If you’re craving something that perfectly captures the warm spices of the holidays but with a twist of sweetness, I’ve got just the thing for you. This Gingerbread Blondies with White Chocolate Chips Recipe is my absolute go-to when I want a dessert that’s both cozy and a little unexpected. I love how the spicy gingerbread flavors meet the creamy white chocolate—trust me, you’ll find yourself sneaking pieces before anyone else gets to them!

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Why You’ll Love This Recipe

Perfect balance of spice and sweetness: The ginger, cinnamon, and cloves blend beautifully with creamy white chocolate chips for a unique flavor.
Simple ingredients, big flavor: You don’t need fancy baking skills or weird ingredients to nail these blondies every time.
Quick and fuss-free: I always appreciate how fast these come together—perfect when you want a treat but don’t have hours to bake.
Family-approved: My kids and guests go crazy for these, and I bet yours will too.

Gingerbread Blondies with White Chocolate Chips Recipe - Recipe Step

Ingredients You’ll Need

These ingredients might look simple, but together they create the magic of gingerbread blondies. When I shop for spices, I always make sure they’re fresh—older spices can lose their punch. Using real molasses gives the recipe that classic gingerbread depth that can’t be faked.

Gingerbread Blondies with White Chocolate Chips Recipe - Ingredients

Salted butter: Using salted butter adds just the right hint of salt to balance the sweetness—no need for extra salt here.
Brown sugar: I like using dark brown sugar because it adds moisture and that lovely caramel note.
Egg and egg yolk: Two eggs mean rich, fudgy blondies without dryness.
Vanilla extract: Adds subtle depth to the flavor, enhancing both the spices and white chocolate.
Molasses: This is the secret ingredient that makes it truly gingerbread—it’s rich and a little bittersweet.
Salt: Even a little salt works wonders in pulling all the flavors together.
Baking powder: Helps give a slight lift so these blondies aren’t too dense.
Ginger powder: The star spice that gives the blondies their signature warm kick.
Cinnamon: Sweet and fragrant, it pairs perfectly with ginger.
Cloves and nutmeg: Just a pinch of these rounding spices adds complexity without overpowering.
Cornstarch: Keeps the texture tender and gives that nice, chewy crumb.
All-purpose flour: The base for structure—spooning it lightly into your measuring cup helps keep the blondies soft.
White chocolate chips: I actually test these blondies with both white chocolate and regular chocolate chips, but the white chocolate adds a creamy sweetness that’s irresistible.
Cinnamon and sugar for topping: A quick sprinkle before baking gives a subtle crunch and extra flavor punch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this recipe easily adapts to what you have on hand or your mood. You can switch things up without losing that cozy gingerbread vibe. Feel free to experiment—your version might become the family favorite.

Chocolate chips instead of white chocolate: I once baked a batch with semi-sweet chocolate chips, and let me tell you, it was just as delicious, a little more intense in chocolate flavor.
Add chopped nuts: Walnuts or pecans make a great crunchy counterpoint if you like texture in your blondies.
Make it vegan: You can swap the butter for coconut oil and use a flax egg instead, though I’d reduce the baking time slightly to avoid overbaking.
Spice it up: If you want more punch, add a dash of black pepper or ginger extract—it wakes up the flavors surprisingly well!

How to Make Gingerbread Blondies with White Chocolate Chips Recipe

Step 1: Prep Your Pan and Oven

Preheat your oven to 350°F and get an 8×8 baking pan ready by spraying it lightly with cooking spray and lining it with parchment paper. This method ensures easy removal—you won’t regret taking a few extra minutes for this step!

Step 2: Mix the Wet Ingredients

In a medium bowl, whisk together the melted butter and brown sugar until smooth and shiny. This step is key for a silky batter. Then beat in the egg, egg yolk, vanilla extract, and molasses. Make sure your eggs are at room temperature—this helps the batter come together evenly and keeps the texture tender.

Step 3: Add the Spice Mix and Flour

Stir in the salt, baking powder, powdered ginger, cinnamon, cloves, nutmeg, and cornstarch until everything is well combined. Then gently fold in the flour—try not to overmix here; you want to stop as soon as the flour disappears to avoid tough blondies.

