These Gingerbread Blondies are delightfully festive — they have the warm spices of gingerbread with the soft, chewy texture of a blondie.

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I couldn’t stop snacking on these gingerbread blondies. I hadn’t made this recipe in years and, although gingerbread isn’t my top holiday flavor, one bite changed my mind.

They’re chewy, richly spiced and slightly fudgy — the perfect holiday treat.

What to Love About These Blondies

Texture: Thick and substantial, with a moist, tender crumb that’s chewy like a blondie but dense enough to hold shapes when cut.
Flavor: Classic gingerbread spices — ground ginger, cinnamon, cloves and nutmeg — combined with brown sugar and molasses for a deep, warm profile.
Simple and forgiving: No mixer required and just a few straightforward steps make this an approachable recipe for bakers of all levels.

How to Make Gingerbread Blondies

This is an expanded batch of a previously posted gingerbread fudge blondie recipe — the proportions here make a larger 9×13-inch pan.

Combine dry ingredients: Whisk together all-purpose flour, baking powder, salt, ground ginger, cinnamon, cloves and nutmeg in a bowl.
Melt butter and brown sugar: Melt cubed butter gently in a heat-safe bowl over simmering water. Remove from heat and whisk in dark brown sugar until smooth.
Add eggs: Whisk in eggs one at a time until incorporated.
Add flavorings: Stir in vanilla extract and unsulphured molasses until evenly combined.
Combine with dry ingredients: Gradually fold the dry mixture into the wet ingredients until just blended.

Spread the batter into a prepared 9×13-inch pan and bake at 350°F (180°C) for 45–55 minutes, testing near the 45-minute mark; a toothpick should come out with a few moist crumbs. Cool completely in the pan on a wire rack before cutting.

Cut Out Shapes

For a festive presentation, use a gingerbread man cookie cutter to cut shapes once the blondies are fully cooled. Cutting while warm can lead to crumbling, so be patient and let them set.

Tips for Cutting Shapes

Press firmly: These blondies are thick — use your palm to push the cutter all the way through.
Remove cutters carefully: Lift one edge of the blondie slightly to slide the cutter out from the bottom, then ease the shape free.
Trim if desired: For neater edges, use a small knife to tidy cut shapes.

How to Decorate These Blondies

Decorating is the fun part. I used a simple three-ingredient icing — powdered sugar, milk and vanilla — piped through a small round tip. You can add sprinkles, candies or food coloring to create bows, buttons, smiles and more.

To make the icing: combine 3/4 cup powdered sugar with 1 tablespoon milk and 1/4 teaspoon vanilla. If it seems too stiff, add an extra teaspoon of milk at a time until you reach piping consistency. Divide and tint if you want multiple colors.

Yield

Slicing the pan into squares yields about 12 even pieces. If you cut shapes, yield depends on cutter size — medium gingerbread men gave roughly 8 servings; smaller cutters will produce more. Don’t forget to snack on the scraps!

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Let’s get baking!

Gingerbread Blondies

Yield:
12 servings

Prep Time:
20 minutes

Cook Time:
55 minutes

Total Time:
1 hour 15 minutes

These Gingerbread Blondies are festive, chewy and packed with classic gingerbread spice.

Ingredients

Gingerbread Blondie:

3 cups all purpose flour
2 teaspoon baking powder
1 teaspoon salt
1 tablespoon ground ginger
2 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
2 cups unsalted butter, cut into cubes
4 cups dark brown sugar, packed
4 large eggs, room temperature
4 teaspoon pure vanilla extract
½ cup unsulphured molasses

Simple Decorating Icing:

¾ cup powdered sugar
1 tablespoon milk
¼ teaspoon pure vanilla extract

Instructions

Gingerbread Blondie

Preheat oven to 350°F (180°C). Line a 9×13-inch pan with foil, leaving an overhang, and spray lightly.
Whisk flour, baking powder, salt, ginger, cinnamon, cloves and nutmeg together in a bowl.
Melt cubed butter in a heat-safe bowl over simmering water, stirring until melted. Remove from heat and whisk in dark brown sugar until smooth.
Add eggs one at a time, whisking after each. Stir in vanilla and molasses.
Fold in dry ingredients gradually until just combined.
Pour batter into the prepared pan and spread evenly. Bake 45–55 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack.
Use cookie cutters to cut shapes once cooled. Enjoy the leftover scraps.

Simple Decorating Icing

Combine powdered sugar, 1 tablespoon milk and ¼ teaspoon vanilla. Stir until a thick paste forms; add an extra teaspoon of milk if needed.
Divide and tint if desired. Pipe using a small writing tip to decorate.

Notes

Storage: Store blondies in an airtight container at room temperature for up to 5 days.
Yield: Sliced into squares yields about 12. Shapes depend on cutter size; medium cutters gave about 8.
Decorating: For a smoother surface to pipe on, flip shapes and decorate the underside if you prefer.

Nutrition Information:

Yield: 12
Serving Size: 1

Amount Per Serving:
Calories: 716
Total Fat: 33g
Saturated Fat: 20g
Cholesterol: 143mg
Sodium: 327mg
Carbohydrates: 102g
Fiber: 1g
Sugar: 77g
Protein: 6g

BON APPÉTIT!

Love, Dedra

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