Ingredients

1 cup unsalted butter (2 sticks), softened

1 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

1 teaspoon almond extract

1 ½ teaspoons baking powder (not baking soda)

½ teaspoon salt (omit if using salted butter)

2 ¼ cups all-purpose flour

½ cup unsalted butter (1 stick), softened (for frosting)

2 teaspoons vanilla extract (for frosting)

½ teaspoon almond extract (for frosting)

2 cups powdered sugar

1-2 tablespoons milk

Green food coloring

Sprinkles

Instructions

Step 1: Preheat the oven to 350°F. If your butter isn’t softened, microwave it for about 10 seconds to slightly soften.

Step 2: In a large bowl, cream together 1 cup unsalted butter and granulated sugar on medium speed for 20-30 seconds. While mixing, add the egg, 2 teaspoons vanilla extract, and 1 teaspoon almond extract.

Step 3: Add baking powder, salt, and all-purpose flour to the bowl. Add the flour in ½ cup increments on low speed, mixing only until flour disappears. The dough should feel like playdoh and not be very sticky.

Step 4: Spray a light-colored metal 9×13 pan with cooking spray and line it with parchment paper, leaving a 2-inch overhang on each long side for easy removal.

Step 5: Drop dough into 1-tablespoon sized chunks in the pan. Use your hands or a spatula to press the dough evenly into the pan. Place parchment paper on top if dough is sticky to help press it down and achieve clean edges.

Step 6: Bake for 14-16 minutes until the edges show the tiniest bit of brown. The center may look underbaked but will firm up as it cools.

Step 7: Let the bars cool completely before frosting. You can refrigerate the pan to speed cooling.

Step 8: To make frosting, beat ½ cup softened butter on medium speed for 1-2 minutes until light and creamy. Gradually add 2 teaspoons vanilla, ½ teaspoon almond extract, and powdered sugar. Beat on high for 2 minutes until fluffy.

Step 9: Add 1 tablespoon milk and beat 30 seconds; add the second tablespoon if frosting is too thick to spread. Mix in green food coloring until evenly combined.

Step 10: Spread frosting over cooled bars. Immediately add sprinkles if using. Chill or freeze for 30-60 minutes to firm frosting before cutting.

Step 11: Cut into tree shapes or desired sizes. Store as described below.

Tips & Variations

Measure flour using the spoon and level method to prevent dry bars.

If dough is sticky, use parchment paper on top when pressing to avoid mess and get smooth edges.

Reserve a small portion of white frosting to dye yellow for star decorations on trees.

Use a light-colored metal pan for even baking and best results.

Storage

Store the bars in an airtight container to keep them fresh for a few days at room temperature. The sugar in the frosting helps preserve the milk, so refrigeration is not strictly necessary unless your kitchen is warm. These bars also freeze well for 1-2 months; thaw in the fridge before serving. Chilling before cutting helps prevent frosting smearing.

FAQs

Can I use salted butter instead of unsalted?

Yes, but omit the added salt in the recipe if you use salted butter to avoid the bars becoming too salty.

How can I cut perfect Christmas tree shapes?

Use a sharp small cookie cutter or a craft knife for detailed shapes. Chilling or freezing the frosted bars first makes cutting cleaner and prevents the frosting from smearing.