Gingerbread White Chocolate Blondies Recipe

If you’re searching for a dessert that’s cozy, festive, and a little unexpected, you’re going to love this Gingerbread White Chocolate Blondies Recipe. I absolutely love how the warm spices blend with pockets of sweet, creamy white chocolate. When I first tried this combination, I discovered a perfect balance between spicy gingerbread notes and buttery blondie richness that makes it hard to stop at just one square. Keep reading — I’ll walk you through every step so you can nail these on your very first try.

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Ingredients You’ll Need

The ingredients here come together to create that classic gingerbread feel with a lovely twist of sweet indulgence from the white chocolate chips. I like to use fresh spices and good-quality molasses — it really makes a difference and brings out deeper flavor.

• All-purpose flour: The base of our blondies, providing structure while keeping them soft and chewy.
• Baking soda: Helps these blondies rise just enough without making them cakey.
• Fine sea salt: I recommend fine sea salt over table salt—it dissolves better and brightens the flavors.
• Ground ginger: The star spice in gingerbread, it gives warmth and a slight kick you’ll recognize immediately.
• Ground cinnamon: Adds that comforting, sweet-spicy aroma typical of gingerbread.
• Ground cloves: Use sparingly for depth and a hint of sharpness that balances the sweetness.
• Unsalted butter: Melting it intensifies flavor and blends well with brown sugar for maximum chewiness.
• Light brown sugar: Offers moisture and a subtle caramel undertone that pairs perfectly with molasses.
• Granulated sugar: Adds crispness to the edges, balancing the chewiness.
• Unsulfured molasses: The heart of gingerbread—dark, rich, and bittersweet. Make sure it’s unsulfured for a clean flavor.
• Eggs plus egg yolk: Provide richness and bind everything together, while the extra yolk adds moisture and tenderness.
• Pure vanilla extract: Enhances sweetness and rounds out the spices nicely.
• White chocolate chips: Sweet, silky bites of white chocolate that contrast beautifully with the spice.
• Flaky sea salt (optional): Sprinkling a pinch on top before baking elevates the flavor and adds a lovely texture.

Variations

I love making this Gingerbread White Chocolate Blondies Recipe my own by tweaking a few things here and there. You really can make it your own—try swapping out add-ins, adjusting spices, or even making it dairy-free!

• Dark Chocolate Chips Instead of White Chocolate: I’ve done this when I want a more intense chocolate flavor, and it adds a lovely bittersweet twist to the sweetness of the gingerbread spices.
• Gluten-Free Flour Blend: For gluten sensitivity, replacing the all-purpose flour with a good gluten-free blend works well—just make sure it includes xanthan gum for structure.
• Vegan Modifications: Swap butter for coconut oil and use flax eggs instead of real eggs. I haven’t tested as thoroughly, but it’s a great starting point for vegan friends.
• Extra Chopped Nuts: Sometimes I toss in chopped pecans or walnuts for crunch. They compliment the warm spices and creamy chocolate beautifully.

How to Make Gingerbread White Chocolate Blondies Recipe

Step 1: Prep your pan and gather your spices

Start by preheating your oven to 350°F. Line a 9×13-inch metal baking pan with parchment paper, leaving a nice overhang on the sides for easy removal later. Pro tip: If you don’t have a metal pan and need to use glass or ceramic, lower the temperature by about 15°F and add roughly 5-10 minutes to your bake time so it doesn’t brown too quickly. While the oven’s heating, whisk together the flour, baking soda, salt, and all those warming spices—ginger, cinnamon, and cloves—in a small bowl and set it aside. This step makes mixing smoother and ensures that every bite is evenly flavored.

Step 2: Mix your wet ingredients with care

Melt your butter gently—either on the stove over medium heat or in the microwave—in a microwave-safe bowl. Once melted, whisk in the brown sugar, granulated sugar, and molasses until everything is well combined and glossy. Don’t skip letting the mixture cool for a few minutes before adding the eggs and vanilla; if it’s too warm, you risk scrambling those eggs. Whisk until smooth and uniform, creating a silky batter that’s the base of your blondies.

Step 3: Bring it all together without overmixing

Pour the dry flour and spice mixture into the wet ingredients. Use a rubber spatula to gently fold everything just until combined. I’ve learned the hard way that overmixing can lead to tough blondies, so a few flour streaks are okay—these will disappear as you fold. Finally, fold in your white chocolate chips so they’re evenly distributed. The batter will be thick and rich, which is exactly what you want.

Step 4: Bake and cool to perfection

Spread your batter evenly in the prepared pan. Bake for about 27 minutes, or until the edges have set and look firm, but the center still jiggles ever so slightly when you gently shake the pan—this is the sweet spot for soft, chewy blondies. If you want, sprinkle flaky sea salt on top as soon as they come out of the oven; it adds a subtle saltiness that elevates the flavors beautifully. Allow the blondies to cool completely in the pan before cutting into 2-inch squares. Don’t worry if the center sinks a little—that’s perfectly normal and part of the charm.

How to Serve Gingerbread White Chocolate Blondies Recipe

Garnishes

I love sprinkling flaky sea salt right after they come out of the oven—it’s a simple touch that amplifies the flavors and adds a nice contrasting crunch. Sometimes, for holiday parties, I dust them lightly with powdered sugar or drizzle white chocolate over the top for extra flair. A dollop of whipped cream or a scoop of vanilla ice cream on the side also works wonders for an indulgent treat.

Side Dishes

These blondies pair surprisingly well with a warm cup of chai tea or spiced cider—the spices complement each other and make an unbeatable cozy snack. If I’m serving them for dessert, a simple bowl of fresh berries balances the richness, especially in winter when a bright flavor is a welcome contrast.

Creative Ways to Present

For festive occasions, I sometimes cut these blondies into mini squares and serve them on a decorative platter dusted with cinnamon sugar and edible gold glitter. You can even insert small cocktail picks for easy grab-and-go treats. Layering them alongside gingerbread cookies and peppermint bark makes a charming holiday dessert board that guests love.

Make Ahead and Storage

Storing Leftovers

I keep leftover Gingerbread White Chocolate Blondies in an airtight container at room temperature. They stay soft and chewy for up to a week, though in my house they never last that long! If you want to maintain that freshly-baked texture, I recommend placing a slice of bread in the container—its moisture helps keep the blondies from drying out.

Freezing

Freezing these blondies works like a charm. I like to cut them into squares first, then wrap each piece tightly in plastic wrap followed by a layer of foil or a freezer-safe bag. They freeze well for up to 3 months, so it’s great to have some stash for last-minute desserts or gifts. Just thaw them at room temperature before serving.

Reheating

To reheat, pop a blondie in the microwave for about 10-15 seconds to bring back some softness and warmth. If you prefer, a brief warm-up in a low oven (around 300°F for 5-7 minutes) helps revive some of that fresh-baked charm without making them hard. I recommend keeping an eye on them to avoid drying out.

FAQs

Final Thoughts

This Gingerbread White Chocolate Blondies Recipe has become one of my go-to treats during the cooler months, and honestly, even outside the holidays because it’s just that comforting and delicious. I’m excited for you to try it and see how those warming spices mingle with the sweet white chocolate in every luscious bite. Give it a shot—you’ll be amazed how easy it is yet how impressive it tastes. Trust me, once you make these, they’re going to be a keeper in your recipe rotation, just like they are in mine!

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