Recipes and Cooking Gingerbread Madeleines 4.5 (2) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 28, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Chill Time: 2 hrs Bake Time: 10 mins Cool Time: 1 mins Total Time: 2 hrs 36 mins Servings: 48 Yield: 48 cookies Jump to Nutrition Facts Ingredients ½ cup butter, softened ½ cup granulated sugar ½ cup packed brown sugar 4 eggs ¼ cup molasses 1 cup all-purpose flour ½ cup cake flour 1 teaspoon ground ginger 1 teaspoon ground cinnamon ½ teaspoon baking powder ¼ teaspoon salt ¼ teaspoon baking soda ¼ teaspoon ground nutmeg ⅛ teaspoon ground cloves Powdered sugar Directions In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add the granulated sugar and brown sugar. Beat until light and fluffy, scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Beat in the molasses until combined. In a small bowl stir together the all-purpose flour, cake flour, ginger, cinnamon, baking powder, salt, baking soda, nutmeg, and cloves. Sprinkle about half the flour mixture over the butter mixture; fold in until combined. Repeat with the remaining flour mixture. Cover and chill batter for 2 to 4 hours. Preheat oven to 375°F. Grease and flour twenty-four 3-inch madeleine molds. Spoon batter into prepared molds, filling each about half full. Bake for 10 to 12 minutes or until edges are golden and tops spring back when lightly touched. Cool in molds for 1 minute. Using the point of a knife, loosen each madeleine from the mold; invert mold over a wire rack to release madeleines. Let cool. Dust with powdered sugar before serving. Tips Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Note: Let molds cool completely between baking batches of madeleines. Grease and flour molds for each batch. Rate it Print Nutrition Facts (per serving) 61 Calories 2g Fat 9g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 48 Calories 61 % Daily Value * Total Fat 2g 3% Saturated Fat 1g 5% Cholesterol 21mg 7% Sodium 48mg 2% Total Carbohydrate 9g 3% Total Sugars 6g Protein 1g Calcium 10.1mg 1% Iron 0.4mg 2% Potassium 39mg 1% Folate, total 8.1mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.