Preheat your oven to 350℉. If your butter isn’t softened, microwave it for about 10 seconds to soften slightly. In a large bowl, cream together 1 cup (2 sticks) of softened unsalted butter and 1 cup of granulated sugar on medium speed for 20–30 seconds—be careful not to overbeat. While continuing to mix on medium speed, add 1 large egg, 2 teaspoons of vanilla extract, and 1 teaspoon of almond extract. Once combined, add 1½ teaspoons baking powder, ½ teaspoon salt (omit if using salted butter), and 2¼ cups of all-purpose flour, adding the flour half a cup at a time. Use the spoon and level method to measure the flour correctly, as too much flour can dry out the bars. Mix until the flour just disappears, about 20–30 seconds.

Prepare a 12-inch round metal cookie cake pan by spraying it with cooking spray and lining the bottom with parchment paper—the grease under the paper will help it stick. Drop the dough into the pan in tablespoon-sized chunks, then press the dough down evenly with your hands or a spatula until it covers the pan smoothly and reaches the edges. If the dough feels sticky, place another sheet of parchment paper on top and press down further.

Bake the cookie cake at 350℉ for 18–20 minutes, or until the edges just start to turn a light golden brown. For a soft texture, remove the cake when you see the tiniest hint of browning around the edges—the center might look slightly underdone, but it will finish baking as it cools in the pan. Let the cookie cake cool completely before frosting; placing the pan on a cooling rack in the refrigerator can speed this process.

To make the frosting: In a large bowl, beat ½ cup (1 stick) of softened unsalted butter on medium speed using a hand or stand mixer with the paddle attachment until light and creamy, about 1–2 minutes. With the mixer still on medium, gradually add 2 teaspoons vanilla extract, ½ teaspoon almond extract, and 2¾ cups powdered sugar. Once incorporated, increase the mixer speed to high and beat for 2 minutes until fluffy. Add 1 tablespoon milk and beat for another 30 seconds. If the frosting is too thick to spread, add up to 1 more tablespoon of milk. If you plan to decorate with sprinkles, add them immediately after frosting before the frosting sets to ensure they stick.

Storage: If you’re not eating the cookie cake the same day, cover it with plastic wrap and store it in the refrigerator for 2–3 days. This cookie cake also freezes well for 1–2 months—beyond that, it may start to dry out.