White Chocolate Gingerbread Blondies
Yield: 48 2-inch blondies
  • 2¾ cups plus 1 tablespoon all-purpose flour
  • 1¼ teaspoons baking soda
  • 1¼ teaspoons salt
  • 1½ teaspoons ground cinnamon
  • 1½ teaspoons ground ginger
  • ½ teaspoon ground cloves
  • 2¼ sticks unsalted butter, room temperature
  • 1¼ cups packed light-brown sugar
  • ½ cup plus 2 tablespoons granulated sugar
  • 2 large eggs, plus 1 large egg yolk
  • 1¼ teaspoons pure vanilla extract
  • ⅓ cup unsulfured molasses
  • 10 ounces white chocolate, chopped
  1. Preheat oven to 350. Line bottom of a 17 x12 rimmed baking sheet* with parchment cut to fit, lightly spray parchment with cooking spray.
  2. Whisk together flour, baking soda, salt, and spices- set aside.
  3. Beat butter and brown and granulated sugars with a mixer on medium-high speed until pale and fluffy. Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in vanilla and molasses. Reduce speed to low. Slowly add flour mixture, and beat until just combined. Fold in white chocolate chunks.
  4. Spread batter into prepared pan- it may seem tricky as it's a thick batter, but do your best. The batter will spread on it's own while it's baking as well.
  5. Bake until edges are golden, about 25 minutes. Let cool in pan on a wire rack and then cut into squares.
*I used a half sheet pan and liked the thin and chewy blondies. You could use a smaller pan like a 9x13 but the texture may be a bit different. (You'd also have to bake them for longer.)

Recipe adapted from: Martha Stewart
Recipe by The Baker Chick at https://www.thebakerchick.com/white-chocolate-gingerbread-blondies/