There’s something magical about the scent of warm spices filling the kitchen during the holidays, isn’t there? That cozy moment when ginger, cinnamon, and cloves mingle in the air is pure Christmas to me. These Easy Gingerbread Cake Cookies became my go-to holiday rescue recipe one frantic December when I needed to bring something homemade to three different parties in one weekend. I wanted that classic gingerbread flavor but without the fuss of rolling and cutting dough. What came out of the oven were these pillowy-soft cake-like cookies with the perfect balance of spice and sweetness – so good they disappeared faster than I could plate them!
Now they’re the first thing I bake when cookie swap season rolls around. That soft, almost muffin-like texture makes them stand out from typical crisp gingerbread cookies, and the rich molasses flavor keeps people coming back for seconds (and thirds!). I love how the simple drop-cookie method means I can whip up a batch in under 30 minutes, even when I’m juggling holiday chaos. These have become my edible holiday hug – the kind of treat that makes everyone gather around the kitchen, stealing warm cookies straight from the cooling rack with zero regrets.
Why You’ll Love These Holiday Cookie Swap Favorites
Listen, I’ve brought these Easy Gingerbread Cake Cookies to every cookie swap since I created them, and they always steal the show. Here’s why they’ll become your new holiday tradition too:
- That dreamy soft texture – These aren’t your typical crunchy gingerbread. They’re pillowy and cake-like, almost like eating little gingerbread muffin tops (the best part!)
- Ready in 25 minutes flat – No chilling dough, no fancy decorating. Just mix, drop, and bake – perfect for when you realize you forgot to make something for the school holiday party tomorrow
- The spice blend will make your house smell like Christmas – Ginger, cinnamon and cloves create that nostalgic holiday aroma we all crave
- They travel like champs – Sturdy enough for gift boxes and cookie tins, but still stay soft for days (if they last that long!)
- Total crowd-pleasers – Kids love the sweetness, adults adore the warm spices. They pair perfectly with my Simple Cranberry Sauce for a festive dessert spread
Trust me, these cookies have saved my holiday sanity more times than I can count. They’re the edible equivalent of your favorite cozy Christmas sweater – comforting, familiar, and always welcome at any gathering.
Ingredients for Easy Gingerbread Cake Cookies
Let me tell you about the simple magic that goes into these holiday favorites. I’ve learned through many batches that precision matters here – no eyeballing the spices! Here’s everything you’ll need, grouped so you can measure as you go:
Dry Ingredients
- 2 cups all-purpose flour (spoon and level it – don’t scoop!)
- 1 teaspoon baking soda
- 1 teaspoon ground ginger (the star of the show!)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
Psst – for an extra festive kick, add a pinch of nutmeg to the dry ingredients. It’s my little holiday secret!
Wet Ingredients
- ¾ cup unsalted butter, softened (leave it out for 30 minutes – not melted!)
- 1 cup packed brown sugar (really press it into the measuring cup)
- 1 large egg, room temperature (this helps everything blend smoothly)
- ¼ cup molasses (not blackstrap – too bitter for these sweet cookies)
See? Nothing fancy, just good old-fashioned ingredients that come together to create holiday magic. Now let’s get mixing!
How to Make Holiday Cookie Swap Favorites
Okay, friends – let’s turn those simple ingredients into the most irresistible gingerbread cookies you’ve ever tasted! I promise it’s easier than wrapping presents, and way more fun. Here’s exactly how I make them, step by step:
- Heat things up – Preheat your oven to 350°F (175°C) right away. Trust me, you want it fully heated before those cookies go in. Line your baking sheets with parchment paper – no sticking and easy cleanup!
- Whisk the magic dust – In a medium bowl, whisk together all those gorgeous dry ingredients: flour, baking soda, ginger, cinnamon, cloves, and salt. The scent alone will put you in the holiday spirit!
- Creamy dreams – In a big mixing bowl, beat the softened butter and packed brown sugar until it’s light and fluffy. This takes about 2 minutes with a hand mixer – don’t rush it! Then beat in the egg and molasses until everything looks like a smooth, shiny caramel sauce.
- Bring it together – Gradually add the dry ingredients to the wet, mixing just until combined. The dough will be thick and sticky – that’s perfect! If it feels too sticky to handle, pop it in the fridge for 10 minutes (but honestly, I usually skip this step because I’m impatient).
- Cookie drops – Use a tablespoon or cookie scoop to drop dough onto your prepared sheets, spacing them about 2 inches apart. No need to roll – these are rustic beauties!
- Bake with love – Slide them into your preheated oven for 8-10 minutes. The cookies are done when the edges look set but the centers still seem soft. Let them cool on the baking sheet for exactly 2 minutes before transferring to a wire rack – this prevents breakage and helps them set perfectly.
