Jump to Recipe· 4.5 from 14 reviews

If you’re anything like me, you love a twist on classic holiday treats, and I’m so excited to share this Gingerbread Blondies with White Chocolate Drizzle Recipe that’s become a seasonal favorite in my kitchen. These blondies are packed with warm spices, a chewy, fudgy texture, and topped with a smooth white chocolate drizzle that just takes everything to the next level. Stick with me because I’m going to walk you through every step to make sure your batch turns out perfect—and trust me, everyone asks for seconds!

Gingerbread Blondies with White Chocolate Drizzle, holiday gingerbread blondies, festive blondie recipes, chewy gingerbread treats, white chocolate drizzle desserts - The image shows a round red tin with gold swirls filled with four square-shaped brown bars that have a rough texture. Each bar is decorated with thin white icing lines drizzled across the top, along with small round red, green, white, and pink sprinkles scattered on the icing. The tin is placed on a white marbled surface. Behind the tin, there is a white plate stacked with gingerbread man-shaped cookies decorated with white, red, and green icing, along with colorful round sprinkles. Part of a white frosted pine branch is visible near the tin, and a red and white checkered cloth is seen to the left. The photo taken with an iphone --ar 2:3 --v 7

Why You’ll Love This Recipe

  • Warm Spice Combo: The blend of ginger, cinnamon, and nutmeg is cozy and festive without being overpowering.
  • Fudgy, Not Dry: These blondies stay moist with a chewy middle, a delight compared to traditional cakey gingerbread.
  • Pretty and Festive: The white chocolate drizzle plus holiday sprinkles make them look as good as they taste, perfect for gifting or parties.
  • Easy to Customize: You can dress these up with different drizzles, sprinkles, or even add mix-ins like nuts or chocolate chips.

Ingredients & Why They Work

This Gingerbread Blondies with White Chocolate Drizzle Recipe brings together a wonderful balance of flavors and textures. The butter and sugars create that classic blondie richness, molasses adds a deep, authentic gingerbread flavor, and the spices provide warmth. Plus, white chocolate drizzle isn’t just decorative—it adds creamy sweetness that softens the spices beautifully.

Gingerbread Blondies with White Chocolate Drizzle, holiday gingerbread blondies, festive blondie recipes, chewy gingerbread treats, white chocolate drizzle desserts - Flat lay of a small mound of golden melted butter, a small white ceramic bowl filled with white granulated sugar, a small white ceramic bowl containing packed brown sugar, a small white ceramic bowl with dark amber molasses, a single large whole egg with a clean shell, a small white ceramic bowl of pale golden vanilla extract, a small white ceramic bowl holding fine all-purpose flour, a small white ceramic bowl with ground ginger powder, a small white ceramic bowl with cinnamon powder, a small white ceramic bowl with ground nutmeg, a small white ceramic bowl containing baking soda, a small white ceramic bowl with baking powder, a small white ceramic bowl with fine salt, a small white ceramic bowl filled with white chocolate chips and dark chocolate chips mixed together, a small white ceramic bowl with festive red and green candy color powders, and a small white ceramic bowl with multicolored festive sprinkles—each ingredient fresh and natural, arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Unsalted Butter: Using unsalted lets you control the salt level and ensures smooth melting into the batter.
  • Granulated Sugar & Brown Sugar: The combo adds sweetness with moisture from the brown sugar, keeping the blondies chewy.
  • Molasses: This ingredient is your gingerbread superstar—adds that authentic, deep flavor and richness.
  • Egg: Binds everything together and adds moisture for that tender texture.
  • Vanilla Extract: Balances the spices with its warm, sweet aroma.
  • All-Purpose Flour: The base of the blondies, provides structure without making them cakey.
  • Ground Ginger, Cinnamon & Nutmeg: Fresh spices create a warm, cozy flavor profile perfect for the holidays.
  • Baking Soda & Baking Powder: These leaveners give just enough lift, so blondies aren’t flat but still fudge-like.
  • Salt: Enhances flavor and balances sweetness.
  • White Chocolate Chips or Bar: Melted and drizzled on top for that creamy, festive finish.
  • Candy Color & Sprinkles: Totally optional, but they add that extra holiday cheer.
Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

While I adore the classic version of these blondies, I often find myself tweaking the recipe based on the occasion or what I have on hand. Don’t be shy about making these your own—you can add nuts, substitute white chocolate with milk chocolate, or even throw in dried cranberries for a tangy bite. Let your creative baking spirit run free!

  • Add-Ins: I’ve tossed in chopped pecans or walnuts to bump up texture, and it works beautifully with the warm spices.
  • Milk or Dark Chocolate Drizzle: When I don’t have white chocolate, I use dark chocolate and love the contrast to the spicy blondie.
  • Dairy-Free Version: Substitute vegan butter and white chocolate alternatives for an allergy-friendly treat.
  • Extra Festive Touch: Candy colors and sprinkles make great decorative toppings that kids especially enjoy helping with.

