When the holiday season arrives, gingerbread quickly becomes the flavor of choice. Its warm spices, rich molasses, and comforting aroma capture the essence of winter gatherings. While gingerbread cookies often steal the spotlight, gingerbread blondies bring a delightful twist to the tradition. These chewy, buttery dessert bars carry all the depth of gingerbread flavor but with the dense, moist texture of blondies. Easy to prepare and ideal for sharing, they’re perfect for parties, cookie exchanges, or simply enjoying with a hot cup of coffee. This guide will walk you through the process of making gingerbread blondies, complete with precise measurements, step-by-step instructions, storage tips, and variations.
Ingredients
For consistency and the best results, measure carefully:
-
1 cup (2 sticks) unsalted butter, melted and cooled slightly
-
1 cup light brown sugar, packed
-
½ cup granulated sugar
-
½ cup unsulphured molasses
-
2 large eggs
-
2 teaspoons vanilla extract
-
2 cups all-purpose flour
-
1 teaspoon baking powder
-
½ teaspoon baking soda
-
1 ½ teaspoons ground ginger
-
1 teaspoon ground cinnamon
-
½ teaspoon ground nutmeg
-
¼ teaspoon ground cloves
-
½ teaspoon kosher salt
-
1 cup white chocolate chips (optional for sweetness)
-
½ cup chopped pecans or walnuts (optional for crunch)
Instructions
Step 1: Preheat the Oven
Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal.
Step 2: Prepare Wet Ingredients
In a large mixing bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Add molasses, eggs, and vanilla extract. Mix until fully combined and glossy.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
Step 4: Make the Batter
Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Stir until just combined. Do not overmix, as this can make the blondies dense.
Step 5: Add Mix-ins
Fold in white chocolate chips and nuts, if using. Spread the batter evenly into the prepared pan.
Step 6: Bake
Bake for 28–32 minutes, or until the edges are golden and a toothpick inserted in the center comes out with moist crumbs. Avoid overbaking to maintain a chewy texture.
Step 7: Cool and Slice
Let blondies cool completely in the pan. Use the parchment overhang to lift them out. Slice into squares or bars and serve.
Tips for Perfecting the Dish
-
Use fresh spices: Ginger, cinnamon, and nutmeg lose their punch over time. Fresh spices create the boldest flavor.
-
Don’t overmix: Stir only until combined to avoid tough blondies.
-
Check early: Start testing for doneness at 28 minutes. Overbaking dries them out.
-
Molasses quality matters: Unsulphured molasses (not blackstrap) gives sweetness without bitterness.
-
Cool completely: Blondies firm up as they cool, making them easier to slice neatly.
Conservation and Storage
-
Room Temperature: Store in an airtight container for up to 3 days.
-
Refrigeration: Keep in the fridge for up to 5 days. Bring to room temperature before serving.
-
Freezing: Wrap blondies tightly in plastic wrap and place in a freezer-safe bag. Freeze up to 2 months. Thaw overnight in the refrigerator before serving.
Variations
-
Frosted Gingerbread Blondies: Add a layer of cream cheese frosting once cooled for extra richness.
-
Chocolate Swirl: Swirl in melted dark chocolate before baking for a marbled effect.
-
Spicy Kick: Increase ground ginger or add a pinch of black pepper for extra warmth.
-
Cranberry-Ginger Blondies: Fold in dried cranberries for tart contrast to the sweet molasses base.
-
Glazed Bars: Drizzle with a powdered sugar glaze flavored with orange zest for a citrusy finish.
Serving Suggestions
-
With Coffee or Tea: Perfect alongside a chai latte, cappuccino, or spiced tea.
-
As a Holiday Dessert: Serve with a scoop of vanilla ice cream and a drizzle of caramel sauce.
-
Decorated for Parties: Top with sprinkles or holiday-themed decorations for festive trays.
-
With Fresh Fruit: Pair with sliced pears or apples for a balanced dessert plate.
-
Gift Idea: Wrap cooled bars in parchment and ribbon for a homemade holiday gift.
Conclusion
Gingerbread blondies combine the richness of molasses and warm spices with the soft, chewy bite of a classic blondie. They’re festive, versatile, and simple to prepare, making them a reliable holiday dessert. With countless variations and storage options, you can enjoy them fresh, frosted, or even frozen for later. Their nostalgic flavors paired with a modern twist make them a treat worth adding to your seasonal baking lineup. Once you try these bars, they’ll quickly become a favorite for gatherings, gifts, and cozy nights at home.
Print
Gingerbread Blondies
- Total Time: 45 minutes
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
These gingerbread blondies are chewy, buttery bars infused with warm holiday spices and rich molasses. They bring the comforting flavors of gingerbread into a soft, dense blondie—perfect for festive gatherings, gifts, or cozy winter nights.
Ingredients
-
1 cup (2 sticks) unsalted butter, melted and cooled slightly
-
1 cup light brown sugar, packed
-
½ cup granulated sugar
-
½ cup unsulphured molasses
-
2 large eggs
-
2 teaspoons vanilla extract
-
2 cups all-purpose flour
-
1 teaspoon baking powder
-
½ teaspoon baking soda
-
1 ½ teaspoons ground ginger
-
1 teaspoon ground cinnamon
-
½ teaspoon ground nutmeg
-
¼ teaspoon ground cloves
-
½ teaspoon kosher salt
-
1 cup white chocolate chips (optional)
-
½ cup chopped pecans or walnuts (optional)
Instructions
-
Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper.
-
In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth.
-
Add molasses, eggs, and vanilla extract. Mix until glossy and combined.
-
In a separate bowl, whisk flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
-
Gradually fold dry ingredients into wet mixture until just combined.
-
Stir in white chocolate chips and nuts, if desired. Spread batter evenly in prepared pan.
-
Bake 28–32 minutes, until edges are golden and a toothpick inserted in the center comes out with moist crumbs.
-
Cool completely before lifting out and slicing into squares or bars.
Notes
-
Use fresh spices for bold, festive flavor.
-
Don’t overmix the batter—stir only until combined.
-
Avoid blackstrap molasses, which is too bitter for this recipe.
-
Check for doneness early to prevent dry blondies.
-
Blondies firm up as they cool, making slicing easier.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280 kcal
- Sugar: 24 g
- Sodium: 160 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
Keywords: gingerbread blondies recipe, holiday blondies, chewy gingerbread bars