These Gingerbread Blondies are the ultimate holiday treat, soft, chewy, buttery, and packed with warm gingerbread spices in every bite. They have the rich, caramel like flavor of classic blondies along with creamy white chocolate chips, all combined with the cozy notes of molasses, cinnamon, ginger, and cloves. Made in just one bowl, these bars come together quickly and easily. The result is a festive dessert bar that tastes like gingerbread cookies and fudgy brownies had the most delicious holiday baby!
These white chocolate gingerbread blondies have all the warm flavor and spice of classic gingerbread cookies without any of the fuss. What I love about this recipe is that you get the same cozy gingerbread taste without chilling the dough, rolling it out, or cutting shapes. Everything comes together in one bowl, takes only a few minutes to mix, and bakes into a soft and chewy blondie with the texture of the best fudgy brownie.
These blondies slice beautifully, travel well, and are perfect for gifting, parties, or adding to any Christmas dessert tray. If you love gingerbread but want a faster, no chill and no rolling alternative, these Gingerbread Blondies are about to become your new holiday favorite.
For more easy Christmas treats, try my Peppermint Chocolate Chip Cookies, Cinnamon Shortbread Cookies, or Christmas Monster Cookies.
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Why You'll Love These Gingerbread Blondies
- Soft & Chewy: Thick, fudgy centers with crisp, golden edges.
- Warm Holiday Flavor: Loaded with molasses and cozy gingerbread spices.
- One-Bowl Recipe: With easy steps and simple ingredients that comes together in minutes, makes these blondies perfect for the busy holiday season.
- Perfect for Sharing: Great for parties, dessert boxes, cookie exchanges, or potlucks.
- No Chill, No Rolling: All the gingerbread flavor with none of the extra work.
Ingredient Notes
- All-Purpose Flour Provides the blondies with structure and chew. Measure with a scale for best results.
- Ground Spices I used a combination of cinnamon, ginger, cloves, nutmeg, and pumpkin pie spice. Use whatever combination of spices you would like, but keep in mind cinnamon, ginger, & cloves are essential to bringing out that classic gingerbread flavor!
- Unsalted Butter: Melted butter gives these blondies their fudgy texture and rich flavor.
- Dark Brown Sugar Adds moisture, sweetness, and caramel notes-the base of any great blondie. You can use light brown sugar as well but the color of the blondies wont be as dark
- Molasses:Essential for that true gingerbread flavor. Make sure to use use unsulphured molasses, not blackstrap.
- Baking Powder: Gives the blondies a little lift.
- EggBinds the batter and keeps the blondies chewy.
- Vanilla Extract Enhances flavor and adds warmth.
- Kosher Salt: Balances the sweetness and brings out the spice.
- White Chocolate Chips: Adds a nice creamy contrast to these blondies.You can use white chocolate chunks as well.
Substitutions & Variations
- Cranberry Gingerbread Blondies: Fold in ½ cup dried cranberries for a tart, festive twist.
- Nutty Blondies:Add toasted pecans or walnuts for crunch.
- Extra Spicy Version: Increase the powdered ginger by ½ teaspoon if you love a bolder flavor.
- Gluten-Free Option: Use a 1:1 gluten-free all-purpose flour blend. Make sure it contains xanthan gum.
- Dairy-Free Option: Swap butter for vegan butter and ensure mix-ins are dairy-free.
Step-by-Step Instructions
Here is how to make these gingerbread blondie recipe. You can use a stand mixer with a paddle attachment or a large mixing bowl with a hand mixer. Preheat the oven to 350°F (177°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang.
In a large bowl, whisk melted butter and dark brown sugar for 2-3 minutes until smooth.
Add the egg, molasses, and vanilla extract. Mix until fully combined.
Combine wet and dry ingredients: With the mixer on low speed add the flour, baking powder, ground ginger, cinnamon, nutmeg, cloves, salt to the wet ingredients. Mix gently until just combined. Do not overmix.
Add white chocolate: Gently fold in the white chocolate chips.
Bake: Spread batter into the prepared pan.
Bake for 22-25 minutes, or until the edges are set and the center looks slightly soft. Allow the blondies to cool in the pan for 15-20 minutes. Remove from the pan and let them cool on a wire rack completely.
