Gingerbread Sugar Cookie Blondies
Gingerbread Sugar Cookie Blondies are the perfect holiday treat that combines the warm, spiced flavors of gingerbread with a soft, chewy texture. Each blondie is a delightful sweet escape, evoking cozy memories while being incredibly easy to prepare. With their stunning visual appeal and mouthwatering aroma, these blondies make for an irresistible dessert at any festive gathering. Whether served warm or at room temperature, they are sure to impress friends and family alike!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: About 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Holiday
Ingredients
Scale
- 1 cup unsalted butter (softened)
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ginger powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 tablespoon pearl sugar (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch pan or line it with parchment paper.
- In a mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy (about 3-4 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, ginger powder, cinnamon, and salt.
- Gradually combine the dry ingredients with the wet mixture until just combined—avoid overmixing!
- If using, sprinkle pearl sugar on top before baking.
- Bake for 25-30 minutes until golden brown; let cool slightly before slicing into squares.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg
Keywords: For added flavor variations, consider incorporating chocolate chips or nuts into the batter. To store leftovers, keep them in an airtight container at room temperature for up to five days or freeze them for longer storage.