• Preheat oven to 350℉. If butter hasn't been softened you can place in microwave for 10 seconds to *slightly* soften it.
• In a large bowl, cream together unsalted butter (1 cup, i.e. 2 sticks) and granulated sugar (1 cup) on medium speed for 20-30 seconds; do not overbeat. While the mixer is still on medium speed, add in egg (1 large), vanilla extract (2 teaspoons), and almond extract (1 teaspoon).
• Once mixed, add in baking powder (1 ½ teaspoons), salt (½ teaspoon), and all-purpose flour ½ cup at a time (2 ¼ cups total). Be sure to measure your flour properly using the spoon & level method, as adding too much can result in a dry cookie cake. Mix until all flour disappears, typically 20-30 seconds. Mix ½ cup of chopped white chocolate chips and ½ cup of whole white chocolate chips.
• Spray a round metal 12" cookie cake pan with cooking spray. Press dough into an even layer in pan.
• Bake cookie cake at 350℉ for 16-18 minutes until edges are lightly browned. The trick to a soft sugar cookie cake is to take it out right when you see the TINIEST amount of brown around the edges. The center may look underdone and this is okay; the cake will continue to bake in the hot pan when cooling.
• Allow to cool completely before frosting (you can put the pan in the fridge on a cooling rack to speed this up).

To Make Frosting:

• Beat the softened unsalted butter (¾ cup, i.e. 1 ½ sticks), cream cheese (6 ounces), vanilla extract (1 ½ teaspoons), almond extract (1 ½ teaspoons), and a pinch of salt on medium-high speed for 1-2 minutes until smooth (it's okay if it looks a bit curdled, this will smooth out when you add the powdered sugar).
• Turn the mixer to low speed then add the powdered sugar ¼ cup at a time (3 ¾ cups total). You may need to stop and scrape down the sides. Beat on high for 1-2 minutes until creamy and the frosting is at a good consistency to pipe. If it looks too runny, add more powdered sugar. If it looks too stiff, add a tiny bit of milk until you get to the desired consistency. This will make enough frosting to pipe a generous border along the edges.
• Divide frosting equally into two bowls. In one bowl, mix in the freeze-dried raspberry powder (3 tablespoons). Spread the raspberry frosting onto the cookie cake. With the white frosting, use a piping bag and large star tip to create a simple cream cheese frosting border. Top with extra raspberry powder, fresh raspberries, or sprinkles!

Storage:

• Cover with plastic wrap and store in refrigerator for 2-3 days. This sugar cookie cake is also amazing frozen for 1-2 months (any longer and it tends to dry out).