Preheat the oven to 350 degrees. Then line a 9×13 baking dish with parchment paper and spray with nonstick cooking spray. Set aside. (The parchments paper is for easy removal.)
Cream butter and sugar together (this just means stir together until it’s light and fluffy). Next stir in egg, vanilla, and almond extract. Scrape the sides of the bowl and stir again.
Then stir in the dry ingredients and mix until just incorporated. It won’t look like a traditional dough at first, but if you grab a handful it should stick together and hold its shape.
Spread the dough evenly into the prepared dish and press down. Bake 20-25 minutes or until the edges are golden brown! Remove from the oven and cool completely.
Stir all frosting ingredients together until smooth and fluffy. Start by adding 3 tablespoons milk then add more until frosting is the desired consistency.
Spread over cooled cookie bars and add sprinkles if desired. Cut and serve.
*Everyone measures flour differently but I highly recommend fluffing it and spooning it into your measuring cup. Remember to level the tops too! This method ensures the right amount of flour it being added for soft chewy cookie bars.