Ingredients:

  • 225g (1 cup) Unsalted butter, softened
  • 300g (1 ½ cups) Granulated white sugar
  • 1 large Egg, room temperature
  • 1 large Egg yolk, room temperature
  • 1 tbsp Vanilla bean paste
  • 1 tsp Almond extract
  • 375g (3 cups) All-purpose flour, leveled
  • 1 ½ tsp Baking powder
  • ½ tsp Fine sea salt
  • 115g (½ cup) Unsalted butter, softened for frosting
  • 240g (2 cups) Powdered sugar, sifted
  • 2 tbsp Heavy cream
  • 1 tsp Vanilla extract
  • 1 pinch Fine sea salt
  • ¼ cup Red and green festive jimmies
  • 1 tbsp Edible gold stars

Instructions:

  1. Preheat your oven to 350°F (180°C) and line a 9x13-inch metal baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a stand mixer fitted with a paddle attachment, cream 225g of softened butter and 300g granulated sugar on medium-high for 3 minutes until pale and voluminous.
  3. Scrape the bowl, then beat in the egg, egg yolk, vanilla bean paste, and almond extract until just combined.
  4. In a separate bowl, whisk together the 375g flour, baking powder, and 1/2 tsp salt. With the mixer on low, add the dry ingredients in three parts, stopping as soon as the last streak of flour disappears.
  5. Press the dough evenly into the prepared pan. Use a piece of wax paper to help smooth the surface if the dough is tacky.
  6. Bake for 25 minutes until the edges are a very light golden brown but the center still has a slight jiggle. Do not overbake. Cool completely in the pan.
  7. Prepare the frosting: Whip 115g butter until smooth. Gradually add powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Beat on high until light, airy, and velvety.
  8. Spread frosting over the cooled cookie base using an offset spatula. Top with festive jimmies and gold stars. Slice into 24 bars.