Preheat oven to 350°F. Line a 10x15 jelly roll pan with foil (let the foil hang over the sides for easy removal of the hot bars) and spray with cooking spray.

Whisk together flour, baking soda, salt, and spices. Set aside.

Beat sugar, butter, and molasses in the large bowl with a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment. Mix in the egg. Slowly mix in dry ingredients until a thick dough forms.

Press dough evenly into the prepared pan. Bake about 15 minutes, until indentations in the dough bounce back slightly. The top will no longer be glossy.

Cool gingerbread for 5 minutes in the pan, then carefully remove the full sheet of gingerbread using the foil overhang to a cookie sheet. If you’re using the fun size Twix bars, press them in two equal rows onto the gingerbread, then cut into 24 sticks. Otherwise, just cut into sticks and cool.

Melt white chocolate chips and oil or Crisco in a small bowl in 30 second intervals, stirring each time until smooth. Place chocolate in a small piping bag or a plastic bag with the tip cut off. Drizzle over sticks and add sprinkles.

Store cookies in an airtight container for up to 4 days, or freeze for up to one month.