If you’re dreaming of a holiday treat that’s both comforting and bursting with seasonal spice, let me introduce you to my **Festive Gingerbread Blondies Recipe**. These blondies are dense, chewy, and packed with all those cozy flavors you love about gingerbread, but with the buttery richness of a classic blondie. Whether you’re baking for a festive gathering or craving a sweet winter snack, these little squares will have you hooked. Stick around, because I’m sharing all the tips and tricks to get them just right!
Why You’ll Love This Recipe
- Perfect Holiday Flavors: Infused with warming spices like ginger, cinnamon, and nutmeg for that classic festive feel.
- Chewy, Buttery Texture: A rich buttery base lets these blondies stay dense and fudgy—a real crowd-pleaser.
- Easy to Customize: From white chocolate drizzle to festive sprinkles, you can make these as simple or as fancy as you want.
- Great for Gifting: They package beautifully and keep well, making them a sweet homemade gift during the holidays.
Ingredients & Why They Work
This recipe balances the molasses-spiced depth of gingerbread with the sweet, buttery foundation of blondies. Each ingredient plays a role in creating that perfect festive feel. I always recommend using fresh spices and good-quality molasses to bring out the best flavor.
- Unsalted butter: Melting the butter early helps create that rich, fudgy texture that holds the blondies together beautifully.
- Granulated sugar & brown sugar: Together, they give the blondies sweetness with the brown sugar adding moisture and a subtle caramel note.
- Molasses: The heart of the gingerbread flavor, it adds depth and that signature dark richness.
- Large egg: Acts as the binder and creates tender structure without making it cakey.
- Vanilla extract: Enhances all the warm flavors without overpowering them.
- All-purpose flour: The base that holds everything together. Don’t substitute with gluten-free flour without tweaks!
- Ground ginger, cinnamon, nutmeg: Essential warming spices that define the festive gingerbread vibe.
- Baking soda and baking powder: Work together for just the right rise and tenderness.
- Salt: Balances the sweetness and spices perfectly.
- White and dark chocolate chips (optional): For drizzling or decorating, they add a nice contrast in sweetness and visual appeal.
- Candy color & festive sprinkles: These fun add-ons bring the holiday cheer right to your dessert plate.
Make It Your Way
One of the things I love about this Festive Gingerbread Blondies Recipe is how easily you can tweak it to suit your taste or dietary needs. Whether you swap chocolate types or play with decorative themes, these blondies are your canvas.
- Chocolate Variations: I sometimes swap out the white chocolate drizzle for dark or milk chocolate, and adding chopped nuts like pecans or walnuts is a delicious twist I swear by.
- Make it Gluten-Free: Try replacing flour with a 1:1 gluten-free baking blend—I’ve done it with good results, just watch the bake time because it could vary.
- More Spice: On chillier days, I like to toss in a dash of cloves or cardamom to make the warm spice profile even more festive.
Step-by-Step: How I Make Festive Gingerbread Blondies Recipe
Step 1: Prep Your Pan and Oven
I like to start by preheating my oven to 350°F and lining a 9×9 baking pan with parchment paper. The overhang makes it super easy to lift the blondies out after baking without sticking or breaking apart, so don’t skip this – it saves a ton of cleanup stress later.
Step 2: Mix Your Wet Ingredients
In a large bowl, whisk together the melted butter and both sugars until glossy and smooth. Then, add the molasses, egg, and vanilla extract and keep mixing until everything’s fully combined. I love how the molasses colors the batter at this stage—it gives you that instant gingerbread feeling!
Step 3: Combine the Dry Ingredients Separately
In another bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, baking soda, baking powder, and salt. This helps evenly distribute your spices and leavening agents, which is key for even flavor and texture throughout the blondies.
Step 4: Fold Dry Into Wet
Slowly fold the dry ingredients into your wet mixture using a spatula. Be gentle and try not to overmix—that’s my golden rule to keep your blondies tender and fudgy, rather than cakey. Once combined with no big streaks of flour, you’re good to go.
Step 5: Bake to Perfection
Spread the batter evenly in your prepared pan, using an offset spatula to smooth it out. Bang the pan lightly on the counter a couple of times to level the batter and remove any large air bubbles. Bake for 25-30 minutes until the edges pull away from the pan and a toothpick inserted in the center comes out with moist crumbs—not totally clean, that indicates fudginess.
Step 6: Cool and Decorate
Let the blondies cool completely in the pan before decorating. Melt the white chocolate in short bursts in the microwave, stirring often so it doesn’t burn. Drizzle it generously, and if you’re feeling festive, add your favorite sprinkles or colored candy accents while the chocolate is still soft.
Step 7: Cut and Serve
Once the chocolate sets, use a sharp knife to cut into neat squares. Trust me, a warm moist toothpick test makes all the difference in timing, so you’ll get those perfect chewy edges and flaky centers every time.
Pro Tips for Making Festive Gingerbread Blondies Recipe
- Use Fresh Spices: I always buy fresh ground spices for this recipe; it makes the gingerbread flavor really pop.
- Don’t Overmix the Batter: Folding until just combined keeps your blondies tender and chewy, not cakey.
- Parchment Paper Magic: The parchment overhang is my go-to trick for easy blondie removal—no crumbling here.
- Check Baking Time Early: Oven temps vary, so start checking your blondies around 23 minutes to avoid overbaking.
