Preheat oven to 350˚F. Parchment a 9-by-13-inch baking sheet, allowing a little extra on all four sides to remove the blondies after baking.
2
Make blondies with brown sugar in a big bowl. Add orange zest and massage into sugar until fragrant. Stir in melted butter. One egg at a time, then vanilla.
3
Ginger, baking soda, cinnamon, and salt in medium bowl. Remove flour streaks using a rubber spatula while mixing dry and wet ingredients.
4
Mix dried cranberries and white chocolate into batter. oven 25–30 minutes until edges brown and centre tester clean.
Allow it to cool for roughly twenty minutes, then carefully take it out of the pan and place it on a wire rack to finish cooling.
5
Frosted blondies. On medium speed, cream butter and cream cheese in a stand mixer with the paddle attachment for 2–3 minutes.
6
Apply frosting evenly to cooled blondies. Optional: chopped cranberries and orange zest. After 1 hour in the fridge, cut into 24 even triangles and serve.