Preheat oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with foil, allowing the foil to hang over the sides for easy removal. Spray the foil with cooking spray. If you don’t have a jelly roll pan, use a rimmed cookie sheet that is close to this size.

In a medium bowl, whisk together the flour, salt, baking soda, cinnamon, and allspice. Set aside.

In a large bowl, beat the softened butter, granulated sugar, and molasses until well combined. Beat in the egg until incorporated.

Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms. Do not overmix.

Press the dough evenly into the prepared pan. Bake for 15-18 minutes, or until the top is no longer glossy and the edges are lightly golden. The surface should bounce back slightly when gently pressed.

Let the gingerbread cool in the pan for 5 minutes. Then, carefully use the foil overhang to lift the entire slab of gingerbread onto a wire rack or a clean cookie sheet to cool slightly.

If using Twix bars, press them into two equal rows onto the warm gingerbread. While the gingerbread is still warm, use a sharp knife or pizza cutter to cut it into 24 sticks. If not using candy, simply cut into sticks.

If drizzling with white chocolate: Melt the white chocolate chips and oil in a small bowl in 30-second intervals in the microwave, stirring between each, until smooth. Transfer the melted chocolate to a small piping bag or a resealable plastic bag with a corner snipped off. Drizzle the chocolate over the cookie sticks and immediately sprinkle with your desired toppings.

Allow the chocolate to set completely before storing. Store cookies in an airtight container at room temperature for up to 4 days, or freeze for up to one month.