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!
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 & chewy gingersnaps or my easy sugar cookies.
The cream cheese frosting really sets this cookie cake over the top! I just love adding cream cheese frosting to any spiced dessert like pumpkin spice cupcakes and homemade carrot cake.
Why you'll love this recipe
- A heavy hand of spices like ginger, nutmeg, cinnamon and cloves make you feel all warm and cozy.
- 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.
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📋 Recipe
Gingerbread Cookie Cake
Ingredients
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
Instructions
- 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.
Notes
Nutrition
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Jessica says
Do you think I could make this in a gingerbread man shaped cake pan I have if I greased it? Or does it really need a springform pan?
Thanks!
Jessica says
Yes, absolutely! It does not need a springform pan, I just find it easier to use.
Marijac Whatley says
This looks SO delicious. Was wondering if it would work to double the recipe and put into a rectangular pan and cut into bars for a party. What do you think? Thanks!
Jessica says
I've never tried, but I don't see why not! Let me know how it comes out if you decide to try. Thanks, Marijac!
Jessica says
Haha!! You are too funny. I hope you loved it as much as we do! 🙂
Fi Ní Neachtáin says
What an amazing looking cake! I love how you've presented it, it looks so delicious and festive! Thanks for sharing the recipe, I am definitely pinning this and going to have a go at making it next Christmas. I know my family would love this! Your photography of the cake is beautiful too 🙂