Crazy for Crust

Dec 09

Gingerbread Cookie Cake

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

Gingerbread Cookie Cake |

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 |

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 |

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 |

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 |

 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


  • 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


  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!

Gingerbread Fudge

Gingerbread Fudge (4 of 5)w

Gingerbread Oreo Snickerdoodles

Gingerbread Oreo stuffed Snickerdoodles by

Gingerbread Poke Cake

Gingerbread Poke Cake1

Butterscotch Molasses Pudding Cookies


Butterscotch Molasses Pudding Cookies by #cookies #Christmas

Sweets from friends:
Gingerbread 7-Layer Bars by Something Swanky
Gingerbread Donuts with Vanilla Bean Frosting by All Day I Dream About Food
Soft and Chewy Gingerbread Molasses Chocolate Chip Bars by Averie Cooks
Gingerbread Pudding Cheesecakes by Pint Sized Baker


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38 comments on “Gingerbread Cookie Cake

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

  2. 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 :)

  3. 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

  4. 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!

  5. 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! 😉

  6. 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!

  7. 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.

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

  9. 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.

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

  11. 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!

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

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

  14. 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. :)

  15. 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!

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

  17. 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!

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  19. i love cookie cakes. i bet gingerbread is great!

  20. 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 :)

  21. 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!

  22. I loooove the idea of a cookie cake, I so have to try this once as well 😀

  23. 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!

  24. 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. 😉

  25. Pingback: 25 Gingerbread Flavored Recipes - Real Housemoms

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