Step-by-Step: How I Make Gingerbread Blondies with White Chocolate Drizzle Recipe

Gingerbread Blondies with White Chocolate Drizzle, holiday gingerbread blondies, festive blondie recipes, chewy gingerbread treats, white chocolate drizzle desserts - The image shows several gingerbread people and squares with a brown texture placed on a white marbled surface. The gingerbread people have white icing outlining their arms, legs, and heads, with red icing for smiles and skirts on some cookies. They also have small round icing buttons in green, pink, and red on their bodies. The square pieces have white icing drizzled diagonally and colorful round sprinkles in red, green, and pink scattered on top. In the top left corner, a red and white plaid cloth and some snowy green pine branches add a festive touch. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Space and Oven

I always start by preheating my oven to 350°F and prepping a 9×9 baking pan with parchment paper. The overhang helps you lift the blondies out cleanly once they’re done. Trust me, this little step makes cutting and serving so much easier and less messy.

Step 2: Whisk Together the Wet Ingredients

Melt the butter and whisk it with both brown and granulated sugar until smooth. Then, mix in the molasses, egg, and vanilla. This part smells incredible—I often catch myself sneaking a spoonful of the batter! Make sure everything is fully combined, but no need to overdo it just yet.

Step 3: Mix the Dry Ingredients

In a separate bowl, combine the flour, ginger, cinnamon, nutmeg, baking soda, baking powder, and salt. I like to whisk these together well to distribute the spices evenly—no one wants a bite that’s too spicy or bland.

Step 4: Combine and Fold, Don’t Overmix

Gently fold the dry ingredients into the wet mixture until just combined. Overmixing can make your blondies tough, so stop when you no longer see flour. I’ve learned the hard way that patience here is key for that perfect fudgy texture.

Step 5: Bake and Cool

Spread the batter evenly in your prepared pan—an offset spatula helps here—and give the pan a few gentle taps on the counter to level everything out. Bake for 25-30 minutes, checking by inserting a toothpick in the center; when it comes out with a few moist crumbs, you’re golden. Let the blondies cool completely in the pan before adding the white chocolate drizzle.

Step 6: Melt and Drizzle White Chocolate

Using a microwave-safe bowl, heat your white chocolate chips or chopped bar in 20-second bursts, stirring each time until silky smooth. Drizzle generously across the top—go as wild or as neat as you like! If you want, add red and green candy colors or festive sprinkles right after drizzling for that extra holiday pop.

Step 7: Cut and Serve

Once the white chocolate sets, use a sharp knife to slice the blondies into squares. I like to let them sit at room temperature until the drizzle is firm but not hard. These are best enjoyed fresh with a cup of hot cocoa or tea.

Pro Tips for Making Gingerbread Blondies with White Chocolate Drizzle Recipe

  • Use Room Temperature Ingredients: I always bring my egg and butter (after melting) to close to room temp to help everything mix smoothly without clumping.
  • Don’t Overbake: The blondies will continue to set as they cool, so pull them from the oven once the edges look set but the center still jiggles slightly.
  • Even Spreading: Using an offset spatula and tapping the pan prevents uneven baking and avoids thicker parts that might stay gooey.
  • White Chocolate Drizzle: Melt slowly in short bursts to avoid burning, and use a spoon or piping bag for precise drizzling.

How to Serve Gingerbread Blondies with White Chocolate Drizzle Recipe

Gingerbread Blondies with White Chocolate Drizzle, holiday gingerbread blondies, festive blondie recipes, chewy gingerbread treats, white chocolate drizzle desserts - A square white baking tray lined with white parchment paper holds a thick, smooth layer of light brown batter spread evenly across the entire surface. The batter has a creamy texture with some visible swirls and small bumps, showing it was just spread out carefully. The tray is placed on a white marbled surface with a red checkered cloth partially visible at the top left corner. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I often top mine with classic holiday sprinkles or crushed candy canes for a little crunch and sparkle. Sometimes, I mix in a few tiny edible glitter flecks or add festive red and green candy colors into the white chocolate drizzle for a merry look that’s perfect for cookie exchanges or dessert trays.

Side Dishes

These blondies pair wonderfully with a scoop of vanilla ice cream or alongside a warming cup of spiced chai or hot cocoa. For adult parties, I sometimes serve them with mulled wine or a festive cocktail, which highlights the warm spices beautifully.

Creative Ways to Present

At Christmas, I’ve shaped some blondies into gingerbread man and woman silhouettes before baking, then decorated them with colored drizzled chocolate like in the recipe notes. It’s playful, a guaranteed conversation starter, and makes dessert tables look magical. You could also gift these in pretty boxes layered with parchment for a charming homemade present.

Make Ahead and Storage

Storing Leftovers

I store leftover gingerbread blondies in an airtight container at room temperature, and they stay soft for about three days. If I need them to last longer, I pop the container in the fridge but always bring them back to room temp before eating to restore some chewiness.

Freezing

These blondies freeze beautifully! I wrap them tightly in plastic wrap, then tuck them into a freezer-safe container. When I’m ready for a treat, I thaw them overnight in the fridge, and they’re almost as good as fresh—perfect for prepping holiday treats ahead of time.

