Gingerbread Blondies Recipe | Gingerbread White Chocolate Blondies | Handle the Heat

Gingerbread White Chocolate Blondies

By Tessa Arias
December 2nd, 2021
5 from 9 votes
5 from 9 votes

Gingerbread White Chocolate Blondies are chewy, soft, melty, and a perfect balance of spicy and sweet. Perfect easy treat for the holidays and ready in just 40 minutes!

Yield: 12 blondies

Prep Time: 15 minutes

Cook: 25 minutes

Tessa's Recipe Rundown...

Taste: Perfect balance of spicy and sweet. The addition of white chocolate is dreamy.
Texture: Chewy, soft, melty (from the chocolate), and all around wonderful.
Ease: Very easy.
Appearance: That crinkly crust on top garnished with dots of white chocolate and sprinkles of flaky sea salt is enough to make your mouth water.
Pros: Perfect treat for this time of year. Makes your house smell glorious. They stay good for a long time.
Cons: None.
Would I make this again? Yes.

If you take a look at these blondies you might actually think they’re brownies.

They’re nearly as dark as brownies! But instead of cocoa, they’re loaded with warm and comforting gingerbread flavors.

Truly, there’s almost nothing that smells as heavenly as these blondies while baking. In fact, the day we shot the photos for these blondies, we were prepping multiple other ingredients. I forgot the blondies were in the oven and exclaimed, “What smells SO good?”

Then I remembered it was the blondies and got that much more excited to eat one.

Haley from team HTH said her husband raved over these blondies when she took some home to him. He said they were one of the BEST things he’s ever eaten!

This may become your new favorite Christmas dessert. These blondies are easy to make, super flavorful, and ridiculously chewy. What more could you want?!

How to Make Gingerbread White Chocolate Blondies

What makes these blondies so dark?!

These blondies basically look like brownies. That’s thanks to the molasses in the batter as well as the spices. But there’s actually no cocoa powder or melted chocolate mixed into the batter.

What kind of molasses should I use?

It wouldn’t be gingerbread anything without molasses as a key ingredient. Unfortunately, there aren’t any substitutes that provide the same flavor and texture. Be sure to use unsulphured molasses and not blackstrap molasses which is extremely bitter. You can find molasses at the grocery store next to the other sweeteners and baking ingredients.

Why I always use a *metal* baking pan for blondies (not glass!):

To make sure the blondies cook completely and hold their shape while remaining soft and a little gooey, I highly recommend using a quality metal baking pan.

Avoid glass or ceramic pans as those materials take longer to heat up and cook. This often leads to the center being undercooked by the time the edges start to dry out. If you must use glass or ceramic, drop the baking temperature by about 15°F and increase the baking time by 5-10 minutes.

How do you know when blondies are done baking?

These blondies take just about 25 minutes to bake. They’re done when the crust is set and shiny on top and the edges look solidified. You want to be careful not to overcook these and dry them out. The residual heat will continue to cook the blondies so even if they seem just slightly underdone in the center, go ahead and remove them from the oven. They’ll also solidify more as they cool. It is normal if the center of your blondies sink slightly after cooling.

Can you halve this recipe?

Yes, though there are some tricky measurements to halve. For the eggs, simply cut it to 1 egg plus 1 egg yolk. For the molasses, use 2 tablespoons plus 2 teaspoons. Bake in an 8 by 8-inch metal baking pan for about 20 to 25 minutes.

How to store Gingerbread White Chocolate Blondies:

Store in an airtight container at room temperature for up to 1 week.

Can you freeze blondies?

You can also freeze up to 3 months in an airtight container. Thaw to room temperature and rewarm in the microwave if desired. I also like to chop these blondies up into small pieces, freeze them in a zip top bag, and stir them into ice cream.

More Gingerbread Recipes:

P.S. Check out ALL my Christmas desserts HERE!

December 2022 Baking Challenge

This recipe is the current pick for our monthly Baking Challenge! Make the recipe, snap a picture, and upload it for a chance to win PRIZES! Click HERE for more details!
December 2022 Baking Challenge – Gingerbread White Chocolate Blondies

5 from 9 votes

How to make
Gingerbread White Chocolate Blondies

Yield: 12 blondies
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Gingerbread White Chocolate Blondies are chewy, soft, melty, and a perfect balance of spicy and sweet. Perfect easy treat for the holidays and ready in just 40 minutes!


  • 2 cups (254 grams) all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 1/4 teaspoons fine sea salt
  • 1 1/4 teaspoons ground ginger
  • 1 1/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 sticks (227 grams) unsalted butter
  • 1 1/4 cups (250 grams) packed light brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 1/3 cup (112 grams) unsulfured molasses
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups (255 grams) white chocolate chips
  • Flaky sea salt, for finishing, if desired


  1. Preheat oven to 350°F. Line a 9 by 13-inch metal baking pan with parchment paper, leaving an overhang. If you must use glass or ceramic, drop the baking temperature by about 15°F and increase the baking time by 5-10 minutes.

