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Gingerbread Blondies

Gingerbread Blondies with Molasses Buttercream Frosting

Gingerbread Blondies with Molasses Buttercream Frosting – soft, chewy, sweet blondies with plenty of ginger warmth and a rich, complimentary molasses buttercream frosting.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour


For the Gingerbread Blondies

  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1 tbsp powdered ginger
  • 3/4 cup butter
  • 2 cups brown sugar
  • 2 eggs
  • 3 tsp vanilla extract
  • 1 tbsp finely grated fresh ginger root
  • 1/3 cup finely chopped candied ginger root optional

For the Molasses Buttercream Frosting

  • 2 cups icing sugar powdered sugar
  • 1/4 cup butter
  • 3 tbsp molasses
  • 1-3 tbsp milk


To prepare the the Blondies

  1. Sift together flour, baking powder, salt, powdered ginger, baking soda. Set aside
  2. Melt butter over low heat, careful not to overheat it.
  3. Remove from heat and stir in the brown sugar, then the eggs and vanilla.
  4. Stir in the finely grated fresh ginger.
  5. Stir until the sugar is dissolved. Pinch the mixture between your fingers to make sure that you cannot feel any sugar granules.
  6. Gradually mix in dry ingredients.
  7. Fold in the chopped candied ginger root.
  8. Spread the batter into a greased or parchment lined 9×9 baking pan.
  9. Bake for about 35-40 minutes at 350 degrees F (325 F for glass bakeware) or until a wooden toothpick inserted into the center comes out clean. Cool completely before frosting.

To make the frosting

  1. Beat the first 3 ingredients together until crumbly.
  2. Add only enough milk to bring the frosting together to a very thick but still spread able consistency. Spread evenly on the cooled base, then cut into squares or bars.