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Introducing the gingerbread cookie cake; if you love a chocolate chip cookie cake and will use every birthday as an excuse to eat one, now the holidays can be another reason to eat cookie cake too! This gingerbread cookie cake is extremely festive and is simply delicious.
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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!
Why You’ll Love This Recipe
- This gingerbread cookie cake is the perfect festive treat! I can’t think of anything more Christmas-y than fresh ginger bread. With this recipe you won’t even have to bother with the cookie cutters, just slice and serve.
- You can decorate this gingerbread cookie cake however you want, different sprinkles, crushed candy canes, or colored frosting. Make this your own personal Christmas masterpiece.
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.
- Eggs- I always use large eggs.
- Vanilla extract- Pure vanilla always tastes best.
- Baking soda – helps the cake rise
- 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.
This can also be baked in a 9×9-inch pan or a 9×13-inch pan for Gingerbread Cookie Bars.
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.
Have You Made This Recipe?
Leave a rating by clicking the stars below!
Gingerbread Cookie Cake Recipe
- 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
- ½ cup (57g) powdered sugar
- ¼ teaspoon vanilla
- 1 tablespoon milk or heavy cream
- Sprinkles for decorating
- 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.
Gingerbread Cookie Cake is my favorite gingerbread cookie recipe baked in a cake pan – this is a great easy dessert for Christmas!
Last Updated on December 5, 2022
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.
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!
how much does this cost to make?
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…
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. 😉
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!
I loooove the idea of a cookie cake, I so have to try this once as well 😀