  2. In a small bowl, whisk together the flour, baking soda, salt and spices.

  3. In a small saucepan set over medium heat, or in a microwave-safe bowl in the microwave, heat the butter until melted. Add the brown sugar, granulated sugar, and molasses and whisk well until combined. Let cool slightly, then add eggs, yolk, and vanilla, whisking until combined. Stir in flour mixture with a rubber spatula until just combined, do not overmix. Stir in white chocolate chips.

  4. Spread batter evenly into prepared pan and bake until the center is set and the edges are solidified, about 25 minutes. Sprinkle with flaky sea salt if desired. Let cool completely before cutting into 2-inch squares. It is normal for the center to sink slightly while cooling. Store in an airtight container at room temperature for up to 1 week.

Recipe Video

Course : Dessert
Cuisine : American
Keyword : gingerbread blondies, gingerbread white chocolate blondies

This post was originally published in 2011 and updated in 2021 with recipe improvements and new photos. Photos by Joanie Simon | The Bite Shot.

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating

  1. #
    Jeanette — December 1, 2022 at 10:57 am

    Yummy! Tho i had to put them back in the oven 3 times to get past the “pudding” stage

  2. #
    Steph Butler — December 1, 2022 at 10:49 am

    This was a flavor that I don’t typically gravitate to but I’m so glad I chose to make them… they are awesome!

    • #
      Kiersten @ Handle the Heat — December 1, 2022 at 1:00 pm

      Yay! So happy to hear that, Steph!

  3. #
    Jessica — October 30, 2022 at 6:47 pm

    Okay, first of all, these are AMAZING. My first time ever baking with molasses! Could I scale this up to make a sheet pan’s batch? Would it be double? I made the recipe in a quarter sheet pan and was pleased with the results, I just want to do more at one go!

    • #
      Kiersten @ Handle the Heat — October 31, 2022 at 2:26 pm

      Hi Jessica! I’m so glad that you enjoyed these blondies! You can definitely double this recipe (I believe that would be a 1/2 sheet pan), but any time you make a double or bigger batch, you run the risk of accidentally missing larger quantities of ingredients (eg adding 1 teaspoon of baking powder instead of 2 teaspoons, for example). Also, many mixer bowls won’t hold such a big batch of dough/batter. So, we typically recommend simply making the single batch twice, rather than doubling the batch. That being said, if you want to proceed and are confident you’ll add the correct quantities of each ingredient, go for it – just be careful to mix everything thoroughly and scrape the bowl down extra, to account for the large batch. I hope that helps! 🙂

  4. #
    Denise Harty — October 5, 2022 at 6:11 pm

    Hi! can these be frozen?

    • #
      Kiersten @ Handle the Heat — October 6, 2022 at 9:28 am

      Hi Denise! Yes! Tessa included freezing instructions in the pink tip box, above the recipe 🙂

    • #
      Jessica — October 30, 2022 at 6:48 pm

      They freeze really well! And I’m often too impatient for them to thaw out before eating! (But once thawed, yes, the taste and texture totally holds!)

  5. #
    Tori — July 27, 2022 at 3:10 pm

    I was pretty excited to try some blondies and these seemed like the best type to start with. They tasted so good I wanted to eat them for breakfast, but I controlled myself. They were perfectly tender and the flavor was amazing. Will definitely make again and again.

  6. #
    Megan — December 25, 2021 at 4:04 pm

    These are soooo good. White chocolate and gingerbread belong together

    • #
      Emily — December 27, 2021 at 10:48 am

      100% agree with you, so happy you loved them!

  7. #
    Amanda — December 20, 2021 at 6:55 pm

    Hi there, amazing recipe! I can’t find where to add the salt, baking soda and vanilla. I’ve winged it for now, but would be great if you could add. Thanks!

    • #
      Emily — December 21, 2021 at 9:54 am

      Hi Amanda! So sorry about that, thanks for bringing this to our attention! I updated this recipe last week with those missing ingredients, but for some reason the edit didn’t save. I’ve corrected the recipe, please let me know if for any reason you don’t see those ingredients listed in the directions. So glad you enjoyed this recipe 🙂

  8. #
    Milena — December 19, 2021 at 1:53 pm

    So simple to make, yet so yummy, everyone loved them! I made this for a family gathering, even my sister who usually doesn’t like desserts took seconds and asked for more to take home!

    • #
      Emily — December 20, 2021 at 1:12 pm

      Wow, that’s amazing! So happy to hear they were such a hit 🙂

  9. #
    Collette Ricks — December 13, 2021 at 5:23 pm

    These are delicious! My only comment is that my 9×13 metal pan isn’t very tall, so the blondies started to ooze over the edges. Not TOO badly – they still turned out marvelous, I just trimmed the edges off with a knife before cutting them. The little mishap was my own fault (or my inadequate pan), so that is why I still give the recipe 5 stars! YUMMY!

    • #
      Emily — December 14, 2021 at 9:45 am

      Oh no, sorry to hear that! We used a 9×13 USA Pan, which is just a little over 2 inches deep. Glad to hear they were still delicious!

