Gingerbread Blondies

Gingerbread Blondies are the cozy dessert you reach for when you want classic holiday spice with modern ease. Instead of rolling dough or chilling batter, this recipe delivers warm gingerbread flavor in a simple blondie form. Because the batter comes together quickly, it’s perfect for busy weeks, gatherings, or last-minute baking. Meanwhile, the texture stays tender and chewy, with rich molasses and brown sugar creating deep flavor in every bite.

Historically, gingerbread dates back centuries and was often shaped or molded for celebrations. Over time, however, bakers adapted those beloved spices into easier bar desserts. As a result, gingerbread blondies became a modern favorite—offering the same comforting taste without extra steps. Additionally, these bars slice beautifully, travel well, and store nicely, making them ideal for sharing.

Whether served plain, lightly drizzled with icing, or paired with coffee or tea, Gingerbread Blondies feel nostalgic yet fresh. Above all, they bring warmth, balance, and simplicity to your dessert table—one cozy square at a time.

Recipe Yield: 16 servings

INGREDIENTS

1¾ cups all-purpose flour
¾ cup unsalted butter, melted
1 cup packed brown sugar
¼ cup molasses
1 large egg
1 tsp vanilla extract
1 tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg
¾ tsp baking soda
½ tsp salt
½ cup finely chopped pecans or walnuts (optional)

ICING DRIZZLE (optional)
½ cup powdered sugar
1–2 tbsp milk
¼ tsp vanilla extract

INSTRUCTIONS

1. Preheat and prepare:
First, preheat the oven to 350°F. Then, line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.

2. Mix wet ingredients:
Meanwhile, whisk together the melted butter, brown sugar, and molasses until smooth. Next, whisk in the egg and vanilla until fully incorporated.

3. Combine dry ingredients:
In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until evenly blended.

4. Make the batter:
Gradually, fold the dry ingredients into the wet mixture just until no flour remains. Avoid overmixing to keep the Gingerbread Blondies soft and chewy.

5. Bake:
Spread the batter evenly into the prepared pan. Then, bake for 22–26 minutes, until the edges are set and the center is just cooked through.

6. Cool and slice:
Finally, allow the Gingerbread Blondies to cool completely in the pan before lifting out and slicing into squares.

7. Optional icing drizzle:
Once the Gingerbread Blondies are completely cooled, whisk powdered sugar, milk, and vanilla until smooth and pourable. Then, drizzle lightly over the bars before slicing or serving.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Balanced spice flavor: Use fresh spices for the best aroma and depth. Older spices can dull the signature gingerbread taste.
• Soft, chewy texture: Remove the Gingerbread Blondies when the center is just set. Overbaking will make them dry.
• Clean slices: Let the bars cool fully, then wipe the knife between cuts for neat, bakery-style squares.