My gingerbread houses were always the sloppiest. I’d go into decorating mode with solid ideas, and somewhere in the mess of the glaze and candy I’d lose momentum. It’s kinda the way anything goes for me, especially decoration wise. 

Gingerblondies are if a gingerbread man got with a blondie (the cookie bar, of course!) and had a beautiful baby. I love this baby because it’s not as crunchy as a gingerbread cookie. Instead, it’s rich and gooey and the ginger spice will have your taste buds ticklish. These make for perfect Christmas and winter treats! 



2 3/4 cups all purpose flour

1 1/4 teaspoons baking soda 

1 1/4 teaspoons salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1.5 cups butter, room temperature 

1 cup dark brown sugar

1 cup molasses

1/4 cup granulated sugar

1 tablespoon flax seed, mixed with 3 tablespoons warm water

1/2 tablespoon pure vanilla extract 


1/2 cup powdered sugar

2 tablespoons soymilk

1/8 teaspoon vanilla 


1.) Preheat oven to 350 degrees. Spray a 13x9 baking pan with nonstick spray and a parchment paper rectangle. 

2.) Prepare the flax seed and water by stirring together with a fork in a small bowl. 

3.) In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves. 

4.) Using an electric mixer with the whisk attachment, beat the butter, sugars, and molasses together on medium speed until light and fluffy. 

5.) Add in vanilla to the butter, then add in the flax-water. Beat until fully incorporated, about two minutes.

6.) Slowly mix the dry ingredients into the wet. Beat on low speed until fully combined. 

7.) Spread batter into pan. Bake for about 25 minutes. Place on cooling rack when out of oven. 

8.) While the gingerblondies are cooling, make the glaze. Stir together the powdered sugar, soymilk, and vanilla until smooth. 

9.) Drizzle glaze over bars when they’re fully cooled. Slice and serve. 

Clara PolitoComment