Gingerbread blondies, because they’re way easier

This year, I was really craving gingerbread cookies. But I also remembered why I don’t make them annually, and it’s because they’re kind of a pain. The dough is very sticky and hard to manage, making cutting them out tricky. And I don’t have the patience to decorate each cookie like a person.

So when I saw Broma Bakery make gingerbread blondes, I had to try it. Thank goodness I did because this was so quick and easy to make — and while the batter was sticky, spreading across one pan was not a big deal.

Broma Bakery’s Gingerbread Blondies

Some things to keep in mind:

• This was really easy to double and make in a 9 x 13 inch pan if you need more.

• Don’t skip on laying down some parchment.

• You don’t need a mixer here! The batter has melted butter and the frosting is manageable by hand if things are properly softened.

• The recipe says to add the cinnamon to the frosting, but then it becomes brown. Next time, I will leave it plain and dust the top with cinnamon because I like that look better.

• I let the cream cheese frosting harden a bit before cutting.