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White Chocolate Gingerbread Blondies

White Chocolate Gingerbread Blondies
Adapted from Martha Stewart’s Cookies
Makes about 32 bars

2 ¾ cups plus 1 tablespoon all purpose flour
1 ¼ teaspoons baking soda
1 ¼ teaspoons salt
1 ¼ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
1 ¼ cups (2 ½ sticks) unsalted butter, room temperature
1 ¼ cups packed light brown sugar
½ cup plus 2 tablespoons granulated sugar
2 large eggs plus 1 egg yolk
1 ¼ teaspoons vanilla extract
1/3 cup unsulfured molasses
1 ¾ cups white chocolate chips

1. Preheat oven to 350F. Coat a 12x17” rimmed baking sheet with nonstick cooking spray or butter. Line with parchment paper, coating the paper with nonstick spray or butter as well; set aside.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and cloves.
3. In the bowl of an electric mixer, cream butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add eggs and egg yolk, one at a time, beating until combined and scraping down the sides of the bowl as needed. Add vanilla and molasses and mix until combined. Reduce speed to low and add flour mixture, beating until just combined. Stir in white chocolate chips.
4. Spread batter evenly in prepared pan, using a large offset spatula, and bake until golden on edges, about 23 to 25 minutes. Let cool completely in pan on wire racks. Once cooled, cut into 2 inch squares, or press cookie cutters into pan to cut out shapes.

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