These super soft and chewy ginger molasses blondies have all the festive flavor and spice of any delicious holiday dessert. You’ll love these one bowl Christmas blondies all Winter long!
Zingy Ginger Molasses Blondies AKA the best Christmas blondies
Now I know that ginger and molasses isn’t exactly a groundbreaking flavor for the holidays, but these soft and chewy ginger molasses blondies will rock your world. The texture is *UNREAL.* They’re fudgy, with a doughy center, crispy sugary top, and chewy edge. I mean I’m salivating just writing this.
What are ginger molasses blondies?
You all know its gingerbread season, so you can bet we’ve made these blondies more than once this year. They’re chewy, treacly, perfectly spiced and full of holiday flavor. We’ve been whipping up these gingerbread blondies for every cookie box this year.
And let me tell you, they have been a HIT. They’re topped with cinnamon sugar for a crunchy, crackly top and drizzled with white chocolate for a sweet finish.
What do you need to make ginger molasses blondies
Blondies are one of my favorite sweet treats to bake for the holidays because they come together quickly, call for minimal ingredients, travel well, and are super shareable. The best part about blondies is that it’s incredibly easy to tweak them to tons of different flavors. And you’ll love these perfectly spiced ginger molasses cookies with a white chocolate drizzle for all your holiday baking needs.
Butter: All blondies are made with a buttery base and these ginger molasses blondies are no exception.
Eggs: 2 eggs will give your blondies enough structure without being too cakey. Make sure your eggs are room temperature so that they incorporate seamlessly into the batter.
Vanilla Extract: Make sure you’re using pure vanilla extract for best results!
Brown Sugar: Brown sugar will keep your ginger blondies soft and chewy! If you only have white sugar on hand, you can just up the amount of molasses in the recipe by 2 Tablespoons!
Molasses: Molasses will give your zingy ginger blondies a treacly, fudgy texture and the most scrumptious holiday flavor!
All Purpose Flour: All purpose flour will keep your Christmas blondies soft and tender. You can also sub it out for a 1:1 gluten free blend if you want to make these g-free.
Baking Powder: Baking powder will give the blondies the perfect rise and crumb for the best fudgy texture.
Ginger: We used a mixture of ground ginger and fresh ginger, but if you don’t have fresh ginger on hand you can feel free to omit it!
Cinnamon: A dash of cinnamon spice will make these festive Christmas cookies super cozy and perfectly spiced. We topped these blondies with a crunchy cinnamon sugar topping for the perfectly crackly top.
White Chocolate: So this ingredient is totally optional, but we think these spiced, zingy blondies are perfectly complemented by a sweet white chocolate drizzle. You could always replace this with a simple vanilla or royal icing if you would prefer!
Tips for the best chewy ginger blondies
These easy gingerbread blondies come together in a pinch, but taste like they’re from a bakery. Here are our top tips for gourmet, delicious blondies every time.
Don’t over mix: I know, I’m sounding like a broken record these days with this, but don’t do it! Overmixing will create more gluten in your blondies which will lead to a tougher blondie. Mix the blondie batter until it’s just combined for the best tender blondies.
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! Simply fluff up your flour with a spoon and spoon the flour into your measuring cup, spoonful by spoonful, leveling it off with the flat edge of a knife.
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 packs a flavorful punch in both savory and sweet dishes!
Alright, my bakers, that’s it for today. Enjoy all the holiday treats including these scrumptious blondies.
Preheat the oven to 350°F and line a 9 x 9 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, cloves, baking powder, and salt.
Add the dry ingredients to the wet ingredients and fold to combine. Do NOT over mix.
In a separate bowl, make the cinnamon sugar. Combine the white sugar, cinnamon and a pinch of salt and mix together.
Transfer the blondie batter into the prepared pan and spread into an even layer. Sprinkle the cinnamon sugar over the blondies, patting it down slightly so that it covers the blondies all the way to the edge.
Bake at 350°F for 20 to 30 minutes or until the edges are set, but the middle is still slightly gooey.
Once the blondies are cool, drizzle with melted white chocolate. Allow the white chocolate to set for 30 minutes before slicing. Enjoy with a glass of milk!
Leave a comment and rate this recipe!
Is it okay to make these two days before using and still be fresh?
Yes! Just keep them tightly covered in the fridge!
Hi! Love this recipe. How do we make the white chocolate drizzle?
We just melted white chocolate in the microwave!
Yes, indeed!! Very yummy–turned out great!
I hope all is well and would like to apologize if this question was already received by me; I am not sure if I submitted it correctly. Do you think crystallized ginger could replace the fresh? I would love to know your thoughts and input.
Greetings. I hope all is finding you safe and well.
I apologize if this has previously been asked, but what are your thoughts on substituting the fresh ginger for finely minced crystallized ginger? I only ask because I have crystallized on hand. I am willing to be bold and try, but would love to ask an expert and learn from your experiences.
Many thanks for your time, and send all my best your way,
Hi Elizabeth! The flavor will be a little bit different, but still delicious!