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Gingerbread Blondies


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1 cup salted butter

2 cups brown sugar

2 large eggs

2 tsp. vanilla extract

1 Tbsp. molasses

1 tsp. baking soda

3 tsp. ground ginger

1½ tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/8 tsp. ground cloves

2 cups all-purpose flour


4 Tbsp. softened butter

8 ounces (One 8-ounce package) of cream cheese, softened

1 tsp. vanilla extract

3 cups icing sugar

Holiday sprinkles, optional


Preheat oven to 350 degrees. Lightly spray a 9×13″ rectangular baking pan with cooking spray; line it with parchment paper.  

In a large saucepan, melt the butter over medium-low heat. Remove from heat and stir in the brown sugar; let cool for 5 minutes. While it’s cooling, place all dry ingredients into a bowl, and stir well with a fork to mix.  Add in the eggs, one at a time, stirring well after each addition, followed by the vanilla, molasses, and the mixed dry ingredients until a soft batter comes together.

Spread the batter evenly in the baking pan and bake for approximately 25-27 minutes or until a toothpick inserted halfway between the edge of the pan and the center comes out clean or with moist crumbs. Don’t overbake this, as you’ll end up with dry, rather than chewy blondies.  Cool completely.

To make the frosting:  Cream the butter, cream cheese, and vanilla together on medium speed with a handheld mixer until fluffy. Beat in the icing sugar, one cup at a time, until the frosting is light and fluffy. Spread the frosting evenly over the blondies. Top with sprinkles if using.  Cover and refrigerate the blondies for about 1 hour to make a clean-cut square.