HAPPY NEW YEAR! I’m sure I should be focusing on green things and healthy recipes, but I made these gingerbread blondies over the holiday for my Christmas treat boxes and it would just not be fair for me to keep them from you.
I know exactly what some of you are thinking right now: “Gingerbread? Ew!” But, hear me out… I know that you think you don’t like gingerbread. You probably had a bite of a gingerbread house as it was under construction and spit it out in disgust, or ate the legs off of a tiny gingerbread man only to be disappointed by the flavor… or maybe you had a bite of some dry gingerbread cake that fell to pieces in your mouth.
I’m here to tell you that those, my friends, are not what gingerbread is really all about. These blondies, on the other hand, will redeem every negative gingerbread experience you’ve ever had in your life. They are soft and delightfully chewy and filled to the top with molasses and spices that will make your mouth do the happy dance.
I adapted the recipe from Mr. Eats’s favorite blondies. I kept the basic ratios the same, but punched up the spices and added a healthy dose of molasses to make these babies really shine.
1 cup (2 sticks) unsalted butter, softened to room temperature
1 1/4 cups brown sugar, packed
1/2 cup granulated sugar
2 large eggs, room temperature
1/3 cup unsulfured molasses
2 tsp vanilla extract
Preheat oven to 350F and line a 9 by 13-inch baking pan with aluminum foil and parchment. Lightly grease the parchment with cooking spray or butter.
In a medium bowl, mix the flour with the baking powder, salt, cinnamon, ginger, and cloves. Stir to combine.
In a large bowl, beat butter and sugars with an electric mixer until fluffy. (If you are using a stand mixer, you will want to use the paddle attachment)
Add eggs, one at a time, beating to incorporate the egg after each addition.
Scrape down the bowl and add the molasses, beating until incorporated.
Add the vanilla and continue beating another 10 or 15 seconds until it is mixed in.
Add half of the flour mixture and beat on low just until moistened. Add the other half of the mixture and beat on low until just combined, being careful not to overmix. There should be no traces of white flour in the dough.
Spread batter into the prepared pan - it helps if you moisten your hands and use them to help spread and pat the batter into place (it will be quite thick and sticky). Bake until edges are dry and the center is completely set, about 30 minutes. A toothpick inserted into the middle should come out clean.
Cool completely on a wire rack and cut into squares.
Despite snickerdoodles being one of my favorite cookies, I usually only make them for the holiday season. They are just so labor intensive (for me). I’m far too lazy for all the rolling and the sugar-coating… ugh. No thanks.
These blondies differ from traditional snickerdoodles in a number of ways, which make them both easier and more delicious than your usual snickerdoodle. First off, where a normal snickerdoodle is just a sugar cookie rolled in cinnamon sugar, these have the cinnamon flavor throughout the entire base PLUS the cinnamon-sugar coating. Second, they are bars. That means you don’t have to chill, scoop, or roll them. Just smoosh them into a 9×13 pan and you’re good to go.
These snickerdoodle blondies have been in my Christmas Cookie care packages the past two years running, but BF complains that I should make them all year long. It’s just not fair that I only break them out for Christmas. So when BF’s cute little niece came over the other weekend requesting snickerdoodles, I took that as an opportunity to break this recipe out. I don’t think Boyfriend ate a single one, poor thing.
You can see by the slightly cakey texture that these ended up with a bit too much flour in them. It’s amazing what a difference just a little extra flour makes, but these things happen when you have a young apprentice in your kitchen. Luckily, the blondies still tasted great – and that’s the important part. So if you worried that adding too much flour would be the end of the world, don’t be. But if you want the more dense blondie texture for your snickerdoodles, be sure to “scoop and sweep” your flour. 🙂
< — The texture is usually more dense, like this
Pardon the poor picture quality as it was taken during christmas baking with a cell phone… 2 years ago… 🙂
Perhaps I can add new pictures next time I make this recipe (in December…)
Are you ready for the easiest blondie recipe ever??? The best part is, you probably have everything you need right now! Just a stick of butter, some brown sugar, flour, 1 egg, and some mix-ins… and about 30 minutes (including baking and prep).
These usually end up SUPER gooey inside, to where you’re not quite sure they’re adequately baked, but I’m pretty sure it’s just the whole stick of butter. You could probably cut the butter by 2 Tbsp if you really feel the need to, but they’re SO GOOD as is… Like a super gooey chocolate chip cookie/brownie texture.
Optional mix-ins include
M&Ms (make it easy to “theme” your blondies, green for St Patty’s, pink for Valentines, you get the picture)
Other candies (like the new super-cute ultra-mini-reeses)
Different alcohol/extract (almond extract, bourbon, whiskey, whatever)