We can’t get enough of gingerbread this time of year, especially this amazing recipe. These Gingerbread Blondies are perfectly chewy, full of ginger, and have a citrus glaze that takes them to a whole other level!
Quick & Easy Method
The technique for Gingerbread Blondies is straightforward – cream together butter and sugar; add fresh ginger, molasses, and eggs; and gently incorporate dry ingredients, being careful not to overmix.
Bake your blondies for 30 minutes or so, until they are golden brown and a toothpick comes out with only a few moist crumbs attached. Allow them to cool a bit while you mix your glaze, which is a quick whisk of orange juice and powdered sugar. Drizzle, cut, and serve!
Gingerbread Blondies are best the day they are baked, but they will keep well in an airtight container at room temperature for several days.
You can freeze these, too. Just wrap the cooled blondies well and wait to glaze them until they are thawed. When you are ready, you can thaw them, still wrapped, at room temperature. Warm the thawed blondies in a low oven (300 degrees max) before adding the glaze.
Gift Your Gingerbread Blondies!
I know we say this about everything lately, but these would be such a good addition to a cookie platter and/or a gift! Double this recipe so you can have one batch for yourself and one batch to share!
You can also bake these in a mini muffin pan for individual blondies, which are also ready-made for sharing and save you the trouble of cutting the larger batch into squares. Check them early and watch them carefully so they don’t overbake. This pan is a great option and can be used for so many things if you are in the market for a mini muffin pan! Or this silicone pan would be great, too!
More Holiday Baking!
Check out our other great holiday baking recipes:
- Dark Chocolate Pecan Cookies
- Mom’s Cinnamon Swirl Quick Bread
- Soft Pumpkin Cookies
- Soft Cinnamon Almond Cookies
- Triple Chocolate Chip Cookies
- Apple Snacking Cake
Know what goes great with Gingerbread Blondies (and all of these other options)? Steamy Spiced Vanilla Milk! It’s made with almond milk and filled with festive and flavorful spices. So, so good!
For the Brownies:
- 4 ounces (8 tablespoons) unsalted butter
- 7-1/2 ounces (1 cup) packed brown sugar
- 2 eggs
- 2-1/4 ounces (3 tablespoons) molasses
- 3 tablespoons fresh grated ginger
- 9 ounces 2 cups) all purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon coarse kosher salt or 1/4 teaspoon table salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon finely chopped crystallized ginger
For the Glaze:
- 4 ounces (1 cup) powdered sugar
- 2 tablespoons orange juice
- Heat your oven to 350 degrees F. Line a 9×9-inch pan with parchment and spray with baking spray.
- In a large bowl with a hand mixer, or in a stand mixer with the paddle attachment, cream together the butter and sugar on medium-low speed until light and fluffy, about 5 minutes. Add the eggs, molasses, and grated fresh ginger; mix on low speed for a few more minutes, until fully incorporated.
- In a separate bowl, whisk together the flour, cinnamon, ground ginger, salt, baking powder, baking soda, and crystallized ginger. Add this to the batter and mix on low speed just until there are no more white streaks of flour visible.
- Scoop the batter into your prepared baking pan and bake for 30-35 minutes, or until the top is golden brown, the center springs back when touched lightly with your finger, and a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
- While the blondies are cooling, prepare your glaze by whisking together the powdered sugar and orange juice until smooth. Drizzle over the blondies and allow to set before cutting into squares.
- Store in an airtight container at room temperature for up to a week.