Gingerbread White Chocolate Blondies

Gingerbread White Chocolate Blondies are chewy, soft, melty, and a perfect balance of spicy and sweet.

Yield: 24 blondies

Prep Time: 5 minutes

Cook: 25 minutes

Gingerbread White Chocolate Blondies are chewy, soft, melty, and a perfect balance of spicy and sweet.

Tessa's Recipe Rundown...

Taste: Perfect balance of spicy and sweet. The addition of white chocolate is dreamy.
Texture: Chewy, soft, melty (from the chocolate), and all around wonderful.
Ease: Pretty easy. I made these after a long day at work and it was so worth it.
Appearance: Love that these gingerbread blondies are studded with white chocolate.
Pros: Perfect treat for this time of year. Makes your house smell glorious. They stay good for a long time.
Cons: A lotta butta’. No seriously, 2 whole sticks (and I cut it down from the original recipe).
Would I make this again? Yes.

Gingerbread White Chocolate Blondies are chewy, soft, melty, and a perfect balance of spicy and sweet.

Gingerbread White Chocolate Blondies

Gingerbread White Chocolate Blondies

I knew I wanted to post something sweet today. But I had run out of sweet things to post. The past few weeks have been pretty hectic, I haven’t had much time to try out new recipes to photograph and publish. I remembered seeing this recipe in Martha Stewart’s Cookies cookbook and realized I had all the right ingredients on hand. So after a long day of work on Saturday I came home and whipped these blondies together. And I’m glad I did. I brought them back to work the next day and they were gone by the time I went back to the break room. They’re so perfect for this time of year and are smell better than any candle.

How to make
Gingerbread White Chocolate Blondies

Yield: 24 blondies
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Gingerbread White Chocolate Blondies are chewy, soft, melty, and a perfect balance of spicy and sweet.

Ingredients

  • 2 3/4 cups plus 1 tablespoon all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon cloves
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 1/4 cups packed light brown sugar
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 2 large eggs plus 1 egg yolk
  • 1 1/4 teaspoons pure vanilla extract
  • 1/3 cup unsulfured molasses
  • 1 3/4 cups coarsley chopped white chocolate (10 ounces)

Directions

  1. Preheat oven to 350 degrees F. Spray a 9x13-inch baking pan with nonstick spray.
  2. In a medium bowl whisk together flour, baking soda, salt, cinnamon, ginger, and cloves.
  3. In the bowl of an electric mixer beat butter and sugars on medium-high speed until creamy and pale, about 3 minutes. Add eggs and yolk, one at a time, until incorporated. Scrap down sides of bowl as needed. Add vanilla and molasses, beating until combined. Add flour mixture on low speed. Stir in white chocolate.
  4. Spread batter evenly into prepared pan and bake until golden on edges, about 25 minutes. Let cool completely before cutting into 2-inch squares. Store in an airtight container at room temperature for up to 1 week.

Recipe Notes

Adapted from Cookies by Martha Stewart
Course: Dessert
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    Tracey — December 19, 2011 at 1:02 pm

    I absolutely love this recipe! I made them around this time last year and they've become a favorite here.

  2. #
    Lori @ RecipeGirl — December 19, 2011 at 3:30 pm

    Whoa! Love this flavor for blondes!

  3. #
    Lori @ RecipeGirl — December 19, 2011 at 3:31 pm

    Oops, I meant blondies, lol! Darn auto-correct!

  4. #
    vballer — December 19, 2011 at 5:39 pm

    mmm! i think i'm going to bake these later tonight!
    so excited!

  5. #
    [email protected] — December 20, 2011 at 4:19 am

    Ginger and white chocolate is such a good combo. These remind me of a favorite holiday cookie I usually make except they seem like they'd be much easier (I usually dip my ginger cookies in the white chocolate… it gets messy!)

  6. #
    kokostanley — December 21, 2011 at 6:05 am

    LOVE THESE! So festive!

  7. #
    Jessi — February 25, 2014 at 6:29 pm

    Hi Tessa! I love your blog! From the photos to the recipes to the organization πŸ˜‰ I read it daily and really enjoy your new posts! I was wondering if you knew why some recipe photos don’t appear in the category, such as this one! Or in this page https://www.handletheheat.com/category/cookie/page/3 many of the photos aren’t visible unless you click on the link! Anyway, thanks a lot for the hard work you put into this blog and it seems like you really enjoy it! So congratulations πŸ˜‰

    • #
      Tessa — February 25, 2014 at 10:02 pm

      Thanks so much! The reason some of the recipe photos don’t appear is because those are older posts which haven’t been reformatted to fit my current site design yet. I actually spent about an hour reformatting today and barely got through a page of posts. It’s so time consuming and monotonous πŸ™ Hopefully I’ll finish reformatting all the old posts… someday!!

  8. #
    Jessi — February 26, 2014 at 2:09 pm

    Thank you for replying! I was just asking because I simply love how all the photos are displayed in the categories, good luck reformatting and take your time πŸ˜‰

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