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gingerbread cookie cake on parchment paper with sprinkles on top
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4.67 from 6 votes

Gingerbread Cookie Cake Recipe

Gingerbread Cookies made into a cookie cake - this is a soft molasses cookie with a simple glaze. Perfect for Christmas!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 421kcal
Author: Dorothy Kern
Cost: $5

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.

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