Not many people know this, but I absolutely LOVE blondies. So, when I started thinking about Christmas baking, I knew I had to make gingerbread blondies. I’ve always loved the warm spices and rich molasses flavor of gingerbread, and combining those flavors with soft, chewy blondies just seemed like the perfect pairing. Now, this recipe has become a holiday favorite, alongside my favorite gluten-free Christmas cookies.
Trust me, you’ll want to make a few batches! These blondies freeze beautifully, making them perfect for prepping ahead for holiday parties, Christmas gatherings, or keeping a few tucked away for an impromptu festive treat!
A Few Reasons You’ll Love This Recipe
- Sweet, Warm, Festive Flavors: These blondies are infused with warm, fragrant spices and a touch of molasses while offering the sweet flavor of classic blondies.
- Soft, Chewy Texture: Lightly crisp around the edges with soft, gooey centers, every bite leaves you coming back for just one more.
- Gluten-Free and Dairy-Free-Friendly: As with all my dessert recipes, these gingerbread blondies are naturally gluten-free. I’ve also made them dairy-free with just a couple of simple swaps, and no one notices a difference.
- Great for Sharing: As written, this recipe makes enough for 9-12 large bars or up to 20 small bites. It also stores super well, making it perfect for hosting and gifting. I like to prepare dessert boxes for loved ones with other gluten-free holiday favorites like my easy Christmas bark and brown butter snickerdoodles.
Key Ingredients and Notes
Please be sure to scroll down to the recipe card for the complete details!
- Unsalted Butter or Dairy-Free Alternative – This adds richness and moisture to the batter. Use dairy-free butter if needed. Just make sure to use baking sticks or a block, such as Miyoko’s European Style Plant Milk Butter or Country Crock Plant Butter Sticks.
- Sugar(s)– I use a combination of cane sugar and coconut sugar. I like to include the coconut sugar partly because it’s a little less refined but also because it adds a deeper, caramel-like flavor that complements the molasses.
Pro-Tip: Break up any hard clumps in the coconut sugar before measuring. If needed, pulse the sugar briefly in a food processor, then measure. Use ⅔ cup for a slightly less sweet bite or ¾ cup for a sweeter version.
- Molasses – Make sure to use unsulphured molasses, not blackstrap.
Blackstrap molasses is more concentrated and less sweet, with a bitter flavor that can overpower the warm spices and affect the overall taste and texture of the blondies. - Egg – This helps give the blondies structure. Use 1 large egg plus 1 large egg yolk for a richer, denser, fudgier texture. For more structure and a slightly lighter, less fudgy texture, substitute 2 whole large eggs. Both versions are delicious. It’s up to personal preference!
- Gluten-Free Flour – I use a gluten-free 1:1 flour blend with xanthan gum.
Pro-Tip: I highly recommend measuring by weight using the grams listed in the recipe. Different gluten-free flour blends can weigh differently depending on their ingredients, so measuring by weight gives you more consistent results. If you haven’t invested in a kitchen scale yet, this is your sign! Your gluten-free baking (and your gluten-free friends!) will thank you.
- Spices – Ground ginger, ground cinnamon, ground nutmeg, ground cloves, and fine sea salt create a classic gingerbread spice, infusing the blondies with warm flavor.
- Topping – This is optional, but I love to include a dusting of confectioners’ sugar for a pretty garnish and a little extra sweetness.
Ingredient Swap: For an even more decadent flavor, whisk together ½ cup of white chocolate chips and ½ teaspoon of coconut oil (as needed) to make a white chocolate drizzle to use in place of the powdered sugar topping. Or, use your favorite frosting!
How to Make Gluten-Free Gingerbread Blondies
There’s no need to fuss with the bowl of a stand mixer or fancy equipment for this recipe. All you need are a couple of bowls, parchment paper, and a square pan. The hardest part is just waiting for them to cool! Here’s a look at how the ingredients come together, along with a few of my testing notes:
- Whisk wet ingredients. In a large bowl, whisk the warm melted butter, coconut sugar, cane sugar, and molasses until well combined. It’s okay if the mixture looks grainy! Then, stir in the egg and vanilla and mix until smooth.
- Mix the dry ingredients. In a separate medium bowl, whisk the dry ingredients until well combined.
