comes out clean. Let cool for 5 minutes in the pan, then transfer to a cooling rack to cool completely before glazing.

Glaze

  • Add powdered sugar, vanilla, and 2 tbsp milk/cold brew to a bowl and whisk until combined. The consistency should be thin enough to dip the madeleines in without getting stuck, but thick enough that it doesn’t all run off. If you need to thin out the glaze, add more liquid 1 tbsp at a time until you reach the desired consistency.

Assembly

  • Dip the cooled madeleines into the glaze, and set back on the cooling rack to set.