Gingerbread White Chocolate Blondies

I posted these last year because they were divine and I didn’t even have a picture!  I’ve been waiting for an excuse to make them again and I think I’ve found it!  Here are this years pictures.

These are amazing.  I’m not ginger crazy.  I like it, don’t love it.  These will convert you to ginger in a heart beat.  Be sure to find the crystallized ginger; it makes all of the difference!  I found it in my small town in the spice section and it was SUPER expensive!  If you are up North you can get it in the bulk bins at Sunflower Market.  I bought 2 cups of the stuff there for the same price as 1/4 cup here.

Check out the comments on tips for turning these little beauties into cookies!

A pan of gingerbread blondies with a few cut squares of gingerbread blondies on top


A batch of gingerbread blondies on parchment paper and cut into squares

Gingerbread White Chocolate Blondies
Adapted from Martha Stewart
Printable Recipe

2 ¾ c. plus 1 Tbs. all-purpose flour
1 ¼ tsp baking soda
1 ¼ tsp salt
1 ¼ tsp ground cinnamon
1 tsp ginger
1 tsp cloves
1 ¼ c. (2 ½ sticks) unsalted butter, at room temperature
1 ¼ c. packed light brown sugar
½ c. plus 2 Tbs. granulated sugar
2 large eggs plus 1 egg yolk
1 ¼ tsp pure vanilla extract
1/3 c. unsulfured molasses
1 ¾ c. coarsely chopped white chocolate (think big chunks here, not dust)
¼ c. crystallized ginger finely chopped

Preheat the oven to 350 F. Coat a 12 x 17” inch, rimmed baking sheet with nonstick spray and line the bottom with parchment. Set aside.

Whisk together the flour, soda salt, and spices in a bowl and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars on medium-high speed until creamy and pale, about 3 minutes. Add eggs and yolk one at a time, scraping down as needed. Add vanilla and molasses and mix on medium speed until combined. Add flour mixture on low speed until combined. By hand, stir in white chocolate and chopped ginger.

Spread batter evenly into prepared baking sheet and bake until golden on edges, about 25 minutes. Let cool completely in pan; cut into squares. Blondies can be stored in an airtight container at room temperature for up to 1 week. Makes 4 dozen.

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About Melissa

I have a lot going on, and I’d much rather spend my time enjoying my messes than fretting about what I’m going to make for dinner. Over the past few years, I’ve nailed down a few strategies that helped me keep my kitchen running like a well-oiled machine, so I started Bless This Mess to help other mess-loving parents solve the nightly dinner delimma—no stress, no drama, just really great food your whole family will love. Read more...

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Well- Rachel did indeed make these into a cookie and had great luck with them. I advised her to just add enough flour until it resembles the texture of a chocolate chip cookie dough and then add in the chips and ginger.

She said she even won 2nd in her church bake off!! Waahooo!

Can I make this into a cookie somehow?

Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.