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White Chocolate Gingerbread Blondies are cookie bars with just the right mix of sweet, spices, ginger, and chocolate to make an outstanding treat. They are an amazingly rich and easy dessert that is perfect to take to a party or share with friends.
Once in a while I come across a recipe that is simply perfect and I make it over and over again. That is the case with these amazing White Chocolate Gingerbread Blondies. Plus you bake them as bars in a sheet cake pan, which means 4 dozen treats to share, freeze, and enjoy.
They are the perfect addition to a Christmas dessert bar along with vanilla melt away cookies, sugar cutout cookies, and peanut butter cookies. And if you are looking for a more traditional cutout cookie, these are the best gingerbread cookies.
Table of Contents
Why You’ll Love This Recipe
- All the flavor of gingerbread cookies without all the work of making cutout cookies.
- One bowl, one baking sheet and NO chilling, rolling, cutting, dipping, or frosting involved.
- Perfect holiday dessert to take to a party or add to a cookie plate.
Recipe Ingredients
- All-purpose flour
- Baking soda
- Salt
- Cinnamon, ginger, and cloves: All are ground spices.
- Butter: Unsalted butter for this recipe.
- Light brown sugar
- Brown sugar
- Eggs
- Vanilla extract
- Molasses: Use unsulfured molasses because it’s less bitter than blackstrap.
- White chocolate chips
- Crystallized ginger
See the recipe card below for full information on ingredients and quantities.
How to Make White Chocolate Gingerbread Blondies
Step #1. Measure out the dry ingredients and whisk them together in a bowl.
Step #2. In a second bowl add the butter and sugars and cream well.
Step #3. Add the eggs, vanilla, and molasses and combine.
Step #4. Add the dry ingredients to the wet mixture and mix together.
Step #5. Gently stir in the white chocolate chips and crystallized ginger.
Step #6. Spread the batter in the rimmed sheet pan and bake at 350F for 22 to 25 minutes.
Recipe FAQs
Yes! Make sure the bars are fully cooled, cut them into squares and then put them in an airtight container. Place a layer of parchment paper between layers. Thaw in the fridge overnight and move to room temperature a few hours before serving.
Yes. Crystalized ginger or candied ginger are small pieces of real ginger root that have been boiled in a sugar syrup and then coated in granulated sugar. It’s the sweet version of amazing ginger and it adds so much flavor to these cookies.
Yes! Substitute a one-to-one gluten-free flour blend. Bob’s Red Mill and King Arthur Baking Company both have good products.
Expert Tips
- To get the best price on crystallized ginger, look in the bulk bins at your grocery store instead of the spice section (it’s usually less expensive in bulk).
- If you want to use a bar of white chocolate instead of white chocolate chips, be sure to chop it up into small chunks before adding it to the batter.
- Reserve about ½ cup of the white chocolate to sprinkle on the top of the batter and lightly press them in before baking the bars.
More Christmas Cookie Recipes to Consider
Simple Gingerbread Recipes
The Perfect Icing for Gingerbread Cookies
Cut Out Cookies
Sugar Cookie Icing Recipe for Perfect Holiday Decorating
Cookies
Italian Wedding Cookies
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White Chocolate Gingerbread Blondies
Ingredients
- 2 3/4 cup all-purpose flour
- 1 1/4 teaspoon baking soda
- 1 1/4 teaspoon salt
- 1 1/4 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1 1/4 cup unsalted butter, at room temperature
- 1 1/4 cup packed light brown sugar
- 1/2 cup brown sugar
- 2 large eggs plus 1 egg yolk
- 1 1/2 teaspoon pure vanilla extract
- 1/3 cup unsulfured molasses
- 1 3/4 cup white chocolate chips
- 1/4 cup crystallized ginger finely chopped
Instructions
- Preheat the oven to 350 degrees 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 a large bowl beat the butter and sugars together 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 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, 22 to 25 minutes. Let cool completely in the pan; cut into squares.
- Blondies can be stored in an airtight container at room temperature for up to 1 week.
Notes
- Look for crystallized ginger in the bulk bins at the grocery store instead of in a little jar in the spice section – it’s generally less expensive in bulk.
- This recipe calls for unsulfured molasses because it isn’t as bitter as blackstrap molasses.
- Don’t add all of the white chocolate to the batter – instead save about ½ cup and sprinkle it on the top of the batter and lightly press them in before baking the bars.
- These bars store well in the freezer for up to three months – be sure to put a piece of parchment between the layers of cut and cooled gingerbread blondie bars.
I’ve made these before (it’s a Martha Stewart recipe) and LOVE them! 🙂 Yours are so pretty!
I hope you had a great Christmas and that you’re enjoying the new year!
Ooh this is my favorite!
What is unsulfured molasses and crystallized ginger?
Unsulfered molasses has to do with the processing… it is what most people buy. It’s less intense then a less processed blackstrap molasses. And crystallized ginger is candied ginger. Look for it in the bulk bins of a health food store for the best price. It totally makes this recipe so don’t skip it! ENJOY!