Step 4: Fold in White Chocolate Chips

This part is always the best because those white chocolate chips promise gooey pockets of sweetness throughout. Fold them in gently so they stay dispersed evenly.

Step 5: Bake with Cinnamon Sugar Topping

Spread the batter evenly into your prepared pan, smoothing it with a spatula. Then sprinkle the surface generously with a cinnamon and sugar mix. Bake for about 20-24 minutes—start checking at 20 minutes by looking for edges that just start to turn a golden brown. I always pull them out at the perfect moment because they’ll finish cooking slightly as they cool.

Pro Tips for Making Gingerbread Blondies with White Chocolate Chips Recipe

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Use Room Temperature Eggs: I learned the hard way that cold eggs lead to uneven mixing, which can affect texture—always let them sit out for 15 minutes before starting.
Don’t Overbake: The blondies might seem soft in the center when you take them out, but they firm up as they cool—this keeps them chewy and moist, not dry.
Measure Flour Correctly: Spoon the flour lightly into your measuring cup and level it off—packed flour can make the blondies dense and dry.
Line Your Pan With Parchment: This tip saves your sanity. No scraping stubborn bits means easier cleanup and prettier bars.

How to Serve Gingerbread Blondies with White Chocolate Chips Recipe

Gingerbread Blondies with White Chocolate Chips Recipe - Serving

Garnishes

I usually serve these blondies with an extra light sprinkle of cinnamon sugar on top to enhance the spices and add a little crunch. Sometimes I dust them lightly with powdered sugar if I’m feeling festive. A dollop of whipped cream or a scoop of vanilla ice cream on the side also takes things up a notch—especially on chilly days!

Side Dishes

These gingerbread blondies actually pair wonderfully with a hot drink—think spiced chai tea or a creamy latte. For a broader spread, I like serving them alongside fresh fruit like sliced pears or apples to balance out the richness and spice.

Creative Ways to Present

For special occasions, I’ve tried stacking these blondies in a rustic wooden crate lined with parchment for a charming holiday dessert display. Wrapping individual pieces in wax paper tied with a ribbon makes for a sweet edible gift, too. If you’re really going all out, drizzle melted white chocolate over the top for an elegant touch.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container at room temperature, and they stay perfectly moist and chewy for up to four days. If you want to keep them softer, adding a slice of bread to the container helps maintain moisture—this trick works wonders!

Freezing

I freeze these blondies by cutting them into squares first, then wrapping each piece individually in plastic wrap and placing them in a freezer-safe bag. This way, I can pull out just a few at a time, and they thaw beautifully in the fridge overnight without losing texture.

Reheating

To reheat, I like to warm them in the microwave for about 15 seconds—it brings back that just-baked softness and helps the white chocolate chips soften deliciously. If you’re serving them warm for guests, a quick zap in the oven at 300°F for 5-7 minutes works great, too.

FAQs

Can I use regular chocolate chips instead of white chocolate?

Absolutely! Regular semi-sweet or milk chocolate chips work perfectly fine and create a richer chocolate contrast with the gingerbread spices. I’ve tried both, and both are delicious—the white chocolate just adds a creamier sweetness, but neither choice will disappoint.
How do I know when the gingerbread blondies are done baking?

Look for edges that are golden brown and slightly pulling away from the sides of the pan. The center should still look a bit soft and moist because they will continue to set as they cool. Overbaking can make them dry, so it’s better to check early.
Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Just make sure your blend contains xanthan gum or similar binders to keep the texture tender. You might also want to watch the baking time closely as gluten-free flour can bake faster.
Is there an alternative to molasses?

Molasses gives gingerbread blondies their characteristic deep flavor, but if you’re in a pinch, you can substitute with dark corn syrup or honey. The flavor won’t be quite the same, but you’ll still get nice moisture and sweetness.

Final Thoughts

This Gingerbread Blondies with White Chocolate Chips Recipe holds a special place in my heart because it’s the perfect blend of festive flavors and old-fashioned comfort. Whenever I bake these, the whole house smells like a holiday hug, and I can’t help but feel a little happier. I really encourage you to give this recipe a try—you’ll enjoy the incredible spices, the chewy texture, and those melting pockets of white chocolate. It’s one of those treats that’s just as great for a quiet afternoon at home as it is for impressing guests during the holidays. Happy baking, friend!