This Christmas Cookie Cake is a spiced, chewy cake made with warm flavors like cinnamon, ginger, and cloves. It bakes up in a single layer like a giant cookie and is finished with festive buttercream swirls and holiday sprinkles.
Whether you're hosting holiday parties, baking for a cookie exchange, or just want a perfect dessert to enjoy during the holiday season, this cake is a show-stopper that's as fun to decorate as it is to eat.
Why You'll Love This Recipe
- Full of holiday flavor - spiced with cinnamon, ginger, cloves, and rich molasses.
- Simple ingredients - everything comes together with pantry staples and no fuss.
- Festive look - decorated with swirled buttercream, colorful holiday sprinkles, andcbright green frosting swirls.
- Easy method - spreads right into a cake pan for a single layer bake-no shaping cookie dough balls required.
- Perfect for gatherings - a great choice for holiday parties or gifting with a "Merry Christmas" touch.
Ingredients in Christmas Cookie Cake
Spice Cookie Cake
- ¾ cup butter, room temperature
- ½ cup white sugar
- ½ cup brown sugar
- ¼ cup molasses
- 1 egg
- 2 cups all purpose flour
- ½ teaspoon salt
- 1 ½ teaspoons baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon ground cloves
Buttercream Frosting
- 1 cup butter, room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Food coloring of choice
How to Make a Giant Cookie Cake
- Preheat oven to 350°F. Grease a 9-inch cake pan or line with parchment paper to remove the cookie cake easily.
- In a medium-sized bowl, cream butter, sugar, and brown sugar until light and fluffy.
- Add the egg and molasses, beating until smooth.
- In a separate bowl, combine flour, salt, baking soda, cinnamon, ginger, and cloves.
- Stir the dry ingredients into the butter mixture until combined. Dough will be thick and slightly sticky.
- Spread into the prepared cake pan in an even single layer.
- Bake 18-20 minutes, or until an inserted toothpick comes out clean.
- Let cool in the pan on a cooling rack for 10 minutes, then remove and cool completely.
How to make Buttercream Frosting
- Beat butter with an electric mixer until light in color, about 5 minutes.
- Add powdered sugar and vanilla extract, beating until smooth.
- Tint with food coloring. Transfer to a piping bag and decorate with swirled patterns, festive borders, and plenty of holiday sprinkles.
Quick Tips
- Use a springform pan, casserole dish, deep pie dish if you don't have a 9-inch cake pan.
- Adding vanilla extract to the buttercream enhances the sweetness and balances the spiced cookie cake. You can also swap in almond extract for a nutty twist. Decorate with candy canes, green sprinkles, or even white chocolate chips for a festive touch.
- Wrap leftovers tightly in plastic wrap or store in an airtight container at room temperature for 2-3 days.
More Christmas Recipes
If you loved this Christmas Cookie Cake, here are more festive treats to try:
- Shortbread Thumbprint Cookies - Buttery cookies with jam centers, a holiday classic.
- Peanut Butter Blossoms - Soft peanut butter cookies topped with a chocolate Kiss.
- Crockpot Peanut Clusters - Easy chocolate and peanut clusters made in the slow cooker.
- M&M Cookies - Chewy cookies packed with colorful holiday M&Ms.
📖 Recipe
Christmas Cookie Cake
This Christmas Cookie Cake is a spiced cookie cake layered with festive buttercream flavored with vanilla extract and decorated with holiday sprinkles.
Equipment
Ingredients
- ¾ cup butter - room temperature
- ½ cup sugar
- ½ cup brown sugar
- ¼ cup molasses
- 1 egg
- 2 cups flour
- ½ teaspoon salt
- 1 ½ teaspoons baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon ground cloves
Buttercream Frosting
- 1 cup butter - room temperature
- ½ cup powdered sugar
- gel food coloring of choice
Instructions
- Preheat oven to 350°F. Grease a 9-inch cake pan or line with parchment paper.
- In a medium-sized bowl, cream butter, sugar, and brown sugar until light and fluffy.
- Add the egg and molasses, beating until smooth.
- In a separate bowl, combine flour, salt, baking soda, cinnamon, ginger, and cloves.
- Stir the dry ingredients into the butter mixture until combined. Dough will be thick and slightly sticky.
- Spread into the prepared cake pan in an even single layer.
- Bake 18-20 minutes, or until an inserted toothpick comes out clean.
- Let cool in the pan on a cooling rack for 10 minutes, then remove and cool completely.
Buttercream Frosting
- Beat butter with an electric mixer until light in color, about 5 minutes.
- Add powdered sugar and beat until smooth.
- Tint with food coloring. Transfer to a piping bag and decorate with swirled patterns, festive borders, and plenty of Christmas sprinkles.
Notes
- Decorate with candy canes, green sprinkles, or even white chocolate chips for a festive touch.
- Use a springform pan or a round casserole dish if you don't have a 9-inch cake pan.
Nutrition
Serving: 1slice | Calories: 639kcal | Carbohydrates: 65g | Protein: 4g | Fat: 41g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 127mg | Sodium: 687mg | Potassium: 228mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1271IU | Vitamin C: 0.02mg | Calcium: 56mg | Iron: 2mg
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
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Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
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