These festive gingerbread blondies are full of rich molasses, warm spices, and lots of love ❤️ They're perfecting for baking with family, gifting to friends, and leaving out for Santa!
Preheat the oven to 350 degrees F (180 degrees C) and line a 9x9 pan with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together for 2-3 minutes until light and fluffy.
Mix in the molasses until fully combined.
Then, beat in the egg, egg yolk, and vanilla.
Add in the flour, baking soda, spices, and salt. Stir the dry ingredients a little on top of the wet ingredients just to make sure the baking soda doesn't stay in one clump.
Mix everything on low speed until just combined. Do not over-mix!
Transfer the batter to the prepared pan and spread into an even layer.
Bake the blondies for 20-25 minutes until set and golden.
Remove the blondies from the pan and place on a wire rack to cool completely.
If desired, melt the white chocolate in the microwave in 20 second intervals and drizzle over the blondies.
Cut into 16 squares and enjoy!
Notes
Store these blondies in air-tight container at room temperature for 2-3 days or freeze them for up to 3 months.