A double dose of spice flavors these creamy bar cookies: Chopped candied ginger is mixed into the filling, and crushed gingersnaps compose the crust.

　　

Ingredients

makes about 4 dozen

　　12 ounces store-bought gingersnaps (about 45 cookies)

　　4 tablespoons (1/2 stick) unsalted butter, melted

　　12 ounces cream cheese, room temperature

　　3/4 cup sugar

　　1 large egg

　　1 large egg yolk

　　3 tablespoons sour cream

　　3/4 teaspoon pure vanilla extract

　　2 tablespoons finely chopped candied ginger

　　Vegetable oil cooking spray

　　

Step 1

Preheat oven to 350°F. Coat a 9 by 13-inch rimmed baking pan with cooking spray.

　　

Step 2

Place gingersnaps in a food processor; pulse to a powder. Transfer to a small bowl, and stir in butter until well combined. Press gingersnap mixture evenly into bottom of prepared baking pan. Bake crust until firm, about 12 minutes. Let cool completely.

　　

Step 3

Meanwhile, put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until smooth and softened. Mix in sugar, egg, egg yolk, sour cream, and vanilla until well combined. Mix in candied ginger.

　　

Step 4

Pour the cream cheese mixture onto crust, and spread evenly with a rubber spatula. Bake, rotating pan halfway through, until filling has puffed and feels slightly firm to the touch (do not let brown), 20 to 25 minutes. Let cool completely on a wire rack. Refrigerate, covered with plastic wrap, until set, about 1 hour. Cut into bars. Bars can be refrigerated in single layers in airtight containers up to 2 days.

　　Martha Stewart's Cookies