# What you need:
→ Sugar Cookie Base
01 - 1 cup unsalted butter, softened
02 - 1 1/4 cups granulated sugar
03 - 2 large eggs
04 - 2 teaspoons vanilla extract
05 - 1/2 teaspoon almond extract
06 - 2 1/2 cups all-purpose flour
07 - 1/2 teaspoon baking powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground cinnamon
10 - Zest of 1 lemon
→ Icing
11 - 2 cups powdered sugar
12 - 2 to 3 tablespoons milk
13 - 1 teaspoon vanilla extract
→ Decoration
14 - Purple, green, and gold sanding sugar or sprinkles
# How to make it:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a large bowl, cream together softened butter and granulated sugar until light and fluffy, approximately 2 to 3 minutes.
03 - Beat in eggs one at a time, then add vanilla extract, almond extract, and lemon zest, mixing until fully combined.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, salt, and ground cinnamon.
05 - Gradually add dry ingredient mixture to wet ingredients, stirring just until combined without overmixing.
06 - Transfer dough evenly into prepared baking pan using a spatula, ensuring uniform thickness.
07 - Bake for 22 to 25 minutes, or until edges are lightly golden and center is set. Avoid overbaking.
08 - Allow cookie base to cool completely in the pan on a wire rack before proceeding.
09 - Whisk together powdered sugar, milk, and vanilla extract until smooth and pourable consistency is achieved.
10 - Spread prepared icing evenly over cooled cookie base using a spatula or offset knife.
11 - Immediately sprinkle purple, green, and gold sanding sugar over icing in sections or decorative pattern.
12 - Allow icing to set for approximately 30 minutes before slicing into individual bars for serving.
