If you’re on the hunt for a dessert that’s festive, ridiculously delicious, and just a little bit nostalgic, I’ve got you covered with this Gingerbread Blondies with White Chocolate Drizzle Recipe. I absolutely love how these blondies capture all the cozy warmth of gingerbread but with that chewy, fudgy bliss you expect from a blondie — topped off with a sweet, creamy white chocolate drizzle that you’ll find hard to resist. Trust me, once you try these, your holiday dessert game will never be the same!
Why You’ll Love This Recipe
- Perfect balance of flavors: The blend of spicy ginger, cinnamon, and nutmeg pairs beautifully with the rich molasses for a classic holiday twist.
- Fudgy, tender texture: These blondies stay perfectly chewy and moist—no dry or crumbly bites here!
- Easy festive decorations: The white chocolate drizzle isn’t just tasty—it makes these blondies look like a real treat on any holiday dessert table.
- Make ahead friendly: You can prep these in advance, store, and even freeze without losing that fresh-from-the-oven experience.
Ingredients You’ll Need
These ingredients come together to build that classic gingerbread flavor you know and love, wrapped in a buttery blondie hug. I like to use good-quality molasses because it really lifts the flavor — and don’t skimp on fresh spices for that extra warmth!
- Unsalted butter: Melting it gives the blondies that perfect chewy texture.
- Granulated sugar: Adds sweetness and helps with browning.
- Brown sugar: Packed for moisture and a subtle caramel note.
- Molasses: This is the magic that makes gingerbread sing.
- Egg: Binds everything together while keeping the blondies tender.
- Vanilla extract: Enhances all the other flavors—don’t skip it!
- All-purpose flour: The base for these blondies; I recommend sifting to avoid lumps.
- Ground ginger: Spicy and fragrant, the star spice here.
- Cinnamon: Adds warmth and balances the ginger.
- Nutmeg: Just a pinch to deepen the spice profile.
- Baking soda & baking powder: Helping these blondies rise just right without getting cakey.
- Salt: Enhances all the sweetness and spices.
- White chocolate chips or bars: For that gorgeous drizzle on top—melts beautifully and adds sweetness.
- Dark chocolate chips or bars (optional): Great if you want to add contrast or decorate gingerbread figures.
- Candy colors & festive sprinkles (optional): I love using these to turn the blondies into holiday showstoppers.
Variations
I love how flexible the Gingerbread Blondies with White Chocolate Drizzle Recipe is—if you want to tweak things or make it your own, there’s plenty of room to play. I’m all for adding personal touches, whether that’s swapping out spices or jazzing up the toppings.
- Nut-Free Variation: I’ve swapped out molasses with maple syrup when someone can’t handle molasses, and it still tastes fantastic.
- Chocolate Chip Mix-Ins: Adding dark or semi-sweet chocolate chips to the batter doubles the chocolatey goodness.
- Spice it Up: If you like it with more kick, I add a pinch of cayenne or cloves for a deeper holiday vibe.
- Decorative Gingerbread Figures: I’ve had loads of fun turning leftover white and dark chocolate into festive gingerbread men and women using candy colors—it’s a big hit at holiday parties!
How to Make Gingerbread Blondies with White Chocolate Drizzle Recipe
Step 1: Prep Your Baking Space
Start by heating your oven to 350°F. I always grease my 9×9 baking pan and line it with parchment paper with a bit hanging over the edges. This little trick means you can lift the blondies out easily once they’ve cooled—no struggle or crumbling!
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the melted unsalted butter, granulated sugar, and brown sugar until smooth. When I whisk these together first, it ensures the sugars dissolve well into the butter, creating that luscious, chewy texture.
Step 3: Add Your Molasses, Egg, and Vanilla
Next up, blend in molasses, egg, and vanilla extract until everything is well combined. When I first tried this recipe, I was worried about the strong molasses flavor, but it turns mellow and beautifully balanced in the blondies.
Step 4: Whisk Your Dry Spices and Flour
In a separate bowl, whisk the flour, ground ginger, cinnamon, nutmeg, baking soda, baking powder, and salt. This keeps those spices evenly distributed so every bite is equally flavorful.
