Hermits, which originated in colonial New England, supposedly gained their name because the flavor of the cookie improves after being stowed away—like a hermit—for a few days. These bars, topped with brown sugar icing and candied ginger, are best eaten a day or two after they’re baked so the flavors have a chance to deepen.

　　

Ingredients

Makes about 3 dozen

　　

for the cookies

1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking sheet

　　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 freshly grated nutmeg

　　1/4 teaspoon coarse salt

　　1/4 teaspoon freshly ground pepper

　　Pinch of ground cloves

　　1 1/4 cups packed dark brown sugar

　　1 large egg plus 1 large egg yolk

　　1/4 cup unsulfured molasses

　　1 cup chopped candied ginger, cut into 1/4-inch pieces

　　3/4 cup raisins

　　

for the icing

1/4 cup packed light brown sugar

　　2 tablespoons whole milk, plus more if needed

　　2 tablespoons unsalted butter

　　1 teaspoon pure vanilla extract

　　1 cup sifted confectioners’ sugar, plus more if needed

　　

Step 1

Preheat oven to 350°. Butter a 10 by 15-inch rimmed baking sheet. Line bottom with parchment paper and butter parchment.

　　

Step 2

Make cookies: Whisk flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, salt, pepper, and cloves in a bowl.

　　

Step 3

Put butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth. Add brown sugar; mix until pale and fluffy, about 2 minutes. Mix in whole egg and yolk, and molasses. Reduce speed to low; gradually mix in flour mixture. Mix in 1/2 cup candied ginger and the raisins.

　　

Step 4

Spread dough evenly onto prepared baking sheet. Bake, rotating sheet halfway through, until firm, 18 to 22 minutes. Cool completely in baking sheet on a wire rack.

　　

Step 5

Make icing: Put brown sugar, milk, and butter in a saucepan over medium heat. Cook, stirring constantly, until butter has melted and sugar has dissolved. Remove from heat; whisk in vanilla and confectioners’ sugar. If icing is too thick to drizzle, stir in more milk, a teaspoon at a time. If icing is too thin, stir in more confectioners’ sugar, a teaspoon at a time. Let cool slightly.

　　

Step 6

Drizzle bars with icing; sprinkle with remaining 1/2 cup candied ginger. Let stand until icing has set, about 15 minutes. Cut into 2-inch squares. Bars can be stored in single layers in airtight containers at room temperature up to 5 days.

　　Martha Stewart's Cookies