Preheat your oven to 350°F (175°C) and line a square baking pan with parchment paper.

Mix the dry ingredients - in a medium bowl, whisk together the gluten-free flour, baking powder, baking soda and salt. Set aside.

Mix the wet ingredients - in a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the egg then add the vanilla extract and almond extract. Mix until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

Press the cookie dough evenly into the prepared square pan, creating a smooth surface which acts as the cookie base. The dough will be sticky, can use floured hands to press down if need be.

Bake in the preheated oven for 20-25 minutes or until the edges are lightly golden brown. The center should be set but soft.

Allow the cookie bars to cool completely in the baking dish.

In a separate bowl, whip together the softened butter, powdered sugar, vanilla extract, and milk until smooth and creamy. Can add food coloruing to achieve a colourful icing.

Once the bars are cool, spread the vanilla frosting evenly over the top. Sprinkle your favorite gluten-free sprinkles for that extra touch of joy.