If you love the warm, spiced flavors of the holiday season, you absolutely have to try these Gingerbread Blondies. Imagine everything you adore about classic gingerbread—chewy, buttery, and fragrant with spices—embodied in the comfort of a thick, fudgy blondie bar that’s loaded with white chocolate chips. This recipe is the best of both worlds, creating a treat that’s ridiculously easy to make yet impressive enough to share at any gathering. Whether you’re planning a cozy night in or want to dazzle your friends at your next cookie swap, Gingerbread Blondies are sure to win hearts (and taste buds) every time.

Gingerbread Blondies Recipe - Recipe Image

Ingredients You’ll Need

Every component in these blondies plays a vital role, turning simple pantry staples into something downright magical. These ingredients bring together nostalgic spices, creamy richness, and the perfect touch of sweetness for an unforgettable batch of Gingerbread Blondies.

Unsalted Butter (200g, melted): Provides rich flavor and a chewy, moist texture that holds the bars together beautifully.
Light Brown Sugar (250g): Adds deep caramel notes and helps create that classic chewy blondie bottom; you can use white granulated or dark brown sugar for variations in flavor.
Medium Eggs (3): Bind the ingredients and lend moisture, giving each slice its signature fudgy bite.
Vanilla Extract (1 tsp): Enhances the warmth of the spices and rounds out the flavor profile.
Plain Flour (275g): The base of the blondies, keeping them sturdy yet soft—without overshadowing the spices.
Ground Ginger (2 tsps): The star of the show, infusing each bite with unmistakable gingerbread warmth.
Ground Cinnamon (1/2 tsp): Adds sweetness and depth, balancing the earthiness of the ginger.
Ground Nutmeg (1/2 tsp): Brings a subtle, aromatic spice for complexity—don’t skip it!
Cornflour (1 tbsp, optional): Helps achieve even softer, fudgier bars if you prefer an extra-tender result.
White Chocolate Chips (200-300g): Melt into gooey pockets, perfectly complementing the spiced blondie base.
White Chocolate, melted (50g, optional for decoration): For a pretty drizzle and an extra dose of creamy sweetness.
Gingerbread Biscuit Crumbs (optional for decoration): Sprinkle on top for a festive crunch and a beautiful finish.

How to Make Gingerbread Blondies

Step 1: Prepare Your Tin and Preheat the Oven

Start by setting yourself up for baking success: preheat your oven to 180ºC (or 160ºC for fan ovens). Grab a 9×9-inch square tin and line it with parchment paper, making sure it reaches up the sides. This way, your Gingerbread Blondies will lift out effortlessly after baking (and cleanup will be a breeze!).

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine your melted butter and light brown sugar. Give them a good whisk until the mixture is smooth and glossy, with the sugar fully dissolved into the butter. Next, crack in your eggs and tip in the vanilla extract. Continue beating the mixture until it looks even silkier and well combined—this sets the stage for that coveted glossy top.

Step 3: Add the Dry Ingredients

Time to build those gingerbread flavors! Sift in the plain flour, ground ginger, cinnamon, nutmeg, and cornflour (if using). Stir everything together until you have a thick, cohesive blondie batter. You don’t want to overmix here; just blend until no dry flour remains. The batter will be richly aromatic, promising all the joy of gingerbread in every bite.

Step 4: Fold in the White Chocolate Chips

Gently fold your white chocolate chips into the batter, making sure they’re distributed evenly. These little bursts of creamy sweetness are what help set Gingerbread Blondies apart from any other holiday bar, so don’t skimp!

Step 5: Fill the Tin and Bake

Spoon the batter into your prepared tin, smoothing the top with a spatula so it bakes evenly. Slide the tin into the oven and bake for 25–30 minutes, or until the middle is just slightly wobbly when you jiggle the pan. This ensures your blondies remain gloriously soft and fudgy inside.

Step 6: Cool, Set, and Decorate

Once baked, let your blondies cool in the tin or transfer to a wire rack. If you’re after ultra-fudgy bars, pop them in the fridge for an hour or so after cooling. For a festive flourish, drizzle with melted white chocolate and shower with gingerbread biscuit crumbs—this turns simple squares into irresistible showstoppers.

How to Serve Gingerbread Blondies

Garnishes

These blondies are stunning all on their own, but a swirl of melted white chocolate across the top and a sprinkle of gingerbread biscuit crumbs create the ultimate bakery-style finish. You can also dust them lightly with powdered sugar for an elegant touch, or add a few festive sprinkles if you’re in a celebratory mood.

Side Dishes

A cup of hot spiced tea or creamy coffee makes the perfect companion to Gingerbread Blondies. For dessert, serve with a scoop of vanilla ice cream or a dollop of whipped cream—the warm spices pair so beautifully with cold, creamy treats. Even a glass of cold milk brings out their nostalgic flavors.

Creative Ways to Present

Try cutting the blondies into fun shapes using cookie cutters for a holiday cookie plate, or wrap individual bars in parchment and twine for sweet homemade gifts. For parties, stack them on a cake stand and drizzle with extra white chocolate—these blondies are gorgeous enough to double as a centerpiece!

Make Ahead and Storage

Storing Leftovers

Once completely cooled, keep your Gingerbread Blondies in an airtight container at room temperature for up to four days. They’ll stay soft and moist, and the flavor only deepens with time—if you can resist finishing them all at once!

Freezing

These blondies freeze beautifully. Wrap them individually (or the whole slab) in plastic wrap and pop into a freezer bag. Stored properly, they’ll stay fresh for up to two months. Thaw overnight in the fridge or on the counter for easy, ready-to-go treats.

Reheating

If you like your Gingerbread Blondies warm and gooey, microwave individual pieces for 10–15 seconds. The white chocolate chips get extra melty and the spices seem even cozier—like fresh-from-the-oven magic at any time.

FAQs

Can I use dark brown sugar instead of light brown?

Absolutely! Dark brown sugar will make your Gingerbread Blondies deeper in flavor and slightly darker in color, boosting their caramel and molasses notes. It’s a delicious variation if you enjoy a stronger, more traditional gingerbread vibe.

What if I don’t have cornflour?

No worries—cornflour is optional. It just adds a little extra tenderness to the crumb, but your blondies will still turn out rich and chewy without it. Simply leave it out or substitute with a little more plain flour if you prefer.

How do I know when the Blondies are baked perfectly?

The secret is to look for a slight wobble in the center when you gently shake the tin, and the edges should look set and golden. Blondies continue to cook slightly as they cool, so it’s better to slightly underbake than overdo it if you want that fudgy texture.

Can I add nuts or dried fruit?

Of course! Chopped pecans, walnuts, or crystallized ginger all make lovely additions to Gingerbread Blondies. Just fold them in with the white chocolate chips for extra crunch or zing. Dried cranberries or apricots can add a festive, chewy twist as well.

How should I decorate Gingerbread Blondies for the holidays?

Besides the classic white chocolate drizzle and gingerbread crumbs, try topping with festive sprinkles, edible gold dust, or tiny gingerbread men for extra holiday cheer. Personalize each bar for friends and family to make your dessert table special!

Final Thoughts

I can’t wait for you to whip up a batch of Gingerbread Blondies and experience just how comforting and festive they are. Whether you’re a seasoned baker or just getting started, this recipe is pure magic—simple to make, yet full of heart and holiday spirit. Treat yourself and share the joy!