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Gingerbread Shortbread Cake sitting on Brookline Dinner Plate.

Gingerbread Shortbread Cake

Just when we thought shortbread couldn’t get any better… along comes this Gingerbread Shortbread Cake! This cake is made up of two layers of shortbread (filled with cinnamon, nutmeg, molasses and more) filled with cinnamon cream cheese frosting. Add a cup of your favorite coffee on the side and you’ve got a perfect afternoon treat!

Prep: 30 minutes | Bake: 25-30 minutes | Total: 55-60 minutes 

Yields: 8 generous slices

Gingerbread Shortbread Cake sitting on Brookline Dinner Plate.


For the Shortbread Layers:

  • 1 cup soft unsalted butter
  • 2 cups all-purpose flour
  • 3/4 cup brown sugar
  • 3 tablespoons molasses
  • 1 teaspoon vanilla extract
  • 4 tsp gingerbread spice (containing cinnamon, ginger, nutmeg, allspice and cloves)
  • 1/3 tsp salt

For the Frosting:

  • 1 big package of whipped cream cheese 
  • 1/2 cup powdered sugar 
  • 1 tsp vanilla extract 
  • 1 tsp cinnamon 
  • 1/2 tsp ground nutmeg 

This recipe was developed specifically for use with our Brown Bag Designs Shortbread Pan.


  1. Preheat oven to 325° Fahrenheit. 
  2. In a large bowl, beat butter, sugar, salt and spices until blended. Gradually beat in flour. Stir in vanilla extract and molasses. Then, transfer the dough onto an un-floured board and knead until nice and smooth. Divide into two equal pieces. 
  3. Spray your favorite Brown Bag Designs Shortbread Pan lightly with non-stick vegetable oil spray. 
  4. Firmly press one part of the dough into the Shortbread Pan. Then, prick the entire surface with a fork.
  5. Place pan in the oven and bake for 25-30 minutes or until lightly browned.
  6. Allow the shortbread to cool for 10 minutes. Loosen the edges of shortbread with a knife and flip the pan onto a wooden cutting board. If the shortbread is stuck, tap one edge of the pan until it comes out. Let it cool completely. 
  7. Repeat the baking process with the remaining second piece of dough. (Alternatively, if you have two shortbread pans you can bake both layers of cake at the same time). 
  8. Beat the cream cheese and sugar together until smooth then add the vanilla extract, nutmeg and cinnamon. Mix until smooth. 
  9. Transfer the frosting onto the first layer of shortbread, smooth out with the spoon and add another layer of shortbread on top. 
  10. Dust the top of your shortbread cake with powdered sugar for a snowy effect. 
  11. Enjoy! 

Emerson Creek products featured in this recipe:

Agnieszka (Aga) Bodes is an experienced photographer and recipe developer. She has been professional blogger, creator, and photographer since 2011. Born in Poland and residing in Canada, Aga draws inspiration from the beauty of Mother Nature – using natural light while highlighting freshly foraged fruits, vegetables, and foliage in her light-filled work. Aga first found one of Emerson Creek’s Brown Bag Designs Shortbread Pans at a yard sale in 2020 and was inspired to use it in her photography. Happily, she tagged Emerson Creek Pottery with the photo, and the rest is history. Today, Aga Bodes creates delicious recipes specifically for Emerson Creek Pottery. Learn more about Aga and see some of her creative work on her website,

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