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White Chocolate Gingerbread Blondies ~ These are deep rich gingery butterscotch-y blondies studded with lots of white chocolate ~ guaranteed to get you into the holiday spirit!

Total time

0 minutes




  • 2¾ cups all-purpose flour (plus 1 tablespoon )
  • 1¼ tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground cloves
  • 1¼ cups unsalted butter (room temperature)
  • 1¼ cups packed light-brown sugar
  • ½ cup granulated sugar (plus 2 tablespoons )
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • ⅓ cup molasses
  • 10 ounces white chocolate chips
  • 1 large Egg Yolk


  1. Set oven to 350F
  2. Spray a 17x12 inch baking sheet pan (the kind with the rim) with cooking spray and line with parchment paper.
  3. Cream the butter and sugars until light and fluffy. Beat in the eggs and extra yolk, one at a time. Blend in the vanilla, molasses, and spices.
  4. Whisk together the flour, salt and baking soda. Add to the bowl, and blend just until combined. Fold in the chocolate chips.
  5. Spread the batter evenly in the baking sheet. Take a few moments to spread it out and get an even layer from side to side and end to end.
  6. Bake for about 25 minutes until the edges are browned. Let the gingerbread cool in the pan before slicing, and dust with a little powdered sugar, if you like.
  7. View the recipe instructions at The View From the Great Island

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