Gingerbread Wedges
Ingredients
- 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 ⓘ
Instructions
- 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.
- In another bowl, mix flour, ginger, baking soda, cinnamon, salt, and cloves.
- 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.
- 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.
- 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.
- Note: Nutritional analysis is per piece.
Nutrition & Diet Analysis (per serving)
652
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).