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Gingerbread Wedges

Yield Makes 16 wedges
Notes: You can make the gingerbread up to 1 day ahead; store rounds airtight at room temperature. Freeze if storing longer. Prep and Cook Time: about 40 minutes.


  • 1/2 cup firmly packed dark brown sugar
  • 1/4 cup (1/8 lb.) unsalted butter, at room temperature
  • 1/2 cup light molasses
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/3 cup water

Nutrition Information

  • calories 183
  • caloriesfromfat 17 %
  • protein 2.9 g
  • fat 3.4 g
  • satfat 1.8 g
  • carbohydrate 35 g
  • fiber 0.7 g
  • sodium 159 mg
  • cholesterol 7.8 mg

How to Make It

  1. Preheat oven to 350°. In a large bowl, with an electric mixer on medium speed, beat sugar and butter until well blended and creamy. Add molasses; beat until blended.

  2. In another bowl, mix flour, ginger, baking soda, cinnamon, salt, and cloves.

  3. Add about a third of the flour mixture to the butter mixture; beat on low speed until blended. Add about a third of the water; beat until incorporated. Repeat to add all of the flour mixture and water, beating just until incorporated. Gather mixture with floured hands and form into a soft ball.

  4. Spray bottoms of two 8- or 9-inch pie pans with cooking oil spray. Divide dough in half and press a portion level in each pan. With a floured knife, cut each round into eight wedges.

  5. Bake until top springs back when lightly touched, 18 to 20 minutes. Let cool about 5 minutes in pan, then invert onto a rack to cool completely.

  6. Note: Nutritional analysis is per piece.