Decorate. If desired, melt the white chocolate in the microwave in 20 second intervals and drizzle over the blondies.Drizzle the cooled blondies with white chocolate and slice into squares.
Expert Tips
- Measure flour correctly: Too much flour leads to cakey blondies. Spoon and level or use a kitchen scale.
- Don't overmix: Stir just until combined to keep the blondies soft and chewy.
- Use parchment paper: Makes it easy to lift out and slice clean squares.
- Don't overbake: Remove from the oven when the center still looks slightly soft. They will set as they cool.
- Cool before cutting: This helps the blondies firm up and slice neatly.
- Add mix-ins last: Fold the white chocolate gently using a rubber spatula to prevent overworking the batter.
Recipe FAQ’s
Yes. Gingerbread blondies keep really well and actually taste even better the next day as the spices deepen. You can bake them 1-2 days in advance and store them in an airtight container at room temperature.
Absolutely. Double all of the ingredients and bake in a 9×13 inch pan. The bake time will increase slightly, so start checking around 30-35 minutes and look for set edges and a slightly soft center.
The edges should look set and lightly golden, and the center should look slightly soft but not jiggly. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
I do not recommend using blackstrap molasses in this recipe. It is much stronger and more bitter and can overpower the blondies. Use unsulfured molasses for classic gingerbread flavor.
Molasses is what gives these blondies their signature gingerbread flavor and color. Without it, they will taste more like regular spiced blondies. If you must skip it, increase the brown sugar slightly and keep the spices as written.
Yes. These blondies would still be very delicious. You can also switch it up and use a simple vanilla or cream cheese icing as well.
Try adding, dried cranberries, chopped pistachios or a sprinkle of holiday sprinkles on top before baking.
Storage & Freezing
Room Temperature: Store any leftover gingerbread blondies in an airtight container for 4-5 days.
Freezing Baked Blondies
- Freeze sliced blondies in a sealed container or freezer bag for up to 2 months.
- Thaw at room temperature.
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Recipe
Gingerbread Blondies with White Chocolate
Equipment
- 8*8 Square Baking Pan
- Stand or Hand Mixer
Ingredients
- ½ cup (113 grams) unsalted butter melted
- ¾ cup (165 grams) dark brown sugar packed
- 1 large egg at room temperature
- 2 tablespoons (30 ml) molasses
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour spooned and leveled
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 cup white chocolate chips divided
Instructions
- Preheat the oven to 350/170 degrees. Spray a 8*8 inch square pan with non stick baking spray and line it with parchment paper.
- In a medium mixing bowl whisk together all purpose flour, cinnamon, ginger, nutmeg and cloves, baking powder, and salt. Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment or in a bowl with a hand mixer, beat together the melted butter and dark brown sugar for 2-3 minutes until well combined.
- Beat in egg and vanilla until well combined, then on low speed blend in the molasses.
- Add the flour mixture and gently stir just until no specs of flour remain. Fold in ¾ cup of white chocolate chips.
- Spread batter evenly into the prepared pan and level using an offset spatula
- Bake for 22-25 minutes, or until the edges are set and the center looks slightly soft. Allow the blondies to cool in the pan for 15-20 minutes. Remove from the pan and let them cool on a wire rack completely.
- Cool completely then lift bars from pan using parchment. If desired, melt the remaining ¼ cup of white chocolate in the microwave in 20 second intervals and drizzle over the blondies.Drizzle the cooled blondies with white chocolate and slice into squares.
Notes
- Measure flour correctly: Too much flour can make the blondies cakey. For best results, spoon and level or use a kitchen scale.
- Do not overbake: The center should look slightly soft when you pull the pan from the oven. The blondies will set as they cool.
- Cool completely before slicing: This helps the bars firm up and gives you cleaner, sharper cuts.
- Use good quality molasses: Unsulphured molasses provides the best classic gingerbread flavor.
- Fold in white chocolate gently: Overmixing at the end can make the blondies dense.
- Line the pan with parchment: This makes lifting and slicing much easier.
Charlotte says
How much pumpkin puree do you use? It’s not listed in the ingredients.
Also the instructions don’t say when to add the molasses.
Swapna Sachdev says
Hi Charlotte
I am so sorry about the confusion.That was supposed to be molasses and not pumpkin puree. I have updated the recipe card. I do hope you try this recipe.
Thank You
Swapna