Crazy for Crust

37
Dec 09

Gingerbread Cookie Cake

This Gingerbread Cookie Cake is full of the best flavor of Christmas!

Gingerbread Cookie Cake | crazyforcrust.com

When I was a young girl, probably around 8 or 9, my Aunt and Uncle visited for Christmas and gave me a giant cookie cake in the shape of a Christmas tree. It was gingerbread, with crunchy green icing and decorations. I remember telling myself, “I’ll only eat a little bit”…and then eating a lot of it. It was soft, pillowy, and had an amazing gingerbread flavor.

Until I started blogging I didn’t make too many gingerbread treats. Why? I have no idea. It’s my favorite flavor of the season! Sure, peppermint is great. Eggnog is fantastic. But gingerbread? That is one of those flavors I really, really, really wish lasted all year round.

After making the Harvest Chocolate Chip Cookie Cake (which would be fabulous with Christmas colored M&Ms, BTW), the subsequent cookie cake palooza where I made 12 football shaped cookie cakes, and then making one for the cookbook I’m working on, I somehow became addicted to cookie cakes.

And then I remembered that cookie cake tree when I was a kid. And I had to recreate it!

Gingerbread Cookie Cake | crazyforcrust.com

A few reasons cookie cakes are better than cookies:

1. Less pans to wash.

2. It takes way less time to make them. You just press the dough into the pan and bake.

3. No need to worry about chilling the dough – it can’t spread when it’s pressed into a pan!

Cookie cakes are pretty much awesome, they feed a lot of guests, and they can be dressed up so pretty, for any occasion.

And, well. Gingerbread is my favorite. I think I could drink molasses I love it so much.

Gingerbread Cookie Cake | crazyforcrust.com

This cake is made with the usual cookie ingredients: butter, sugar, eggs, flour. I use only brown sugar in this cookie cake, so combined with the molasses it’s super-duper soft. Did you know that brown sugar is made of sugar and molasses? And that if you run out of brown sugar you can make your own?

In addition to molasses squared, this cookie cake has traditional gingerbread spices: ginger, cinnamon, nutmeg, and cloves. Some recipes you see call for no nutmeg or cloves. Some include allspice. I say, put as many in as you have in your cabinet: the more the better.

I used a 9″ round cake pan to bake my cookie cake. I don’t have a tree shaped pan, but you can use it if you have one. Also, a Santa pan would be cute. Or any fun shape!

Now, you’ll notice from the cut cookie cake photos that I like my cookie cakes underdone. I like all my baked goods underdone. If it’s not gooey and almost cookie-dough-like, it’s cooked too much for me. At 19 minutes in the oven, I got my perfect doneness. If you’re not like me, the cookie werewolf, then you can bake your cookie cake longer, up to 5 minutes, until it’s more done.

{Did you get my werewolf reference? Werewolves in Harry Potter like their meat really rare. Get it?? #dorkcity}

Gingerbread Cookie Cake | crazyforcrust.com

The cake is drizzled with a simple powdered sugar/milk/vanilla mixture and topped with sprinkles. The drizzle hardens so you can cover the cookie cake.

Not only would this cookie cake be great for a class party, your holiday party, or Christmas Day, but it would also make a great gift. Buy a pan that you want to gift, and bake the cookie in the pan. Leave it in the pan and frost it, wrap it up in cellophane and give it as a gift. Perfect for a teacher, boss, friend, or the newly married couple who still needs baking equipment!

Gingerbread Cookie Cake | crazyforcrust.com

 And, obviously, giving the gift of food makes  a memory. Heck, this blog wouldn’t exist with all my food memories! :) Enjoy!

