Gingerbread White Chocolate Blondies Recipe

If you’re craving something both cozy and a little indulgent, you’ve got to try my Gingerbread White Chocolate Blondies Recipe. These blondies are beautifully spiced with that warm gingerbread vibe, plus they’re studded with melty white chocolate chips that add just the right touch of sweetness. Honestly, every time I make these, my kitchen smells like holiday magic, and they disappear faster than I expect. Stick around—I promise you’ll want to bake a batch after reading this!

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Ingredients You’ll Need

Each ingredient in this Gingerbread White Chocolate Blondies Recipe plays a star role—from the combination of warm spices to the rich molasses that gives these blondies depth. Here’s a little about what to look for when gathering your ingredients.

• All-purpose flour: The base of your blondies, providing structure without weighing them down.
• Baking soda: Helps the blondies rise just enough, so you get a tender crumb.
• Sea salt: Enhances the flavors and balances the sweetness—don’t skip it!
• Ground ginger, cinnamon, and cloves: The trifecta of cozy flavors that make these blondies distinctively gingerbread.
• Unsalted butter: For richness; melting it gives the blondies a fudgy texture.
• Light brown sugar: Adds moisture and a hint of caramel that pairs with molasses.
• Granulated sugar: Keeps the sweetness bright and balances the brown sugar.
• Unsulfured molasses: The secret weapon for that true gingerbread taste and deep color.
• Eggs and egg yolk: Give stability and extra moisture, helping the blondies stay chewy.
• Pure vanilla extract: Just a splash for warmth and depth.
• White chocolate chips: Melty pockets of sweetness—don’t skimp here!
• Flaky sea salt (optional): A little sprinkle on top takes these blondies to the next flavor level.

Variations

I love how versatile this Gingerbread White Chocolate Blondies Recipe is. You can tweak it just a bit to suit your taste or dietary needs without losing the essence of those spicy-sweet flavors.

• Use dark chocolate chips instead of white: I tried this when my chocolate stash was running low—it adds a nice bittersweet twist that nicely contrasts the spices.
• Swap molasses for maple syrup: For a softer, less intense gingerbread note, maple syrup works beautifully and adds subtle sweetness.
• Make it gluten-free: I’ve had great success using a 1-to-1 gluten-free baking flour blend; just keep the same measurements and mix gently.
• Add chopped crystallized ginger: For extra zing and chew, toss in a handful with the white chocolate chips—my family goes crazy for it!

How to Make Gingerbread White Chocolate Blondies Recipe

Step 1: Prep Your Pan and Preheat the Oven

First things first: Preheat your oven to 350°F and line a 9×13 inch metal baking pan with parchment paper. I always leave a bit of overhang on the sides for easy blondie lifting later. If you’re like me and only have glass or ceramic pans, lower the oven temperature by 15°F and bake a bit longer—this little swap keeps the edges from getting too done while the middle stays gooey.

Step 2: Mix Your Dry Ingredients

In a small bowl, whisk the flour, baking soda, salt, ground ginger, cinnamon, and cloves together. I like doing this early so the spices are evenly distributed, which means every bite tastes amazing without any surprises.

Step 3: Make the Wet Mixture

Gently melt your butter in a small saucepan or microwave-safe bowl. Once melted, whisk in both sugars and the molasses until smooth. Let it cool just a bit before whisking in the eggs, egg yolk, and vanilla. You don’t want it hot here—otherwise, your eggs might scramble on you. I learned that the hard way!

Step 4: Combine Wet and Dry Ingredients, Add White Chocolate

Fold the dry ingredients into the wet mixture with a rubber spatula, stirring just until combined—don’t overmix or you’ll lose that tender texture. Gently stir in the white chocolate chips last, making sure they’re evenly spread throughout the batter.

Step 5: Bake and Cool

Spread the batter evenly in your prepared pan. Bake for about 27 minutes until the edges look set and slightly golden, but the center still jiggles just a little when you gently shake the pan. I know it’s tempting to bake longer, but trust me, the blondies finish setting as they cool—plus, that slight jiggle means they’ll stay wonderfully chewy. If you want, sprinkle flaky sea salt on top immediately after baking; it adds such a lovely contrast.

Let the blondies cool completely in the pan—it’s totally normal for the center to sink a bit as they cool. Once cooled, use the parchment overhang to lift them out and cut into 2-inch squares. Voila!

How to Serve Gingerbread White Chocolate Blondies Recipe

Garnishes

I usually add a light sprinkle of flaky sea salt right after baking. It brings out the flavors really well and adds a subtle crunch. Sometimes, for a festive touch, I dust a little powdered sugar or chopped crystallized ginger on top. It’s pretty and adds a nice zingy contrast.

Side Dishes

These blondies pair beautifully with a big mug of hot chai tea or spiced coffee—the warm spices in both complement each other perfectly. For a fun dessert spread, I also like serving them alongside vanilla ice cream or whipped cream for an indulgent treat.

Creative Ways to Present

For holiday parties, I cut the blondies into small bite-sized squares and arrange them on a festive platter with sprigs of fresh rosemary or cinnamon sticks for a rustic look. Wrapping a few pieces in parchment paper tied with twine makes an adorable homemade gift that’s always a hit in my family.

Make Ahead and Storage

Storing Leftovers

I store any leftover blondies in an airtight container at room temperature—this keeps them moist and chewy for up to a week. I’ve found that skipping refrigeration is best, as that sometimes dries them out.

Freezing

If I want to save them for later, I wrap individual blondies tightly in plastic wrap and freeze them in a freezer-safe container. When ready to enjoy, I thaw them at room temperature or warm briefly in the microwave—this keeps the white chocolate gooey and the spices fragrant.

Reheating

To reheat, I like popping a blondie in the microwave for about 10-15 seconds. This refreshes that melty white chocolate and softens the blondie just enough without making it soggy. Perfect for when you want a quick little treat.

FAQs

Final Thoughts

I absolutely love how this Gingerbread White Chocolate Blondies Recipe brings a little sweetness and spice to my day, whether it’s for a cozy family dessert or a last-minute gift. When I first tried making gingerbread blondies with white chocolate, I was blown away by how those simple flavors created such a delicious treat that everyone adored. If you’re on the fence, trust me—give it a try. Once you bake them, you’ll be hooked, and these blondies will surely become a new favorite in your kitchen too.

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