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Gingerbread Cookie Cake


This Gingerbread Cookie Cake is full of the best flavor of Christmas!

When I was a young girl, probably around 8 or 9, my Aunt and Uncle visited for Christmas and gave me a giant cookie cake in the shape of a Christmas tree. It was gingerbread, with crunchy green icing and decorations. I remember telling myself, “I’ll only eat a little bit”…and then eating a lot of it. It was soft, pillowy, and had an amazing gingerbread flavor.

Until I started blogging I didn’t make too many gingerbread treats. Why? I have no idea. It’s my favorite flavor of the season! Sure, peppermint is great. Eggnog is fantastic. But gingerbread? That is one of those flavors I really, really, really wish lasted all year round.

After making the Harvest Chocolate Chip Cookie Cake (which would be fabulous with Christmas colored M&Ms, BTW), the subsequent cookie cake palooza where I made 12 football shaped cookie cakes, and then making one for the cookbook I’m working on, I somehow became addicted to cookie cakes.

And then I remembered that cookie cake tree when I was a kid. And I had to recreate it!

Gingerbread Cookie Cake | www.crazyforcrust.com

A few reasons cookie cakes are better than cookies:

1. Less pans to wash.

2. It takes way less time to make them. You just press the dough into the pan and bake.

3. No need to worry about chilling the dough – it can’t spread when it’s pressed into a pan!

Cookie cakes are pretty much awesome, they feed a lot of guests, and they can be dressed up so pretty, for any occasion.

And, well. Gingerbread is my favorite. I think I could drink molasses I love it so much.

This cake is made with the usual cookie ingredients: butter, sugar, eggs, flour. I use only brown sugar in this cookie cake, so combined with the molasses it’s super-duper soft. Did you know that brown sugar is made of sugar and molasses? And that if you run out of brown sugar you can make your own?

In addition to molasses squared, this cookie cake has traditional gingerbread spices: ginger, cinnamon, nutmeg, and cloves. Some recipes you see call for no nutmeg or cloves. Some include allspice. I say, put as many in as you have in your cabinet: the more the better.

I used a 9″ round cake pan to bake my cookie cake. I don’t have a tree shaped pan, but you can use it if you have one. Also, a Santa pan would be cute. Or any fun shape!

Now, you’ll notice from the cut cookie cake photos that I like my cookie cakes underdone. I like all my baked goods underdone. If it’s not gooey and almost cookie-dough-like, it’s cooked too much for me. At 19 minutes in the oven, I got my perfect doneness. If you’re not like me, the cookie werewolf, then you can bake your cookie cake longer, up to 5 minutes, until it’s more done.

{Did you get my werewolf reference? Werewolves in Harry Potter like their meat really rare. Get it?? #dorkcity}

The cake is drizzled with a simple powdered sugar/milk/vanilla mixture and topped with sprinkles. The drizzle hardens so you can cover the cookie cake.

Not only would this cookie cake be great for a class party, your holiday party, or Christmas Day, but it would also make a great gift. Buy a pan that you want to gift, and bake the cookie in the pan. Leave it in the pan and frost it, wrap it up in cellophane and give it as a gift. Perfect for a teacher, boss, friend, or the newly married couple who still needs baking equipment!

 And, obviously, giving the gift of food makes  a memory. Heck, this blog wouldn’t exist with all my food memories! 🙂 Enjoy!

Gingerbread Cookie Cake

3 from 1 vote
Serving Size


  • 1/2 cup butter softened
  • 3/4 cup brown sugar
  • 1/3 cup molasses
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 2 1/2 cups flour
  • For the frosting:
  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla
  • 1 tablespoons milk
  • 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 19-22 minutes until the top just begins to get golden and is no longer shiny. I like my cookie cake more on the raw side, so I cook it on the shorter side. If you like it more done, let it cook longer. 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. Transfer to a Ziploc sandwich bag and snip off one tip. Decorate cookie in desired pattern, top with sprinkles. Let set before serving.
  • Gift suggestion: Bake the cookie in a new 9” cake pan, without the foil. Let it cool in the pan, then frost it in the pan. Wrap it with cellophane and give it as a gift!

Nutritional information not guaranteed to be accurate

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Sweets from friends:
Gingerbread 7-Layer Bars by Something Swanky
Gingerbread Donuts with Vanilla Bean Frosting by All Day I Dream About Food
Soft and Chewy Gingerbread Molasses Chocolate Chip Bars by Averie Cooks
Gingerbread Pudding Cheesecakes by Pint Sized Baker

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