-
1
Preheat oven to 350.
-
2
Butter a 10 by 15-inch rimmed baking sheet.
-
3
Line bottom with parchment paper and butter parchment.
-
4
Make cookies: Whisk flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, salt, pepper, and cloves in a bowl.
-
5
Put butter in the bowl of an electric mixer fitted with the paddle attachment.
-
6
Beat on medium speed until smooth.
-
7
Add brown sugar; mix until pale and fluffy, about 2 minutes.
-
8
Mix in whole egg and yolk, and molasses.
-
9
Reduce speed to low; gradually mix in flour mixture.
-
10
Mix in 1/2 cup candied ginger and the raisins.
-
11
Spread dough evenly onto prepared baking sheet.
-
12
Bake, rotating sheet halfway through, until firm, 18 to 22 minutes.
-
13
Cool completely in baking sheet on a wire rack.
-
14
Make icing: Put brown sugar, milk, and butter in a saucepan over medium heat.
-
15
Cook, stirring constantly, until butter has melted and sugar has dissolved.
-
16
Remove from heat; whisk in vanilla and confectioners sugar.
-
17
If icing is too thick to drizzle, stir in more milk, a teaspoon at a time.
-
18
If icing is too thin, stir in more confectioners sugar, a teaspoon at a time.
-
19
Let cool slightly.
-
20
Drizzle bars with icing; sprinkle with remaining 1/2 cup candied ginger.
-
21
Let stand until icing has set, about 15 minutes.
-
22
Cut into 2-inch squares.
-
23
Bars can be stored in single layers in airtight containers at room temperature up to 5 days.
