This post may contain affiliate links. For more information, read my disclosure policy.

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!

gingerbread cookie cake on parchment paper with sprinkles on top


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.
  • 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. 
gingerbread cookie cake on a white plate with sprinkles on top

Expert Tip

This can also be baked in a 9×9-inch pan or a 9×13-inch pan for Gingerbread Cookie Bars.

FAQs

Can you freeze cookie cakes?

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. 

How do you know when a cookie cake is done baking?

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!

Can I make this in a 9×13-inch pan?

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 on parchment paper with sprinkles on top
4.67 from 6 votes
Gingerbread Cookies made into a cookie cake – this is a soft molasses cookie with a simple glaze. Perfect for Christmas!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Yield 8 servings
Serving Size 1 serving

Ingredients
 

  • ½ cup (113g) butter , softened
  • ¾ cup (150g) packed brown sugar
  • 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

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
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Gingerbread Cookie Cake is my favorite gingerbread cookie recipe baked in a cake pan – this is a great easy dessert for Christmas!

Favorite Gingerbread Recipes

Last Updated on November 7, 2023



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

Learn to Bake in 4 Days!
Get my tips, tricks and recipes to take your baking to the next level for FREE!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




43 Comments

  1. I made this gingerbread cookie cake, hoping for it to be more cookie than cake, but it definitely is more cake texture than cookie texture. I’ve flavour though just not a cookie!

    1. So… you didn’t make it, but rated it only 3 stars bc you have a question you can’t figure out on your own? Wow…

  2. 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. 😉

  3. 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!