not the prettiest cookie on the table

I have a confession. You’re probably going to think I’m terrible when I tell you.

There is a particular kind of Christmas cookie I make – it is called a Gingerbread White Chocolate Chunk Blondie. It is one of our favorites around here. But, they are not pretty at all. non-descript. no decorations. no festive colors. just brown.

Here’s the “terrible” part. I make them when we go to events and need to take goodies. Do you know why? Because everyone passes them over, for the mint brownies or the brightly frosted sugar cookies. No one wants a plain old brown square. Do you know what that means? I bring a full container of our favorite Christmas treats home for us to eat.

It is a dirty dirty trick, and I know it.

So, this went down yesterday: We went to our co-op Christmas party, armed with the Gingerbread Blondies in question, and brought them right back home. And I’m delighted, because I get to eat one with my coffee in my favorite mug – it is the perfect breakfast.

Except for the guilt I feel.

To assuage my guilt, I decided I should share the recipe. Most people don’t give it a second look – because they don’t realize how moist and soft and fabulous they are. Everyone who actually tries them agrees – they ARE WONDERFUL. (I wouldn’t lie to you about this, I promise. I may be a sneaky baker, but I’m not a liar.)

I found this recipe on Martha Stewart’s website many years ago. And over the years, thru all of the busyness of the holidays, and all of the distraction of new recipes, this is one Christmas cookie I never forget to make. And it make me feel a lot better if you’d make them (for yourself) too! Merry Christmas!

Gingerbread White Chocolate Chunk Blondies

Ingredients

Vegetable-oil cooking spray
2 3/4 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 1/2 sticks (20 tablespoons) unsalted butter, room temperature
1 1/4 cups packed light-brown sugar
1/2 cup plus 2 tablespoons granulated sugar
2 large eggs, plus 1 large egg yolk
1 1/4 teaspoons pure vanilla extract
1/3 cup unsulfured molasses
10 ounces white chocolate, coarsely chopped

Instructions

Preheat oven to 350 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray. Line bottom with parchment cut to fit, and coat parchment. Whisk together flour, baking soda, salt, and spices.
Beat butter and brown and granulated sugars with a mixer on medium-high speed until pale and fluffy. Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in vanilla and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Stir in white chocolate.
Spread batter into prepared pan. Bake until edges are golden, about 25 minutes. Let cool completely in pan on a wire rack. Cut into 2-inch squares or desired shape.