Gingerbread Cookie Cake

Yield: 8-10 slices

Gingerbread Cookie Cake

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup brown sugar
  • 1/3 cup molasses
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 2 1/2 cups flour
  • For the frosting:
  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla
  • 1 tablespoons milk
  • Sprinkles, for decorating

Instructions

  1. Preheat oven to 350F. Line a 9” round cake pan with foil and spray with cooking spray.
  2. 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.
  3. Press mixture into prepared pan. Bake 19-22 minutes until the top just begins to get golden and is no longer shiny. I like my cookie cake more on the raw side, so I cook it on the shorter side. If you like it more done, let it cook longer. Let the cookie cool completely, then remove from pan and remove foil. Place on serving plate.
  4. Whisk powdered sugar, vanilla, and milk in a small bowl. Transfer to a Ziploc sandwich bag and snip off one tip. Decorate cookie in desired pattern, top with sprinkles. Let set before serving.
  5. Gift suggestion: Bake the cookie in a new 9” cake pan, without the foil. Let it cool in the pan, then frost it in the pan. Wrap it with cellophane and give it as a gift!
http://www.crazyforcrust.com/2013/12/gingerbread-cookie-cake/

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37 Responses to “Gingerbread Cookie Cake”

  1. Rachel @the dessert chronicles posted on December 9, 2013 at 2:38 pm (#)

    Such a great idea to make a gingerbread cookie cake! It looks so soft and delicious. Wish I could dig right in :-).

    Reply

    • Dorothy Kern replied on December 9th, 2013 at 6:25 pm

      I wish you could too Rachel!

      Reply

  2. Megan - The Emotional Baker posted on December 9, 2013 at 2:39 pm (#)

    I’ve never made a cookie cake, but I’d love to try. I also like my baked treats underdone. Thanks for sharing this great treat :)

    Reply

  3. Kayle (The Cooking Actress) posted on December 9, 2013 at 3:49 pm (#)

    I like the way you think.

    I like your logic behind why cookie cakes are better than cookies.

    I LOVE this cookie cake. It seriously looks so perfect…the texture, and I can practically taste it….mmmm

    Reply

    • Dorothy Kern replied on December 9th, 2013 at 6:24 pm

      I wish I could send you some. Alas, we’ve eaten most of it, lol!

      Reply

  4. Maria posted on December 9, 2013 at 3:53 pm (#)

    Ohhh your cake looks so beautiful and festive, and sounds SO delicious!! I love gingerbread and have been baking so many different gingerbread treats this past week! There’s just nothing more Christmassy than gingerbread! :) Your cake looks wonderful!

    Reply

  5. Amy posted on December 9, 2013 at 4:11 pm (#)

    I am SO with you on underbaking things. It’s the only way I like my cookies/quick breads/muffins/etc. No firm or crunchy bits for me! And I think we should post a gingerbread recipe in the spring, maybe sometime around April? We can be rebels and enjoy our molasses and gingerbread all year round while everyone else is jealous! ;)

    Reply

  6. Leslie posted on December 9, 2013 at 4:49 pm (#)

    I’m stopping by from Pinterest & I’m a new follower through Bloglovin & Twitter. I can’t what to see what’s next. Your dishes look delish!

    Reply

    • Dorothy Kern replied on December 9th, 2013 at 6:20 pm

      Thank you Leslie! Welcome!

      Reply

  7. Laura @ Lauras Baking Talent posted on December 9, 2013 at 5:15 pm (#)

    Your cookie cakes always make me smile. I always wanted a big cookie cake for my birthday, but I never got one. Love the raw cookie comment #harrypotterfansunite.

    Reply

    • Dorothy Kern replied on December 9th, 2013 at 6:18 pm

      LOL! Thanks Laura! You should make one for your next birthday!

      Reply

  8. Jennifer @ Not Your Momma's Cookie posted on December 9, 2013 at 5:25 pm (#)

    Oh yum – this looks delicious! I love gingerbread flavoring too :)

    Reply

  9. Kindra posted on December 9, 2013 at 6:05 pm (#)

    I wanted to share with you a Gingerbread Cookie Coffee Creamer I made. It’s 1/2 can sweetened condensed milk, 2 c milk, 2-3 Tablespoons molasses, 1/2 teaspoon vanilla and cinnamon extracts, a pinch of ginger, and a pinch of cloves. Put all in a saucepan and heat over low heat. Whisk well and heat through. Let cool and pour into a bottle. (I save old creamer bottles.) This is good in coffee and also hot chocolate. Hope you like it.

