Gingerbread blondies have become my absolute go-to treat whenever the holiday season rolls around, and I think they’ll become yours too! I remember the first time I tried making them; the whole house filled with the most incredible aroma of cinnamon, ginger, and molasses. It was pure magic! These aren’t just any blondies; they’re soft, chewy, and bursting with those warm, comforting gingerbread spices that just scream festive cheer. If you’re looking for an easy gingerbread blondies recipe that will impress everyone, you’ve found it. Let’s get baking these delightful gingerbread dessert bars!

Why You’ll Love This Gingerbread Blondies Recipe

Get ready to fall in love with these incredible gingerbread blondies! They’re the perfect blend of soft, chewy texture and warm, festive spices that make them irresistible.

Incredibly soft and chewy texture from the perfect balance of ingredients.
Bursting with classic gingerbread spices like ginger, cinnamon, and nutmeg.
This easy gingerbread blondies recipe is straightforward enough for beginners.
The rich molasses and brown sugar create a deep, comforting flavor.
They’re perfect for holiday parties and festive gatherings – truly Christmas blondies!
The aroma while baking is simply heavenly, filling your home with holiday cheer.
These make for a wonderful gingerbread dessert bar that’s always a crowd-pleaser.

Gingerbread Blondie Ingredients

Gathering these simple ingredients is the first step to making the best gingerbread blondies. You’ll need pantry staples along with a few key flavor builders:

½ cup unsalted butter, melted – this is crucial for that chewy texture.
½ cup granulated sugar and ½ cup brown sugar, packed – the combination creates sweetness and depth.
¼ cup molasses – this is the heart of the gingerbread flavor, giving it that signature color and taste. Use unsulfured for the best results in this gingerbread blondie recipe.
1 large egg – at room temperature, it helps bind everything together perfectly.
1 tsp vanilla extract – enhances all the other warm spices.
1 ¼ cups all-purpose flour – the base for our blondie structure.
1 ½ tsp ground ginger, 1 tsp cinnamon, and ¼ tsp nutmeg – these are your gingerbread spices!
½ tsp baking soda and ¼ tsp baking powder – give the blondies a slight lift without making them too cakey.
¼ tsp salt – balances the sweetness and brings out the flavors.
Optional additions like white chocolate chips or dark chocolate chips for extra indulgence.

How to Make Easy Gingerbread Blondies

Whipping up these delightful gingerbread blondies is simpler than you might think! Follow these steps for the most wonderfully spiced and chewy bars.

Step 1: Preheat your oven to 350°F (175°C). Prepare your baking pan by greasing a 9×9-inch pan and lining it with parchment paper. This makes removing the blondies so much easier later on, ensuring your gingerbread dessert bars come out perfectly.
Step 2: In a large mixing bowl, combine the ½ cup melted unsalted butter with the ½ cup granulated sugar and ½ cup packed brown sugar. Whisk these together until the mixture is wonderfully smooth and well-combined.
Step 3: Now, stir in the ¼ cup molasses, the 1 large egg, and 1 tsp vanilla extract. Mix until everything is thoroughly incorporated, creating a rich, aromatic base for your chewy gingerbread blondies.
Step 4: In a separate bowl, whisk together your dry ingredients: 1 ¼ cups all-purpose flour, 1 ½ tsp ground ginger, 1 tsp cinnamon, ¼ tsp nutmeg, ½ tsp baking soda, ¼ tsp baking powder, and ¼ tsp salt. This blend is key to that classic gingerbread flavor.
Step 5: Gently fold the dry ingredients into the wet mixture. Be careful not to overmix! Stop as soon as you no longer see streaks of flour; overmixing can lead to tougher blondies. You want them soft and tender.
Step 6: Spread the batter evenly into your prepared baking pan. Give the pan a gentle tap on the counter to help level the batter, ensuring an even bake for your holiday blondies.
Step 7: Bake for 25-30 minutes. You’ll know they’re ready when the edges look set and a toothpick inserted into the center comes out with a few moist crumbs attached. Avoid overbaking if you want those perfectly moist gingerbread blondies.
Step 8: Let the blondies cool in the pan for at least 30 minutes. This resting period is crucial for them to firm up.
Step 9: Once cooled slightly, you can melt your optional white chocolate chips and/or dark chocolate chips. Drizzle or spread this over the cooled blondies.
Step 10: Add festive sprinkles if you like, and wait for the chocolate to set. Then, slice your beautiful easy gingerbread blondies into squares and enjoy!

