Gingerbread Cookie Cake Recipe
Gingerbread Cookies made into a cookie cake - this is a soft molasses cookie with a simple glaze. Perfect for Christmas!
Servings: 8 servings
Cost: $5
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.
Video
Nutrition
Serving: 1serving | Calories: 421kcal | Carbohydrates: 69g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 79mg | Sodium: 259mg | Potassium: 304mg | Fiber: 1g | Sugar: 38g | Vitamin A: 451IU | Vitamin C: 0.03mg | Calcium: 67mg | Iron: 3mg
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