    Reply

    • Dorothy Kern replied on December 9th, 2013 at 6:17 pm

      That sounds AMAZING Kindra!! I am SO making it! And I have 1/2 can of SCM in my fridge. It’s like fate!

      Reply

  10. Elizabeth @ Confessions of a Baking Queen posted on December 9, 2013 at 7:14 pm (#)

    Gorgeous!!! I wish I wish I liked molasses. This cake looks delicious!! And yes over done cookie is the only way to go!!

    Reply

  11. Nancy P.@thebittersideofsweet posted on December 9, 2013 at 7:25 pm (#)

    Beautiful! Love it! Gorgeous! I’m thinking I like the idea of a cookie cake too especially after 17 dozen cookies I made this weekend!

    Reply

  12. Tieghan posted on December 9, 2013 at 7:26 pm (#)

    I love cookie bars and cakes better than cookies! They are thick, doughy and delicious! This festive cake looks incredible!

    Reply

  13. Kristi @ My San Francisco Kitchen posted on December 9, 2013 at 8:41 pm (#)

    This is such a great gift! I love how colorful and festive you made it!!

    Reply

  14. marcie posted on December 10, 2013 at 6:45 am (#)

    This is the ultimate gingerbread cookie! Gingerbread is one of my favorite things in life, and it’s not the holidays without it. There’s no such thing as too much molasses, and this looks nice and spicy, with great molasses flavor. :)

    Reply

  15. Brenda @ SweetSimpleStuff posted on December 10, 2013 at 7:30 am (#)

    I’ve been on a mission to replicate my mother-in-laws “gingerbread” cake for my hubby and his family, which really wasn’t a cake. No body in the family has the recipe … just memories. I’ll give this one a try!

    Reply

    • Dorothy Kern replied on December 11th, 2013 at 7:00 am

      Enjoy Brenda! This was too good. :) I know, I ate too much of it!

      Reply

  16. Nicole @ Young, Broke and Hungry posted on December 10, 2013 at 8:29 am (#)

    I honestly prefer cookie cakes over regular old cake. The gooey underdoneness taste better.

    Reply

  17. Lindsay @ Life, Love and Sugar posted on December 10, 2013 at 9:55 am (#)

    OMG Dorothy you are a genius!! I LOV! gingerbread and have always loved cookie cakes – I have a number of them on my blog too :) Such an awesome creation!

    Reply

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  19. Dina posted on December 10, 2013 at 6:07 pm (#)

    i love cookie cakes. i bet gingerbread is great!

    Reply

  20. Hayley @ The Domestic Rebel posted on December 10, 2013 at 8:15 pm (#)

    Officially OBSESSED with this cookie cake, Dot! Gingerbread is totally a flavor that needs to be around all year. I live for gingerbread chai tea lattes at Starbucks — they taste like liquefied oatmeal cookies!! This cake looks SO awesome and reminds me of my childhood begging my mom for a treat from Mrs. Fields in the mall :)

    Reply

    • Dorothy Kern replied on December 11th, 2013 at 6:50 am

      I need to try that. I’ve never had one. OMG! Thanks Hayley!

      Reply

  21. Wendy posted on December 11, 2013 at 9:44 am (#)

    Oh, how I love chewy gingerbread! Actually, I like all gingerbread. :) This cookie cake is perfect for holiday sharing! With an icing that dries hard, packing it up is easy!

    Reply

  22. Rebecca posted on December 12, 2013 at 10:58 am (#)

    I loooove the idea of a cookie cake, I so have to try this once as well :D

    Reply

  23. megan @ whatmegansmaking posted on December 12, 2013 at 2:23 pm (#)

    I’m not going to lie, you won me over with your harry potter reference. And the “rare”-ness of the cookie cake – love it!

    Reply

  24. Dana posted on November 5, 2014 at 10:28 am (#)

    Ummmm this is stunning, Dorothy!! Last week for Halloween I made boring old chocolate chip cookie cake from the Toll house cookie recipe. I NEVER knew that you could make cookie cake from THAT EXACT RECIPE. Duh moment!

    I adore Gingerbread and I’m totally making this cake this year! It looks so delicious! And for the record, my cookie cake was quite moist and tasty for my first try at it. ;)

    Reply

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