Gingerbread cookie cake made the old-fashioned way with healthy ingredients like molasses and whole grain flour.
I always make my Grandmother’s gingerbread cookie recipe right before Christmas.
It’s a special treat and one of the healthiest to make as it contains a large amount of iron-rich blackstrap molasses. This is the ingredient when combined with spices that give it such a distinctive flavor.
Now that the kids are older and no longer interested in decorating the Holiday shapes with homemade butter frosting, I tend to prefer to make the dough into gingerbread cookie cake instead.
This saves quite a bit of time as shaping the dough with cookie cutters takes more time than making the batter.
The kids don’t mind one bit.
Once baked, I simply slice the cake into cookie-sized bars and serve as usual!
Gingerbread Cookie Cake
Gingerbread cookie cake made the old-fashioned way with only wholesome ingredients.
Instructions
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Preheat oven to 350 F/ 177 C.
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Warm coconut oil in a small pan on the stovetop and blend with sugar in a glass mixing bowl. Mix in molasses and beaten eggs.
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Use the leftover drips of coconut oil in the warmed pan to grease the pizza pan.
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Sift flour with baking soda and spices and blend into wet ingredients one cup at a time until all the flour is used.
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Add optional water if the dough gets too thick and is difficult to blend.
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Roll out dough to 1/4″ thickness on a large, greased pizza pan.
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Bake for 20 minutes or until a knife inserted in the center comes out clean.
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Store in airtight containers on the counter for up to a week with one slice of bread on top of the cookies to keep them moist.
