Gingerbread Blondies
If gingerbread cookies and chewy blondies had a Christmas baby, it would be these Gingerbread Blondies.
They’re rich, buttery, deeply spiced, and have that unmistakable cozy gingerbread flavor thanks to molasses, cinnamon, allspice, and ginger. Instead of being cakey or dry, these blondies bake up soft and gooey in the center, with crisp edges, a cinnamon sugar topping, and a final drizzle of melted white chocolate that makes them feel extra festive and indulgent.
This is the kind of dessert you make when you want your kitchen to smell like Christmas. When you want something easier than rolling cookies but still completely holiday-worthy. When you want a dessert that looks impressive on a platter but doesn’t require fancy techniques.
Basically: these are a December must-bake.
Why You’ll Love These Gingerbread Blondies
- Soft, chewy, and gooey in the center
- Deep gingerbread flavor from molasses and warm spices
- Easy one-bowl blondie batter
- Finished with cinnamon sugar and white chocolate drizzle
- Perfect for cookie swaps, holiday parties, or cozy nights in
Ingredients
For the Gingerbread Blondies
- 1 cup unsalted butter, melted and cooled
- 1 ¼ cups packed light brown sugar
- 4 tablespoons molasses
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ to 1 ½ teaspoons ground allspice
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons ground ginger
- 2 ¼ cups all-purpose flour
For the Cinnamon Sugar Topping
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- Pinch of salt
For the White Chocolate Drizzle
- 4 ounces white chocolate, finely chopped
- ½ teaspoon coconut oil
How to Make Gingerbread Blondies
1. Prep the Pan
Preheat your oven to 350°F. Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal. Set aside.
2. Make the Blondie Batter
In a large mixing bowl, whisk together:
- Melted butter
- Brown sugar
- Molasses
Whisk until smooth and fully combined.
Add in the eggs and vanilla extract and whisk again until glossy and homogeneous.
3. Combine the Dry Ingredients
In a separate bowl, sift together:
- Flour
- Ground ginger
- Cinnamon
- Allspice
- Baking powder
- Salt
4. Bring It All Together
Add the dry ingredients to the wet ingredients and gently fold until just combined. Be careful not to overmix — this keeps the blondies soft and chewy instead of dense.
5. Add the Cinnamon Sugar Topping
In a small bowl, mix together the granulated sugar, cinnamon, and a pinch of salt.
Transfer the blondie batter into the prepared pan and spread into an even layer. Sprinkle the cinnamon sugar evenly over the top, gently patting it down so it sticks and reaches the edges.
6. Bake
Bake at 350°F for 20–30 minutes, or until:
- The edges are set
- The center is still slightly gooey
Do not overbake — the blondies will continue to set as they cool.
7. White Chocolate Drizzle
Once the blondies have cooled completely, melt the white chocolate and coconut oil together in 15-second microwave increments, stirring between each, until smooth.
Drizzle over the blondies and allow the white chocolate to set for about 30 minutes before slicing.
Tips for Perfect Blondies
- Slightly underbaking is key for that gooey center
- Let them cool fully before slicing for clean edges
- Store at room temperature in an airtight container
- These flavors deepen even more overnight
Storage & Make-Ahead Tips
- Store covered at room temperature for up to 3 days
- Refrigerate for up to 5 days
- Freeze sliced blondies (without drizzle) for up to 2 months
- Add the white chocolate drizzle after thawing for best texture
Final Thoughts
These gingerbread blondies are everything I love about holiday baking: cozy, nostalgic, warmly spiced, and just indulgent enough to feel special. They’re easier than cookies, richer than cake, and perfect for sharing — or not sharing at all.
If you’re a gingerbread lover, this recipe deserves a spot in your Christmas baking rotation 🤎✨