Leftover gingerbread cookies recipes

Did you bake too many gingerbread cookies over Christmas? Fear not – LSM's Latvian language service has come to the rescue with three dessert recipes featuring the spicy crunchies.

Gingerbread cake


  • 500 g gingerbread cookies
  • 1 can (380 g) boiled condensed milk
  • 100 g butter
  • jam or preserves on the sour side


Crumble the gingerbreads. Melt the butter, add the condensed milk, and bring to a boil. Pour the butter-condensed milk mass over the gingerbread crumble and stir. 

Scoop the mass into a cake tray with removable rims. Refrigerate for a couple of hours, remove from the pan, and top with jam.

Gingerbread and cranberry parfait


  • 250 g gingerbread cookies
  • 250 ml heavy cream or sour cream
  • 250 g cranberries (or other berries)
  • 150 g sugar
  • 1 tablespoon vanilla sugar


Crumble the gingerbreads. Whip the heavy cream with vanilla sugar and a tablespoon of sugar. Blend the cranberries with the remaining sugar.

Layer the gingerbreads, cranberries, and cream into a glass dish or individual dessert dishes. Repeat the layers as necessary. Let chill overnight.

Fake tiramisu


  • 300 g gingerbreads
  • 200 ml heavy cream
  • 300 g mascarpone or ricotta
  • 100 g sugar
  • 1 tablespoon vanilla sugar


Crumble the gingerbreads. Whip the cream with sugar and vanilla sugar, add the mascarpone and mix it in. 

Scoop a layer of the cream in a dessert tray, then a layer of gingerbreads, and repeat. Finish with a gingerbread layer and sprinkle with grated chocolate or cocoa powder.

You can also add fresh or frozen berries between the layers. 

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