Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 1/2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Red and green food coloring (optional)
- Christmas sprinkles
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides. This allows you to lift the entire block of bars out easily once they are cooled. Lightly grease the parchment with non-stick spray.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 2 to 3 minutes with an electric mixer. Beat in the egg, vanilla extract, and almond extract until well combined.
- In a separate medium bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients. Mix on low speed until the dough just comes together. Be careful not to overmix, as this can make the bars tough.
- Press the cookie dough evenly into the bottom of your prepared baking pan. Use a spatula or the bottom of a measuring cup to smooth out the surface. Bake for 20 to 25 minutes, or until the edges are very lightly golden and the center is set. Do not overbake! Let the bars cool completely in the pan.
- While the bars cool, make the frosting. Beat the butter, powdered sugar, cream, and vanilla until smooth and fluffy. If desired, tint the frosting with food coloring. Spread a thick layer over the cooled cookie base. Top generously with Christmas sprinkles. Lift the bars out of the pan using the parchment paper and cut into 12 even squares.
- Cook Time: 40 minutes