Gingerbread White Chocolate Blondies

These gingerbread white chocolate blondies are soft, chewy, and loaded with gingerbread flavor and white chocolate chips. They are so yummy!

⭐️⭐️⭐️⭐️⭐️ I’ve made these at least 5 times. I’ve made them for every function that I have to bring something to over the past year. Seriously most amazing stuff ever. I’ve never heard one complaint about these, EVERYONE loves them! -Stephanie

Why I Think You’ll Love these Gingerbread Blondies

• These bars are easy to make! It’s a one-bowl recipe.
• The gingerbread flavor is so festive and yummy without being overpowering.
• The texture of the bars is chewier and more buttery than a traditional cookie bar making them extra delicious!
• They are delicious at room temperature OR try them chilled – INCREDIBLE!

The gingerbread and white chocolate play so nicely together, making these bars a quintessential holiday treat. You have to try them to believe just how good they are!

Key Ingredients for Gingerbread White Chocolate Blondies

• Butter: I always use salted butter (the amount of salt in the recipe accounts for the salt in the butter; if using unsalted butter, increase the salt by another 1/2 teaspoon).
• Brown sugar + Granulated sugar: The brown sugar adds a delicious chewiness to the bars.
• Eggs + Egg yolk: The extra egg yolk increases the richness and moistness of the bars.
• Molasses: For the best gingerbread flavor, use regular unsulphured molasses (not blackstrap molasses).
• White chocolate chips: This variety of chips adds sweetness to the batter and compliments the gingerbread flavor wonderfully.
• Cinnamon + Ginger + Cloves: These pantry-friendly spices meld together with the molasses to create the perfect gingerbread flavor.
• Flour: I use unbleached all-purpose flour.

A few other every day ingredients are used, as well, like vanilla extract, baking soda and salt.

Pan Size Variation

Just a quick note about pan sizes.

• The recipe utilizes a 9X13-inch pan. I highly recommend using a light-colored, metal baking pan (this USA pan is my favorite).
• If using a glass or dark-colored pan, reduce the oven temperature to 325 degrees and watch the time (may need extra minutes).
• The recipe, as written, can be baked in a larger 10X15-inch pan for thinner bars.
• If you want to bake this recipe in a half sheet pan (11X17-inch pan), increase the recipe by 1/2.

These gingerbread white chocolate blondie bars have been a favorite for years. I can’t overstate just how buttery and chewy and delicious they are.

They are such a nice change from other holiday desserts, and as you can see from the comments below, this recipe has become a treasure for many others, too. These bars are must-make during December!

Gingerbread White Chocolate Blondies

Yield: 24 Bars (9X13-inch pan)

Prep Time: 15 minutes mins

Cook Time: 35 minutes mins

Total Time: 40 minutes mins

4.83 stars (29 ratings)

Print Pin Rate Save Saved!

Ingredients

• 1 ¼ cups (284 g) (2 1/2 sticks) salted butter, softened to room temperature
• 1 ¼ cups (265 g) packed light brown sugar
• ½ cup (106 g) granulated sugar
• ⅓ cup (108 g) unsulphured molasses
• 2 large eggs
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 2 ¾ cups (409 g) plus 2 tablespoons all-purpose flour
• 1 ¼ teaspoons baking soda
• 1 ¼ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon salt
• ¼ teaspoon ground cloves
• 1 ¾ cups (298 g) white chocolate chips
• Nonstick cooking spray

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 350 degrees F. Lightly grease a 9X13-inch metal pan with cooking spray and set aside. (If using a glass or dark-coated pan, reduce the oven temperature to 325 degrees.)
• In the bowl of an electric stand mixer fitted with the paddle attachment or using a handheld mixer, beat the butter, brown sugar, and granulated sugar on medium speed until creamy, 2 to 3 minutes.
• Add molasses, eggs, egg yolk, and vanilla, and mix until well combined, scraping down the sides of the bowl as needed.
• Add flour, baking soda, cinnamon, ginger, salt, and cloves, and mix on low speed until just combined. A few dry streaks are ok.
• Stir in the white chocolate chips.
• Spread batter evenly into prepared pan and bake until edges are golden and a toothpick inserted in the center comes out clean, about 35 to 40 minutes.
• Let cool completely in pan. It's normal for the middle of the bars to settle lower than the edges as they cool. Cut into squares and serve. The bars are delicious chilled or at room temperature.

Notes

UPDATE: This recipe was originally published in June 2009 and updated December 2025. The recipe is largely unchanged except the original recipe called for 1/2 cup plus 2 tablespoons granulated sugar – over the years, I’ve eliminated that extra 2 tablespoons sugar and the results are still stellar. Additionally, many readers reported needing extra baking time, so after re-testing the recipe, I’ve edited the instructions to allow for better baking instructions. 

Author: Mel

Course: Dessert

Cuisine: American

Method: Bake

Serving: 1 Bar, Calories: 288kcal, Carbohydrates: 38g, Protein: 3g, Fat: 14g, Saturated Fat: 9g, Cholesterol: 44mg, Sodium: 213mg, Fiber: 1g, Sugar: 27g

Recommended Products

9X13-inch Metal Baking Pan

Electric Hand Mixer

Wire Whisk

Recipe Source: adapted from Cooking This and That (by way of Martha Stewart’s Cookies cookbook)

Recipe originally published June 2009; updated December 2025 with new photos, recipe notes, etc.

Other Recipes Like This:

Gingerbread Cookie Cheesecake Bars

Soft Gingerbread Swig Sugar Cookies {No Rolling or Cutting Out}

Gingerbread Cookie Butter Oatmeal Cookies

White Chocolate Gingerbread Truffles