These Gingerbread Blondies get a spicy boost from grated fresh ginger while chunks of white chocolate add a balancing creamy sweetness. For a note of crunch, consider stirring in about 1 cup (113 grams) of chopped pecans, walnuts, or almonds into the batter. Find more holiday bars in our 2018 Holiday Cookies Special issue!
These delicate cookies from Thalia Ho, of Butter and Brioche, are an elevated take on the traditional gingerbread, with nutty browned butter creating an unmistakable undertone of depth, complexity, and richness. The result is a character-filled cookie adorned with snowstorms of confectioners’ sugar.
Packing a hit of chai and gingerbread spice, these aromatic gingerbread chai cookies are rolled in a crystal coat of sparkling sugar for a touch of glitter and crunch.