White Chocolate Gingerbread Blondies

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White Chocolate Gingerbread Blondies

White Chocolate Gingerbread Blondies ~ These are deep rich gingery butterscotch-y blondies studded with lots of white chocolate ~ guaranteed to get you into the holiday spirit!

White Chocolate Gingerbread Blondies 2

I’ve got an early case of runaway holiday spirit — I’m already so jazzed about the season, I bought an absurdly expensive pine scented candle yesterday and I’m huffing it like an addict.  I can’t help it, I love this time of year and I’m breaking out the big guns in the kitchen, too, with these White Chocolate Gingerbread Blondies.

Gingerbread is the most powerful of the holiday flavors for me…the aroma of the spices, the molasses and the brown sugar conjures up falling snow and crackling fires.  It’s mostly the molasses that does it —

molasses is a by-product of sugar making, and it’s kind of like a caramelized, spicy black honey.  It does wonderful things to baked goods, like keep them moist and chewy for days.  My favorite CHEWY GINGER COOKIES couldn’t be made without it.  These blondies are baked in a sheet pan so they’re perfect for sharing…donate them to a bake sale, send them in a care package to a student who can’t make it home for Thanksgiving, bring some to your coworkers, your book group, your neighbors, but keep at least half the pan for yourself (I know the holidays are all about giving,  but don’t get carried away.)

White Chocolate Gingerbread Blondies

I think the above photo tells the story better than I can.  It’s vintage Martha Stewart and just the perfect little baking project to get you in the seasonal spirit.  I think you could use regular chocolate chips, too, if you don’t like the white, and I actually think that might be really good, but there is something so festive about this combination.  They are quite rich  (just look at that butter content) but remember, this is a holiday treat, so cut smaller pieces and enjoy.  The combination of the spiced dough and the vanilla flavored white chocolate chips is magical.  And gorgeous looking, too.

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3.7 from 13 votes

White Chocolate Gingerbread Blondies


  • 2 3/4 cups plus 1 tablespoon all-purpose flour
  • 1 1/4 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 2 1/2 sticks 1 1/4 cups unsalted butter, room temperature
  • 1 1/4 cups packed light-brown sugar
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 2 large eggs plus 1 large egg yolk
  • 1 tsp pure vanilla extract
  • 1/3 cup molasses
  • 10 ounces white chocolate chips


  • Set oven to 350F
  • Spray a 17x12 inch baking sheet pan (the kind with the rim) with cooking spray and line with parchment paper.
  • Cream the butter and sugars until light and fluffy. Beat in the eggs and extra yolk, one at a time. Blend in the vanilla, molasses, and spices.
  • Whisk together the flour, salt and baking soda. Add to the bowl, and blend just until combined. Fold in the chocolate chips.
  • Spread the batter evenly in the baking sheet. Take a few moments to spread it out and get an even layer from side to side and end to end.
  • Bake for about 25 minutes until the edges are browned. Let the gingerbread cool in the pan before slicing, and dust with a little powdered sugar, if you like.


Recipe from Martha Stewart

Gingerbread squares with white chocolate chips

There’s no excuse for making plain blondies or brownies this time of year — this recipe has all the sweet, dense, chewy richness you’re craving, with a needed dose of holiday cheer.  They’re a great choice for packaging as a food gift because they’re sturdy and the molasses helps them keep well.  But I don’t recommend making them too far in advance, if you’re going to give a gift of food, it should be fresh and the best quality you can muster.  These take just a few minutes to throw together and there’s nothing tricky involved, so you can’t mess them up.  If you haven’t managed to get into the seasonal mindset yet, make a batch of these, it’ll do the trick 🙂

White Chocolate Gingerbread Blondies

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  • Reply
    August 11, 2017 at 8:17 pm

    I’m prepping some treats for my mom before going back to college and wanted to make these. Could I freeze the dough? If so, how should they be baked once frozen? Thank you for your help!

    • Reply
      August 11, 2017 at 8:23 pm

      That’s such a sweet thing to do for your mom, Kristin, I’m impressed! I think you might bake them first and then freeze them individually, well wrapped. If you want to freeze the unbaked dough, you would probably need to thaw it before baking.

  • Reply
    September 13, 2015 at 7:40 am

    These look absolutely Ah mazing! The white chocolate I just made would melt into those brownies but I’m thinking that poking the tops and spreading it over the surface would make nice yummy pockets not to mention a glaze. BTW I love all your recipes and have been stalking you for a couple of years now just because I get to drool over everything.