Irresistible Gingerbread Blondies: 10-Minute Magic - Gingerbread Blondies - additional detail

Pro Tips for the Best Chewy Gingerbread Blondies

Want to elevate your gingerbread blondies from good to absolutely amazing? I’ve got a few tricks up my sleeve that guarantee perfectly chewy and flavorful bars every single time. These simple tips will ensure your holiday baking is a huge success!

Don’t overmix the batter! This is the most crucial step for achieving tender, chewy blondies. Fold the dry ingredients in until just combined.
Use good quality molasses, preferably unsulfured, for that authentic, rich gingerbread flavor. Blackstrap can be too overpowering for these bars.
Letting them cool completely before slicing is a game-changer for clean cuts and that perfect chewy texture.
Consider adding a handful of chopped pecans or walnuts to the batter for an extra layer of texture and nutty flavor in your gingerbread blondies.

What’s the secret to perfect moist gingerbread blondies?

The key is using a good amount of brown sugar and molasses, which both contribute moisture and chewiness. Also, be careful not to overbake; pull them out when the edges are set but the center still looks a little fudgy. For more baking science insights, check out Serious Eats’ guide to baking.

Can I make gingerbread blondies ahead of time?

Yes, absolutely! You can bake these gingerbread blondies a day or two in advance. Store them in an airtight container at room temperature. They actually taste even better the next day as the flavors meld. If you’re looking for other make-ahead treats, consider our easy cinnamon rolls.

How do I avoid common mistakes with gingerbread blondies?

The most common mistake is overmixing, which leads to tough bars. Another is overbaking, resulting in dry blondies. To prevent them from being flat, make sure you’re using the correct leavening agents (baking soda/powder) and not over-creaming the butter and sugar. For more on leavening agents, you can consult King Arthur Baking’s resources.

Best Ways to Serve Christmas Blondies

These festive gingerbread blondies are fantastic on their own, but they also pair beautifully with a variety of complementary flavors. Serving them warm with a scoop of vanilla ice cream is pure bliss, creating a delightful contrast in temperature and texture. You could also serve them alongside a warm mug of apple cider for a cozy holiday treat. For a more decadent dessert, try drizzling them with a white chocolate ganache or serving them with a dollop of whipped cream. These holiday blondies are versatile enough for any festive gathering!

Irresistible Gingerbread Blondies: 10-Minute Magic - Gingerbread Blondies - additional detail

Nutrition Facts for Gingerbread Blondies

Here’s a look at the estimated nutritional breakdown per serving for these delightful gingerbread blondies:

Calories: 260
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Sugar: 26g
Protein: 3g
Sodium: 170mg
Cholesterol: 45mg

Nutritional values are estimates and may vary based on specific ingredients and optional additions used in your gingerbread blondie recipe.

How to Store and Reheat Gingerbread Dessert Bars

Properly storing your delicious gingerbread dessert bars ensures they stay fresh and flavorful for your enjoyment. Once baked, allow the bars to cool completely in the pan on a wire rack. This is super important for texture and preventing sogginess in your gingerbread blondies. Once fully cooled, you can cut them into squares. Store them in an airtight container at room temperature for up to 3-4 days. For longer storage, these soft gingerbread blondies freeze beautifully. Wrap them well in plastic wrap, then in aluminum foil, and they’ll keep in the freezer for up to 3 months. When you’re ready to serve frozen bars, simply thaw them overnight in the refrigerator or at room temperature. Reheat gently in a low oven (around 300°F or 150°C) for a few minutes to bring back that fresh-baked warmth.

Frequently Asked Questions About Gingerbread Blondies

What are gingerbread blondies?

Gingerbread blondies are a delightful twist on classic blondies, infused with the warm, comforting spices of gingerbread. They have a soft, chewy texture and a rich, molasses-sweetened flavor profile, making them a perfect festive treat for the holidays or any time you crave a spiced dessert.

