These gingerbread blondies are chewy and sweet bars that have a bit of spice coming through. They're quick and easy, only one bowl needed and can be done in thirty minutes!
I love these gingerbread blondies for a fun and easy holiday treat. They are the perfect balance of sweet and spiced, and everyone loves a cinnamon sugar top!
For more ginger recipes try my Gingerbread Layer Cake, Ginger Molasses Cookies or my Soft Gingerbread Cookies.
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Why You Will Love This Recipe
- Sweet & Spicy: They're slightly sweet with a good amount of spice.
- Quick & Easy: These can be made in one bowl, no mixer required.
- Holiday Flavors: Perfect for a holiday cookie plate or to bring to a holiday gathering.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I always use salted butter. You will melt the butter and then allow it to cool.
- Brown Sugar: This will keep the blondies extra chewy.
- Eggs: You will use 1 whole egg and 1 yolk.
- Molasses: I always use unsulphured molasses.
- Cornstarch: This will help to keep the blondies soft.
Recipe Instructions
Step 1: Preheat oven to 350 F, and line a 8x8 baking pan with cooking spray and parchment paper.
Step 2: In a medium bowl, whisk together butter and brown sugar until combined. Add egg, yolk, vanilla and molasses and mix until combined.
Step 3: Stir in salt, baking powder, ginger, cinnamon, nutmeg, cloves, cornstarch and flour. Fold in white chocolate chips.
Step 4: Smooth batter into prepared pan and sprinkle with cinnamon and sugar.
Step 5: Bake for 20-24 minutes, or until golden brown along the edges. Allow them to cool before serving.
Expert Baking Tips
- Make sure not to over bake these. You want to take them out right when the edges start to turn a golden brown. They will continue to cook while they cool.
- These are also good with chocolate chips, or you can even leave out the chips completely.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
Yes, you can double everything and make this in a 9x13 baking pan. You will need to add a few extra minutes to the baking time.
I always use unsulphured molasses, not blackstrap. Unsulphured is somewhat sweeter.
Yes, you can sub in gluten free 1:1 flour where all-purpose is called for.
Storing & Freezing
Gingerbread blondies can be stored in an airtight container at room temperature for 4-5 days.
You can freeze these bars in an airtight container for up to 3 months. Allow to come to room temperature before serving
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Gingerbread Blondies
Ingredients
- ½ cup (113.5 g) salted butter melted and cooled
- ¾ cup (165 g) brown sugar
- 1 large egg room temp
- 1 egg yolk room temp
- 2 teaspoon vanilla
- 1½ tablespoon (1.5 tablespoon) molasses
- ½ teaspoon (0.5 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) baking powder
- 1½ teaspoon (1.5 teaspoon) powdered ginger
- 1 teaspoon cinnamon
- ¼ teaspoon (0.25 teaspoon) cloves
- ¼ teaspoon (0.25 teaspoon) nutmeg
- 1 teaspoon cornstarch
- 1¼ cups (175 g) all-purpose flour
- ⅔ cup (120 g) white chocolate chips
- cinnamon and sugar for topping
Instructions
- Preheat oven to 350 F, and line a 8x8 baking pan with cooking spray and parchment paper.
- In a medium bowl, whisk together butter and brown sugar until combined. Add egg, yolk, vanilla and molasses and mix until combined.
- Stir in salt, baking powder, ginger, cinnamon, nutmeg, cloves, cornstarch and flour. Fold in white chocolate chips.
- Smooth batter into prepared pan and sprinkle with cinnamon and sugar.
- Bake for 20-24 minutes, or until golden brown along the edges. Allow them to cool before serving.
Lindsey Porges
Perfect balance of spice and sweet! Loved how easy they were! My son who doesn’t live gingerbread gobbled these up.
Bailey
Such a cozy seasonal treat! SO good!