Easy Gingerbread Blondies with White Chocolate Chunks
If you're not one for the all-day event of making and rolling out cookie dough, then these easy gingerbread blondies are just the thing that you need! I understand - decorating sugar cookies is a labor of love. These blondies are buttery and chewy, with melty pockets of white chocolate chunks throughout. So easy to whip up and perfect for this time of year!
Ingredients
- 2¾ cups + 1 tbsp all-purpose flour (spooned and leveled)
- 1¼ tsp baking soda
- 1¼ tsp salt
- 1¼ tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground cloves
- 1¼ cups unsalted butter (2½ sticks at room temperature)
- 1¼ cups packed light brown sugar
- ½ cup + 2 tbsp granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1¼ tsp vanilla extract
- ⅓ cup molasses
- 1¾ cups coarsely chopped white chocolate (about 10 oz)
Instructions
- Preheat oven to 350°F. Coat a 12 x 17 inch rimmed baking sheet with nonstick baking spray and line the bottom with parchment paper. Spray the parchment paper with nonstick baking spray. Set aside.
- Whisk together the flour, baking soda, salt and spices in a medium bowl. Set aside
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter and sugars on medium-high speed until creamy and fluffy (about 3 minutes)
- Add in the eggs and egg yolk, one at a time, scraping down the sides of the bowl with each addition. Add vanilla and molasses and mix on medium speed until combined.
- With the mixer on low speed, add the flour mixture until just combined. Do not overmix. Fold in the white chocolate chunks.
- Spread the batter evenly into the prepared pan and bake until golden on the edges for about 25 minutes. Cool bars in the pan on a wire rack and then cut into 2 inch squares. Enjoy!
Notes
- Blondies can be stored at room temperature in an airtight container for up to 1 week.
- This recipe was tested as is at high altitude (5,800 feet in elevation) and works well as written above