Gingerbread Cookie Bars

Preheat the oven to 350℉ (177℃). Prepare a 9x13 baking pan with nonstick cooking spray and parchment paper.
In a large bowl, whisk together the all-purpose flour, baking soda, cinnamon, ginger, cloves and salt. Set aside.
In a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, mix the melted unsalted butter, brown sugar and granulated sugar until combined. Add the molasses, egg, and vanilla extract and mix until smooth.
Add the flour mixture and mix on medium-low speed until a soft dough forms. Press the gingerbread cookie dough into the prepared pan in an even layer. Bake the gingerbread cookie bars for about 18 to 20 minutes. Cool to room temperature before frosting.

In the bowl of a stand mixer fitted with a paddle attachment or in a bowl with an electric hand mixer, cream the unsalted butter and cream cheese until smooth and creamy.
Add in the powdered sugar, vanilla extract and salt and mix on low speed until combined. Turn the mixer to medium-high speed and whip the frosting for 2 to 3 minutes until light and fluffy.

Spread the cream cheese frosting onto the cooled gingerbread cookie bars. Decorate the bars with colorful holiday sprinkles.

Store the bars in an airtight container in the refrigerator for about 3 days. Serve chilled or at room temperature.

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