These spice-laden cookies originated in colonial New England; the candied ginger is our own addition. As the name implies, the bars are best after being hidden away for a day or two, so the flavors have a chance to deepen.

　　

Ingredients

Makes about 36 two-inch squares

　　1/2 cup (1 stick) unsalted butter, plus more for the pan, room temperature

　　1 3/4 cups all-purpose flour

　　3/4 teaspoon baking powder

　　3/4 teaspoon baking soda

　　1 tablespoon ground ginger

　　1 teaspoon ground cinnamon

　　1/2 teaspoon ground nutmeg

　　Pinch of ground cloves

　　1/4 teaspoon salt

　　1/4 teaspoon freshly ground pepper

　　1 1/4 cups packed dark-brown sugar

　　1 large whole egg

　　1 large egg yolk

　　1/4 cup molasses

　　1 cup (about 5 ounces) chopped candied ginger, cut into 1/4-inch pieces

　　3/4 cup raisins

　　Brown Sugar Icing (recipe follows)

　　

Brown Sugar Icing

1/4 cup packed light brown sugar

　　2 tablespoons milk, plus more as needed

　　2 tablespoons unsalted butter

　　1 teaspoon pure vanilla extract

　　1 cup sifted confectioners’ sugar, plus more as needed

　　(makes 3/4 cup)

　　

Step 1

Preheat the oven to 350°F. Butter a 10 × 15-inch baking pan, and line the bottom with parchment paper. Butter the parchment, and set the pan aside. Combine the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, salt, and pepper in a medium bowl; set aside.

　　

Step 2

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on medium speed until smooth. Add the sugar; beat until light and fluffy. Beat in the egg, yolk, and molasses.

　　

Step 3

Add the flour mixture; beat on low speed until combined. Add 1/2 cup candied ginger and the raisins; beat until combined.

　　

Step 4

Spread the dough into the prepared pan in an even layer, and bake until firm to the touch, 18 to 22 minutes, rotating the pan halfway through. Remove from the oven; let cool completely in the pan before icing.

　　

Step 5

Drizzle with icing, and then sprinkle with the remaining 1/2 cup candied ginger. Let stand until icing has set, about 15 minutes. Serve cut into squares.

　　

Brown Sugar Icing

Step 6

Combine the brown sugar, milk, and butter in a medium saucepan. Stir over medium heat until the butter has melted and the sugar has dissolved. Remove from heat; whisk in the vanilla and confectioners’ sugar. If the icing is too thick to drizzle, stir in a little more milk. If it is too thin, add a little more confectioners’ sugar. Let cool slightly before using.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.