  10. #
    Lyndsey Deal — December 13, 2021 at 3:27 pm

    I made these and took them to work with me today. I have gotten so many complements. Needless to say, none of them are going back home with me.

    • #
      Emily — December 13, 2021 at 4:16 pm

      So happy to hear they were such a hit! Hopefully you were able to enjoy one yourself 🙂

  11. #
    Diane — December 13, 2021 at 12:19 am

    Epic fail! I made these following the recipe. They were goo in the center and chewy and curled around the edges. I ended up throwing the whole pan out.

    • #
      Emily — December 13, 2021 at 4:13 pm

      I’m sorry you experienced issues with your blondies, Diane! What type of pan did you use to bake them in? We don’t recommend using glass or ceramic pans as they heat very slowly, often leading to foods overcooking on the exterior while the interior is still underdone. The texture may also become more gummy. If using a glass or ceramic pan, you’ll want to drop the temperature by about 15°F and increase the baking time by 5-10 minutes. While this is included in the pink tip box above the recipe, I just updated the recipe’s directions to include that as well. I really hope you give this recipe another try so you can try them the way they’re meant to be!

  12. #
    Lyndsey Deal — December 12, 2021 at 2:27 pm

    Just wanted to make sure, you add the vanilla extract in the same step you add the eggs? I may have missed it but I read over it several times and I couldn’t seem to find at what point in the recipe you add the vanilla.

    • #
      Emily — December 13, 2021 at 3:17 pm

      Hi Lyndsey! Yes, so sorry about that! We just updated the instructions to include the vanilla 🙂 Let us know what you think when you try these blondies!

  13. #
    Collette Ricks — December 11, 2021 at 9:11 pm

    I plan to make these in the next few days – but the vanilla extract is listed in the ingredients – however, the directions never state to add the vanilla extract. I presume it’s after the eggs – but before the flour mixture?

    • #
      Emily — December 13, 2021 at 3:08 pm

      Hi Collette! Thanks for catching that! I just updated the recipe post 🙂

  14. #
    Brenda — December 9, 2021 at 10:27 am

    These are AMAZING. The flavours are incredible and the texture is exactly what I would want in a blondie. The recipe was easy to follow and I can’t wait to make these again and again. A must have at Christmas dinners!

    • #
      Emily — December 9, 2021 at 2:59 pm

      Wonderful! These have been a huge hit with the HTH team, so glad you enjoyed them too! Thanks for the rave review, Brenda 🙂

  15. #
    Michelle — December 2, 2021 at 12:46 pm

    After you take it out of the oven, is the center supposed to be jiggly?

    • #
      Emily — December 7, 2021 at 9:24 am

      It won’t be jiggly like jello, but it won’t be completely baked. The residual heat will continue to cook the blondies as they cool down in the pan and they’ll solidify more as they cool, so even if they seem slightly underdone in the center, as long as you follow the sensory indications and take them out after about 25 minutes (in a metal pan) when the edges look solidified and the crust is shiny, you’ll be good 🙂 Let us know what you think!

  16. #
    Jessi — February 26, 2014 at 2:09 pm

    Thank you for replying! I was just asking because I simply love how all the photos are displayed in the categories, good luck reformatting and take your time 😉

  17. #
    Jessi — February 25, 2014 at 6:29 pm

    Hi Tessa! I love your blog! From the photos to the recipes to the organization 😉 I read it daily and really enjoy your new posts! I was wondering if you knew why some recipe photos don’t appear in the category, such as this one! Or in this page many of the photos aren’t visible unless you click on the link! Anyway, thanks a lot for the hard work you put into this blog and it seems like you really enjoy it! So congratulations 😉

    • #
      Tessa — February 25, 2014 at 10:02 pm

      Thanks so much! The reason some of the recipe photos don’t appear is because those are older posts which haven’t been reformatted to fit my current site design yet. I actually spent about an hour reformatting today and barely got through a page of posts. It’s so time consuming and monotonous 🙁 Hopefully I’ll finish reformatting all the old posts… someday!!

  18. #
    kokostanley — December 21, 2011 at 6:05 am

    LOVE THESE! So festive!

  19. #
    [email protected] — December 20, 2011 at 4:19 am

    Ginger and white chocolate is such a good combo. These remind me of a favorite holiday cookie I usually make except they seem like they'd be much easier (I usually dip my ginger cookies in the white chocolate… it gets messy!)

  20. #
    vballer — December 19, 2011 at 5:39 pm

    mmm! i think i'm going to bake these later tonight!
    so excited!

    • #
      handleheat — December 19, 2011 at 5:48 pm

      Yay! Enjoy 🙂

  21. #
    Lori @ RecipeGirl — December 19, 2011 at 3:31 pm

    Oops, I meant blondies, lol! Darn auto-correct!

    • #
      handleheat — December 19, 2011 at 5:48 pm

      Haha 🙂

  22. #
    Lori @ RecipeGirl — December 19, 2011 at 3:30 pm

    Whoa! Love this flavor for blondes!

  23. #
    Tracey — December 19, 2011 at 1:02 pm

    I absolutely love this recipe! I made them around this time last year and they've become a favorite here.

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