These gingerbread blondies are like a cozy hug in dessert form.
They’re soft, chewy, and packed with warm spices that make your whole kitchen smell amazing.
I make these every year once the weather gets chilly — they’re perfect for holiday parties, coffee breaks, or just a sweet little treat after dinner.
The brown sugar and molasses give it that deep, rich flavor, and the texture is melt-in-your-mouth good.
Let’s get baking!
Why I Love This Recipe
This recipe is one of my cold-weather go-tos. It feels nostalgic, like something grandma would make, but also feels just a little extra special because of how rich and gooey it is.
I first made these for a holiday potluck and they disappeared before the cookies. That’s how I knew this was a winner.
- Warm spices = instant cozy mood
- Super easy to make in one bowl
- No mixer needed
- Great for gifting or freezing
- Tastes even better the next day
What You’ll Need
- 1 cup (2 sticks) unsalted butter, melted
- 1 1/4 cups packed brown sugar
- 1/4 cup molasses
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp baking soda
- 1/2 tsp salt
Pro Tips
- Melt the butter but don’t let it get too hot — it should be warm, not sizzling
- For extra chew, don’t overbake! They keep cooking after coming out of the oven
- If your brown sugar is dry, microwave it with a damp paper towel for 10 seconds
- Let them cool before slicing — this makes them easier to cut cleanly
- Line your pan with parchment so they lift right out
Tools Required
- 1 large mixing bowl
- 1 whisk
- 1 rubber spatula
- Measuring cups and spoons
- 8×8 inch baking pan
- Parchment paper
- Cooling rack
Substitutions and Variations
- Use dark brown sugar for even richer flavor
- Add white chocolate chips or chopped walnuts
- Sub maple syrup for molasses (sweeter, less bold)
- Make it dairy-free by using vegan butter
- Swap in 1:1 gluten-free flour blend
Make Ahead Tips
You can make the batter a day ahead and keep it covered in the fridge. Let it come to room temp before baking.
Or, bake and freeze the blondies for up to 2 months — just wrap tightly and thaw at room temp.
Gingerbread Blondies Recipe
Servings: 16 blondies
Cook Time: 25–28 minutes
Prep Time: 10 minutes
Total Time: ~40 minutes
Step 1: Melt the butter
Melt 1 cup (2 sticks) unsalted butter and let it cool slightly.
Step 2: Mix wet ingredients
In a large mixing bowl, whisk together the warm melted butter, 1 1/4 cups packed brown sugar, and 1/4 cup molasses until smooth. Add 2 eggs and 2 tsp vanilla extract. Whisk until fully combined.
Step 3: Add dry ingredients
Add 2 1/4 cups all-purpose flour, 1 1/2 tsp ground ginger, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves, 1/2 tsp baking soda, and 1/2 tsp salt to the bowl. Stir with a rubber spatula just until no flour streaks remain.
Step 4: Spread into pan
Pour the batter into a parchment-lined 8×8 baking pan and smooth the top.
Step 5: Bake
Bake at 350°F (177°C) for 25–28 minutes in a modern stainless steel double oven, until the top is set and a toothpick comes out with moist crumbs.
Step 6: Cool & slice
Let cool in the pan for at least 30 minutes before slicing into 16 squares.
Leftovers and Storage
Store blondies in an airtight container at room temp for up to 4 days. For longer storage, freeze them in a sealed bag for up to 2 months. Let thaw at room temp before eating.
Why This Recipe Works (Quick Science)
Molasses + brown sugar = moisture and chew. The molasses also reacts with baking soda to help the blondies rise without getting cakey. Spices balance the sweetness while the butter adds richness. The flour binds it all into that perfect bar texture.
Common Mistakes
- Overbaking: They’ll get dry fast. Take them out when there are still a few moist crumbs.
- Hot butter: If your butter’s too hot, it can cook the eggs and mess with texture.
- Overmixing: Once the flour goes in, mix gently to avoid a tough blondie.
- Wrong pan size: An 8×8 pan gives the right thickness. A bigger one makes them too thin.
What to Serve With
- A scoop of vanilla ice cream
- A hot cup of coffee or spiced tea
- Drizzle of cream cheese glaze or white chocolate
- Fruit like poached pears or fresh berries
FAQ
Can I double this recipe?
Yes! Use a 9×13 pan and bake 5–7 minutes longer.
Can I use blackstrap molasses?
It’s too bitter for this — use regular or mild molasses.
Do they taste better the next day?
Yes, the spices deepen and the texture gets even fudgier!
Can I add mix-ins?
Absolutely. White chocolate chips, nuts, or toffee bits all work great.
Are these like brownies?
Similar texture, but without chocolate — more like spiced cookie bars.
