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★ Why You'll Love this Recipe ★
Delicious and Festive
Get ready — these gingerbread blondies might just become your new holiday obsession. They’re soft, chewy, and packed with warm molasses, vanilla, and cozy spice.
A lightly crisp top plus a white chocolate drizzle makes them feel extra festive. Perfect for potlucks, neighbor gifts, or a fun bake with the kids… and once you try them, you’ll want a pan on repeat all season long.
Easy as Brownies
As easy as brownies to make, this holiday dessert is a must-bake.
Easy to make, this recipe comes out with the perfect balance of sweetness mixed with warming spices.
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 ★
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.
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:
Light Molasses: Mild and sweet with a subtle flavor.
Great for soft, mildly flavored gingerbread cookies.
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.
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!
Yes. Simply substitute the all-purpose flour with a gluten-free blend in a 1:1 ratio.
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.
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.
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.
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 Gingerbread Recipes ★
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!
Gingerbread Blondies
Equipment
Ingredients
- 1 cup butter (2 sticks)
- 1 cup brown sugar
- ¼ cup molasses (unsulphured, not blackstrap)
- 2 eggs
- 1 teaspoon vanilla extract
- 2 ½ cups flour
- 1 ½ teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ cup white chocolate wafers or chips
Mighty Mrs. is a #WalmartPartner.
Instructions
- Prep oven and baking pan. Preheat oven to 350°F. Grease a 9x13 baking pan with cooking spray or butter then set aside.
- Make together wet ingredients. In a small microwavable bowl, melt butter then stir in brown sugar until the sugar is completely dissolved.Stir in the molasses, eggs, and vanilla.
- Add dry ingredients. Slowly mix in flour, ginger, cinnamon, salt, and baking soda. Mix until just combined, careful not to overmix.
- Bake. Pour into the baking pan and bake for 25 minutes. Remove from the oven and allow to cool.
- Melt white chocolate. In a small microwave-safe mixing bowl, melt the white chocolate in 30 second intervals stirring in between. When the blondies are cool, drizzle the white chocolate over the top and allow to set.
- Cut and serve. Once cooled, let the blondies cool and slice into 12 pieces.
Notes
- You can also use white chocolate chips, a white chocolate baking bar, or melting wafers.
- Optional add-ins: you can mix in 1 cup of white chocolate chips, pecans, or walnuts if desired.
Claudia says
Could you add quick cooking oats and if so how much - this looks like a great recipe
Angela G. says
Sure! If you want to try it, here’s how I’d do it:
Use about ½ cup quick-cooking oats (uncooked) in place of a small portion of the flour — or simply in addition, depending how chewy or cake-like you want the blondies.
If you’re reducing the flour, reduce flour by about ⅓ to ½ cup to keep the dry-to-wet ratio balanced (since oats absorb moisture).
Mix the oats with the dry ingredients before combining with the wet ingredients.