How to Serve Festive Gingerbread Blondies Recipe
Garnishes
I’m a big fan of a white chocolate drizzle topped with bright red and green sprinkles—that contrast beautifully against the warm tones of the blondie. For extra flair, piping little gingerbread shapes with colored candy melts is a fun festive touch that guests always love.
Side Dishes
Serve alongside a hot cup of spiced chai, eggnog, or rich coffee to complement the warm gingerbread spices. These blondies also pair surprisingly well with a dollop of whipped cream or even vanilla ice cream for a cozy dessert.
Creative Ways to Present
For holiday gatherings, I like to present the blondies on a festive platter with a scattering of cranberries and pine sprigs for color and a seasonal vibe. Wrapping individual squares in cellophane tied with a ribbon also makes for adorable edible gifts.
Make Ahead and Storage
Storing Leftovers
I store these blondies in an airtight container at room temperature and they stay soft for about three days. If you want to keep them longer, popping them in the fridge works well — just bring them to room temperature to enjoy that perfect chewiness.
Freezing
I’ve frozen leftover blondies wrapped tightly in plastic wrap and then inside a freezer-safe container. After about three months, they still taste fresh and slice beautifully straight from the freezer once thawed overnight in the fridge.
Reheating
If you want warm blondies, I pop one or two squares in the microwave for about 10 seconds to soften them up without drying them out. It’s the easiest way to bring back that cozy, fresh-from-the-oven feel when you’re craving a quick treat.
FAQs
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Can I make this Festive Gingerbread Blondies Recipe dairy-free?
Absolutely! Swap the unsalted butter for a dairy-free margarine or coconut oil. Keep in mind coconut oil will slightly adjust the flavor, adding a subtle tropical note, but it still complements the spices beautifully.
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How do I know when these blondies are perfectly baked?
Look for edges that are set and pulling away from the pan, and test the center with a toothpick. It should come out with a few moist crumbs, not completely clean—that’s the sweet spot for chewy, fudgy blondies.
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Can I add nuts or dried fruit?
Yes! Chopped pecans, walnuts, or even dried cranberries are great additions. Just fold about ½ cup into the batter before spreading it in your pan.
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Is there a way to make these less sweet?
You could reduce the granulated sugar slightly and skip or minimize the white chocolate drizzle. Using dark chocolate for decoration also balances sweetness nicely.
Final Thoughts
I have to say, this Festive Gingerbread Blondies Recipe has become my go-to for holiday baking because it feels like a warm hug in dessert form. The ease of preparation paired with that perfect seasonal spice combo means you’re guaranteed smiles whether you’re gifting them or sneaking a piece for yourself (no judgment here!). Give this recipe a try—you’ll soon see why these blondies have earned their spot on my festive favorites list!
Print
Festive Gingerbread Blondies Recipe
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This festive Gingerbread Blondies recipe combines rich molasses, warm spices, and a tender, fudgy texture perfect for the holiday season. Topped with optional white and dark chocolate decorations and colorful sprinkles, these blondies bring holiday cheer to any dessert table. Decorate with gingerbread man and woman chocolate piping designs for a fun and festive touch.
Ingredients
Blondie Batter
- 1 cup unsalted butter melted
- ½ cup granulated sugar
- 1 cup brown sugar packed
- ¼ cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 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)
- Candy Color (in red and green)
- Festive sprinkles (optional, for decoration)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Grease and line a 9×9 baking pan with parchment paper, allowing a slight overhang for easy removal.
- Mix Wet Ingredients: In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
- Add Molasses and Egg: Add the molasses, egg, and vanilla extract to the sugar mixture and mix until fully combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together flour, ground ginger, cinnamon, nutmeg, baking soda, baking powder, and salt.
- Fold Dry into Wet: Gently fold the dry ingredients into the wet mixture until just combined; avoid overmixing to keep blondies tender and fudgy.
- Bake: Spread the batter evenly in the prepared pan using an offset spatula. Tap the pan gently on the counter to even the batter. Bake for 30 minutes or until edges are set and a toothpick inserted in the center comes out with a few moist crumbs. Let cool in the pan.
- Melt White Chocolate: Once cooled, melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring between intervals until smooth.
- Decorate Blondies: Drizzle or spread melted white chocolate over the blondies and add festive sprinkles. Allow the chocolate to set.
- Cut and Serve: Use a sharp knife to cut the blondies into squares and serve.
- Decorate Gingerbread Man: Prepare melted white, brown, and red chocolate in piping bags. Pipe brown eyes and red smile, add white dots down torso with sprinkles for buttons, pipe white squiggles on arms and legs, optionally add white reflection on pupils with a toothpick. Allow chocolate to set.
- Decorate Gingerbread Woman: Prepare melted white, brown, and red chocolate in piping bags. Pipe brown eyes and red smile, add two red dots down torso with sprinkles for buttons, pipe a red frill at dress bottom, add a white chocolate dot on forehead with a snowflake sprinkle, pipe white squiggles on arms and legs, optionally add white reflection on pupils with a toothpick. Allow chocolate to set.
Notes
- Store blondies in an airtight container at room temperature for up to 3 days to maintain softness.
- For longer storage, refrigerate and bring to room temperature before serving.
- To freeze, wrap well in plastic wrap and place in freezer-safe container; freezes well up to 3 months.
- Do not overmix the batter to keep blondies tender and fudgy.
- Use an offset spatula for even batter spreading and tapping to remove air bubbles.
- For easy removal, use parchment paper with overhang edges in the baking pan.
