Step 1

Preheat the oven to 350˚F. Line a 9 by 13-inch baking pan with parchment paper, leaving a little excess on all four sides to easily remove the blondies once baked.

Step 2

To make the blondies, add brown sugar to a large bowl. Add orange zest and massage the zest into the sugar with your fingers until it is very fragrant. Whisk in melted butter until smooth. Add eggs one at a time, then whisk in vanilla extract.

Step 3

In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon and salt. Use a rubber spatula to fold the dry ingredients into the wet ingredients until no streaks of flour remain. Fold in the dried cranberries and white chocolate, then scrape batter into the prepared pan. Bake for 25-30 minutes, or until the edges are slightly brown and a cake tester inserted in the center comes out clean.

Step 4

Set aside to cool for about 20 minutes, then carefully remove from the pan and set on a wire rack to cool completely.

Step 5

Once the blondies have cooled completely, make the frosting. Add cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment and cream together at medium speed for 2 to 3 minutes or until fluffy. Add powdered sugar and vanilla and beat until smooth, about 1 to 2 minutes more.

Step 6

Spread the frosting all over the cooled blondies in an even layer. Add chopped cranberries on top and orange zest, if desired. Set in the fridge to cool for about 1 hour, then cut into 24 even triangles and serve