- Combine. Fold the dry ingredients into the bowl of wet ingredients just until combined. Be careful not to overmix! Then, let the batter rest at room temperature. This helps rehydrate the flour, contributing to the soft texture!
- Bake. Transfer the batter to a prepared pan, and bake in a preheated oven until the center of the blondies is just set.
Note: Coconut sugar and molasses make these dark golden brown, so judge doneness by the center setting rather than the color. A toothpick inserted into the center should come out with moist crumbs but no wet batter.
- Cool. Let the blondies cool completely in the pan. Once cool, I like to chill them in the fridge. This helps them set further, creating cleaner slices.
- Add the topping. Slice into equal-sized bars, add your topping of choice (if desired), and enjoy!
How to Store
Once cooled, store the blondies in an airtight container in the refrigerator for 5-7 days. They’ll firm up quite a bit when chilled, but will soften again once brought to room temperature before serving.
To freeze, wrap the cooled blondies tightly, transfer them to a freezer-safe container, and freeze for up to 3 months. Thaw before serving.
I recommend dusting leftover gingerbread blondies with a little extra powdered sugar just before serving or adding a fresh white chocolate glaze to help freshen them back up!
More of Our Favorite
Gluten-Free Holiday Recipes
Gingerbread Blondie Recipe (Gluten-Free)
Print PinIngredients
- ½ cup (8 tablespoons) unsalted butter or dairy-free butter, melted and cooled until warm
- ⅔ cup coconut sugar hard clumps broken up
- ¼ cup cane sugar
- 2 tablespoons unsulphured molasses not blackstrap
- 1 large egg plus 1 large egg yolk room temperature (see notes)
- 2 teaspoons vanilla extract
- 1¼ cups gluten-free 1-to-1 baking flour see notes
- 2 teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves optional
- ½ teaspoon fine sea salt reduced to ¼ teaspoon if using salted butter
- ¼ teaspoon baking powder
Optional Topping
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F. Line an 8-inch square metal baking pan with parchment paper, leaving an overhang for lifting out the blondies.
- Whisk together the warm melted butter, coconut sugar, cane sugar, and molasses for about 1 minute, until thoroughly combined. The mixture may still look slightly grainy. Whisk in the egg, egg yolk, and vanilla until evenly incorporated.
- In a separate bowl, whisk together the flour, ginger, cinnamon, nutmeg, optional cloves, salt, and baking powder.
- Fold the dry ingredients into the wet ingredients until evenly combined. Let the batter rest for 5-10 minutes to hydrate the gluten-free flour.
- Spread the batter evenly in the prepared pan. Bake for 25–30 minutes, checking at 23 minutes. The edges should be set and the center should look just set. A toothpick inserted into the center should come out with moist crumbs but no wet batter. For a more fudgy center, bake for 23-25 minutes. Note: Coconut sugar and molasses make these dark, so judge doneness by the center setting rather than the color.
- Cool completely in the pan. For cleaner cuts, refrigerate for another 30–45 minutes.
- Lift the blondies out using the parchment paper and cut into 9–12 bars or 16–20 smaller, bite-sized squares.
- Add the topping. Dust with powdered sugar, or gently melt the white chocolate, stirring frequently. Stir in coconut oil only if needed to thin it. Drizzle over the cooled bites and let set.
- Refrigerate cooled blondies in an airtight container for up to 7 days. They’ll firm up when chilled but soften again at room temperature.
Notes
- Coconut sugar: Break up any hard clumps before measuring. If needed, pulse briefly in a food processor, then measure. Use ⅔ cup for a slightly less sweet bite or ¾ cup for a sweeter version.
- Dairy-free butter: Use baking sticks or a block, such as Miyoko’s European Style Plant Milk Butter or Country Crock Plant Butter Sticks. If using salted butter, reduce the added salt to ¼ teaspoon.
- Gluten-free flour: Use a 1-to-1 replacement blend containing xanthan gum. Weights vary between blends. I recommend weighing the flour and sticking between 170-180 grams.
- Eggs and texture: Use 1 large egg plus 1 large egg yolk for a richer, denser, fudgier texture. For more structure and a slightly lighter, less fudgy texture, substitute 2 whole large eggs. This can give the bites a more cake-like or quick-bread-like crumb.
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