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Introducing gingerbread cookie cake! It’s the holiday version of a chocolate chip cookie cake – soft and moist and spiced perfectly with gingerbread flavors, all topped with a simple icing!
The Best Gingerbread Cookie Cake
One of my favorite Christmas memories is a giant gingerbread cookie tree my Aunt gave me. It was iced and SO soft and delicious – I remember it 30 years later. I recreated that cookie cake in this recipe! I love this because you don’t have to deal with scooping, or cookie cutters, and it’s so much fun!
Ingredients in Gingerbread Cookies
- Butter- Use unsalted butter and make sure it is softened.
- Sugar- Brown sugar, packed.
- Molasses – regular molasses from the grocery store.
- Cinnamon, Ginge, Clove, Nutmeg – gingerbread spices should all be ground
- All-pupose flour – be sure to measure it correctly.
- Powdered sugar – for the icing drizzle.
- Milk- You can also use heavy cream.
How to Make a Gingerbread Cookie Cake
- Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add molasses and mix until the batter is smooth.
- Add eggs and vanilla extract, beat until they are fully combined.
- Then, mix in baking soda, flour, and all the spices (cinnamon, nutmeg, and clove). Press the dough into the prepared pan.
- Bake the dough for 20-28 minutes, until the top just begins to get golden and it’s no longer shiny. At this point a toothpick will come out about 1 inch from the side mostly clean. Let the cookie cool completely, then remove it from the pan along with the foil. Place your gingerbread cookie cake on a serving plate.
- Whisk powdered sugar, vanilla, and milk in a small bowl. Then you have icing! Drizzle the icing over the gingerbread cookie cake in whatever pattern you’d like, get creative! Then, top it with some fun holiday sprinkles for some extra pizzaz. Let it set before serving.
FAQs
Yes you can! If you want to freeze your cookie cake do so before frosting. Make sure its room temperature and sealed in an air tight container or plastic wrap before freezing. Thaw it at room temperature when you are ready to eat it.
A cookie cake is done baking when you can pull a toothpick out of it mostly clean. A big indicator will be that the cookie is no longer shiny like dough, It will become more matte. That’s a good sign that your gingerbread cookie cake is done!
No problem! This will just make the bars slightly thinner, you can also make them in a 9×9 square pan for a similar thickness to the original recipe.
Gingerbread Cookie Cake Recipe
Ingredients
- ½ cup (113g) butter , softened
- ¾ cup (150g) packed brown sugar
- ⅓ cup (79ml) molasses
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 2 ½ cups (310g) all-purpose flour
Icing:
- ½ cup (57g) powdered sugar
- ¼ teaspoon vanilla
- 1 tablespoon milk or heavy cream
- Sprinkles for decorating
Instructions
- Preheat oven to 350F. Line a 9” round cake pan with foil and spray with cooking spray.
- Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add molasses and mix until mixture is smooth. Add eggs and vanilla and beat until combined. Mix in baking soda, ginger, cinnamon, nutmeg, cloves, and flour.
- Press mixture into prepared pan. Bake 20-28 minutes until the top just begins to get golden and is no longer shiny. A toothpick will come out 1-inch from the side mostly clean. Let the cookie cool completely, then remove from pan and remove foil. Place on serving plate.
- Whisk powdered sugar, vanilla, and milk in a small bowl. Drizzle icing over cookie in desired pattern, top with sprinkles. Let set before serving.
Recipe Video
Recipe Nutrition
Gingerbread Cookie Cake is my favorite gingerbread cookie recipe baked in a cake pan – this is a great easy dessert for Christmas!
Has anyone tried making this in a pizza pan, to stretch the servings?
Is foil a must to line the pan, or can parchment paper be used? Thank you, I absolutely love gingerbread!
Parchment is totally fine!
I make this every year. Absolutely love it.
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