These gingerbread blondies are chewy, sweet bars with a warm hint of holiday spice. They come together in a single bowl and bake in about thirty minutes, making them a perfect last-minute dessert for gatherings or a cozy treat with coffee.
I love these gingerbread blondies because they strike a nice balance between sweet and spiced. The brown sugar and molasses keep them moist and chewy, while the blend of ginger, cinnamon and warm spices gives them a true holiday flavor. A sprinkle of cinnamon sugar on top adds a crisp, aromatic finish.
Why You Will Love This Recipe
- Sweet & Spicy: A subtle molasses flavor with ginger and cinnamon for a classic holiday profile.
- Quick & Easy: One bowl, no mixer required — perfect for busy days or novice bakers.
- Versatile: Great on a cookie plate, as a party contribution, or served warm with ice cream.
Ingredient Notes
Full measurements and the step-by-step method are below, but here are a few quick notes to ensure success.
- Butter: Salted butter is used here. Melt the butter and let it cool slightly before combining with sugar and eggs.
- Brown sugar: Adds moisture and chewiness — light or dark brown both work.
- Eggs: Use one whole egg plus one egg yolk for extra richness and a tender crumb.
- Molasses: Unsulphured molasses gives the right depth and sweetness. Avoid blackstrap for this recipe.
- Cornstarch: Keeps the bars soft and slightly fudgy in the center.
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 extract
- 1½ tbsp molasses (unsulphured)
- 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
Recipe Instructions
- Preheat: Heat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and spray lightly with cooking spray.
- Mix wet ingredients: In a medium bowl whisk together the melted cooled butter and brown sugar until combined. Add the egg, egg yolk, vanilla and molasses, stirring until smooth.
- Add dry ingredients: Stir in the salt, baking powder, powdered ginger, cinnamon, nutmeg, cloves, cornstarch and flour until just combined. Fold in the white chocolate chips.
- Assemble: Spread the batter evenly into the prepared pan. Sprinkle the top with a mixture of cinnamon and sugar for a delicate crust.
- Bake: Bake 20–24 minutes, or until the edges turn golden brown and a toothpick from the center comes out with a few moist crumbs. Avoid overbaking — the blondies will continue to set as they cool.
- Cool & serve: Allow the blondies to cool completely in the pan before cutting into squares so the texture is clean and tender.
Expert Baking Tips
- Take the blondies out of the oven as soon as the edges are golden brown. They should look slightly underdone in the center — residual heat will finish them as they cool.
- White chocolate chips are classic here, but semi-sweet or milk chocolate chips also work well. For a nutty variation add chopped pecans or walnuts.
- For the most consistent results, weigh flour with a kitchen scale. If you don’t have one, spoon flour into the measuring cup and level it — don’t pack it down.
- If you like a fudgier blondie, reduce the baking time by a minute or two; for a cakier texture, add an extra tablespoon of flour.
FAQ
Yes. Double the ingredients and bake in a 9×13-inch pan. You may need to increase the baking time by several minutes — start checking at 25 minutes and continue until the edges are golden and the center is set.
What type of molasses should I use?
Use unsulphured molasses for a milder, sweeter flavor. Blackstrap molasses is much stronger and more bitter, so it’s not ideal for this dessert.
Can these be made gluten free?
Yes. Substitute a 1:1 gluten-free all-purpose flour blend for the all-purpose flour called for in the recipe. The texture will be slightly different but still delicious.
Storing & Freezing
Store gingerbread blondies in an airtight container at room temperature for 4–5 days. For longer storage, freeze the bars in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.
Other Popular Recipes to Try
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Peaches and Cream Cake -
Brown Butter S’mores Chocolate Chip Cookies
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Easy S’mores Bark
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S’mores Golden Graham Rice Krispie Treats
For more yummy treats follow the creator on Instagram @thesaltedsweets. If you make these, tag and comment to share how they turned out!
Gingerbread Blondies — Recipe Summary
Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins
Servings: 16 Calories: 183 kcal per serving
Instructions (short)
- Preheat oven to 350°F and prepare an 8×8 pan.
- Whisk butter and brown sugar, then add egg, yolk, vanilla and molasses.
- Stir in dry ingredients and fold in white chocolate chips.
- Smooth into pan, sprinkle cinnamon sugar, and bake 20–24 minutes.
- Cool, slice, and serve.
Notes
Don’t overbake. Use a light hand when measuring flour if you don’t weigh it. These are excellent with different types of chocolate or nuts.
Nutrition Snapshot
- Calories: 183 kcal
- Carbohydrates: 24 g
- Protein: 2 g
- Fat: 9 g
- Sugar: 16 g