This easy Gingerbread Blondies recipe has all the flavor and spice of gingerbread cookies without any of the fuss! These blondies are so good we’ve made them for every holiday party this year.
An Easy Gingerbread Blondies Recipe
I’m pretty sure Santa wouldn’t mind if a house or two mixed up cookies and milk for some frosted gingerbread blondies instead. Just saying, if I were Santa, I’d appreciate the variety…might even leave behind an extra present or two for originality. Which is why we’ll be making Santa these easy gingerbread blondies with a cinnamon cream cheese frosting this year.
Plus, I think Santa would recognize that blondies are one million times easier to make than rolling out gingerbread cookies and individually decorating them.
You all know its gingerbread season, so you can bet we’ve made these blondies more than once this year. Chewy, treacly, perfectly spiced and full of holiday flavor, we’ve been whipping up these gingerbread blondies for every holiday party we’ve attended thus far.
And let me tell you, they have been a HIT.
Our Tips for the Best Gingerbread Blondies:
These easy gingerbread blondies come together in a pinch, but taste like they’re from a bakery. What’s not to like?
Don’t over mix: I know, I’m sounding like a broken record these days with this, but don’t do it!
Spoon and level your flour to measure: This is the best way to make sure you don’t over measure your flour which can dry out your gingerbread blondies!
If you have it, use fresh ginger: Fresh ginger really gives these gingerbread blondies some extra oompf. We always keep fresh ginger on hand because it keeps for a really long time and is perfect in savory and sweet dishes alike!
So go ahead and taste test these gingerbread blondies before Christmas Eve rolls around.
You know, for quality control, because Santa only deserves the best!
Believe it or not, Santa likes a blondie just as much as a cookie. And I can guarantee he won’t complain over these chewy gingerbread blondies with cinnamon cream cheese icing!
Believe it or not, Santa likes a blondie just as much as a cookie. And I can guarantee he won’t complain over these chewy gingerbread blondies with cinnamon cream cheese icing!
Preheat the oven to 350°F and line an 8 x 8 pan with parchment paper.
Combine the melted butter, brown sugar, and molasses in a large mixing bowl and whisk until homogenous.
Add the egg, vanilla, and fresh ginger (if using), and mix to combine.
In a separate bowl sift together the flour, ginger, cinnamon, all spice, cloves, baking powder, and salt. Add the dry ingredients to the wet ingredients and fold to combine. Do NOT over mix.
Transfer the batter into the prepared pan and spread into an even layer. Bake at 350°F for 20 to 30 minutes or until the edges are set, but the middle is still slightly gooey.
While the blondies cool, make the cream cheese icing. Beat the softened butter and cream cheese together until homogenous, about 2 minutes. Add the powdered sugar, cinnamon, vanilla, and salt and beat until fluffy, about 2 minutes.
Once the blondies are cool, Spread with the cream cheese icing. Sprinkle with cinnamon sugar or leave plain! Slice and serve!
I SO wanted to like these. The flavors were right on. However, the recommended baking times are a little off. You have to bake these until you can barely see any jiggle, let cool completely, and then store in the fridge for about an hour. Then they are ready to be frosted. Speaking of the frosting, it did not have enough powdered sugar in it, so it was too runny and went everywhere. Also, it makes too much- half the frosting and it’ll be about perfect. So, in the end I enjoyed these. But I ended up making them twice because the first batch was super underbaked, and they are not a pretty dessert once sliced.
I just made these today for the first time. They were easy to make, turned out beautifully, and are scrumptious! Because I have somebody who doesn’t care for cream cheese, I made the frosting a cinnamon buttercream.
Leave a comment and rate this recipe!
I SO wanted to like these. The flavors were right on. However, the recommended baking times are a little off. You have to bake these until you can barely see any jiggle, let cool completely, and then store in the fridge for about an hour. Then they are ready to be frosted. Speaking of the frosting, it did not have enough powdered sugar in it, so it was too runny and went everywhere. Also, it makes too much- half the frosting and it’ll be about perfect. So, in the end I enjoyed these. But I ended up making them twice because the first batch was super underbaked, and they are not a pretty dessert once sliced.
★★★★
I just made these today for the first time. They were easy to make, turned out beautifully, and are scrumptious! Because I have somebody who doesn’t care for cream cheese, I made the frosting a cinnamon buttercream.
★★★★★
I used the frosting to my own recipe and it become our favourite one. Was absolute delight. Yummy! Thank you Sarah for sharing this!
Haven’t made yet. Waiting for response to question.
Do you add the 1/2 tsp cinnamon to the cream cheese icing?
Hey Mary, you do! It’s added in step 6 in the directions–when you add the powdered sugar. Hope you enjoy these!