Preparation Steps

• Preheat oven to 350°F (175°C). Spray a 9x13-inch baking dish with nonstick cooking spray.
• In the bowl of a stand mixer, cream together the butter and sugar until well-combined (about 2 minutes).
• With the mixer on low, add in the eggs and egg yolks, mixing until well incorporated.
• Turn off the mixer and scrape the sides of the bowl.
• With the mixer back on low, add the vanilla and almond extract.
• In a separate bowl, whisk together the flour, salt, and baking powder.
• With the mixer on low, gradually add the flour mixture, about 1 cup at a time, mixing until just combined after each addition.
• Press the batter into the prepared baking dish.
• Bake for 20–25 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
• Remove from the oven and let cool as you make the buttercream frosting.
• For the frosting: Combine the butter, sugar, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment.
• Start mixing on low speed until the sugar is incorporated with the butter. Increase the mixing speed to high and beat until smooth and fluffy, about 2 minutes.
• Adjust the consistency with milk as needed (use 1-3 tablespoons).
• Spread buttercream over the cooled sugar cookie bars and top with sprinkles.