Description
These Soft & Chewy Gingerbread Blondies boast a delightful blend of spices with a creamy frosting, perfect for holiday gatherings or cozy snacking.
Ingredients
Scale
- 3 ¾ cups all-purpose flour
- 2 ½ teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- 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
- 8 oz block of cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3 ½-4 cups powdered sugar (sifted)
- 1 teaspoon clear vanilla extract
Instructions
- Preheat oven to 350°F and line a 13×9-inch baking dish with parchment paper.
- In a medium bowl, whisk together flour, ground ginger, ground cinnamon, baking soda, salt, nutmeg, and cloves.
- In a large bowl, whisk melted butter and brown sugar until smooth.
- Stir in molasses, egg, and vanilla extract until combined.
- Gradually add dry ingredients to wet, mixing until a thick dough forms; press into prepared baking dish.
- Bake for 20–22 minutes until edges are golden, then cool completely in the pan.
- For frosting, beat cream cheese and butter until fluffy, then add powdered sugar and vanilla extract.
- Spread frosting over cooled blondies, lift using parchment, and cut into 24 bars.
Notes
Store blondies at room temperature in an airtight container for up to 3 days.
For gluten-free options, use a 1:1 gluten-free baking flour instead of all-purpose flour.
Add a sprinkle of sea salt on top of frosting for an extra kick.
Nutrition
- Serving Size: 1 blondie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg