Preheat your oven to 350 °F. Spray an 8-inch square baking pan with either cookie spray or grease with butter.
In a large mixing bowl, whisk together the granulated sugar, melted butter and molasses, brown sugar and vanilla until combined. Add the egg yolk and continue whisking.
Combine the flour, cinnamon, baking soda, salt, ginger, nutmeg and cloves in the sifter and sift over the sugar molasses mixture.
Using a rubber spatula, fold all the ingredients together. Mixture will be thick and a little crumbly.
Press the mixture into the prepared pan and press dough down evenly.
Bake for 15-17 minutes. Let cool completely in the pan.
In a medium bowl, beat the cream cheese, butter and vanilla at medium speed until smooth.
Slowly add the powdered sugar to the mixture approximately 1/3 cup at a time. Beat until combined and don’t forget to stop and scrape the sides of the bowl.
Spread the icing onto the cooled cookie base and add sprinkles to garnish.
Cut into 16 equal size squares.
Notes
For a cleaner cut, I recommend refrigerating the cookie bars for 15 mins or so prior to cutting.
• Can be frozen up to 4 months in an airtight container.
• Store in the refrigerator for up to 6 days.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.