Want to see more cookie magic? Check out these holiday cookie classics for inspiration, or peek at my baking tips for perfect results every time.
Pro Tip for Perfect Texture
The secret to these cookies’ dreamy softness? Pull them out when the edges are firm but the centers still look slightly underbaked. They’ll finish setting as they cool, giving you that perfect cake-like texture. If you wait until they look fully done in the oven, they’ll be overdone on your plate!
Storage and Gifting Tips for Holiday Cookie Swap Favorites
Here’s the best part about these gingerbread cake cookies – they stay soft and delicious for days! Just pop them in an airtight container at room temperature, and they’ll keep their perfect texture for up to 5 days (if they last that long). I like to tuck a slice of bread in the container – it helps absorb any extra moisture and keeps them fresh longer.
Want to get ahead on your holiday baking? These freeze beautifully! Just layer them between sheets of parchment in a freezer-safe container. They’ll keep for 2-3 months, though I doubt they’ll last that long once your family discovers them.
Now, let’s talk gifting because these make the most adorable presents! I love using clear cellophane bags tied with festive ribbon – it shows off the cookies’ rustic charm. Mason jars stacked with cookies make cute edible gifts too. Always include a little handwritten recipe card – I can’t tell you how many friends have asked for this recipe after receiving a batch! For more packaging inspiration, check out these holiday cookie ideas that’ll make your gifts stand out.
Easy Gingerbread Cake Cookies Variations
Oh, I love playing with this recipe to make it feel new each holiday season! Here are my favorite simple twists that keep the spirit of these cookies while adding a little extra sparkle:
For a festive touch, melt some white chocolate and drizzle it over the cooled cookies – the sweet creaminess balances the warm spices beautifully. If you’re feeling fancy, roll the dough balls in coarse sugar before baking for a sparkly, crunchy exterior that contrasts with the soft center. And when I’m out of molasses (because who remembers to check the pantry during holiday chaos?), I swap in pure maple syrup for a slightly different but equally delicious depth of flavor.
The best part? Each variation still keeps that signature cake-like texture we all adore. Just don’t tell my family I messed with the original – they might stage a cookie intervention!
Nutritional Information
Okay, let’s talk numbers – but don’t let this scare you away from enjoying these holiday treats! Each one of these Easy Gingerbread Cake Cookies contains about 120 calories, with 5g of fat (3g saturated), 17g carbs, and 1g protein. They’ve got just enough sweetness from that brown sugar and molasses to satisfy your holiday cravings without going overboard.
Now, full disclosure – these numbers are estimates based on standard ingredients. Your exact counts might vary depending on the brands you use or if you tweak the recipe (no judgment here – I’m all for creative baking!). But honestly? During cookie season, I say enjoy every delicious bite – you can worry about numbers in January!
Holiday Cookie Swap Favorites FAQ
I get so many questions about these Easy Gingerbread Cake Cookies every holiday season – let me share the answers to the ones that pop up most often! First, yes, you can absolutely freeze the dough. Just scoop it into balls, freeze on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 3 months – bake straight from frozen, adding a minute or two to the cooking time. Perfect for when cookie cravings strike unexpectedly!
Want to turn up the spice? Add an extra pinch of nutmeg or allspice to the dry ingredients. My grandma’s trick was to rub the spices between her fingers before adding them – it releases their oils and makes the flavor pop. But go easy – you can always add more next batch!
Now, about molasses – please don’t use blackstrap! It’s way too bitter for these sweet treats. Regular unsulphured molasses gives just the right depth without overpowering. If you’re in a pinch, try my pumpkin bread recipe instead – it’s equally festive but uses pantry staples you probably have on hand.
More Holiday Treats to Try
Did these Easy Gingerbread Cake Cookies become your new holiday favorite? I’d love to hear about it! Drop a rating below and tell me about your cookie swap adventures – nothing makes me happier than knowing these recipes bring joy to your celebrations. While you’re here, why not explore some other festive treats? My Moist Pumpkin Bread is another holiday staple that fills the house with warm spices and gets rave reviews every time. Whether you’re baking for a crowd or just treating yourself, there’s always room for one more delicious memory in the kitchen!
Easy Gingerbread Cake Cookies
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
Wet Ingredients
- 3/4 cup unsalted butter softened
- 1 cup brown sugar packed
- 1 egg
- 1/4 cup molasses
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a separate bowl, cream butter and brown sugar until light and fluffy. Beat in egg and molasses.
- Gradually mix dry ingredients into wet ingredients until combined.
- Drop dough by tablespoonfuls onto prepared baking sheets, spacing 2 inches apart.
- Bake for 8-10 minutes or until edges are set. Let cool on baking sheets for 2 minutes before transferring to wire racks.