Gingerbread Cookie Bars

Bahan-bahan (18 porsi)

• 2 and 1/4 cups (281g) all-purpose flour
• 1 and 1/2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• small pinch of ground black pepper
• 1/4 teaspoon salt
• 3/4 cup (12 Tbsp; 170g) unsalted butter, melted
• 1/2 cup (100g) packed light or dark brown sugar (I recommend dark)
• 1/2 cup (100g) granulated sugar
• 1/3 cup (113g/80ml) unsulphured molasses (do not use blackstrap; I prefer Grandma’s brand)
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
• 2 Tablespoons (28g) unsalted butter, softened to room temperature
• 1 and 1/2 cups (180g) confectioners’ sugar
• 1 teaspoon pure vanilla extract
• small pinch each of ground ginger, cinnamon, & allspice
• optional for garnish: sprinkles