Two takes on a traditional treat

(Family Features) Make the most of this holiday season by enjoying the quintessential flavors of winter festivities like gingerbread – not only the classic cookies, but a Triple Chocolate Gingerbread Cake. 

Nothing signals the holiday season like the sweet and spicy snap of gingerbread. Transform the vibrant holiday flavor into two festive treats that family and friends are sure to love. 

Find more gingerbread treats at McCormick's website. 

Classic Gingerbread Cookies

Prep time: 20 minutes

Cook time: 8 minutes

Servings: 24

• 3 cups flour
• 2 teaspoons McCormick Ground Ginger
• 1 teaspoon McCormick Ground Cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon McCormick Ground Nutmeg
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) butter, softened
• 3/4 cup firmly packed brown sugar
• 1/2 cup molasses
• 1 egg
• 1 teaspoon McCormick Pure Vanilla Extract

1. In large bowl, mix flour, ginger, cinnamon, baking soda, nutmeg and salt. Set aside. 

2. In separate large bowl, using electric mixer on medium speed, beat butter and brown sugar until light and fluffy. Add molasses, egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into thick, flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

3. Heat oven to 350 F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.

4. Bake 8-10 minutes, or until edges of cookies are set and just begin to brown. Cool on baking sheets 1-2 minutes. Remove to wire racks; cool completely. Decorate as desired. 

Triple Chocolate Gingerbread Cake

Prep time: 10 minutes

Cook time: 50 minutes

Servings: 16

• 1 package (2-layer size) chocolate cake mix
• 1 package (4-serving) chocolate instant pudding mix
• 4 eggs
• 1 tablespoon McCormick Ground Ginger
• 1 teaspoon McCormick Ground Cinnamon 
• 1/2 teaspoon McCormick Ground Allspice
• 1/2 cup sour cream
• 1/2 cup vegetable oil
• 1/2 cup molasses
• 1/2 cup water
• 1 cup miniature chocolate chips

1. Heat oven to 350 F. In large bowl, using electric mixer on low speed, beat cake mix, pudding mix, eggs, ginger, cinnamon, allspice, sour cream, vegetable oil, molasses and water until moistened, scraping sides of bowl frequently. Beat on medium speed 2 minutes until well blended. Stir in chocolate chips.

2. Pour into 10-cup Bundt pan prepared with nonstick spray.

3. Bake 50 minutes, or until cake pulls away from sides of pan and springs back when touched lightly. Cool in pan 15 minutes. Invert cake onto wire rack. Cool completely.