Gingerbread Blondies

Get classic gingerbread flavor made with rich molasses and spices, in these easy-to-make blondies. Soft and chewy with white icing, these cookie bars make the best holiday dessert if you're looking for something to dazzle and delight with minimal effort.

Rich with a molasses and vanilla flavor, these gingerbread blondies have a soft and chewy texture that’s so enjoyable. As easy as brownies to make, this holiday dessert is a must-bake.

★ Why You'll Love this Recipe ★

With an ever so crispy exterior and drizzled with white chocolate, these cookie bars make for the best holiday dessert.

A classic gingerbread cookie has nothing on the pure comforting flavor of these gingerbread blondies. With a warm caramel-like flavor these blondies are then infused with a spicy-sweet ginger taste that’s the perfect comfort in cool weather.

Easy to make this recipe comes out with the perfect balance of sweetness mixed with warming spices. They’re a great dessert for family potlucks or to whip up with the kids and gift to friends and neighbors.  Once you make them, you’ll want to cozy up with a square each and every weekend.

This gingerbread blondie recipe is:

Easy-to-make: Once you melt the sugar and butter you really just need to mix everything together and bake. They come together in just 25 minutes.

Comforting: There’s nothing like the warming scent of vanilla paired with a sweet gingerbread flavor. These blondies are a rich, buttery indulgence.

Versatile: You can easily spice up the gingerbread blondies with a few add-ins or a new drizzle.

★ Ingredients You'll Need ★

You need some baking basics plus classic gingerbread ingredients. Here's what to gather:

• Butter: You’ll be melting the butter with the sugar so there’s no need to let it come to room temperature.
• Brown sugar: Light or dark brown sugar will work. Dark brown brings more of a molasses taste to the blondies.
• Molasses: Make sure to use unsulphured molasses for the best flavor.
• Vanilla: Given that blondies have such a warm vanilla taste, the higher quality extract you use the better the result. No imitation extract.
• Baking staples: You’ll need baking powder and eggs for the recipe to come together.
• All-purpose flour: Sift your flour, if possible, so that there are no clumps or cheat and give it a quick whisk. If needed, use a gluten-free flour.
• Spices: From the cupboard grab some ginger, cinnamon, and salt. You can adjust these as per your taste preferences if needed.
• White chocolate wafer: Chips or a baking bar will work here as well but wafers melt down better for drizzling.

★ How to Make this Recipe ★

These festive blondies come together quickly in just a few steps.

• Melt butter and brown sugar until dissolved.
• Remove from heat.
• Stir in molasses, eggs, and vanilla.
• Mix in remaining ingredients slowly.
• Pour into greased baking pan.
• Bake until golden.
• Let cool.
• Melt white chocolate.
• Drizzle over blondies.
• Allow to set and serve.

So much easier than gingerbread cookies, yet all the soft-spicy-sweet goodness you love.

★ Tips & FAQs ★

How do I know when the cookie bars are done?

You want them golden but a bit soft. When the edges start to turn golden brown, you should remove them from the oven. The outside crisps up a bit as they cool.

What is the difference between different types of molasses?

For baking sweets like gingerbread cookies or breads, the best type of molasses to use is unsulphured molasses. There are generally, 3 types of molasses available. Here's how they differ:

1. Light Molasses:
   • Mild and sweet with a subtle flavor.
   • Great for soft, mildly flavored gingerbread cookies.
2. Dark Molasses (recommended):
   • Richer, bolder flavor with a deeper sweetness.
   • This is the most common choice for gingerbread cookies because it balances the spices and gives the cookies a classic, warm taste.
3. Blackstrap Molasses:
   • Extremely dark and robust, with a bitter taste.
   • Not ideal for gingerbread cookies as it can overpower the flavor and make the cookies too bitter.

For the best flavor and texture, go with a good-quality dark unsulphured molasses like Grandma's Molasses or Brer Rabbit. Avoid blackstrap molasses unless you specifically enjoy its intense taste!

Can I make these gingerbread blondies gluten-free?

Yes. Simply substitute the all-purpose flour with a gluten-free blend in a 1:1 ratio.

How do I make my blondies gooey?

If you prefer a gooey center, remove the gingerbread blondies from the oven after they’ve cooked for just 20 minutes. They’ll finish cooking as they cool but the centers will remain much softer.

What can I use if I don’t have white chocolate?

You can easily omit the white chocolate drizzle and the blondies will still be delicious. You could also use an icing drizzle in its place made with 1 cup of powdered sugar and 2 tablespoons of milk.

How can I vary the recipe?

If you like a bit of crunch, add some chopped pecans or walnuts to the batter. You can also add in white or traditional chocolate chips for a gooier texture. Around the holidays using red and green M&Ms is always a fun treat. And of course, you can drizzle them with a caramel or homemade dark chocolate sauce also.

How do I store gingerbread blondies?

Let the blondies cool fully and ensure the white chocolate drizzle has set. Then, you can store them on the counter in an airtight container for up to four days. Or freeze the cookie bars between layers of parchment paper and in a freezer-safe bag for up to 3 months. Let them thaw in the fridge overnight before you need them.

★ More Recipes You'll Love ★

Make the holidays special.

Browse all of my holiday baking recipes for more festive and fun ideas.

This recipe for gingerbread blondies was featured on South your Mouth!