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These gingerbread blondies win on many fronts – the warm spices, the easy one-bowl blondie batter, and the creamy tanginess you get from the cream cheese frosting. But the reason I love this recipe is all about the texture. The bars are thick, soft, and perfectly chewy in all the right ways. Perfect for the holidays!
I absolutely love making honey gingerbread cookies every winter, and thought it would be fun to turn those flavors into blondies.
However, I’m a little reluctant to tell you just how many times I had to make this recipe to get it right.
I first started recipe testing back in April (it’s December now), so that alone should be an indicator.
I’ve probably made this recipe close to a dozen times with some results so bad I had to throw them in the trash! Even with minor changes in ingredients, method, or baking temperature, the blondies can come out totally different.
In just the last month, I’ve made these bars on four separate occasions and one version stood out head and shoulders above the rest.
THIS exact recipe is the one that beat out all of the rest, and I dare you to try it and not fall in love. The spices, the texture, the frosting...it’s one of my favorite recipes on the blog!
Ingredients
For the Blondies
Brown sugar – This already contains some molasses, which gives it richness.
Molasses – I experimented with different quantities of molasses and found that using just 1 tablespoon added plenty of flavor without making the bars overly dense. You can go up to 2 tablespoons, but you’ll notice the bars are richer and shorter.
Warm spices – For that classic gingerbread flavor, we’re using a mixture of ground ginger, cinnamon, cardamom, and cloves.
Melted Butter – Blondies always start with a base of melted butter, which is what makes them nice and chewy. I always use unsalted butter.
Eggs – In testing, I found that I needed to add two eggs to get the right amount of rise to support the heavy dough.
All purpose flour – To compensate for the molasses, we’re using a little more than normal. Be sure to scoop and level to get just the right amount.
Baking powder
Cornstarch – This helps absorb the excess moisture and is part of what gives these bars their delicious texture.
For the Cinnamon Cream Cheese Frosting
You’ll be whipping together a mix of cream cheese, butter, cinnamon, vanilla extract, powdered sugar, and heavy cream.
Super simple and deliciously creamy without being overly sweet.
How to Make Gingerbread Blondies
Step 1: Preheat the oven to 325 F. Line an 8×8 square metal baking pan with parchment paper. In a medium bowl, combine the brown sugar, molasses, spices, and melted butter. Whisk until fully incorporated and glossy.
Step 2: Add the eggs and whisk to incorporate.
Step 3: Next, add the dry ingredients (baking powder, salt, cornstarch, and flour). Whisk until just combined. The mixture will be thick.
Step 4: Scrape the batter into the prepared pan, spreading it an even layer. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Remove from the pan and let the blondies cool for at least 10-15 minutes before lifting the parchment out of the tray. Cool completely on a wire rack before frosting.
Step 5: In a medium bowl, add the room temperature cream cheese and butter, and whip with an electric hand mixer until really light and fluffy.
Step 6: Add the powdered sugar, salt, cinnamon, and vanilla, and whip until combined.
Step 7: Finally, add the heavy cream and whip just until incorporated. The mixture should be thick and creamy.
Step 8: Spread the frosting evenly over the cooled blondies. Then, slice and serve.
(For the neatest cuts, pop the frosted blondies into the fridge. The butter and cream cheese will solidify, which will make them easier and tidier to cut.)
Storing Suggestions
Although the bars themselves do not need to be refrigerated, the frosting does.
Simply store the sliced bars in an airtight container and pop them in the fridge for a couple of days.
I like to let them sit on the counter to soften up a bit before serving.
Tips & Variations
Play with mix-ins. Feel free to add extra texture by folding in some chopped candied ginger, pecans or walnuts, white chocolate chips, etc. I found that the bars really did not need anything extra, but it’s fun to change things up.
Adjust the spices. For more intensity, try doubling the ground ginger and adding a little freshly ground black pepper.
Skip the glaze. This recipe is sweet and chewy all on its own. I love the contrast you get from the frosting, but you could also serve them plain or add a drizzle of melted white chocolate.
How to Serve
These bars are absolutely heavenly with a hot cup of coffee! I’d serve them at a Christmas brunch or as a dessert for a holiday party.
Maybe add some gingerbread coffee creamer for an extra dose of holiday flavor?
More Holiday Baking Recipes
If you want some more inspiration for your holiday bakes, try these Winter Baking Recipes. Think lots of warm spices, butter, and brown sugar!
These Snickerdoodle Blondies are like your favorite cookies in bar form.
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Frosted Gingerbread Blondies
Ingredients
For the blondies
- 1 cup brown sugar
- 1 tbs molasses
- 1/2 cup unsalted butter, melted (one stick)
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp cloves
- 2 eggs, room temperature
- 1 1/2 cup all purpose flour, scooped and leveled
- 1 tbs cornstarch
- 2 tsp baking powder
- 1/2 tsp kosher salt
For the frosting
- 4 oz cream cheese, room temperature (half a block)
- 1/2 tsp cinnamon
- 2 tbs heavy cream
- 2 tbs unsalted butter, room temperature
- 1 tsp vanilla extract
- 1 pinch salt
- 1/2 cup powdered sugar
Instructions
Make the blondies
- Preheat the oven to 325 F. Line an 8×8 square metal baking pan with parchment paper.
- In a medium bowl, combine the brown sugar, molasses, spices, and melted butter. Whisk until fully incorporated and glossy.1 cup brown sugar, 1 tbs molasses, 1/2 cup unsalted butter, 1 tsp ground ginger, 1 tsp cinnamon, 1/2 tsp ground cardamom, 1/4 tsp cloves
- Add the eggs and whisk to incorporate.2 eggs
- Next, add the dry ingredients (baking powder, salt, cornstarch, and flour). Whisk until just combined. The mixture will be thick.2 tsp baking powder, 1 1/2 cup all purpose flour, 1/2 tsp kosher salt, 1 tbs cornstarch
- Scrape the batter into the prepared pan, spreading it evenly. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Remove from the pan and let the blondies cool for at least 10-15 minutes before lifting the parchment out of the tray. Cool completely on a wire rack before frosting.
Make the frosting
- In a medium bowl, add the room temperature cream cheese and butter, and whip with an electric hand mixer until really light and fluffy.4 oz cream cheese, 2 tbs unsalted butter
- Add the powdered sugar, salt, cinnamon, and vanilla, and whip until combined.1 tsp vanilla extract, 1 pinch salt, 1/2 cup powdered sugar, 1/2 tsp cinnamon
- Finally, add the heavy cream and whip just until incorporated. The mixture should be thick and creamy.2 tbs heavy cream
- Spread the frosting evenly over the cooled blondies. Then, slice and serve into bars. (For the neatest cuts, pop the frosted blondies into the fridge. The butter and cream cheese will solidify, which will make them easier and tidier to cut. It also helps to wipe the knife between cuts to keep the frosting from spreading.)
Nutrition
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