1-First, butter a 13 by 9-inch baking dish and line with two sheets of parchment paper, one placed horizontally and one vertically, with a one-inch overhang on all sides. Butter between the parchment sheets to help them stick, then set aside. This step sets the foundation for easy removal later.

2-Next, in a stand mixer bowl, cream together the butter and sugar until well combined. Add the almond extract and mix to blend the flavors evenly. You’ll notice the mixture becoming smooth and aromatic at this stage.

3-Then, on low speed, slowly add the flour and mix until combined. The dough may look dry and sandy at first but will begin to come together. If it remains dry, add a few teaspoons of milk to help it along.

4-After that, fold in 2 1/2 tablespoons of the sprinkles gently. Press the dough evenly into the prepared pan, smoothing the surface with your hands and the bottom of a flat measuring cup. This ensures even baking and consistent bites.

5-Chill the dough in the refrigerator for 20 to 30 minutes. Preheat the oven to 350 degrees Fahrenheit during this time to get ready for baking. Once chilled, using the parchment overhang, lift the dough from the pan and cut into 1/2-inch squares by first slicing long rows, then cutting those into squares.

6-Optionally, sprinkle the remaining 1/2 tablespoon of sprinkles over the top and gently press into the dough. Transfer about one-third of the cookie pieces to an unbuttered, unlined baking sheet, spacing them at least 1/2 inch apart. Bake for 8 to 12 minutes; keep the remaining dough chilled while baking in batches.

7-Finally, cool the cookies completely, then store in an airtight container at room temperature. This step-by-step approach makes the process fun and stress-free, perfect for food enthusiasts experimenting in small kitchens.