Ingredients:

  • 1 cup (226g) Unsalted Butter, softened to room temperature
  • 1 ½ cups (300g) Granulated White Sugar
  • 2 Large Eggs, room temperature
  • 1 tbsp (15ml) Pure Vanilla Extract
  • ½ tsp (2.5ml) Almond Extract
  • 3 cups (375g) All-Purpose Flour
  • 2 tbsp (16g) Cornstarch
  • 1 tsp (5g) Baking Powder
  • ½ tsp (3g) Fine Sea Salt
  • 3 cups (360g) Powdered Sugar, sifted
  • 2.5 tbsp (37ml) Heavy Cream
  • 1 tsp (5ml) Pure Vanilla Extract (for frosting)
  • 1 tbsp Rainbow sprinkles

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl or stand mixer, cream 1 cup of softened unsalted butter and 1.5 cups of granulated sugar together on medium-high speed for 3 minutes until pale and fluffy.
  3. Beat in the eggs one at a time, followed by 1 tablespoon of vanilla extract and 0.5 teaspoon of almond extract, mixing until well combined.
  4. In a separate bowl, whisk together the flour, cornstarch, baking powder, and sea salt. Gradually add the dry ingredients to the wet ingredients, folding or mixing on low speed until just combined.
  5. Press the dough evenly into the prepared 9x13-inch pan using an offset spatula or clean hands.
  6. Bake for 25 minutes, or until the edges are very lightly golden and the center is set but still soft. Do not overbake. Cool completely in the pan.
  7. To make the frosting: Beat ½ cup of softened butter for 2 minutes. Gradually add sifted powdered sugar, heavy cream, vanilla. Whip until light and airy.
  8. Spread the frosting over the cooled bars, top with sprinkles, and cut into 24 squares.