Why are my gingerbread blondies flat?

If your gingerbread blondies turned out flat, it’s likely due to a few common issues. Overmixing the batter can develop the gluten too much, leading to spread. Also, ensure your baking soda and baking powder are fresh and that you’re using the correct leavening amounts specified in the recipe. Sometimes, too much liquid or melted butter can also contribute to spread, so measuring accurately is key for the best gingerbread blondies.

Can I use different types of sugar in my gingerbread blondies?

While the recipe calls for a combination of granulated and brown sugar for the best texture and flavor, you can experiment. Using only brown sugar might make them even chewier but also potentially denser. You can also try adding a touch of dark brown sugar for a deeper molasses note in your spiced blondie recipe. Just be mindful of how sugar affects moisture and spread.

What makes these gingerbread blondies so moist?

The secret to these moist gingerbread blondies lies in the combination of ingredients and the baking method. The molasses and brown sugar provide essential moisture, while the melted butter contributes to their chewy, fudgy texture. Crucially, not overbaking them is vital; pulling them out when the edges are set but the center is still slightly soft ensures they remain wonderfully moist after cooling.

Variations of Gingerbread Blondie Recipe You Can Try

Looking to switch things up or cater to different tastes? These gingerbread blondies are wonderfully versatile! You can easily adapt this gingerbread blondie recipe to create new flavor sensations.

Gingersnap Blondies: For an extra gingery crunch, crush some gingersnap cookies and fold them into the batter, or even swap out half the flour for finely crushed gingersnaps. This variation really amps up the ginger flavor, making them truly gingersnap blondies.
Brown Sugar Blondies with Ginger: Amp up the molasses notes by using all brown sugar (packed) instead of a mix of granulated and brown. This creates an even richer, chewier, and more deeply flavored brown sugar blondie with ginger.
White Chocolate Cranberry Blondies: During the holidays, swap out the chocolate chips for dried cranberries and white chocolate chips. The tartness of the cranberries pairs beautifully with the warm spices.
Vegan Gingerbread Blondies: Easily make these vegan by using a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 mins) and a plant-based butter substitute. Ensure your molasses and any optional add-ins are also vegan-friendly.

Irresistible Gingerbread Blondies: 10-Minute Magic

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Author: Michael
Total Time: 1 hour 35 minutes
Yield: 9 gingerbread blondies 1x
Diet: Vegetarian

Print Recipe

Description

Soft, chewy gingerbread blondies packed with warm spices and molasses. These easy holiday blondies are perfect for festive gatherings.

Ingredients

Scale

½ cup unsalted butter, melted
½ cup granulated sugar
½ cup brown sugar, packed
¼ cup molasses
1 large egg
1 tsp vanilla extract
1 ¼ cups all-purpose flour
1 ½ tsp ground ginger
1 tsp cinnamon
¼ tsp nutmeg
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
White chocolate chips and dark chocolate chips or bar (melted) – optional, for decoration
Candy color (red and green) – optional, for decoration
Festive sprinkles – optional, for decoration

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan and line with parchment paper.
In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
Mix in molasses, egg, and vanilla extract until fully combined.
In a separate bowl, whisk together flour, ground ginger, cinnamon, nutmeg, baking soda, baking powder, and salt.
Fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Spread the batter evenly in the prepared pan and tap lightly on the counter to level.
Bake for 25-30 minutes, or until edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
Let the gingerbread blondies cool in the pan for 30 minutes before decorating.
Melt white and/or dark chocolate in 20-second microwave intervals, stirring until smooth.
Drizzle or spread melted chocolate over the cooled blondies and top with festive sprinkles.
Once the chocolate is set, slice into squares and serve your delicious gingerbread blondies.

Notes

Add chopped nuts or white chocolate chips to the batter for extra texture in your gingerbread blondies.
Swirl in dulce de leche or caramel before baking for added sweetness.
Use unsulfured molasses for the best gingerbread flavor; avoid blackstrap molasses.
Let the blondies cool completely before slicing for clean, even squares.
Decorate with colored melted chocolate and festive sprinkles for a holiday touch on your gingerbread blondies.

Prep Time: 40 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American