Main Menu

Everyone Welcome - Open 7:30am - 9:30pm daily

Gingerbread Cake Cookies

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





  • 3 c all-purpose flour
  • 1 t baking soda
  • 1 t cinnamon
  • 1 t ginger
  • 1/2 t allspice
  • 1/2 t cloves
  • 1/2 t salt
  • 1/4 t black pepper
  • 8 T butter
  • 1/4 c vegetable shortening
  • 1/2 c light brown sugar
  • 2/3 c molasses
  • 1 egg
  • 3/4 c turbinado sugar

Gingerbread Cake Cookies Directions

  1. In a medium bowl, combine the flour, baking soda. cinnamon, ginger, allspice, cloves, salt, and pepper. Set aside.
  2. 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.)
  3. 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. 
  4. 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.

Share This Recipe