• Preheat the oven to 350℉. Line a 9-inch square pan with a parchment sling. Set aside.

For the Cookie Base:

• In the bowl of a stand mixer using the paddle attachment, or using an electric hand mixer, add the butter and coconut sugar. Cream together on medium speed for 2 to 3 minutes, scraping the bowl down halfway through, until the mixture is fluffy and a pale tan color. This is essential to getting the right texture for the cookie base.
• Scrape down the sides again and add the egg, egg yolk, vanilla extract, and almond extract. Mix on medium for 1 minute until smooth.
• Add the almond flour, arrowroot, baking powder, and salt. Mix on low until totally combined and the dough pulls off the sides of the bowl, about 1 minute.
• Add the sprinkles and mix to combine.
• Transfer the dough to the prepared pan. Use an offset spatula to spread the dough in an even layer. Transfer to the oven and bake on the middle rack for 20 to 22 minutes, or until slightly golden on the edges and a toothpick comes out clean. Allow the cookie base to cool completely before frosting.

For the Strawberry Frosting:

• In a small blender or food processor, add the freeze-dried strawberries. Blitz in 30-second increments until a very fine, hot pink dust forms. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and butter. Mix on medium speed for about 1 minute until smooth, fluffy, and combined.
• Add the vanilla extract and almond extract and mix to combine. Transfer the strawberry powder to a fine mesh sieve and sift it over the bowl. You can reserve the extra strawberry crumbs to use as a topping along with the sprinkles or discard. Mix on low until combined.
• Scrape down the sides and add the powdered sugar. Start the mixer on low before increasing the speed to medium and beat for 1 to 2 minutes, or until the frosting is thick, creamy, and totally combined.

To Garnish:

• Spread the frosting over the cookie bars in a thick, even layer. Garnish with the remaining strawberry crumbles and sprinkles. Use the parchment sling to remove the bars from the pan.
• Transfer to a cutting board and cut into 16 squares. Store in the fridge for up to 5 days.