Lulu's Ginger Cookie Cake

2 cups heavy cream1/4 cup confectioners’ sugar 1 teaspoon pumpkin pie spice 1 teaspoon vanilla extract 1 tablespoon sour cream or creme fraiche Ginger cookies (recipe below)

In an electric mixer, beat the cream with the sugar until stiff peaks form. Place a layer of ginger cookies in a 9 inch spring-form pan. Spread 1/2 of the whipped cream over the cookies. Top with another layer of cookies & spread remaining whipped cream over the cookies. Top with a final layer of cookies. Cover with plastic wrap & place in the fridge at least 6 hours or overnight. Release side of pan to serve. Save three extra cookies to crumble and sprinkle on top of cake.


2-½ cups whole-wheat flour 1-½ teaspoons ground ginger 1-teaspoon baking soda 1 ½ teaspoon cinnamon 1-teaspoon salt 1-teaspoon pumpkin pie spice ¾ cup butter ½ cup sugar ½ cup brown sugar 1 egg ¼ cup molasses ¼ cup finely chopped crystallized ginger

Topping: ¼ cup white sugar 1-teaspoon pumpkin pie spice 1-teaspoon cinnamon

Preheat oven to 350 degrees. Cream the butter and sugar. Add the egg, molasses, salt, cinnamon, pumpkin pie spice and ginger. Mix. Then add the flour and baking soda. Mix. Last but not least add the crystallized ginger. For topping mixture place ingredients in to a mixing bowl and mix together. Scoop 1 tablespoon of dough and roll into a ball. Then roll the balls in the topping mixture. Bake for 10-12 minutes. Makes approximately 38 cookies.