This recipe comes together as quickly as drop cookies and yields enough spiced blondies for a crowd. Serve the festive squares on our Square Tray with Handles, Large Oval Platter, or pile them high on our 3-Tier Serving Tray.
Gingerbread Blondies
2017-09-21 18:03:06
Ingredients
- 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 oz white chocolate chips
Instructions
- Preheat oven to 350*. Spray a 17” x 12” rimmed baking sheet with cooking spray. Then place a sheet of parchment paper in the bottom of the baking sheet allowing the ends to overhang slightly.
- Whisk together the flour, baking soda and salt and set aside.
- Beat together butter and sugars with an electric mixer until fluffy. Add in the eggs and yolk one at a time, beating well after each addition. Mix in vanilla, molasses, and spices.
- Gradually add in flour mixture and mix until just combined. Fold in white chocolate.
- Spread the batter into the prepared baking sheet, taking time to spread the dough evenly. Bake for about 25 minutes or until the edges are just turning golden.
- Allow to cool in the pan set on top of a wire rack. Cut into squares.
- The blondies can be stored in an air-tight container for up to a week.
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