Made with a gingerbread-spiced dough tucked around a bright, tart fresh cranberry filling, this galette is an unexpected way to bring classic holiday flavors to life, like a pie-shaped mash-up between gingerbread cookies and cranberry sauce, in the best possible way. Just be sure to serve the galette slightly warm, with big scoops of cool vanilla ice cream. If you can’t find fresh cranberries, fresh blueberries make a good substitute; just reduce the sugar in the filling by ½ cup.


  • 1 cup (2 sticks) unsalted butter, at room temperature

  • ½ cup granulated sugar

  • 2 large eggs

    WNK- SheetPan Sweets Book Cover Sheet Pan Sweets Molly Gilbert
  • 2 teaspoons pure vanilla extract

  • 3 cups all-purpose flour, plus more for dusting

  • ¾ teaspoon kosher salt

  • ½ teaspoon baking powder

  • 2 teaspoons ground ginger

  • 2 teaspoons ground cinnamon

  • ½ teaspoon ground allspice

  • ½ teaspoon ground cloves

  • 1 teaspoon water

  • Turbinado sugar


  • 4 cups fresh cranberries (16 ounces)

  • 1 cup granulated sugar

  • ½ cup packed brown sugar

  • 2 tablespoons all-purpose flour

  • 2 tablespoons fresh orange zest

  • ¼ cup fresh orange juice

  • 1 teaspoon ground ginger

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon kosher salt

  • Vanilla ice cream, for serving (optional)

1. Make the crust: In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, cream together the butter and granulated sugar on medium-high speed until fluffy and smooth, 3 to 5 minutes. Add 1 egg and the vanilla and beat until smooth, 1 minute more. Add the flour, salt, baking powder, ginger, cinnamon, allspice, and cloves and mix on low speed until the dough just comes together without any streaks. Gather the dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes, or up to 1 day.

2. When ready to bake, preheat the oven to 350°F with a rack in the center position. Line a sheet pan with parchment paper.

3. Make the filling: In a large bowl, stir together the cranberries, granulated sugar, brown sugar, flour, orange zest, orange juice, ginger, cinnamon, and salt.

4. On a lightly floured surface, roll the gingerbread dough out into a large oval, about ¼ inch thick. Gently transfer the dough to the prepared pan.

5. Pour the cranberry filling into the center of the dough and spread it evenly with a rubber spatula, leaving a 1-inch border. Fold the edges of the dough over the filling, pinching any cracks together to seal.

6. In a small bowl, whisk the remaining egg with the water, then brush the egg wash over the galette crust. Sprinkle liberally with turbinado sugar. Bake the galette for 30 to 40 minutes, until the crust is deeply browned and the filling is gently bubbling. Allow the galette to cool for about 10 minutes.

7. Slice the galette into wedges and serve with a scoop of vanilla ice cream on top, if desired. The galette will keep, tightly covered, in the refrigerator for up to 4 days. 

Recipe reprinted with permission from Sheet Pan Sweets by Molly Gilbert (‎Union Square & Co., October 2022). Photography by Dana Gallagher.

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