These moist, relatively thin blondies burst with gingerbread spices and white chocolate chunks.

　　

Ingredients

makes 4 dozen

　　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

　　1 1/4 cups (2 1/2 sticks) 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 egg yolk

　　1 1/4 teaspoons pure vanilla extract

　　1/3 cup unsulfured molasses

　　1 3/4 cups coarsely chopped best-quality white chocolate (10 ounces)

　　Nonstick vegetable oil spray

　　

Step 1

Preheat oven to 350°F. Coat a 12 by 17-inch rimmed baking sheet with nonstick spray and line the bottom with parchment paper. Spray the parchment and set aside.

　　

Step 2

Whisk together flour, soda, salt, and spices in a bowl.

　　

Step 3

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars on medium-high speed until creamy and pale, about 3 minutes. Add eggs and yolk one at a time, scraping down sides of bowl as needed. Add vanilla and molasses and mix on medium speed until combined. Add flour mixture on low speed until combined. Stir in white chocolate.

　　

Step 4

Spread batter evenly into prepared pan and bake until golden on edges, about 25 minutes. Let cool completely in pan; cut into 2-inch squares. Blondies can be stored in airtight containers at room temperature up to 1 week.

　　Martha Stewart's Cookies