This is actually a recipe I made last year, derived from a Martha Stewart magazine perhaps, but these blondies were so good I think I’m going to make them again, perhaps as Christmas presents. I remember eating a good deal of the batch myself, since I used cookie cutters and had nothing else to do with those awkward little pieces left from the cutouts (as this was not cookie dough and already baked, you could not just re-shape the leftover dough and cutout shapes over again) so of course I devoured them. SO ADDICTING!! Perfect with a glass of milk or hot cocoa… you won’t want to leave any for Santa.
White Chocolate Gingerbread Blondies
• 2 and 3/4 cups all-purpose flour
• 1 and 1/4 tsp. baking soda
• 1 and 1/4 tsp. salt
• 1 and 1/2 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/4 tsp. ground cloves
• 2 and 1/2 sticks butter, softened (yeah, that’s A LOT of butter… but so worth it!!)
• 1 and 1/4 cups packed light brown sugar
• 1/2 cup + 2 tbsp. white granulated sugar
• 2 large eggs
• 1 egg yolk
• 1 and 1/4 tsp. vanilla extract
• 1/3 cup unsulfured molasses
• 10 ounces white chocolate, coarsely chopped
(1) Preheat oven to 350. Coat a 17 x 12-inch rimmed cookie sheet with cooking spray and line the bottom with parchment paper, cut to fit. Spray the parchment paper with cooking spray also.
(2) Whisk together the dry ingredients (flour, salt, baking soda, spices) in a large bowl and set aside.
(3) Beat the butter and sugars with an electric or hand mixer until light and fluffy. Add eggs and yolk, one at a time, beating well and scraping down sides of the bowl as needed. Beat in the vanilla and molasses until just combined. Gradually add in the flour mixture, also beating until just combined. Fold in the white chocolate chunks.
(4) Spread the batter into the prepared pan and bake until the edges are golden, about 25 minutes. Let cool completely either on a rack or in the pan, and cut into squares or any shape your little heart desires (I was festive and used Christmas trees, as seen above).