This Gingerbread Cookie Cake is incredibly soft, chewy and perfectly spiced. It has all of the festive flavor without the fuss of individual cookies. Such a perfect dessert for the holiday season! It's like a warm hug from the holidays, and each bite is a reminder of everything cozy and festive.
I just love making cookie cakes. They've become one of my favorite things to make because they are super easy and you can make them look so beautiful with minimal effort! I make my chocolate chip cookie cake for just about every occasion. But this Gingerbread version is perfect for Christmas! The cookie is extremely soft and stays that way for days on end. The flavors are even more pronounced as the days go on!
Making more holiday cookies? Try my Soft Amish Sugar Cookies.
Why you'll love this recipe
- A heavy hand of spices like ginger, nutmeg, cinnamon and cloves make you feel all warm and cozy inside!
- Perfect dessert and beautiful addition to any Holiday party or get together you have coming up.
- Make this Gingerbread Cookie Cake ahead of time! I actually recommend making this recipe one day in advance to let the flavors come together even more.
I love how you can get so creative with decorating cookie cakes. I decided to pipe my frosting around the edges but before doing so, I melted some of the frosting in the microwave and drizzled it on top so there would be a little bit of frosting in every bite! Alternatively, you could just frost the entire thing and then decorate with sprinkles if you don't have the time or patience to pipe the frosting on, but it just looks so pretty!
This gingerbread cookie cake would be an amazing and beautiful addition to any Holiday party you have coming up. Your guests will without a doubt be requesting the recipe!
Picture this – a dense, chewy cake with a perfect balance of ginger, cinnamon, and a hint of clove. The white chocolate chips, if you went for it, add pockets of creamy sweetness. The icing on top brings just the right amount of sugary bliss without overpowering the spices. It's like a warm hug from the holidays, and each bite is a reminder of everything cozy and festive.
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Gingerbread Cookie Cake
Gingerbread Cookie Cake
- ¾ cup unsalted butter softened
- 1 cup dark brown sugar
- 1 egg
- 1 egg yolk
- 2 teaspoon vanilla extract
- ½ cup dark molasses
- 4 teaspoon ginger
- 1 ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 teaspoon baking soda
- 2 ¼ all-purpose flour
Cream Cheese Frosting
- 4 oz cream cheese room temperature
- ¼ cup unsalted butter room temperature
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- Preheat oven to 350°F. Grease and line a 9" springform pan with parchment paper, set aside.
For the Gingerbread Cookie Cake
- In a large bowl, cream butter and brown sugar together until light and fluffy. Beat in egg, egg yolk, vanilla and molasses until smooth. Add spices, baking soda and flour and mix until just combined. Dough will be sticky.
- Press dough down into prepared pan. Using a rubber spatula or piece of foil sprayed with cooking spray will keep the dough from sticking so it's much easier to spread.
- Bake for 22-25 minutes or until the top does't look "wet" anymore. Cookie cake will seem underdone when you take it out, but that is what keeps it so soft and chewy when it sets.
- Once done, place pan on wire rack and remove the outer ring. Allow it to cool completely before frosting. If the center sinks down a bit, press down gently on the edges to even it out while still warm.
For the Cream Cheese Frosting
- Cream together the cream cheese and butter until completely smooth. Add in the vanilla. Incorporate the powdered sugar one cup at a time until light and fluffy.
- Once the cookie cake is completely cool, you're ready to frost. To frost as seen here, warm 2-4 tablespoons of the frosting and drizzle over top of the cookie cake. Pipe the rest of the frosting around the edges and garnish with sprinkles.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.