Few desserts capture the magic of the holiday season like gingerbread. With its warm spices, comforting aroma, and cozy sweetness, gingerbread evokes winter gatherings and festive cheer. Now imagine blending that same nostalgic flavor with the soft, chewy texture of blondies. The result? Gingerbread Blondies—a dessert that combines the richness of buttery blondies with the spiced depth of gingerbread. These bars are easy to make, perfect for parties, and versatile enough to enjoy year-round.

Ingredient

To bake the perfect batch, measure each ingredient carefully for consistent results:

1 cup (225 g) unsalted butter, melted and slightly cooled
1 cup (200 g) brown sugar, packed
½ cup (100 g) granulated sugar
⅓ cup (115 g) molasses (unsulphured, not blackstrap)
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 ¼ cups (280 g) all-purpose flour, spooned and leveled
1 teaspoon baking soda
½ teaspoon baking powder
1 tablespoon ground ginger
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
1 cup (170 g) white chocolate chips (optional for sweetness contrast)
½ cup (80 g) chopped crystallized ginger (optional for extra spice)

Instructions

Step 1: Prep the Pan and Oven

Preheat your oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) baking pan with parchment paper and lightly grease it. The parchment overhang will help you lift the blondies out cleanly.

Step 2: Mix Wet Ingredients

In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the molasses, eggs, and vanilla extract. Continue whisking until the mixture looks glossy and well combined.

Step 3: Combine Dry Ingredients

In another bowl, sift together the flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, and salt. This ensures the spices distribute evenly.

Step 4: Fold Together

Using a spatula, gently fold the dry ingredients into the wet mixture. Stir only until no flour streaks remain. Overmixing can toughen the blondies.

Step 5: Add Mix-ins

Fold in the white chocolate chips and crystallized ginger, if using. These add texture and complement the spiced base beautifully.

Step 6: Bake

Spread the batter evenly in the prepared pan. Smooth the top with a spatula. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Step 7: Cool and Slice

Let the blondies cool completely in the pan on a wire rack. Once cooled, use the parchment overhang to lift them out. Slice into squares or bars.

Tips for Perfecting Gingerbread Blondies

Do not overbake: Blondies should remain chewy. Remove from the oven as soon as the edges look set and the center passes the toothpick test.
Balance the molasses: Stick to unsulphured molasses. Blackstrap molasses can overpower the sweetness with bitterness.
Enhance spice flavor: Fresh spices yield the best taste. If your spices are over a year old, consider replacing them.
Rest before slicing: Cooling completely prevents crumbling and allows the spices to deepen in flavor.

Conservation and Storag

Room Temperature: Store in an airtight container for up to 4 days.
Refrigerator: Keeps fresh for up to 7 days, but allow blondies to warm slightly before serving.
Freezer: Wrap each blondie in plastic wrap, place in a freezer bag, and store for up to 3 months. Thaw at room temperature for best results.

Variations

Cream Cheese Swirl: Drop spoonfuls of sweetened cream cheese mixture into the batter and swirl with a knife before baking.
Nut Lovers’ Version: Add ½ cup chopped pecans or walnuts for crunch.
Espresso Kick: Mix 1 teaspoon espresso powder into the batter to complement the spice with depth.
Gluten-Free Adaptation: Substitute a 1:1 gluten-free flour blend for all-purpose flour.
Frosted Blondies: Spread cream cheese frosting or vanilla glaze on top for a bakery-style finish.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream and a drizzle of caramel sauce.
Pair with hot cocoa, spiced chai, or mulled wine for a seasonal match.
Dust lightly with powdered sugar for a festive look.
Wrap in parchment and twine for homemade holiday gifts.

Conclusion

Gingerbread blondies offer the best of both worlds: the chewy, buttery richness of blondies and the aromatic spice of gingerbread. With simple steps, adaptable variations, and reliable storage, this dessert works as a holiday showstopper or an everyday indulgence. Their versatility and festive flavor make them a recipe worth keeping in your baking rotation. Once you try them, gingerbread blondies may just become your go-to holiday treat.

Save

Gingerbread Blondies: A Festive Twist on a Classic Treat

Author: hafsahafsa
Total Time: 45 minutes
Yield: 16 bars 1x
Diet: Vegetarian

Print Recipe

Description

Chewy, buttery blondies infused with warm gingerbread spices and molasses. A festive dessert bar perfect for holidays, parties, and cozy gatherings.

Ingredients

Scale

1 cup (225 g) unsalted butter, melted and slightly cooled

1 cup (200 g) brown sugar, packed

½ cup (100 g) granulated sugar

⅓ cup (115 g) molasses (unsulphured, not blackstrap)

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

2 ¼ cups (280 g) all-purpose flour, spooned and leveled

1 teaspoon baking soda

½ teaspoon baking powder

1 tablespoon ground ginger

1 ½ teaspoons ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

½ teaspoon salt

1 cup (170 g) white chocolate chips (optional)

½ cup (80 g) chopped crystallized ginger (optional)

Instructions

Prep the Pan and Oven
Preheat oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) baking pan with parchment paper and lightly grease.

Mix Wet Ingredients
In a large bowl, whisk butter, brown sugar, and granulated sugar until smooth. Add molasses, eggs, and vanilla. Whisk until glossy.

Combine Dry Ingredients
In another bowl, sift flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, and salt.

Fold Together
Gently fold dry ingredients into wet mixture with a spatula. Stop mixing once combined.

Add Mix-ins
Fold in white chocolate chips and crystallized ginger, if using.

Bake
Spread batter evenly in pan. Bake 28–32 minutes, until a toothpick comes out with moist crumbs.

Cool and Slice
Let cool fully on a wire rack. Lift out with parchment, then cut into squares or bars.