Holiday Gingerbread Cookie Cake Recipes

HOLIDAY GINGERBREAD COOKIE CAKE

Holiday Gingerbread Cookie Cake image

You'll love this playful winter wonderland cake decorated with gingerbread cookies.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h55m

Yield 12

Number Of Ingredients 10

Ingredients

1 box Betty Crocker™ Super Moist™ cake mix devil's food
Water, vegetable oil and eggs called for on cake mix box
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
2 containers (12 oz each) Betty Crocker™ Whipped frosting fluffy white or vanilla
1 oz vanilla-flavored candy coating (almond bark), shaved
1 pouch Betty Crocker™ cookie mix gingerbread
Butter, water and egg called for on cookie mix pouch
1 pouch Betty Crocker™ Decorating Cookie Icing white icing
1 pouch Betty Crocker™ Decorating Cookie Icing red icing

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of two 8-inch round cake pans.
In large bowl, beat cake mix, water, oil, eggs, ginger and cinnamon with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly between pans (2 cups each pan). Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
Heat oven to 375°F (350°F for dark or nonstick cookie sheet). In medium bowl, stir cookie mix, butter, water and egg until soft dough forms. (If dough is too sticky to roll out, cover and refrigerate 15 minutes.)
Roll dough on lightly floured surface until 1/4-inch thick. Cut with 1-inch gingerbread man cookie cutter; place 2 inches apart on ungreased cookie sheet. Bake 7 to 9 minutes or until edges are set. Cool 1 minute before removing from cookie sheet. Cut and bake remaining dough. Allow cookies to cool completely. Decorate 14 cookies with white and red cookie icing. Reserve remaining cookies for another use.
Place one cake layer top side down on serving plate. Spread about 1/2 cup frosting on layer; top with second cake layer, top side up. Using metal spatula, frost side and top of cake with thin layer of frosting to make a crumb coat; refrigerate 30 minutes to help set. Remove from refrigerator; frost side and top of cake with second layer of frosting.
Using photo as a guide, decorate top of cake with shaved almond bark and sides and top of cake with cookies.

Nutrition Facts : Calories 770, Carbohydrate 108 g, Cholesterol 85 mg, Fat 7, Fiber 1 g, Protein 3 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 75 g, TransFat 0 g

HOLIDAY GINGERBREAD CUPCAKES

Holiday Gingerbread Cupcakes image

With heartwarming molasses, allspice and cinnamon, these cupcakes taste like the holidays! -BugzBunny, Taste of Home Online Community

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 21 cupcakes.

Number Of Ingredients 14

Ingredients

2/3 cup sugar
1/2 cup canola oil
2 egg whites
1 egg
1 cup unsweetened applesauce
1 cup molasses
1-1/2 cups all-purpose flour
1 cup whole wheat flour
2-1/2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
1-1/3 cups reduced-fat whipped topping

Steps:

In a large bowl, beat the sugar, oil, egg whites and egg until well blended. Add applesauce and molasses; mix well. In a small bowl, combine the flours, baking soda, ginger, cinnamon, allspice and salt; gradually beat into applesauce mixture until blended., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Just before serving, top each cupcake with 1 tablespoon whipped topping.

Nutrition Facts : Calories 189 calories, Fat 6g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 221mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.

HOLIDAY GINGERBREAD PUDDING CAKE!

Holiday Gingerbread Pudding Cake! image

This is one of the best recipes I have!! I can't wait to make it for Christmas! It is such a cozy, special cake!

Provided by OceanIvy

Categories Dessert

Time 1h5m

Yield 1 pudding cake

Number Of Ingredients 15

Ingredients

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 cup butter, softened
1/2 cup sugar
1 egg
1 cup molasses
1 cup water
3/4 cup firmly packed brown sugar
1 1/2 cups hot water
1/3 cup butter, melted

Steps:

Preheat oven to 350°.
Combine the flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg in medium bowl.
Set mixture aside.
Beat 1/2 cup butter and sugar on medium speed in large mixing bowl until creamy (1-2 minutes).
Add egg; continue beating until well mixed.
Reduce the speed to low, continue beating, alternately adding flour mixture with molasses and 1 cup water.
Beating after each addition only until blended.
Pour the batter into 13x9-inch baking pan; sprinkle with 3/4 cup brown sugar.
Combine 1 1/2 cups hot water and 1/3 cup melted butter in medium bowl.
Carefully, pour over top of batter.
Bake 40-55 minutes or until gingerbread is cracked on top and toothpick in center comes out clean.
Serve warm, with ice cream if desired.

GINGERBREAD FRUITCAKE COOKIES

Gingerbread Fruitcake Cookies image

Here's a recipe that combines two holiday classics-gingerbread and fruitcake-into one yummy favorite. I spread on a simple glaze made from confectioners' sugar and orange juice. -Jamie Jones, Madison, Georgia

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 3 dozen.

Number Of Ingredients 8

Ingredients

1 package (14-1/2 ounces) gingerbread cake/cookie mix
1/4 cup butter, melted
1/4 cup water
1 container (8 ounces) chopped mixed candied fruit
1/2 cup chopped pecans
1/2 cup raisins
1-1/4 cups confectioners' sugar
1 to 2 tablespoons orange juice

Steps:

Preheat oven to 350°. In a large bowl, mix cookie mix, melted butter and water to form a soft dough. Stir in candied fruit, pecans and raisins. Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets., Bake 8-10 minutes or until set. Cool on pans 1 minute. Remove from pans to wire racks to cool completely., In a small bowl, mix confectioners' sugar and enough orange juice to reach desired consistency. Spread or drizzle over cookies. Let stand until set.

Nutrition Facts : Calories 111 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 91mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

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