Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Gingerbread Blondies With White-Chocolate Chunks 4.0 (182) They're buttery, full of spice, and utterly irresistible. Close Credit: Brie Goldman Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins Servings: 48 Yield: 4 dozen 2-inch squares Jump to recipe Our white chocolate blondies are full of warm, spicy gingerbread flavor with a moist, buttery crumb. Studded with white chocolate chunks, they make an excellent holiday treat that’s perfect for gifting (but are just as delicious any other time of the year). Like making gingerbread, we lean on a mixture of molasses, cinnamon, ginger, and cloves for the deeply spiced profile. A mixture of brown and white sugars rounds out the sweetness, while a vanilla extract and kosher salt enhance the overall flavor. Familiar and exciting at the same time, these gingerbread blondies are the buttery, decadent treat your cookie arsenal’s been missing. Equipment Needed for Gingerbread Blondies To whip up these sweet, spiced wonders, you’ll only need a few pieces of kitchen equipment, including: Baking sheet: We like to bake these blondies on a 17-by-12-inch rimmed baking sheet, which results in rich, buttery squares that aren’t too tall or dense. If you’d prefer them on the taller side, you can spread the batter in a 13-by-9-inch baking dish instead. Parchment: Lining the baking sheet with parchment makes removing the baked blondies a cinch. Mixing bowls: Grab two mixing bowls for this recipe: a small to medium one for the dry ingredients and a large one to build the batter in. Electric mixer: You’ll need an electric mixer to cream the butter and sugar (more on that below), as well as to incorporate the dry ingredients, eggs, and butter. A hand-held or stand-mixer will work equally well here. Cutting board: A cutting board is essential for chopping the white chocolate into small pieces. To steady your cutting board on the counter, set it on top of a damp kitchen towel or a couple of damp paper towels. Chef’s knife: A sharp chef’s knife will make it extra easy to chop the chocolate into small chunks—this is no job for a paring knife. Rubber spatula: A rubber spatula will come in handy to stir the white chocolate chunks into the batter as well as to spread the batter in the pan. Molasses: When shopping for molasses for this recipe, use a light or dark unsulfured option. Avoid black strap molasses, which is made from the final boiling of the molasses making process and has a strong, bitter flavor that can throw off the taste of your blondies. Why Cream Butter and Sugar Together? You may notice that many cookie and cake recipes call for beating together butter and sugar before mixing in the other ingredients. Called creaming, this process helps to incorporate tiny pockets of air into the batter, which in turn helps to keep the blondies from becoming too dense as they bake. It’ll take a few minutes of beating with an electric mixer for the butter-sugar blend to go from thick and pasty to pale and fluffy. Be careful not to over-mix, which can cause the butter to become too warm and the air pockets to collapse. Directions Credit: Brie Goldman Preheat oven and prep pan; combine dry ingredients: Preheat oven to 350°F. Coat a 17-by-12-inch rimmed baking sheet with cooking spray. Line bottom with parchment cut to fit, and coat parchment. Whisk together flour, baking soda, salt, and spices. Credit: Brie Goldman Beat butter and sugar; add eggs: Beat butter and brown and granulated sugars with a mixer on medium-high speed until pale and fluffy. Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Credit: Brie Goldman Add vanilla and molasses; add flour; stir in chocolate: Beat in vanilla and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Stir in white chocolate. Credit: Brie Goldman Spread batter in pan and bake: Spread batter into prepared pan. Bake until edges are golden, about 25 minutes. If you have difficulty spreading the batter with a spatula, moisten your hands with water and use them to spread and pat in the batter to reach the edges. Cool and cut into squares: Let cool completely in pan on a wire rack. Cut into 2-inch squares or desired shape. Credit: Brie Goldman How to Store Gingerbread Blondies After letting the blondies cool completely, store them in an airtight container at room temperature for up to one week. We don't recommend refrigerating as the cold temperature can cause them to become unpleasantly hard. Variations For some nutty crunch: Add one-half to three-quarters of a cup of coarsely chopped macadamia nuts along with the white chocolate chunks. To cut down on prep time: Use a 12-ounce bag of white chocolate chips instead of the chocolate chunks. More Gingerbread-Flavored Recipes Chewy Chocolate-Gingerbread Cookies Gingerbread Cake Gingerbread-Espresso Crinkle Cookies Basic Gingerbread Cookies Gingerbread Cheesecake Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.