    • Reply
      September 13, 2015 at 7:45 am

      So glad you finally commented, Laurel 😉 Your idea sounds incredible, I’m going to try it next time!

  • Reply
    [email protected]'s+Recipes
    November 9, 2014 at 8:53 pm

    These blondies look soooooooooo moist and decadent!

  • Reply
    November 9, 2014 at 6:30 am

    I love the intense flavors of gingerbread…they taste so strongly of the holidays to me! And they just happen to pair so perfectly with white chocolate. This might be the perfect holiday blondie!

    • Reply
      November 9, 2014 at 8:33 am

      Thanks Joanne!

  • Reply
    November 8, 2014 at 11:21 pm

    Dear Sue, These bundles are perfect to serve for the holidays. Catherine

  • Reply
    November 8, 2014 at 5:46 pm

    I am impressed that these are thin, but yet obviously so moist. White chocolate with gingerbread—I am liking the idea. So I am glad you are feeling the holidays! I am too—-I was going to add ‘this year’. But I love the holidays every year. Smiles—-

    • Reply
      November 8, 2014 at 5:48 pm

      Thanks Carol— the molasses really does a great job of keeping these soft and chewy, even the edges were still moist. Thanks for visiting!

  • Reply
    November 8, 2014 at 4:57 am

    Sue, these look, (as always), amazing. It’s crisp (finally) here in Bucks County, PA, so I’m ready for some serious baking & cooking. I will make these Gingerbread Blondies with dark or semi sweet chips, as I am not a fan of white chocolate. Can’t wait to try them! Thanks for another fabulous and easy recipe for the home cook.

    • Reply
      November 8, 2014 at 6:24 am

      Leave a comment and let us know how they turned out after you try that, I think it could be really good!

  • Reply
    [email protected]
    November 7, 2014 at 10:19 pm

    Reading this by the pool xin the tropics of far North Queensland. But these are on my list for the Christmas season.

    • Reply
      November 8, 2014 at 6:25 am

      Hey Denise! Well, I might as well be sitting there with you, it was in the 90s here this week!

  • Reply
    November 7, 2014 at 7:07 pm

    Hi Sue, you are the brownie queen, love this recipe. Beautiful pics!

    • Reply
      November 7, 2014 at 8:47 pm

      Thanks Cheri <3

  • Reply
    Caralyn @ glutenfreehappytummy
    November 7, 2014 at 5:35 pm

    HOLY. COW. drooling over here!! ;D

  • Reply
    November 7, 2014 at 4:29 pm

    Ginger is a redhead not a blondie! XOGREG

    • Reply
      November 7, 2014 at 6:23 pm

      Good point 🙂

    • Reply
      Tiffany Marshall
      December 24, 2015 at 2:14 pm

      LOL. But Blondie is thel name given to non-traditional brownies I believe but you certainly make a valid point 🙂

  • Reply
    November 7, 2014 at 3:40 pm

    Sounds great! Too bad it’s like a million degrees here in LA this week or I’d be turning on the oven right now to bake some.

    • Reply
      November 7, 2014 at 4:03 pm

      I hear ya — I try not to look at the thermometer, and take a deep whiff of my pine candle 😉

  • Reply
    November 7, 2014 at 3:29 pm

    I just love gingerbread for the holidays. It’s one of my favorite treats and it conjures up warm and fuzzy feelings. These look fantastic and I agree, the white chocolate looks more holiday-ish.

  • Reply
    November 7, 2014 at 2:50 pm

    I love blondies, these are just gorgeous and perfect for the holidays!

  • Reply
    Katie | Healthy Seasonal Recipes
    November 7, 2014 at 12:57 pm

    My mouth is totally watering. This is perfection. I really cannot stop thinking about gingerbread all day, and then these come across my newsfeed. Its fate. 🙂

  • Reply
    [email protected]+Seasons+and+Suppers
    November 7, 2014 at 12:35 pm

    Absolutely love these! Nothing like some gingerbread to get in the spirit 🙂

  • Reply
    November 7, 2014 at 9:35 am

    You are hitting me from all sides with fantastic stuff… Can I be your neighbor?

    I love doing dishes, so if you bake, I clean it all. I am actually quite good at it….

    this one with the white chocolate and the ginger, the spices, is simply killing me!