½cup +1 tablespoonunsalted buttermelted and cooled (save 1 tablespoon for buttering the pan)
2largeeggsat room temperature
1teaspoonfresh gingerfinely grated
1cup (130g)all-purpose flour
1 teaspoonground ginger
For the Ginger Glaze
1 teaspoonfresh gingergrated and strained
For the Chocolate Dip
sprinkles or coarse sugar for decorating
For the Batter
In a large glass measuring cup, melt ½ cup of butter (save the extra tablespoon for later)
In a small bowl, combine the flour with the ground ginger, cinnamon, cloves and salt.
Using the whisk attachment of your stand mixer, beat the eggs and sugar on high until light and fluffy. Stop the mixer and add molasses, grated fresh ginger and vanilla. Mix on low until just combined. Stop the mixer.
Add the dry ingredients to the egg and sugar mixture. Stir on low until the flour is just combined.
Keeping your mixer on low, slowly drizzle in the melted, cooled butter. Stir until the butter is mostly mixed in. Stop the mixer and fold the batter by hand 3-4 times until the butter is well mixed together. Be careful not to overmix.
Cover batter with plastic wrap and chill for at least 1 hour. Batter can be saved overnight or for up to 2-3 days in the refrigerator.
Time to Bake
Preheat oven to 350°. Use a pastry brush and the remainder of the melted butter to butter your Madeleine pan. Transfer the pan to the freezer while the oven warms up.
Once the oven is preheated, remove the cold pan from the freezer. Use your tablespoon cookie scoop (or two spoons) to add about 1 tablespoon of batter to each opening in the pan.
Bake the madeleines for 10-12 minutes. Begin checking for doneness at 10 minutes. The edges should be a darker brown and the middles should bounce back when you poke them.
Move baked madeleines to a cooling rack and allow to cool for 5-10 minutes before removing them from the pan. Then transfer them out of the pan to the cooling rack to cool completely.
Glazing the Madeleines
Grate 1 teaspoon of fresh ginger and run through a mesh strainer. You want just the juice here, not the actual pulp of the ginger.
In a small bowl combine the ginger juice, milk, vanilla and powdered sugar. Whisk until well combined.
Dip each cooled Madeleine into the fresh ginger glaze. Move back to the cooling rack and allow the glaze to solidify. I like to keep a piece of parchment paper under the cooling rack for this part - this makes for an easy clean up.
For the Chocolate Dip
Use a large glass measuring cup to melt 1 cup of chocolate melting wafers. Microwave on high for 30 seconds at a time. Stir after each 30 second cycle. Warm chocolate until it is smooth and ready for dipping.
Dip each Madeleine half way in the chocolate. Move to a piece of parchment paper to cool. You can sprinkle the chocolate right away with your favorite holiday sprinkles or sugar if desired.
Once the chocolate has hardened, move cookies to a serving tray or airtight container for storage. Madeleines stay fresh at room temperature for 2-3 days.
Pro Tip: buttering your Madeleine pan guarantees crisp, buttery edges. I like to use this pastry brush from le creuset for buttering the pan.Note About the Madeleine Pan: It's really tricky to make madeleines without a Madeleine pan. I recommend you order one - you will use it all the time once you get into making madeleines. They are not very expensive and the little shell shape is just beautiful. Having the right pan really makes baking madeleines so much fun!The Chocolate Dip: I decided to dip the madeleines in white chocolate for this batch because it was too pretty to not use. I've made these dipped in dark chocolate as well and they are absolutely. Don't be afraid to mix it up!Chill the Batter: The true "trick" for achieving that perfect Madeleine hump and a lovely, cake like texture is allowing the batter some time to rest in the refrigerator. Make Ahead Tip: If you want madeleines for the next day, simply make the batter and leave it in the refrigerator overnight. Bake madeleines the next day.