Gingerbread Blondies with Cream Cheese Icing
These Gingerbread Blondies are perfectly spiced, soft and chewy bars with a light and fluffy cream cheese icing on top. So perfect for the holidays!
Prep Time30 minutes mins
Cook Time27 minutes mins
Total Time57 minutes mins
Course: Bars, Dessert
Cuisine: American, Dessert
Servings: 15 -18
Author: Hayley Parker, The Domestic Rebel
- FOR THE BLONDIES:
- 1 cup (2 sticks) salted butter
- 2 cups brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 Tbsp molasses
- 1 tsp baking soda
- 3 tsp ground ginger
- 1½ teaspoon ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 2 cups all-purpose flour
- FOR THE FROSTING:
- 4 Tbsp butter softened
- 8 ounces (One 8-ounce package) cream cheese softened
- 1 tsp vanilla extract
- 2½-3 cups confectioners' sugar
- Holiday sprinkles optional
Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking pan with cooking spray; set aside.
In a large saucepan, melt the butter over medium-low heat. Remove from heat and stir in the brown sugar; let cool 5 minutes. Add in the eggs, one at a time, stirring well after each addition, followed by the vanilla, molasses, baking soda, spices, and flour until a soft batter comes together.
Spread the batter evenly in the baking pan and bake for approximately 22-27 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
To make the frosting: In the bowl of a stand mixer, cream together the butter, cream cheese, and vanilla on medium speed until fluffy. Beat in the confectioners' sugar one cup at a time until frosting is light and fluffy. Spread the frosting evenly over the blondies and top with sprinkles, if using. To make a clean-cut square, cover and refrigerate the blondies about 1 hour.