Name: Gingerbread Blondies with White Chocolate Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: ½ cup (113.5 g) salted butter, melted and cooled; ¾ cup (165 g) brown sugar; 1 large egg, room temperature; 1 egg yolk, room temperature; 2 teaspoons vanilla extract; 1½ tablespoons molasses; ½ teaspoon salt; ½ teaspoon baking powder; 1½ teaspoons powdered ginger; 1 teaspoon cinnamon; ¼ teaspoon cloves; ¼ teaspoon nutmeg; 1 teaspoon cornstarch; 1¼ cups (175 g) all-purpose flour; ⅔ cup (120 g) white chocolate chips; Cinnamon and sugar for topping

If you’re looking for a cozy, subtly spiced treat that feels like a warm hug from the inside out, you’ve got to try this Gingerbread Blondies with White Chocolate Recipe. I absolutely love how these blondies balance the deep, rich gingerbread spices with pockets of creamy white chocolate that melt in your mouth—seriously, every bite is magic. Whether you’re making these for a holiday crowd or just because you need a little comfort food fix, you’re in for a fan-freaking-tastic dessert that’s surprisingly easy to whip up. Stick with me here, and I’ll share all my tricks so you nail them perfectly every time.

💚

Why You’ll Love This Recipe

Perfect Balance of Flavors: The gingerbread spices are warm and inviting, while the white chocolate adds a creamy sweetness that keeps each bite exciting.
Simple Ingredients: No weird pantry staples needed—just basics you probably already have, plus a hint of molasses for that classic gingerbread touch.
Easy to Make: From melted butter to mixing in the spices, this recipe is beginner-friendly and only takes about 30 minutes total.
Crowd-Pleaser: Every time I bring these to gatherings, my family and friends go crazy. They vanish fast—seriously, you’ll want to make a double batch!

The image shows a stack of four square blondies, each with a golden brown color and small white chips inside. The blondies have a soft and crumbly texture with some sugar crystals visible on top. The bottom blondie is larger and the stack narrows slightly at the top. Around the stack, a few white chips lie on a white marbled surface, which adds a clean and simple background to the treat. Photo taken with an iphone --ar 2:3 --v 7 - Gingerbread Blondies with White Chocolate, gingerbread blondies, white chocolate blondies, holiday blondie recipe, spiced dessert blondies

Ingredients You’ll Need

The magic here starts with good quality spices and molasses that give a rich depth to these blondies, while the white chocolate chips offer little bursts of sweetness that elevate the texture. Be sure to pick fresh spices — their aroma really shines through in the final bake.

Flat lay of melted golden butter in a small white bowl, a small white bowl of dark brown sugar crystals, one large whole brown egg with a smooth shell, one whole egg yolk in a small white bowl, a small white bowl of amber molasses syrup, a small white bowl of fine white all-purpose flour, a small white bowl of white chocolate chips, a small white bowl of light beige powdered ground ginger, a small white bowl of warm brown cinnamon powder, a small white bowl of fine off-white cornstarch, a small white bowl of light tan ground cloves, a small white bowl of pale brown nutmeg powder, a small white bowl of off-white baking powder, a small white bowl of coarse salt crystals, a small white bowl with a mix of cinnamon and sugar granules for topping, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Gingerbread Blondies with White Chocolate, gingerbread blondies, white chocolate blondies, holiday blondie recipe, spiced dessert blondies

Salted butter: I always use real butter melted and slightly cooled; it helps create that dense, chewy texture we love.
Brown sugar: This adds moisture and caramel flavor—packed light, not scooped, for the best texture.
Egg and egg yolk: Using both gives amazing richness and chewiness, just like a great blondie should have.
Vanilla extract: A classic flavor booster, it blends perfectly with the spices.
Molasses: This is the secret ingredient for that authentic gingerbread vibe—don’t skip it!
Salt: Enhances all the flavors and balances sweetness.
Baking powder: Just enough lift to keep the blondies tender but dense.
Powdered ginger, cinnamon, cloves, nutmeg: Freshly measured spices make such a difference—if you can, freshly grind or buy high quality.
Cornstarch: This helps give a soft, delicate crumb to the blondies.
All-purpose flour: Go easy when measuring—fluff it up first—gram measurements work best here if you have a scale.
White chocolate chips: I recommend chunks or good quality chips for melty, gooey pockets in the blondies.
Cinnamon and sugar: For sprinkling on top—a little extra crunchy, sweet crust to finish them off wonderfully.

📝

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

One of the best things about this Gingerbread Blondies with White Chocolate Recipe is how flexible it is. I love mixing it up depending on my mood or my pantry stash—feel free to make it your own!

Add dark chocolate chips: I’ve tried swapping white chocolate for dark, and it adds a lovely bittersweet contrast to those warm spices.
Use dairy-free butter and white chocolate chips: For a vegan twist, this works surprisingly well, just watch your baking time.
Add chopped crystallized ginger: For an extra zing, tossing some candied ginger pieces gives a slight chew and burst of flavor.
Sprinkle chopped nuts on top: Pecans or walnuts add crunch and complement the cinnamon sugar crust beautifully.

