Gingerbread Blondies

Why You’ll Love This Recipe

Gingerbread Blondies strike the perfect balance between soft and chewy, with a deep molasses flavor and warming spices like cinnamon, ginger, and nutmeg. The optional white and dark chocolate drizzle and festive decorations elevate these treats into a holiday showstopper. Whether you’re making a simple batch or decorating gingerbread-shaped pieces, they’re fun to bake and even more fun to eat.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• unsalted butter, melted

• granulated sugar

• brown sugar, packed

• molasses

• large egg

• vanilla extract

• all-purpose flour

• ground ginger

• cinnamon

• nutmeg

• baking soda

• baking powder

• salt

• white chocolate chips and dark chocolate chips or bar (melted) – optional, for decoration

• candy color (red and green)

• festive sprinkles – optional, for decoration

Directions

1. Preheat your oven to 350°F. Grease and line a 9×9-inch baking pan with parchment paper, allowing a bit of overhang for easy removal.

2. In a large bowl, whisk the melted butter with both sugars until smooth.

3. Mix in the molasses, egg, and vanilla extract until fully combined.

4. In a separate bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, baking soda, baking powder, and salt.

5. Fold the dry mixture into the wet mixture until just combined—avoid overmixing to keep the texture tender.

6. Spread the batter evenly in the prepared pan, smoothing it out with an offset spatula. Bang the pan on the counter a few times to even the surface.

7. Bake for 25–30 minutes, or until edges are set and a toothpick inserted in the center comes out with a few moist crumbs.

8. Let cool in the pan for about 30 minutes.

9. For decoration, melt the white and/or dark chocolate in 20-second microwave intervals, stirring in between until smooth. Drizzle or spread over the cooled blondies. Add festive sprinkles if desired.

10. Once the chocolate has set, slice into squares and serve.

For Gingerbread People Decorations:
Use melted white, brown, and red chocolate placed in piping bags or zip-top bags. Decorate faces, buttons, and edges with classic gingerbread details. Add sprinkles or candies for extra charm. Let the chocolate set before serving.

Servings and timing

Servings: 9
Prep Time: 40 minutes
Cook Time: 25 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 35 minutes

Variations

• Add-ins: Mix in white chocolate chips, dark chocolate chunks, or chopped nuts for extra texture.

• Cut-out Shapes: Once baked and cooled, use cookie cutters to shape stars, trees, or snowflakes.

• Frosting Finish: Instead of melted chocolate, top with a cream cheese frosting for a richer flavor.

• Spice It Up: Add cloves or allspice for a deeper spice profile.

• Dairy-Free: Substitute with plant-based butter and a flax egg to make it dairy-free.

Storage/Reheating

To Store: Keep in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate and bring to room temperature before serving.

To Freeze: Wrap each blondie in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

FAQs

How do I know when the blondies are fully baked?

The edges should be set, and a toothpick inserted in the center should come out with a few moist crumbs—not wet batter.

Can I double this recipe?

Yes, double the ingredients and bake in a 9×13-inch pan. Adjust baking time slightly and keep an eye on doneness.

Can I skip the chocolate decoration?

Absolutely. They taste amazing even without the chocolate drizzle or decorations.

How do I get clean cuts when slicing?

Let the blondies cool completely and use a sharp knife wiped clean between cuts.

What type of molasses should I use?

Use unsulphured molasses, not blackstrap, as it has a sweeter, more balanced flavor.

Can I make these gluten-free?

Yes, substitute with a 1:1 gluten-free all-purpose flour blend.

Can I freeze the decorated blondies?

Yes, but decorations may shift slightly upon thawing. Freeze flat and thaw gently.

What makes these different from gingerbread cookies?

They are softer, fudgier, and more cake-like, unlike the crisp texture of traditional gingerbread cookies.

Can I use cookie cutters before baking?

No, the batter is too soft. Bake first, then use cookie cutters after the bars have cooled.

Do I have to use both white and dark chocolate?

No, you can use either one or skip entirely, depending on your taste preference.

Conclusion

Gingerbread Blondies are a festive and flavorful dessert that captures the essence of the holiday season in every bite. With their soft, chewy texture and bold gingerbread flavor, these bars are sure to become a seasonal favorite. Whether you’re baking for a party, gifting holiday treats, or indulging in some cozy baking time, this recipe is simple, versatile, and always delicious.

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