gingerbread blondies

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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.

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gingerbread blondies

Ingredients

  • 2 2/3 cups all purpose flour
  • 2 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • pinch ground cloves
  • 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

Instructions

  1. 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.
  2. In a medium bowl, mix the flour with the baking powder, salt, cinnamon, ginger, and cloves. Stir to combine.
  3. 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)
  4. Add eggs, one at a time, beating to incorporate the egg after each addition.
  5. Scrape down the bowl and add the molasses, beating until incorporated.
  6. Add the vanilla and continue beating another 10 or 15 seconds until it is mixed in.
  7. 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.
  8. 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.
  9. Cool completely on a wire rack and cut into squares.
http://wee-eats.com/2015/01/06/gingerbread-blondies/

gingerbread blondies pin

COOKIE MADNESS: Easy Pudding Cookies

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Well, it happened.  I’ve fallen victim to that evil thing known as the “common cold”.  Or, as I’ve been referring to it, a “commercial cold”… you know, like they show in the commercials.  Where some poor soul is like  sneeze, sneeze, blow nose, sniffle… I almost never get sick so I didn’t even know that was a real thing.  I thought it was just a dramatic take on the common cold.  I should have known better, the TV would never lie to me!

Why am I telling you this?  Because I’m running on very little sleep, have been up since 2:30 am, and am writing this at the wee hour of 4:00 am… without my glasses, because I didn’t want to turn on a light on my way out of the bedroom.

So I’m sure this particular post will not be winning any literary medals (to say the least).  I’m sure a more responsible party wouldn’t be writing their post at 4:00 am on the morning they plan to post it, but let’s just not talk about that.

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These cookies use the magic of pudding to stay nice and chewy.  For these cookies, I used butterscotch pudding, but I’m more excited for all the other flavors you could make.  You could use any flavor of pudding you want to make an infinite number of flavor combinations. I used butterscotch and chocolate, in a throwback to my chewy butterscotch bars, I immediately regretted not adding marshmallows.  WHAT’S WRONG WITH ME??

Oh hey, with Christmas rapidly approaching, any of you Instagramers out there, go ahead and follow @wee_eats and tag your own cookie pictures with #cookiemadness for a chance to be included in my Christmas Cookie recipe roundup!

Pudding Cookies

[ Printable Recipe ]

  • 1 cup unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 small (3.9 oz) package instant pudding (I used butterscotch)
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 2 cups mix-ins of your choice (I used a mix of butterscotch chips and chocolate chips)

1. Preheat oven to 350°F and line a baking sheet with parchment

2. Mix flour, baking soda, and salt together in a medium bowl.  Set aside.

3. In a large bowl or a stand mixer, beat butter and sugars until light and fluffly.  Add dry pudding mix and beat until well-mixed, then add the eggs and vanilla extract.  Add the flour in two additions, mixing until just incorporated.   Stir in your mix-ins.

4. Scoop by tablespoons onto baking sheets.  Mine didn’t spread much (possibly because I left them in the fridge too long and the pudding mix may have had too much time to pudding-ify) so I ended up gently smooshing the tops flat to avoid scoop-shaped cookies.  So my note to you is opposite of what I do with most of my cookies – DO NOT CHILL the dough.  Bake these right after mixing.  Maybe bake only a couple of cookies in the first batch (one smooshed and one not smooshed) to see if smooshing will be necessary.

5.  Bake 10 – 12 minutes until edges are just lightly browned.  Cool on baking sheet, then transfer to wire rack to cool completely.  (I cool mine on the sheet until the oven beeps for the next batch to go in, but that’s because I swap between two baking sheets).

You may also like:

butterscotch bars

oreo snowflake cookies

no bake cookies

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