Saturday, December 20, 2008

Gingerbread White Chocolate Blondies

I’m still drooling over the Martha Stewart Cookies cookbook I checked out from the library. I made a long list of all the cookies I want to make. I know I won’t get to them all, sadly. I did make one batch of cookies, and they were yummy. This was another recipe I knew I HAD to make. YUM! They were a perfect Christmas season treat. It makes a huge amount, so I brought some into my work, and sent the rest off with The Boy to his work potluck. And honestly, if I had anymore molasses left, I’d be making these again!


Gingerbread White Chocolate Blondies

from Martha Stewart Cookies cookbook


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 ounces white chocolate, coarsely chopped


Preheat oven to 350 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray. Line bottom with parchment cut to fit, and coat parchment. Whisk together flour, baking soda, salt, and spices.

Beat butter and brown and granulated sugars with a mixer on medium-high speed until pale and fluffy. Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in vanilla and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Stir in white chocolate.

Spread batter into prepared pan. Bake until edges are golden, about 25 minutes. Let cool completely in pan on a wire rack. Cut into 2-inch squares or desired shape. Blondies can be stored in an airtight container for up to 1 week.

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