Gingerbread Blondies

  • serves 30

A moist bar with all the flavour of classic gingerbread cookies and the soft texture of brownies.

Courtesy of Jennifer Low.

174 Ratings
Directions for: Gingerbread Blondies


Gingerbread Blondies

2 ½ cup (625 mL) all-purpose flour

grated zest of 1 orange

2 tsp (10 mL) cinnamon

2 tsp (10 mL) ground ginger

1 tsp (5 mL) baking soda

½ tsp (2 mL) baking powder

¼ tsp (1 mL) salt

⅒ tsp (0.5 mL) ground cloves

⅔ cup (150 mL) unsalted butter, room temperature

1 cup (250 mL) firmly packed brown sugar

2 Tbsp (30 mL) white sugar

1 egg

½ cup (125 mL) molasses


1 cup (250 mL) icing sugar, sifted

1 Tbsp (15 mL) lemon juice

1 Tbsp (15 mL) orange juice


Gingerbread Blondies

1. Preheat oven to 350 F (180 C). Grease and flour a 9 x 13-inch (23 x 32-cm) pan or line bottom with parchment paper.

2. In bowl, mix flour, orange zest, cinnamon, ground ginger, baking soda, baking powder, salt and ground cloves. Set aside.

3. In separate bowl, using either electric handheld or stand mixer, beat butter until fluffy. Gradually beat in brown and white sugars, egg and molasses. Gradually beat in flour mixture.

4. Scrape into prepared pan.

5. Bake on middle rack of oven 25 to 28 minutes, until edges are lightly browned and surface is no longer shiny. Cool completely.


1. Mix icing sugar with lemon and orange juice until smooth. Spread on cooled blondies. Let glaze set at room temperature for about an hour. Cut into 30 Gingerbread Blondie bars. Store in a single layer in a sealed container in fridge up to a day.

See more: Dessert, Christmas, North American

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