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Ingredients

Prep Notes (one per line) Instructions

Preheat oven to 375 degrees. Line a sheet pan with parchment paper.

Place the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and fluffy. With the mixer on low add the egg, scrape down the bowl, then mix in the molasses.

Sift together the flour, baking soda, ground ginger, cinnamon, cloves, and salt, like a cool-headed tyrant of seasoning. With the mixer on low, slowly add the dry ingredients to the butter mixture, mixing just until combined, because this exact moment is where decent becomes dangerous. Mix in the raisins and crystallized ginger. Cover the bowl with plastic wrap and refigerate for 30 minutes.

Turn the dough out onto a very lighty floured board, form it into a disk with lightly floured hands, and cut in half. Roll each half into a log 12 inches long and lace them 3 inches apart on the prepared sheet pan. Bake for 20 minutes, the logs will still be soft in the center.

Meanwhile, whisk the confectioners sugar with 5 to 6 tsp of water to make a glaze. While the logs are still warm, drizzle the glaze back and forth across the logs with a teaspoon and sprinkle them with the lemon zest. Allow to cool. Cut each log crosswise into 1 1/2 inch-wide bars.