White Chocolate Gingerbread Blondies

Once in a while I come across a recipe that is simply perfect and I make that recipe over and over again. That is the case with these amazing White Chocolate Gingerbread Blondies. They were served at a church function by a lovely woman named Molly years ago. Everyone went nuts over them and so she handed out the recipe like a true friend. That recipe has graced my cookie plates and many holiday parties since.

I’m not crazy over gingerbread but this is just the right mix of sweet, spiced, ginger, and chocolate to make an outstanding treat. Plus you bake them in bar form in a sheet cake pan. I love this! You end up with around four dozen treats that you didn’t have to roll, dip, slice, or frost. So they taste great, make a bunch, and are easy. What’s not to love?!

I’m finishing up the last of my baking right now and plan to start dropping off treat plates tonight. And yes, these are definitely on them!

White Chocolate Gingerbread Blondies


White Chocolate Gingerbread Blondies

  • Yield: 4 dozen blondies 1x


  • 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 ginger
  • 1 teaspoon 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 coarsely chopped white chocolate (think big chunks here, not dust)
  • 1/4 cup crystallized ginger finely chopped


  1. Preheat the oven to 350 degrees. Coat a 12 x 17 inch, rimmed baking sheet with nonstick spray and line the bottom with parchment. Set aside.
  2. Whisk together the flour, soda salt, and spices in a bowl and set aside.
  3. 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.
  4. By hand, stir in white chocolate and chopped ginger.
  5. 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.
  6. Blondies can be stored in an airtight container at room temperature for up to 1 week.

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White Chocolate Gingerbread Blondies

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about me

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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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?

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.