White Chocolate Gingerbread Blondiesare cookie bars with just the right mix of sweet, spices, ginger, and chocolate to make an outstanding treat. They are an amazingly rich and easy dessert that is perfect to take to a party or share with friends.

A pile of gingerbread blondies on a white plate with two glasses of milk in the background.

Once in a while I come across a recipe that is simply perfect and I make it over and over again. That is the case with these amazing White Chocolate Gingerbread Blondies. Plus you bake them as bars in a sheet cake pan, which means 4 dozen treats to share, freeze, and enjoy.

They are the perfectaddition to a Christmas dessert baralong withvanilla melt away cookies,sugar cutout cookies, andpeanut butter cookies. And if you are looking for a more traditional cutout cookie, these are thebest gingerbread cookies.

A gingerbread blondie bar with a bite taken out it leaning against a glass of milk.

Why You’ll Love This Recipe

All the flavor of gingerbread cookies without all the workof making cutout cookies.
One bowl, one baking sheet andNO chilling, rolling, cutting, dipping, or frostinginvolved.
Perfect holiday dessertto take to a party or add to a cookie plate.

Recipe Ingredients

All-purpose flour
Baking soda
Salt
Cinnamon, ginger, and cloves:All are ground spices.
Butter:Unsalted butter for this recipe.
Light brown sugar
Brown sugar
Eggs
Vanilla extract
Molasses:Use unsulfured molasses because it’s less bitter than blackstrap.
White chocolate chips
Crystallized ginger

See the recipe card below for full information on ingredients and quantities.

How to Make White Chocolate Gingerbread Blondies

Portion bowls each with raw ingredients to make gingerbread blondies.

Step #1.Measure out the dry ingredients and whisk them together in a bowl.

White mixing bowl in the process of making gingerbread blondie batter.

Step #2.In a second bowl add the butter and sugars and cream well.

Molasses being added to the mixing bowl in the process of making gingerbread blondie batter.

Step #3.Add the eggs, vanilla, and molasses and combine.

Dry ingredients being added to the white mixing bowl in the process of making gingerbread blondie batter.

Step #4.Add the dry ingredients to the wet mixture and mix together.

White chocolate chips being added to the white mixing bowl in the process of making gingerbread blondie batter.

Step #5.Gently stir in the white chocolate chips and crystallized ginger.

Raw gingerbread blondie batter in the baking sheet before baking.

Step #6.Spread the batter in the rimmed sheet pan and bake at 350F for 22 to 25 minutes.

Recipe FAQs

Can I freeze gingerbread blondies?

Yes! Make sure the bars are fully cooled, cut them into squares and then put them in an airtight container. Place a layer of parchment paper between layers. Thaw in the fridge overnight and move to room temperature a few hours before serving.

Are crystallized and candied ginger the same thing?

Yes. Crystalized ginger or candied ginger are small pieces of real ginger root that have been boiled in a sugar syrup and then coated in granulated sugar. It’s the sweet version of amazing ginger and it adds so much flavor to these cookies.

Can I make these bars gluten free?

Yes! Substitute a one-to-one gluten-free flour blend. Bob’s Red Mill and King Arthur Baking Company both have good products.

Gingerbread blondie squares on a baking sheet with white parchment paper.

Expert Tips

To get the best price on crystallized ginger, look in the bulk binsat your grocery store instead of the spice section (it’s usually less expensive in bulk).
If you want to use a bar of white chocolateinstead of white chocolate chips, be sure to chop it up into small chunks before adding it to the batter.
Reserve about ½ cup of the white chocolate to sprinkle on the top of the batterand lightly press them in before baking the bars.