These gingerbread blondies are chewy, sweet bars with a warm hint of spice. They come together quickly in one bowl and can be ready in about thirty minutes—making them an ideal last-minute holiday treat.
I love serving these blondies during the holidays. They hit the perfect balance of sweet and spiced, and the cinnamon-sugar topping gives them a nostalgic finish everyone enjoys.
Why You Will Love This Recipe
- Sweet & Spicy: A gentle sweetness with a cozy spice profile from ginger, cinnamon, nutmeg and cloves.
- Quick & Easy: Made in one bowl—no mixer required, minimal cleanup.
- Holiday Friendly: Great for cookie plates, potlucks or baking with kids.
Ingredient Notes
Full ingredient quantities and detailed instructions are in the recipe card below. A few highlights:
- Butter: Salted butter is used here; melt it and let it cool slightly before mixing.
- Brown Sugar: Adds moisture and chewiness to the blondies.
- Eggs: The recipe uses one whole egg plus one yolk for richness and tender texture.
- Molasses: Unsulphured molasses lends classic gingerbread flavor—avoid blackstrap if you want a milder sweetness.
- Cornstarch: Helps keep the bars soft and tender.
Recipe Instructions
Step 1: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly spray with cooking spray.
Step 2: In a medium bowl, whisk together the melted, cooled butter and brown sugar until smooth. Add the egg, egg yolk, vanilla and molasses, and stir until combined.
Step 3: Add the salt, baking powder, powdered ginger, cinnamon, nutmeg, cloves, cornstarch and flour. Stir until just combined, then fold in the white chocolate chips.
Step 4: Spread the batter evenly in the prepared pan. Lightly sprinkle the top with a mixture of cinnamon and sugar for a crisp, fragrant finish.
Step 5: Bake for 20–24 minutes, or until the edges are golden brown and a toothpick inserted near the center comes out with only a few moist crumbs. Allow the blondies to cool completely in the pan before slicing.
Expert Baking Tips
- Do not overbake. Remove the pan when the edges are golden; the centers will firm up as they cool.
- Swap-ins: You can use semi-sweet or milk chocolate chips instead, or omit chips entirely for a pure gingerbread flavor.
- Measuring flour: For best accuracy use a kitchen scale. If measuring by cups, spoon flour into the cup and level it—avoid packing the flour.
FAQ
Yes. Double the ingredients and bake in a 9×13-inch pan; you may need to increase bake time by several minutes—watch for golden edges.
Use unsulphured molasses for a balanced, sweet flavor. Blackstrap is much stronger and more bitter.
Yes. Substitute a 1:1 gluten-free all-purpose flour blend in place of the all-purpose flour.
Storing & Freezing
Store gingerbread blondies in an airtight container at room temperature for 4–5 days.
To freeze: wrap or place bars in an airtight container and freeze up to 3 months. Thaw to room temperature before serving for the best texture.
Other Popular Recipes to Try
-
Blueberry Peach Muffins
-
Chocolate Chip Potato Chip Cookies
-
Strawberry Doodle Cookies
-
Chocolate Peanut Butter Cup Cookies
For more treats, follow me on Instagram @thesaltedsweets. If you make these, tag me and let me know how they turned out!
Gingerbread Blondies
Brooke Homec
Pin Recipe
Ingredients
- ½ cup (113.5 g) salted butter, melted and cooled
- ¾ cup (165 g) brown sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2 tsp vanilla
- 1½ tbsp molasses
- ½ tsp salt
- ½ tsp baking powder
- 1½ tsp powdered ginger
- 1 tsp cinnamon
- ¼ tsp cloves
- ¼ tsp nutmeg
- 1 tsp 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. Line an 8×8 pan with parchment and spray lightly.
- Whisk melted butter and brown sugar until smooth. Add egg, yolk, vanilla and molasses; mix to combine.
- Stir in salt, baking powder, ginger, cinnamon, nutmeg, cloves, cornstarch and flour. Fold in white chocolate chips.
- Spread batter into the pan and sprinkle with cinnamon-sugar.
- Bake 20–24 minutes, until edges are golden. Cool completely before slicing.
Notes
You can use different chips or omit them entirely.
Measurements are listed in both cups and grams—use grams for the most consistent results, especially with flour.
Nutrition
Calories: 183kcal
Carbohydrates: 24 g
Protein: 2 g
Fat: 9 g