Gingerbread Blondies Recipe
These Gingerbread Blondies are soft, chewy, and bursting with warm holiday spices! Made with molasses, brown sugar, and cozy gingerbread seasoning, they deliver all the festive flavor of classic gingerbread in an easy bar form. Perfect for Christmas cookie trays, holiday parties, or a cozy winter treat with coffee!
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
Wet Ingredients:
- 1/2 cup unsalted butter melted
- 1 cup brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup molasses
Instructions
Step 1: Prepare Your Pan
- Line an 8×8 inch baking pan with parchment paper. Lightly grease the paper. This makes it easy to remove the blondies once baked.
Step 2: Mix Dry Ingredients
- In a medium bowl, combine the flour, baking powder, salt, and all the spices. Stir or sift to remove lumps. Mixing the dry ingredients first ensures the spices are evenly distributed.
Step 3: Mix Wet Ingredients
- In a large bowl, beat the melted butter with the brown sugar until smooth. Add the eggs, one at a time, and stir. Mix in the vanilla extract and molasses. The mixture will be thick and dark.
Step 4: Combine Wet and Dry Ingredients
- Pour the dry ingredients into the wet ingredients. Gently fold until just combined. Don’t overmix. Overmixing can make the blondies tough. If you want, add chocolate chips, chopped nuts, or crystallized ginger at this stage.
Step 5: Bake
- Pour the batter into the prepared pan. Smooth the top with a spatula. Bake at 350°F (175°C) for 25–30 minutes. The center should be set but slightly soft. Use a toothpick to check; it should come out with a few moist crumbs, not wet batter.
Step 6: Cool and Slice
- Allow the blondies to cool completely in the pan. Lift them out using the parchment paper and place them on a cutting board. Slice into squares or rectangles. You can drizzle with melted white chocolate or sprinkle with powdered sugar if you like.
Video
Notes
📝 Notes
- Use dark brown sugar for deeper molasses flavor.
- Add extra ginger or a pinch of cloves for stronger spice.
- Melt butter fully for dense, chewy blondies.
- Do not overbake—edges should be set, centers slightly soft.
- Line the pan with parchment for smooth removal and clean slices.
- Swap molasses with maple syrup for a milder profile.
- Let blondies cool completely before cutting to avoid crumbling.
- Store in an airtight container at room temperature for up to 4–5 days.