Gingerbread Blondies

Close-up of a chewy gingerbread blondie bar with cream cheese frosting and a bite missing to show soft, moist texture.

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These Gingerbread Blondies are soft, chewy, and packed with cozy holiday spice. Topped with creamy frosting, they’re a festive twist you’ll make year after year.

Prep Time20

Cook Time22

Cooling Time:1 30

Total Time2 12

Course: Dessert

Cuisine: American

Keyword: gingerbread

Servings: bars

Author: Jillian Wade

Equipment

13x9-inch baking dish
mixing bowls
whisk
Rubber spatula
Hand mixer or stand mixer
measuring cups and spoons
wire cooling rack
Offset spatula or butter knife
Toothpick
Sifter or fine-mesh sieve

Ingredients

Blondies

3 ¾ cups all-purpose flour
2 ½ teaspoons ground ginger
1 ½ teaspoons ground cinnamon plus more for dusting if desired
¾ teaspoon baking soda
¾ teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon ground cloves
1 ½ cups light brown sugar packed
1 cup unsalted butter melted and cooled slightly
¼ cup molasses
1 large egg room temperature
2 teaspoons vanilla extract

Cream Cheese Frosting

8 oz block of cream cheese softened
½ cup unsalted butter softened
3 ½-4 cups powdered sugar sifted
1 teaspoon clear vanilla extract

US Customary - Metric

Instructions

Blondies

Preheat oven to 350°F. Line a 13x9-inch baking dish with parchment paper, leaving overhang on the sides.
In a medium bowl, whisk together flour, ginger, cinnamon, baking soda, salt, nutmeg, and cloves.
In a large bowl, whisk together the melted butter and brown sugar until smooth and well combined.
Beat in molasses, egg, and vanilla until incorporated.
Gradually mix in the dry ingredients, scraping down the sides as needed, until dough forms.
Press dough evenly into the prepared pan.
Bake 20–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely in the pan on a wire rack before frosting.

Frosting

In a large bowl, beat cream cheese and butter together until light and fluffy.
Gradually add powdered sugar, ½ cup at a time, until smooth and spreadable.
Beat in vanilla extract.
Spread frosting evenly over cooled blondies.
Use parchment overhang to lift blondies from the pan. Cut into 24 bars.

Notes

Storage, Freezing & Make-Ahead

Store frosted blondies in a single layer in an airtight container in the refrigerator for up to 3 days.
Unfrosted blondies (before you add the frosting) can be stored at room temperature in an airtight container for up to 3 days, or frozen for up to 2 months.
To freeze: wrap individual bars or the whole slab tightly in plastic wrap and then foil; thaw overnight in the refrigerator, then bring to room temperature and frost (if not already frosted).
Make-ahead option: Bake the blondie base ahead of time (up to a day or two). Once cooled, leave unfrosted, cover and store. Frost just before serving for freshest look.

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