Gingerbread Blondies combine the soft, tender texture of blondie bars with the warming flavor of freshly baked gingerbread cookies. Perfectly festive for fall and winter holidays.
Prep Time40 minutesmins
Cook Time25 minutesmins
Cooling Time30 minutesmins
Total Time1 hourhr35 minutesmins
Course: Dessert
Cuisine: American
Servings: 9Blondies (depending in the size of your cutters)
Fold the dry ingredients into the wet mixture until just combined. Try not to overmix so your blondies remain tender and fudgy.
Spread the batter evenly into the prepared pan. Use an offset spatula to spread it evenly. Bang on the counter a few times to ensure it’s even. Bake for 25-30 minutes or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. Allow the blondies to cool in the pan.
Once cooled, melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring between each interval until smooth.
½ cup white chocolate chips and dark chocolate chips or bar
For simple squares drizzle or spread the melted white chocolate over the top of the blondies and add some sprinkles.
Candy Color, Festive sprinkles
Once the white chocolate has set, use a sharp knife to cut the blondies into squares. Serve and enjoy!
Gingerbread Man:
You will need melted chocolate in white, brown, and red. Place about a tablespoon of each color in a piping bag or a ziptop bag with the corner cut out.
Start by piping the eyes in brown and the smile in red.
Next pipe 3 white dots down the torso and add sprinkles of your choice for buttons.
Finish by piping some white squiggles on the arms and legs for the classic gingerbread look!
If desired carefully add a white reflection to each pupil. Use a toothpick to correct any mistakes.
Allow the chocolate to set and enjoy.
Gingerbread Woman:
You will need melted chocolate in white, brown, and red. Place about a tablespoon of each color in a piping bag or a ziptop bag with the corner cut out.
Start by piping the eyes in brown and the smile in red.
Next pipe 2 red dots down the torso and add sprinkles of your choice for buttons.
Pipe an red frill at the bottom of the dress.
Add a white chocolate dot on the top right side of the forehead and add a snowflake sprinkle.
Finish by piping some white squiggles on the arms and legs for the classic gingerbread look!
If desired carefully add a white reflection to each pupil. Use a toothpick to correct any mistakes.
Allow the chocolate to set and enjoy.
Notes
Storage:
To Store: Store these holiday blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them, but bring to room temperature before serving to maintain their softness.
To Freeze: Wrap well in plastic wrap, then place in a freezer-safe container. They will stay fresh in the freezer for about 3 months.
Tips:
Once baked, these blondies should be soft and slightly gooey in the center but remain tender and fudgy.
The blondies are done baking when the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
Have a cocktail stick or toothpick handy to correct any piping flaws.
Feel free to cut out your ginger blondies in the shapes of stars, Christmas trees, snowmen, snowflakes, or any of your holiday favorites.
Feel free to use M&Ms, raisins, currants, cinnamon red hot candies, chocolate chips, or any other candy to create buttons for your gingerbread people.