©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Gingerbread Cookie Cake

Here is another thing that I had planned on making this Christmas season.  The original recipe comes from Crazy for Crust.

1/2 cup unsalted butter, softened
3/4 cup brown sugar
1/3 cup molasses
2 eggs, room temperature
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

Sprinkles, for decorating

Preheat oven to 350F.

Grease and flour a 9 inch round cake pan and set aside.

Sift the dry ingredients in a medium bowl

Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.

Add molasses and mix until mixture is smooth.

Add eggs one at a time until combined.  Add vanilla and beat until combined.

Mix in the dry ingredients.

Press mixture into prepared pan and decorate with sprinkles.

Bake for approximately 24 minutes until the top just begins to get golden and is no longer shiny.

Let the cookie cool completely, then remove from pan.

Place on serving plate.  You may also make a quick glaze with powdered sugar and milk, but I didn't want this to sweet.

I really liked how this came out.  It was not hard like a regular gingerbread cookie and not soft like gingerbread.  I did top my with a bit of whipped cream, but I think this would be fabulous warmed a bit with ice cream.

1 comment:

Cookie said...

This looks so yummy. Going to make it later today.

LinkWithin and Pintrest

Related Posts with Thumbnails