White Chocolate Gingerbread Blondies

These white chocolate gingerbread blondies combine everything I’ve ever wanted in a Christmas dessert.

Warm gingerbread spice. Sweet molasses. A soft, chewy center studded with creamy white chocolate. You get the depth of a spiced cookie, the texture of a gooey bar, and the holiday charm of a gingerbread house. If you’re looking for easy Christmas treats that slice clean and hold their shape on a dessert table, this blondies recipe will deliver with very little effort.

You’ll learn how to make the batter from scratch using pantry ingredients. You’ll also see how to balance spice and sweetness without letting either overpower the other. The finish adds just enough flair to help them stand out on a tray of Christmas snacks.

These bars are spiced with purpose, not habit.

The molasses brings more than color. It deepens the flavor without weighing down the texture. It also helps tie together the cinnamon, ginger, nutmeg, and cloves into something round and steady. I’ve baked these enough to know how far a quarter cup of molasses goes. If you go over that, the bars turn sticky and dense. If you use less, they taste flat. This balance holds.

Brown Sugar, Butter, and the Base of It All

I use melted unsalted butter here. Not softened. Not browned. Just melted and cooled. That gives the blondies their chewy bite without puffing up like cake. Combined with packed light brown sugar, it creates a rich caramel-like base before the spices even go in.

If you’ve ever swapped dark brown sugar in a blondie and wondered why the result turned out heavier and too molasses-forward, here’s why. Dark brown sugar adds extra moisture and deeper notes, but it clashes with the molasses already present. Light brown sugar keeps the structure clean and the flavor defined.

Spices Measured with a Purpose

The mix here isn’t just gingerbread spice for the sake of holiday flavor. I’ve tried versions with more ginger or heavier cinnamon. The outcome leaned either too sharp or too muddy. The 1:1 ratio of cinnamon and ginger keeps the warmth steady. Nutmeg and clove fill in the gaps and bring up the finish.

I’ve tested this with fresh grated ginger once. It made the bars too wet, even when I reduced the molasses. Stick with dried spices here. The result is consistent and balanced.

A Quick Note About the Chocolate

White chocolate can go one of two ways. If it’s too sweet, it overpowers the spices. If it’s too waxy, it just sits there and never fully melts. I prefer using chopped white chocolate from a bar rather than chips. The pieces melt more naturally into the batter and give you those creamy pockets that belong in a blondie.

That said, if you’re in a rush, white chocolate chips still work. I’ve made this recipe with both. If you go with chips, choose a high-quality brand like Guittard or Callebaut.

Why This Batter Works Without a Mixer

You don’t need a stand mixer here. A simple whisk, a bowl, and a spatula will take you from melted butter to ready-to-bake in less than fifteen minutes. The melted butter does most of the heavy lifting. You skip creaming, which lowers the risk of overmixing.

That matters. Overworked blondie batter leads to a cakier result, not the soft chew we’re after. When the batter is ready, it will be thick and shiny. It should move slowly but not stiffen completely. Spread it into a parchment-lined square pan and scatter the reserved white chocolate over the top.

The Bake That Brings It Together

Set your oven to 350°F and bake until the edges turn golden. The center will puff slightly but should still look soft when you pull it out. That’s exactly where it should be.

If you wait for a clean toothpick, you’ve gone too far. I look for a few moist crumbs clinging to the tester. The smell in the kitchen always confirms I’m on track. Let them cool completely before slicing. For clean, sharp bars, chill them in the fridge for twenty minutes before cutting.

These remind me a bit of Candy Cane Brownie Bites in texture. Fudgy but structured. Unlike the brownie bites, though, these hold their crumb without needing any cocoa.

How to Serve Them and Add a Little Extra

Once sliced, you can leave them plain or drizzle with melted white chocolate for a more polished finish. I’ve also added crushed peppermint to the top one year, and they disappeared faster than anything else on the tray. These go well with coffee, black tea, or even a small glass of eggnog.

They sit well next to festive options like Santa Belly Brownies, especially if you cut them smaller for variety.

Serve them warm if you want, but I find the spices settle better after resting a few hours. They taste fuller and richer at room temperature.

How to Store Without Losing Texture

Once cooled and cut, keep them in an airtight container. They stay soft at room temperature for up to four days. If you want to store them longer, wrap them individually and freeze.

Let them thaw on the counter. Don’t use the microwave. That causes the chocolate to seize and ruins the blondie texture. I’ve sent these as gifts too. They travel well layered between wax paper in a cookie tin.

I often package them with Christmas Tree Brownies when I want a mix of shapes and flavors.

Helpful Comparison: Chopped Chocolate vs Chips

In my notes, I’ve tested both. If you want flavor that melts into the blondie itself, use chopped chocolate from a bar. The pieces soften more during baking and blend into the crumb. If you want cleaner bites with visible chunks, go for chips.

I use bar chocolate when I’m baking for flavor. I use chips when preparing trays for guests or gifting.

This Recipe Keeps Earning Its Spot on My List

These white chocolate gingerbread blondies have become a personal tradition. The scent tells me when they’re done. The batter feels familiar in my hands. And the way they sit on a tray alongside something like Gingerbread Brownies always makes me pause and smile.

They come together quickly. They bake evenly. They slice clean. They check all the boxes for easy Christmas desserts and deliver real flavor every single time.

---

📌 Save This for Later and Tell Me How Yours Turned Out

Pin these White Chocolate Gingerbread Blondies to your holiday board. Make them when you need something spiced, chewy, and dependable.

I’d love to know how they turned out for you. Leave a comment below. Did you use bar chocolate or chips? Did you add a drizzle? Let’s swap ideas and share a few baking wins.

---