Easy Gingerbread Blondies With White Chocolate Chunks

Amy Manes
by Amy Manes
48 2-inch bars
45 min

If you’re not one for the all-day event of making and rolling out cookie dough, then these easy gingerbread blondies are just the thing that you need! I understand – decorating sugar cookies is a labor of love. They are a classic Christmas dessert but take too much time! If you want a quick and festive dessert, opt for my easy gingerbread blondies! These blondies are buttery and chewy, with melty pockets of white chocolate chunks throughout. So easy to whip up and perfect for this time of year. I made these easy gingerbread blondies for a family Christmas gathering last year, and they were a hit. Hope you enjoy!

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An Easy Gingerbread Blondie Recipe

I never used to be a huge fan of gingerbread flavored things but over the years, it has become one of my most favorite flavors of the Christmas season! And we know that Christmas is all about the gingerbread.

I like making these easy gingerbread blondies because they come together in minutes and make quite a large batch! I know in this year of 2020, we may not be throwing large parties or gathering with loads of friends and family. But keep this recipe in your back pocket for when you do need a crowd pleasing Christmas dessert recipe!

Tips for Making the Best Gingerbread Blondies

These gingerbread blondies are foolproof and so simple to make, but here are a few tips to really make them extra special!

  • Use a good quality white chocolate – And be sure to chop in large chunks! This makes these blondies extra yummy and so good straight from the oven. There are gooey pockets of warm, melty white chocolate throughout! This is my favorite white chocolate to use.
  • Be sure to spoon and level your flour – this ensures that your blondies do not dry out! You should spoon your flour into your measuring cup and then level out with a flat object, like the back edge of a butter knife. If you scoop your flour straight into your measuring cup, it can get packed down and you actually end up using too much!
  • Line the bottom of your baking sheet with parchment paper and spray with Pam for Baking – this just makes it so much easier to cut and remove your blondies without ruining them! I like to use Pam for Baking because it contains flour – perfect for cake pans, bread pans and much more!

There are only 10 more days until Christmas, so get to baking these easy gingerbread blondies! You’ll need a yummy treat to get you through all of that wrapping and last-minute shopping!

If you’re looking for another festive Christmas recipe to bake this season, check out my Dark Chocolate Peppermint Brownies or my Festive Red Velvet Layer Cake with Peppermint Cream Cheese Frosting! Both are super festive and extra delicious!

As always, be sure to tag me in your photos on Instagram if you make my recipe or use in your photos! I love to see what you are baking.

Easy Gingerbread Blondies With White Chocolate Chunks
Recipe details
  • 48  2-inch bars
  • Prep time: 20 Minutes Cook time: 25 Minutes Total time: 45 min
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  • 2 3/4 cups + 1 tbsp all-purpose flour (spooned and leveled)
  • 1 1/4 tsp baking soda
  • 1 1/4 tsp salt
  • 1 1/4 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 1/4 cups unsalted butter (2 1/2 sticks at room temperature)
  • 1 1/4 cups packed light brown sugar
  • 1/2 cup + 2 tbsp granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 1/4 tsp vanilla extract
  • 1/3 cup molasses
  • 1 3/4 cups coarsely chopped white chocolate (about 10 oz)

Preheat oven to 350°F. Coat a 12 x 17 inch rimmed baking sheet with nonstick baking spray and line the bottom with parchment paper. Spray the parchment paper with nonstick baking spray. Set aside.
Whisk together the flour, baking soda, salt and spices in a medium bowl. Set aside
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter and sugars on medium-high speed until creamy and fluffy (about 3 minutes)
Add in the eggs and egg yolk, one at a time, scraping down the sides of the bowl with each addition. Add vanilla and molasses and mix on medium speed until combined.
With the mixer on low speed, add the flour mixture until just combined. Do not overmix. Fold in the white chocolate chunks.
Spread the batter evenly into the prepared pan and bake until golden on the edges for about 25 minutes. Cool bars in the pan on a wire rack and then cut into 2 inch squares. Enjoy!
  • Blondies can be stored at room temperature in an airtight container for up to 1 week.
  • This recipe was tested as is at high altitude (5,800 feet in elevation) and works well as written above
Amy Manes
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  • Kelly McJunkin Lewis Kelly McJunkin Lewis on Nov 30, 2021

    Can the white chocolate be left out or can you suggest a substitute?

    • See 1 previous
    • Terry Terry on Dec 10, 2021

      I used chopped candied ginger instead of chocolate.

  • Susan Susan on Nov 30, 2021

    These look really yummy but I’m not understanding how a 12 x 17 pan can yield 48 - 2” squares. I realize these are meant to be treats but still, the nutritional info is a bit scary-looking as is. Maybe I misunderstood?

    • See 1 previous
    • Kee31581524 Kee31581524 on Dec 02, 2023

      12 inches divided by 2 inches equals 6.

      17 (or let’s just call it 16 inches…) divided by 2 equals 8. 6 X 8 equals 48.