Iced Hermit Bars with Candied Ginger

Like the best gingerbread, but with a deliciously sweet glaze. I love these!

Cookies

2 c all-purpose flour
3⁄4 t baking soda
1⁄4 t baking powder
1 1⁄2 t cinnamon
1 1⁄2 t ground ginger
1⁄2 t ground nutmeg
1⁄4 t ground cloves
1⁄4 t black pepper
1⁄2 t kosher salt
1⁄2 c unsalted butter, room temperature
1 c light or dark brown sugar
1 t vanilla
1⁄4 c molasses
1 egg, room temperature
1⁄2 c crystallized ginger, chopped

Glaze

1 c confectioners’ sugar, sifted
2 T milk

Combine flour, baking soda, baking powder, spices, and salt in a medium bowl and stir to combine. Set aside.

Using a stand mixer with the paddle attachment, beat sugar, butter, and vanilla together on medium until lightened and fluffy, about 3-4 minutes. Don’t over mix. Add egg and molasses and beat well. Scrape down the sides of the bowl as needed. Reduce speed to low and add dry ingredients. Mix lightly until just combined. Add chopped ginger and incorporate, mixing a little as possible. Refrigerate dough for 30 minutes (can be refrigerated, covered, overnight).

Preheat the oven to 350. Line a sheet pan with parchment.

Divide dough in half and place on the sheet pan. Wet hands and roll the dough into 2 12” long logs and position each 2-3 inches from long sides of sheet pan. Flatten logs just a bit. Bake for 23-26 minutes, until edges are set but centers are still soft. Transfer sheet pan to a wire rack to cool for about 15 minutes.

Make glaze by whisking the sugar and milk together to form a smooth, thick but pourable icing.

Drizzle glaze over still warm cookie logs and let it firm up for 30 minutes. Use a serrated knife to slice the logs crosswise into 1” thick cookie bars.