gingerbread white chocolate blondies...

The first time I ate one of these blondies, I exclaimed, "These taste like Christmas!" and they have been my go-to holiday treat ever since.

They are rich and well-spiced and delicious.  have made them for the women's Christmas social at church for the past two years...the plate always comes home empty. I got the recipe from a friend, but it's an adaptation from a Martha Stewart cookies recipe. (No wonder it's so good!)

Personally, I think they are good fresh...but they are AMAZING the next day.  You can make them for a holiday party or event ahead of time with no worries!

Gingerbread White Chocolate Blondies

adapted from Martha Stewart Cookies

Preheat:  350°

Cook Time:  30 minutes prep, 25 minutes bake time

Ingredients:

2 ¾ c. plus 1 Tbs. all-purpose flour
1 ¼ tsp baking soda
1 ¼ tsp salt
1 ¼ tsp ground cinnamon
1 tsp ginger
1 tsp cloves
1 ¼ c. (2 ½ sticks) unsalted butter, at room temperature
1 ¼ c. packed light brown sugar
½ c. plus 2 Tbs. granulated sugar
2 large eggs plus 1 egg yolk
1 ¼ tsp pure vanilla extract
1/3 c. unsulfured molasses
1 bag white chocolate morsels

Directions:

1.      Preheat the oven to 350 F. Coat a 12 x 17” inch, rimmed baking sheet with  non-stick spray and line the bottom with parchment.  Set aside.

2.      Whisk together the flour, soda, salt, and spices in a bowl and set aside.

3.      In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars on medium-high speed until creamy and pale, about 3 minutes.  Add eggs and yolk one at a time, scraping down as needed.  Add vanilla and molasses and mix on medium speed until combined.  Add flour mixture on low speed until combined. By hand, stir in white chocolate. (It's a really stiff batter, so it takes some muscle!)

4.      Spread batter evenly into prepared baking sheet and bake until golden on edges, about 25 minutes. Let cool completely in pan; cut into squares.  Blondies can be stored in an airtight container at room temperature for up to 1 week.