Recipe: Gingerbread Cookie Cake {Delicious & Super Easy}

Summary: The best part of Christmas is all the delicious cookies! I love gingerbread but it can be a bit finicky to make and it can take a while to cut and bake all the cookies. That’s why I’m so excited about this cookie cake! It tastes just like a gingerbread cookie but it’s super quick and easy to make. The texture is delightful, very much a hybrid of cookie & cake just as the name says and a hint of fudgey cookie dough in the centre. You could ice it but it really doesn’t need it. A dusting of icing sugar is all it needs. I couldn’t find my cake stencils, so Mr Ask made me this fancy cake stencil with his 3D printer. I didn’t ask for a specifc design and I love what he made. The sturdy plastic is better than my purchased stecncils for sure. I love how pretty it is with all snowy white and frosty with sugar – very Scandinavian. Must be Mr Ask’s Danish half coming to the fore. 

The first time I made this was with my Sister and we ate half of it immediately! I will admit it was a drunk bake, classic sister shenanigans! But the cake was so good, despite our addled state. The whole family loved this cake (when they finally got a piece!) and everyone wanted more, so I made another cookie cake two days later. Everyone has requested this for their various events, so I guess I’ll baking a few in the lead up to Christmas. I might even make some cookie dough balls and use egg replacer to mitigate the raw egg situation. Either way, I know this will be a hit at any holiday party and it is such a nice easy bake!

Ingredients

• 250g salted butter, softened
• 1/2 cup castor sugar
• 1/3 cup treacle
• 1 egg
• 2 1/2 cups plain flour
• 2 tsp baking powder
• 3 tsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp allspice

Instructions

1. Pre-heat oven to 180C and grease 20cm or 8” cake pan, lining the bottom with baking paper.
2. In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter and sugar until well combined.
3. Beat treacle and egg into the creamed butter mixture.
4. In a separate large bowl: whisk together flour, baking powder, ginger, cinnamon and allspice.
5. Add the dry mixture to the wet ingredients and mix until just combined, it will look like cookie dough and not like cake batter.
6. Press the dough into the prepared baking tin and smooth the top as much as you can. Bake for 25 mins or until browned around the edges and soft in the middle.
7. Allow to cool in the tin for 15 mins before transferring to a wire rack to cool completely. Dust with icing sugar, if desired.