White Chocolate Gingerbread Blondies

‘Tis the season to eat wonderful treats like these warm and wonderfully spiced bars dotted with sweet white chocolate.

Yep, can’t believe it’s that time of year again!

As always, It’s gone by way too fast (I always seem to say that)!

So, to get in the Christmas mood, after finally getting our tree, putting up some lights, doing a bit of decorating, I decided to bake something inspired by the season.

Since I am truly terrible at making cut-out type cookies, these White Chocolate Gingerbread Blondies are my go-to favorite for a winter treat.

As these bake in your oven, your entire home will be filled with the warm and wonderful aromas of the combination of cinnamon, cloves, ginger and molasses.

The day I made these, my son walked in the house after getting home from school and he immediately asked what I was baking because the house smelled so good!

As he stepped into the kitchen his eyes got bigger with delight, as he saw the huge pan of these freshly baked blondies.

They were still warm as they had only been taken out of the oven about 30 minutes before he walked through the door.

His second question was, “can I eat them?”

Of course I let him take a few, however he could not stop eating them.

I quickly had to cut up a few for my photo as I had a feeling they would quickly be consumed!

The flavor and texture are amazing. Even though they are quite thin, they are packed with flavor!

These White Chocolate Gingerbread Blondies really do melt in your mouth. They are soft and chewy with just the right combination of spice and sweet.

And they would be the perfect treat to bake for your friends and family, that is if you can hide them from your family!!!

They are THAT good!


  • Servings: 48 squares
  • Difficulty: easy
  • Print

by: Sheila | Sweet Baked Life 


  • 2-1/2 cups all-purpose flour
  • 1-1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 2-1/2 sticks (1-1/4 cups) unsalted butter, room temperature
  • 1-3/4 cups light brown sugar, packed
  • 2 large whole eggs + 1 large egg yoke
  • 1-1/2 teaspoons pure vanilla extract
  • 1/3 cup molasses
  • 1 bag (11 oz) white chocolate chips



  1. Turn your oven to 350 degrees. Prepare a 17×12-inch rimmed sheet pan with non-stick cooking spray and set aside.
  2. Into a medium bowl, whisk together the flour, baking soda, salt, and spices.
  3. In a large bowl of a stand mixer with the paddle attachment, beat the butter and sugars on medium-high until pale and fluffy, about 4 minutes. Add eggs and yoke, one at a time, beating well after each addition – scrape down the sides as needed. Beat in the vanilla and molasses. Then turn your mixer to low and slowly add the dry ingredients and mix until just combined. Fold in the white chocolate.
  4. Spread batter into prepared ban and bake for about 25 minutes, or until the edges are golden. Let cool completely on a wire rack before slicing into squares.

Note: These blondies will be very thin, you like a thicker blondie, you can bake in a 11×13-inch baking dish, and adjust cooking time – they will probably about 30 minutes, however I have not tried baking them this way.

Get into the holiday spirit now by baking a batch of these delightful White Chocolate Gingerbread Blondies!




{Recipe adapted from The View at Great Island}


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