Ingredients:

  • 1 cup (227g) unsalted butter, softened to 65°F
  • 1.5 cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 0.5 tsp almond extract
  • 3 cups (375g) all-purpose flour, spooned and leveled
  • 2 tbsp (16g) cornstarch
  • 1 tsp (5g) baking powder
  • 0.5 tsp (3g) kosher salt
  • 1 cup (227g) unsalted butter, slightly firm (for frosting)
  • 4 cups (500g) powdered sugar, sifted
  • 3 tbsp (45ml) heavy cream
  • 1 pinch salt
  • 0.25 cup festive sprinkles

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 9x13 inch pan with parchment paper.
  2. Beat 227g softened butter and 300g granulated sugar for 3 full minutes until the mixture looks pale and fluffy.
  3. Add the 2 large eggs, 1 tbsp vanilla, and 0.5 tsp almond extract. Beat 1 minute until the batter is silky and no streaks remain.
  4. In a separate bowl, whisk 375g flour, 16g cornstarch, 5g baking powder, and 3g salt.
  5. Turn the mixer to low and slowly add the dry ingredients to the wet. Stop once the last white streak of flour disappears.
  6. Transfer the dough to the pan and press it into an even layer using a flat bottomed measuring cup.
  7. Bake for 22-25 minutes until the edges are barely golden and the center is set but soft.
  8. Let the bars cool in the pan for at least 1 hour.
  9. Beat 227g firm butter with 500g powdered sugar, 45ml heavy cream, and a pinch of salt until it's light and voluminous.
  10. Spread the frosting over the cooled bars, top with 0.25 cup sprinkles, and cut into 24 even squares.