New This Month

White Chocolate-Gingerbread Blondies


Blondies are made even more irresistible, thanks to cinnamon, ginger, and cloves.

  • Yield: Makes about 4 dozen 2-inch squares

Source: Martha Stewart Living, December 2007


  • Vegetable-oil cooking spray
  • 2 3/4 cups plus 1 tablespoon all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 1/2 sticks (20 tablespoons) unsalted butter, room temperature
  • 1 1/4 cups packed light-brown sugar
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 2 large eggs, plus 1 large egg yolk
  • 1 1/4 teaspoons pure vanilla extract
  • 1/3 cup unsulfured molasses
  • 10 ounces white chocolate, coarsely chopped


  1. Preheat oven to 350 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray. Line bottom with parchment cut to fit, and coat parchment. Whisk together flour, baking soda, salt, and spices.

  2. 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. Gradually add flour mixture, and beat until just combined. Stir in white chocolate.

  3. Spread batter into prepared pan. Bake until edges are golden, about 25 minutes. Let cool completely in pan on a wire rack. Cut into 2-inch squares or desired shape.

Cook's Notes

Blondies can be stored in an airtight container for up to 1 week.

Reviews Add a comment

  • microserfs
    27 JAN, 2015
    I liked the recipe, they were a bit greasy so next time I will use only 2 sticks of butter as others have suggested. I also didn't have any parchment paper and just sprayed the pan, but they came out easily. I also used macadamia nuts instead of white chocolate which works really well with the recipe. And I used a 9 x 13 pan like others suggested and I liked how they came out. Really easy to cut and the height was good. Will definitely make again!
  • jopalis
    20 OCT, 2014
    Although we thought these were tasty, we felt they were way too greasy. I may try lightening it up using applesauce or pumpkin for part of the butter. I think I would like the spices increased as well.
  • mswtb
    23 DEC, 2012
    Delicious recipe!!! I also added approx 1 c. macadamia nuts, and only 2 1/4 sticks of butter. I used the 9x13 pan and it was the perfect height and so easy to cut once cooled. I added a little extra spices also, approx 1/4-1/2 t. extra of each spice. They did seem a little buttery as you see some oil still at the bottom of the parchment once you cut them and lift them out of the pan. I would not change the amount of butter, this is why they are so good, soft in the mid, crispy outside!
  • teacherteri
    9 DEC, 2012
    I've made this recipe twice in the last week and we love it. Once for home and the second time for holiday party. I would definitely recommend sticking with the large baking sheet rather than the 13 by 9 pan. I've tried both and they are just way too thick in the baking dish. Just spread the batter out as much as you can on the parchment paper and it will spread and fill the rest of the baking sheet. So delicious and perfect for the holidays!
  • ScintilattingStar
    11 DEC, 2011
    I must say these are addicting however I recommend using 2 sticks of butter instead of using 2 1/2. I agree with the people below who said to use a 13 by 9 dish. It makes it nice and soft like a chewy brownie that way.
  • chicsweet
    27 NOV, 2011
    I didn't even think I liked ginger based sweets, but these blondies proved that I LOVE ginger sweets! These are so delicious and addicting! The batter is thick so I spread it as best I could and then used my hands to pat the batter into the pan and it worked great! Definately try these!!!
  • samanthalenore
    23 JAN, 2011
    These are TASTY cookies. Sweet and spicy. (I always use extra spice in recipes like this, and it was great that way.) They barely made it from the pan into the Christmas packages. The mix did carefully cover the pan, but I agree with hollygb22 that they seemed overall too buttery. Also, we did burn a batch of these--be careful you put it on the right shelf of your oven so they can cook through without burning the bottom, which was harder to watch for than with regular cookies.
  • Amythecook
    21 DEC, 2010
    I couldn't find molasses here in Australia so I just used golden syrup instead and they turned out beautifully. I took then to a work picnic and there were none leftover to take home. Great recipe!
  • hollygb22
    20 DEC, 2010
    I really enjoyed these as they were something different. I thought the recipe had a bit too much butter. When i placed these in a tin, they had a buttery mark under them, stuck to things. I found the batter hard to spread and wasnt thrilled with how thin they came out when I used a 12 by 17 inch pan. Next time I might try a 9 by 13 instead to thicken them up
  • laurapolan
    14 DEC, 2010
    These are amazing! I made them for a cookie exchange and they were a HUGE hit. I thought the recipe looked good, but they came out way tastier than I expected. I HIGHLY recommend. I also used a 12 oz. bag of white chips to make things easier.