Gingerbread Cookie Cake
Instead of making gingerbread cookies this holiday season, make a gingerbread cookie cake! This Christmas cookie cake is easy to make and fun to decorate... Plus, you can cut yourself a nice big slice of it!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 8 -10 servings
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/3 cup molasses
- 1 large egg
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp ginger
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/3 cup white chocolate chips, optional
- 1/2 cup (1 stick) butter, room temperature
- 2 1/2 cups confectioners' sugar
- 1 tsp vanilla
- 1-2 Tbsp whole milk
Pre-heat oven to 350 degrees and line a 9-inch cake pan with parchment paper.
In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter and sugar until well combined.
Beat molasses and egg into mixture.
In a separate large bowl, whisk together flour, baking powder, ginger, cinnamon, ground cloves, and salt.
Add the dry mixture to the wet ingredients and mix until just combined.
If using white chocolate chips, fold into the batter.
Press cookie dough into the prepared pan, as evenly as possible.
Bake at 350 degrees for 20-24 minutes, until edges are turning golden, but cookie cake is still soft in the middle. Remove from oven and place pan on a wire rack to cool. Once cooled, use a knife to loosen edges of cookie and turn out onto a plate or cake platter.
Put frosting in a pastry bag and pipe along the edges. Sprinkle on crushed peppermint candies or other holiday decoration.
In the bowl of a stand mixer or in a large bowl with a hand mixer, beat butter until light and fluffy, occasionally scraping sides of bowl with spatula.
Mix in confectioners' sugar one cup at a time, until well-blended.
Mix in vanilla and then milk, 1 tablespoon at a time, only adding in second tablespoon if necessary.