“Ginger White Chocolate Blondies – Day Five Cookie Week 2018”

Ginger is a flavor I can’t live without no matter what time of year. That said, ginger definitely belongs in holiday baking and Ginger White Chocolate Blondies – Day Five Cookie Week 2018 are at the top of the list this year. After premiering this recipe to coworkers last week to rave reviews I knew I had to share it with you. Full of chopped crystallized ginger and your favorite white chocolate make these chewy bars a true showstopper. Ground ginger is also added to enhance the blondies ginger flavor.

Ginger White Chocolate Blondies – Day Five Cookie Week 2018

These blondies make a great last-minute hostess gift or impromptu invitation. All you need is a 12×17-inch jelly roll pan to bake and cool bars. I call them magic in the making. The flavor of spicy ginger and creamy white chocolate are irresistible.

Ginger White Chocolate Blondies – Day Five Cookie Week 2018

After baking you can cut the blondies as small or large as you like. You can actually cut 4 dozen blondies from one pan if desired. Store in air tight containers for at least 1 week. I love big batch recipes during the holidays. It makes dividing for gifts or serving large parties a no brainer. I’m all about our lives easier anyway I can so the more the merrier.

Ginger White Chocolate Blondies – Day Five Cookie Week 2018

Put my Ginger White Chocolate Blondies on your holiday baking list. You might even keep this recipe handy to bake one more time before Spring and I’ll be right there with you. Hey, the Super Bowl will be knocking on our door shortly after the holidays so add them to your food list. Happy Baking until Day Six…!

Ginger White Chocolate Blondies – Day Five Cookie Week 2018

Ginger White Chocolate Blondies – Day Five Cookie Week 2018

 

Ginger White Chocolate Blondies

2 3/4 cups unbleached all-purpose flour

1 1/4 t. baking soda

1 1/2 t. kosher salt

1 1/4 t. ground cinnamon

1 1/4 t. ground ginger

1 t. ground cloves

1 1/4 cups unsalted butter, softened

1 1/4 cups packed light brown sugar

1/2 cup packed dark brown sugar

2 large eggs plus 1 egg yolk

1 1/2 t. pure vanilla extract

1/3 cup unsulfured molasses

1 – 11 oz. package Ghirardelli Classic white chips

1/2 cup finely chopped crystallized ginger

 

Heat oven to 350 degrees. Coat a 12×17-inch jelly roll pan with non-stick cooking spray and line pan with parchment paper then set aside.

Whisk together flour, baking soda, salt, cinnamon, ginger, and cloves then set aside.

In stand mixer bowl, beat butter and sugars until light and fluffy, about 3 minutes.

Add in eggs and egg yolk, one at a time. Scrape down sides of bowl if needed.

At low-speed, pour in vanilla and molasses, mixing until combined.

Spoon in flour mixture on low-speed until combined.

Stir in white chips and crystallized ginger.

Evenly spread batter into prepared jelly roll pan and bake 22 to 24 minutes. Toothpick or cake tester inserted should come out clean. Let blondies cool completely in pan on wire rack.

Cut blondies into squares as desired and store in airtight containers up to one week.

 

Makes 3 to 4 dozen blondies.