Step 5: Fold Dry Ingredients into Wet
Gently fold the dry mixture into the wet mixture until just combined. Be careful not to overmix! I learned this the hard way; overmixing can make blondies tough instead of tender and fudgy.
Step 6: Spread Batter and Bake
Pour your batter into the prepared pan, smoothing the top with an offset spatula. I always bang the pan lightly on the counter to get rid of air pockets. Bake for about 25-30 minutes, keeping an eye for when the edges set and a toothpick comes out with just a few moist crumbs. Then, let it cool completely in the pan—this is key for clean slicing!
Step 7: Melt That White Chocolate
While your blondies cool, melt the white chocolate in a microwave-safe bowl, microwaving in 20-second bursts and stirring between each until silky smooth. This slow melting prevents burning and gives you a perfect drizzle.
Step 8: Drizzle and Decorate
Now the fun part—drizzle that gorgeous white chocolate all over the top and sprinkle with festive colors if you like! Sometimes, I add red and green sprinkles or a little splash of candy color for extra holiday spirit.
Step 9: Slice and Serve
Once the white chocolate has set, use a sharp knife to cut the blondies into squares. I find waiting until the drizzle fully hardens makes for the cleanest slices. Then dig in and enjoy!
Pro Tips for Making Gingerbread Blondies with White Chocolate Drizzle Recipe
- Use parchment paper with overhang: This simple step ensures you can lift the whole batch out and cut easily without crumbling.
- Don’t overmix your batter: Fold gently until just combined to keep the blondies tender and fudgy rather than cakey.
- Check for doneness with toothpick: It’s okay if a few moist crumbs remain; you don’t want to overbake!
- Slow melt the white chocolate: Take your time microwaving in intervals to avoid seizing or burning the chocolate.
How to Serve Gingerbread Blondies with White Chocolate Drizzle Recipe
Garnishes
I usually keep it simple with festive sprinkles and a bright candy color drizzle on top to give these blondies that holiday sparkle. Occasionally, I pipe little gingerbread faces or shapes using colored melted chocolate—it’s an adorable touch that guests always ask about!
Side Dishes
These blondies pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for a richer treat. And during the holidays, I love serving them alongside a warm mug of spiced chai or hot cocoa to round out that festive feeling.
Creative Ways to Present
For fancy holiday parties, I sometimes cut the blondies into mini bite-sized squares and arrange them on a tiered dessert stand. Another fun idea is to place gingerbread toppers or little edible snowflakes on each square for that WOW factor. Kids especially love when I add the gingerbread men and women decorations with colored chocolate—it’s a fun interactive way to enjoy the dessert.
Make Ahead and Storage
Storing Leftovers
My family goes crazy for these blondies, but whenever I do have leftovers, I store them in an airtight container at room temperature for up to 3 days. This keeps them soft and fudgy. If I want to keep them longer, I refrigerate the container but always bring them back to room temperature before serving—they really soften up again nicely.
Freezing
I’ve frozen these blondies wrapped tightly in plastic wrap and then placed inside a freezer-safe container. They keep well for up to 3 months. When I’m ready to enjoy them, I thaw overnight in the fridge then let them sit out for 30 minutes before serving to bring back their lovely texture.
Reheating
If you want to warm up a piece, I gently microwave it for about 10-15 seconds. This slightly softens the blondie and melts the white chocolate drizzle a little, making it even more decadent. Just be careful not to overheat or it can get greasy.
FAQs
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Can I substitute molasses with something else in the Gingerbread Blondies with White Chocolate Drizzle Recipe?
Yes! If you don’t have molasses on hand or prefer a milder flavor, you can use dark corn syrup or pure maple syrup as a substitute. Keep in mind the flavor will be lighter and less intense, but it will still turn out tasty.
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How do I get clean cuts when slicing these gingerbread blondies?
For clean cuts, wait until the blondies are fully cooled and the white chocolate drizzle has set. Use a sharp knife and wipe it clean between cuts. I like to chill the pan for about 30 minutes before slicing if I’m in a hurry.
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Can I make these gluten-free?
Absolutely! Swap the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just be sure your blend contains xanthan gum or another binder to keep the texture right.
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Do these blondies keep well?
They do! When stored in an airtight container, they stay delicious for 3 days at room temperature. Refrigeration extends their life, but always bring them back to room temp before serving to maintain softness.
