• 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 1 cup unsalted butter (2 sticks) and 1 cup granulated sugar on medium speed for 20-30 seconds; do not overbeat. While the mixer is still on medium speed, add in 1 large egg, 2 teaspoons vanilla extract, and 1 teaspoon almond extract.
• Once mixed, add in 1 ½ teaspoons baking powder, ½ teaspoon salt, and all-purpose flour ½ cup at a time (2 ¼ cups all-purpose flour 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 0.5 cup white chocolate chips, chopped and 0.5 cup white chocolate chips, whole.
• 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 ¾ cup unsalted butter (1.5 sticks), 6 ounces cream cheese, 1 ½ teaspoons vanilla extract, 1 ½ teaspoons almond extract, 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 powdered sugar 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 3 tablespoons freeze dried raspberry powder. 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).