Gingerbread Cake Cookies

Serving size:
 48 Cookies


    • 3 c
    • all-purpose flour
    • 1 t
    • baking soda
    • 1 t
    • cinnamon
    • 1 t
    • ginger (ground)
    • 1⁄2 t
    • allspice (ground)
    • 1⁄2 t
    • cloves (ground)
    • 1⁄2 t
    • salt
    • 1⁄4 t
    • black pepper (ground )
    • 8 T
    • butter (unsalted, room temperature)
    • 1⁄4 c
    • vegetable shortening
    • 1⁄2 c
    • light brown sugar (packed)
    • 2⁄3 c
    • molasses (unsulphured)
    • 1
    • egg (large)
    • 3⁄4 c
    • turbinado sugar
3 hours, 30 minutes
Ready in
3 hours, 30 minutes


These are a cakey version of gingerbread cookies; soft with molasses, warm spices, and a crunchy layer of sparkling sugar.

Adapted from


In a medium bowl, combine the flour, baking soda. cinnamon, ginger, allspice, cloves, salt, and pepper. Set aside.

Use a stand mixer or handheld mixer to cream the butter and vegetable shortening until smooth. Add the brown sugar and mix until fluffy, about 2 minutes, then mix in the molasses and egg. With a spoon, gradually mix in the flour and spice mixture. Turn the dough onto a clean surface and divide in half. Wrap each half in plastic wrap and refrigerate until firm, at lest 2 1/2 hours (or up to 2 days.)

Preheat oven to 325˚F. Place the turbinado sugar in a shallow dish. Form balls of dough about 3/4-inch in diameter, and dip each one in the turbinado sugar. Arrange on parchment-lined cookie sheets about an inch apart. Bake for 10-12 minutes, rotating the cookie sheet mid-way through the baking time, until the edges of the cookies are firm. 

Allow cookies to cool on the baking sheets for 2 minutes, then transfer to wire racks. When completely cool, they can be stored in a covered container up to 5 days.



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