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What can I use to decorate gingerbread figures?
I like using melted colored chocolate or candy melts in white, brown, and red, piped through a piping bag or plastic bag with the tip cut. Festive sprinkles add a fun touch for buttons and accents, too!
Final Thoughts
Honestly, this Gingerbread Blondies with White Chocolate Drizzle Recipe has become my go-to holiday treat—it’s a perfect blend of cozy spices and sweet indulgence that brings my family together every year. I hope you’ll give it a try and fall in love like I did. Whether for a festive party or a cozy night in, these blondies deliver all the gingerbread goodness with a fun, modern twist. Enjoy baking (and eating)!
Print
Gingerbread Blondies with White Chocolate Drizzle Recipe
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 65 minutes
- Yield: 9 squares 1x
- Category: Dessert, Snack, Holiday Treat
- Method: Baking
- Cuisine: American
Description
This Gingerbread Blondies recipe combines the warm, festive flavors of gingerbread with the rich, fudgy texture of classic blondies. Enhanced with molasses, ground ginger, cinnamon, and nutmeg, these blondies can be beautifully decorated with melted white and dark chocolate as well as colorful festive sprinkles, making them perfect for holiday celebrations. The recipe includes detailed instructions for baking and decorating adorable gingerbread men and women with piped chocolate details.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, melted
- ½ cup granulated sugar
- 1 cup packed brown sugar
- ¼ cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Decoration
- ½ cup white chocolate chips and dark chocolate chips or bar (melted) – optional for decoration
- Candy color (red and green)
- Festive sprinkles (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Grease and line a 9×9 inch baking pan with parchment paper, allowing a slight overhang for easy removal of the blondies.
- Mix Wet Ingredients: In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until the mixture is smooth and well combined.
- Add Molasses, Egg, and Vanilla: Add the molasses, egg, and vanilla extract to the wet sugar mixture. Mix thoroughly until fully combined and smooth.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, baking soda, baking powder, and salt until evenly mixed.
- Mix Wet and Dry Ingredients: Gently fold the dry ingredient mixture into the wet ingredients until just combined. Be careful not to overmix to keep the blondies tender and fudgy.
- Spread Batter and Bake: Spread the batter evenly into the prepared baking pan using an offset spatula. Tap the pan a few times on the counter to level the batter. Bake for 25-30 minutes or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. Allow the blondies to cool completely in the pan.
- Melt Chocolate for Decoration: Once cooled, melt the white and/or dark chocolate in a microwave-safe bowl in 20-second intervals, stirring between each until smooth.
- Decorate Blondies: Drizzle or spread the melted white chocolate over the top of the blondies and add festive sprinkles or candy colors as desired. Allow chocolate to set before cutting.
- Cut and Serve: Once the chocolate has set, use a sharp knife to cut the blondies into squares. Serve and enjoy.
- Decorate Gingerbread Man: Using melted chocolate in white, brown, and red, fill piping bags or zip-top bags with a small corner cut out. Pipe brown eyes and a red smile. Add three white dots down the torso and decorate with sprinkles for buttons. Pipe white squiggles on arms and legs. Optionally add a white reflection on the pupils using a toothpick. Allow chocolate to set.
- Decorate Gingerbread Woman: Similar to the man, pipe brown eyes and red smile. Pipe two red dots down the torso and add sprinkles for buttons. Add a red frill at the bottom of the dress and a white chocolate dot with a snowflake sprinkle on the forehead. Finish with white squiggles on arms and legs and optional pupil reflections. Allow chocolate to set.
Notes
- Storage: Store blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate and bring to room temperature before serving to keep them soft.
- Freezing: Wrap blondies tightly in plastic wrap and place in a freezer-safe container. They will keep fresh for up to 3 months in the freezer.
- To avoid overmixing the batter, fold dry ingredients carefully to maintain a tender and fudgy texture.
- Use parchment paper with overhang for easy removal from the pan without damaging the blondies.
- Decorate blondies only after they have fully cooled to prevent chocolate from melting or running.
- Use a sharp knife warmed with hot water and dried to cleanly cut blondies into squares for neat presentation.
Nutrition
- Serving Size: 1 square (approx. 9 total pieces)
- Calories: 280
- Sugar: 20g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