How to Make Gingerbread Blondies with White Chocolate Recipe

Step 1: Prep Your Pan and Oven

First things first: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper and give it a quick spray of cooking oil—this helps the blondies release cleanly, no stubborn stuck bits.

Step 2: Mix the Wet Ingredients

In a medium bowl, whisk together the melted butter and brown sugar until they’re nice and combined—don’t worry about air here, just bring it together. Then add your egg, egg yolk, vanilla extract, and molasses. I like to pause and taste just a little here; that molasses flavor says “gingerbread” like nothing else. Mix until it’s smooth.

Step 3: Add Spices and Dry Ingredients

Next, stir in the salt, baking powder, powdered ginger, cinnamon, nutmeg, cloves, and cornstarch. This is where the scent starts to come alive—you’ll want to inhale deeply. Now, gently fold in the flour a little at a time, just until the batter pulls together. Avoid over-mixing here; you want tender blondies, not tough ones.

Step 4: Fold in White Chocolate Chips and Bake

Finally, fold in the white chocolate chips so they’re evenly distributed. Pour your batter into the prepared pan and smooth the top with a spatula. Sprinkle a cinnamon-sugar mix generously over the top for that sweet little crust. Bake for 20-24 minutes—right when the edges turn golden brown, pull them out. Resist the urge to overbake—they’ll finish cooking as they cool and stay soft inside.

Pro Tips for Making Gingerbread Blondies with White Chocolate Recipe

👨‍🍳

Measure Flour Properly: I learned the hard way—scoop flour out carefully or use a kitchen scale for accuracy to avoid dense blondies.
Don’t Overbake: Edges should be golden while the center looks slightly underdone—that’s when you get the fudgiest texture.
Use Room Temperature Eggs: It helps the batter come together smoothly without lumps.
Cooling is Key: Let the blondies cool completely in the pan to set properly before slicing or they’ll crumble.

How to Serve Gingerbread Blondies with White Chocolate Recipe

A square tray of light brown baked bars, cut into smaller square pieces, with one piece lifted to show its inside. The bars have a slightly cracked, soft-top surface dusted with fine sugar or spice. Inside, the texture is moist and shows white pieces that look like nuts. The tray is on a white marbled surface with soft natural light. photo taken with an iphone --ar 2:3 --v 7 - Gingerbread Blondies with White Chocolate, gingerbread blondies, white chocolate blondies, holiday blondie recipe, spiced dessert blondies

Garnishes

When serving, I love dusting a little extra cinnamon sugar or powdered sugar on top for presentation. Sometimes, a tiny drizzle of warmed white chocolate over each square adds an extra wow factor. If you want to get fancy, a dollop of whipped cream or a scoop of vanilla bean ice cream alongside these blondies takes them to another level.

Side Dishes

Pair these blondies with a hot cup of spiced tea, coffee, or even a mug of creamy hot chocolate. During holiday gatherings, I like to serve them alongside spiced apple cider or mulled wine—the flavors complement each other beautifully.

Creative Ways to Present

I’ve wrapped individual blondie squares in parchment paper tied with twine for little gifts—friends always love these edible presents. For parties, arrange them on a festive platter with sprigs of fresh rosemary or cinnamon sticks for a rustic, cozy look that matches the gingerbread vibe perfectly.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your gingerbread blondies in an airtight container at room temperature for up to 3 days. I usually keep mine in a single layer with parchment paper between them to avoid sticking. They hold their moisture really well, so no need to panic if you don’t eat them all immediately.

Freezing

I’ve frozen these blondie bars successfully several times. Just wrap the whole pan’s worth tightly in plastic wrap and then foil, or cut into squares and freeze them individually in freezer bags. When you want a treat, thaw at room temp or in the fridge overnight—still delicious and moist.

Reheating

For a warm treat, pop leftover blondie pieces in the microwave for 10-15 seconds, or briefly in a toaster oven to revive that fresh-baked feel. I love this trick on a chilly afternoon with a cup of tea—it’s like freshly baked all over again.

FAQs

Can I substitute the white chocolate with regular chocolate chips in the Gingerbread Blondies with White Chocolate Recipe?

Absolutely! While the white chocolate chips add lovely sweetness and creaminess, regular or dark chocolate chips work just as well and give a slightly richer, more intense chocolate flavor that pairs nicely with the gingerbread spices.
How do I know when the gingerbread blondies are perfectly baked?

Look for golden edges and a slightly soft center. They might seem a bit underdone in the middle, but that’s exactly how you want them for a chewy, fudgy texture. The blondies will finish setting as they cool.
Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. The texture might be slightly different but still deliciously spiced and moist.
Is it necessary to use both the egg and the egg yolk?

Using both an egg and an extra yolk adds richer texture and chewiness to these blondies. You can try with just one egg, but I prefer the added yolk for the best results.

Final Thoughts

This Gingerbread Blondies with White Chocolate Recipe has become one of my all-time favorites for sharing warm holiday vibes year-round. It’s straightforward, forgiving, and turns out a treat that’s both nostalgic and excitingly new thanks to the white chocolate. I can’t recommend it enough for anyone who loves gingerbread but wants a twist—just make sure you have some milk nearby because these will leave you craving one more bite. Seriously, give these blondies a shot; I’m pretty sure they’ll become your go-to as much as they are mine.