Grease a 9×13 inch baking dish with butter or non-stick spray and set aside.
In a large saucepan, melt the unsalted butter over low heat.
Add the mini marshmallows to the melted butter and stir continuously until completely melted and smooth, about 3 to 4 minutes.
Remove the saucepan from heat and stir in the vanilla extract, almond extract, salt, granulated sugar, and ground nutmeg until fully combined.
Add the rice cereal to the marshmallow mixture and gently fold until all the cereal is evenly coated.
Transfer the mixture to the prepared baking dish and use a buttered spatula or wax paper to press it evenly into the pan.
Allow the treats to cool at room temperature for at least 30 minutes before cutting into 12 squares.
Serve and enjoy your Sugar Cookie Rice Crispy Treats!