Take & Bake Gingerbread Blondies

Treat yourself and your friends with a tray of these irresistibly cozy Gingerbread Blondies. They combine the warm flavors of molasses, cinnamon and brown sugar into buttery, soft bars that taste like classic gingerbread, just a bit chewier.

You’ll love that these festive blondies are topped with a luscious cream cheese frosting and a sprinkle of crushed gingersnaps. They are the perfect dessert for any festive gathering, cookie exchange or take-and-bake holiday gift.

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You can bake them right away or press the batter into disposable pans to chill and bake later; ideal for gifting or prepping ahead for parties.

Recipe

Servings: 9 to 12 squares (depending on how big you cut them)

Ingredients

For the festive blondies:

• 1 cup unsalted butter, melted

• 1 ¼ cups brown sugar, packed

• ⅓ cup molasses

• 1 large egg and 1 egg yolk

• 1 teaspoon vanilla extract

• 2 cups all purpose flour

• 1 ½ teaspoons ground cinnamon

• 1 teaspoon ground ginger

• ¼ teaspoon ground nutmeg

• ½ teaspoon salt

• ½ teaspoon baking powder

For the frosting:

• 4 ounces cream cheese, softened

• ¼ cup unsalted butter, softened

• 1 ½ cups powdered sugar, sifted

• ½ teaspoon vanilla extract

• Pinch of salt

Topping:

• 3 to 4 crushed gingersnap cookies

Instructions

1.    Prepare the pan: Line an 8x8 inch pan with parchment paper or grease lightly. If gifting, press batter into a disposable foil pan.

2.    Mix the batter: In a large bowl, whisk together melted butter, brown sugar and molasses until smooth. Add the egg, yolk, and vanilla; whisk until glossy.In another bowl, combine flour, cinnamon, ginger, nutmeg, salt and baking powder. Stir the dry ingredients into the wet until just combined.

3.    Bake: Spread the batter evenly into the pan.

• Bake now: 350F for 25 to 30 minutes, until edges are set and the center looks just baked.

• Take-and-bake: Cover tightly with foil, label and refrigerate up to 3 days or freeze up to 2 months.

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4.    Cool: Let blondies cool completely before frosting.

5.    Make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla and salt; beat until light and fluffy.

6.    Decorate: Spread frosting over cooled blondies and sprinkle with crushed gingersnaps. Cut into squares and enjoy.

Why You’ll Love These Gingerbread Blondies

• Soft, chewy texture: Rich, buttery blondies with warm spice in every bite.

• Festive flavors: Classic molasses, cinnamon and ginger for that nostalgic holiday taste.

• Super pretty: Creamy frosting and crunchy gingersnap topping make them look bakery-worthy.

• Perfect for gifting: They are easy to make ahead, freeze or give as take-and-bake treats.

• Simple ingredients: No mixer needed, just whisk and bake.

  
  

Ingredient Notes

• Molasses: Use dark (not blackstrap) molasses for the best flavor and color.

• Brown sugar: Adds moisture and caramel flavors.

• Spices: Cinnamon, ginger and nutmeg give that signature gingerbread warmth.

• Butter: Melted butter gives these blondies a soft, chewy crumb.

• Cream cheese: Balances the sweetness with its tangy flavor.

• Gingersnaps: Crushed on top for crunch.

Substitutions and Variations

• Gluten free: Use a 1:1 gluten free flour blend.

• Dairy-free: Swap butter for vegan butter and use dairy free cream cheese.

• Add-ins: White chocolate chips or chopped pecans are all delicious.

• Frosting alternative: Drizzle with a simple powdered sugar glaze if you prefer something lighter.

• Mini versions: Bake in muffin tins for bite sized gifts.

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Take-and-Bake Instructions

If you’re gifting these gingerbread blondies, here’s how to prep them:

• Press the gingerbread blondies batter into a disposable foil pan, cover tightly and refrigerate.

• Add a gift tag that says: “Bake at 350F (175C) for 25 to 30 minutes until edges are set and the center looks just baked.”

• Package frosting separately in a small jar and include crushed gingersnaps for topping.

Tips and Tricks

• Don’t overbake: The Gingerbread blondies should look slightly underdone in the center; they’ll firm up as they cool.

• Room temperature frosting: Frost only when bars are fully cool.

• Use good molasses: Unsulphured molasses gives the richest flavor.

• For clean slices: Chill briefly before cutting for perfect edges.

  
  

Storage Tips

You can store frosted blondies in the fridge up to 5 days. Unfrosted bars can be frozen for up to 2 months and then thawed overnight before frosting.

Take-and-bake pans keep well in the fridge for up to 3 days before baking them.

FAQs

Can I make these ahead of time?

Yes. The blondies can be baked, cooled and frosted up to 2 days ahead. Store in the fridge until ready to serve.

Can I skip the frosting?

Absolutely. They’re yummy plain or with a light glaze.

Can I freeze them?

Yes. Freeze unbaked batter in foil pans or baked (unfrosted) bars. Thaw before baking or frosting.

What type of molasses should I use?

Use dark or regular unsulphured molasses for the classic gingerbread flavor. Don’t go for blackstrap molasses as it’s a bit bitter.

Can I double the recipe?

Definitely. Bake in a 9x13 inch pan for 35 to 40 minutes.