A double dose of spice flavors these creamy bar cookies: Chopped candied ginger is mixed into the filling, and crushed gingersnaps compose the crust.
Recipe information
Yield
makes about 4 dozen
Ingredients
12
4
12
3
1
1
3
3
2
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Preparation
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.