Don’t be a square this holiday season. We’ve brightened the classic blondie with warming spices, creamy white chocolate, and tart cranberries. Finished with a smooth White Chocolate Frosting and festive sprinkles, these Spiced Cranberry White Chocolate Blondies are easy to bake and make a beautiful seasonal treat for gifts, parties, or a cozy family dessert.
- 1½ cups (330 grams) firmly packed light brown sugar
- ¾ cup (170 grams) unsalted butter, melted and cooled
- 2 large eggs (100 grams), room temperature
- 1 teaspoon (4 grams) vanilla extract
- 1½ cups (188 grams) all-purpose flour
- 1 teaspoon (5 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- ½ teaspoon (1 gram) ground nutmeg
- ½ teaspoon (1 gram) ground cinnamon
- ½ teaspoon (1 gram) ground ginger
- ¼ teaspoon ground cloves
- 5 ounces (150 grams) white chocolate baking bars, roughly chopped
- ½ cup (78 grams) roughly chopped dried sweetened cranberries
- White Chocolate Frosting (recipe follows)
- Garnish: assorted holiday sprinkles
- Preheat the oven to 350°F (180°C). Butter a 9-inch square baking pan and line it with parchment paper, letting the paper extend over the sides for easy removal.
- In a large bowl, whisk together the brown sugar and melted butter until smooth. Whisk in the eggs and vanilla until the mixture is well combined.
- In a separate bowl, combine the flour, baking powder, salt, nutmeg, cinnamon, ginger, and cloves. Fold the dry ingredients into the wet mixture just until incorporated. Gently fold in the chopped white chocolate and cranberries. Spread the batter into the prepared pan in an even layer, using an offset spatula if you have one.
- Bake until the top is a light golden brown and a wooden pick inserted into the center comes out with just a few moist crumbs, about 25 to 30 minutes. Allow the blondies to cool completely in the pan on a wire rack.
- Lift the cooled blondies from the pan using the parchment overhang. Cut the slab in half lengthwise to make two rectangles, then cut each rectangle into five equal triangles (each triangle should have a roughly 3-inch base).
- Fit a large piping bag with an open star tip (Wilton 1M is recommended) and fill it with the White Chocolate Frosting. Pipe swirls from tip to base on each triangle and finish with holiday sprinkles if desired.
These blondies pair the caramel-like sweetness of brown sugar with a holiday spice blend and the bright pop of cranberries. The white chocolate adds richness and a creamy contrast to the fruit. They are sturdy enough to be wrapped for gifting and attractive enough for a dessert table.
Make-ahead and storage tips: Store frosted blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep unfrosted blondies wrapped tightly and freeze for up to one month; thaw before frosting. If you’re transporting them, place them in a single layer and separate layers with parchment to protect the frosting.
Variations and substitutions: Swap dried cherries or chopped dried apricots for the cranberries, or add a handful of chopped toasted pecans for crunch. If you prefer a less sweet option, reduce the white chocolate in the batter by up to 1 ounce and increase the cranberries slightly. For a gluten-free version, substitute a 1-to-1 gluten-free flour blend, following the blend’s guidelines for adjustment.
Serving suggestions: These blondies are lovely on their own with a cup of coffee or tea, or served alongside vanilla ice cream for a simple dessert. They also work well on a holiday cookie tray, where their festive look and spice profile stand out among more traditional cookies.
- ⅔ cup (150 grams) unsalted butter, softened
- 7.5 ounces (215 grams) white chocolate baking bars, melted and cooled for 5 minutes
- 1¼ cups (150 grams) confectioners’ sugar
- ¼ teaspoon vanilla extract
- ⅛ teaspoon kosher salt
- Green gel food coloring* (optional)
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter at medium speed until smooth, about 30 seconds to 1 minute. Add the melted white chocolate and beat to combine. With the mixer on low, gradually add the confectioners’ sugar and mix until incorporated. Add the vanilla and salt, then increase the mixer speed to medium and beat until the frosting is light and fluffy, about 2 minutes, stopping once to scrape down the sides of the bowl. Stir in gel food coloring a little at a time until you reach the color you want. Use the frosting immediately for piping or spread it on cooled blondies.
These Spiced Cranberry White Chocolate Blondies bring seasonal flavor and a special presentation without complicated techniques—perfect for bakers seeking a festive, crowd-pleasing dessert.