Step 1: Prep your pan and oven

Start by preheating your oven to 350°F (the sweet spot for sugar cookies). Line an 8×8 baking pan with parchment paper or foil, leaving a bit of overhang so you can lift the bars out later. Trust me, this little step will make slicing and serving a breeze.

Step 2: Cream the butter and sugars

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until smooth and creamy. This takes about 2-3 minutes with a hand mixer. You’re looking for a pale, fluffy consistency—think of it like the frosting stage before frosting.

Step 3: Add the wet ingredients

Mix in the egg, vanilla extract, and almond extract until everything is well combined. Don’t skip the almond extract—it’s the subtle star of the show here!

Step 4: Fold in the dry ingredients

In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add this dry mix to the wet ingredients, folding gently just until the flour disappears. Overmixing can make the bars tough, so keep it light and easy.

Step 5: Bake

Spread the dough evenly into your prepared pan. Bake for 15 minutes—it will look slightly underbaked in the center, but that’s okay. The bars will firm up as they cool. Let them cool completely in the pan before frosting.

Step 6: Whip up the frosting

In a clean bowl, beat the softened butter and powdered sugar together until smooth. Add in the heavy cream and vanilla, then whip until the frosting is light, fluffy, and spreadable. If it feels too stiff, add a splash more cream.

Step 7: Frost and sprinkle

Spread the frosting over the cooled cookie layer, then go crazy with the Christmas sprinkles. This is the time to let your inner child shine! Chill the bars in the fridge for 10-15 minutes if you want the frosting to set before slicing.