Reheating

If you want to enjoy your blondies warm (and who doesn’t?), I pop a piece in the microwave for about 10-15 seconds. This melts the white chocolate drizzle ever so slightly and brings out the soft, gooey goodness. Just watch closely so it doesn’t get too hot or chewy.

FAQs

  1. Can I make these gingerbread blondies gluten-free?

    Absolutely! Swap the all-purpose flour for a gluten-free blend that can substitute cup-for-cup. Just be mindful some gluten-free flours absorb liquid differently, so you might want to check the batter consistency and adjust slightly with a teaspoon or two of extra flour if it feels too loose.

  2. Can I use other types of chocolate for the drizzle?

    Yes! While I love white chocolate for its creamy sweetness that balances the spices, dark or milk chocolate works just as well. You can even do a marbled drizzle combining white and dark chocolate for a beautiful effect.

  3. Do I have to use molasses?

    Molasses is what gives these blondies their signature gingerbread depth and chewiness, so I recommend it for best flavor. However, if you don’t have molasses, you can try a bit of dark corn syrup or even maple syrup, but expect a slightly different taste and texture.

  4. How do I prevent the white chocolate from seizing when melting?

    Melting white chocolate slowly in short, 20-second bursts and stirring gently between each helps prevent overheating and seizing. Avoid any water contact during melting because even a drop can cause it to seize up.

Final Thoughts

Honestly, this Gingerbread Blondies with White Chocolate Drizzle Recipe feels like a little slice of holiday magic every year in my kitchen. They’re cozy, sweet, and just festive enough to bring everyone together. Whether you’re baking for friends, family, or just treating yourself, I promise these blondies won’t disappoint. Grab your apron, get your spices ready, and enjoy baking—there’s nothing like sharing warm treats made with love.

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Gingerbread Blondies with White Chocolate Drizzle Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 14 reviews
  • Author: Michelle
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 9 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Delight your holiday season with these festive Gingerbread Blondies, rich in warm spices like ginger, cinnamon, and nutmeg, combined with the sweetness of molasses and brown sugar. Topped with melted white and dark chocolate and decorated with colorful candy and sprinkles, these blondies bring the perfect balance of fudgy texture and holiday cheer to your dessert table.

Ingredients

Main Ingredients

  • 1 cup unsalted butter melted
  • ½ cup granulated sugar
  • 1 cup brown sugar packed
  • ¼ cup molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt

Decoration Ingredients

  • ½ cup white chocolate chips and dark chocolate chips or bar (melted) optional
  • Candy color in red and green
  • Festive sprinkles optional

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F. Grease and line a 9×9 inch baking pan with parchment paper, allowing a slight overhang for easy removal of the blondies.
  2. Mix Wet Ingredients: In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth and well combined.
  3. Add Molasses, Egg, and Vanilla: Stir in the molasses, egg, and vanilla extract until the mixture is fully integrated.
  4. Combine Dry Ingredients: In a separate medium bowl, whisk together all-purpose flour, ground ginger, cinnamon, nutmeg, baking soda, baking powder, and salt.
  5. Mix Batter: Fold the dry ingredients into the wet mixture gently until just combined, being careful not to overmix to maintain a tender, fudgy texture.
  6. Spread and Bake: Spread the batter evenly into the prepared pan using an offset spatula. Tap the pan on the counter a few times to level the batter. Bake for 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 completely.
  7. Melt Chocolate: Melt white chocolate chips in a microwave-safe bowl by heating in 20-second intervals, stirring between each interval until smooth.
  8. Decorate Blondies: Drizzle or spread the melted white chocolate over the cooled blondies. Add festive sprinkles and apply candy colors as desired for decoration.
  9. Cut and Serve: Once the white chocolate has set, use a sharp knife to cut the blondies into 9 equal squares. Serve and enjoy.
  10. Decorate Gingerbread Man: Using melted white, brown, and red chocolate placed in piping bags, pipe brown eyes, red smile, white torso dots, and sprinkles for buttons. Add white squiggles on arms and legs, optionally adding a white reflection to pupils with a toothpick. Allow chocolate to set.
  11. Decorate Gingerbread Woman: Using melted white, brown, and red chocolate in piping bags, pipe brown eyes, red smile, two red torso dots with sprinkles as buttons, a red frill at dress bottom, a white dot on the forehead with snowflake sprinkle, and white squiggles on arms and legs. Add white reflections to pupils if desired. Allow chocolate to set.

Notes

  • Store blondies in an airtight container at room temperature for up to 3 days.
  • For longer storage, refrigerate and bring to room temperature before serving to maintain softness.
  • To freeze, wrap well in plastic wrap and place in a freezer-safe container. They will stay fresh for about 3 months.
  • Do not overmix batter to keep blondies tender and fudgy.
  • You can substitute white chocolate chips with any preferred baking chocolate for decoration.
  • Use an offset spatula for an even batter spread in the pan.
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Hi, I’m Michelle Mitchell. I share simple, delicious recipes made for real life, from quick weeknight dinners to sweet treats you’ll want to make again and again. Let’s make your kitchen the coziest place in your home.

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