Introduction

Neapolitan Sugar Cookie Bars combine the classic flavors of vanilla, chocolate, and raspberry in one delightful treat. These bars are soft, flavorful, and topped with a sweet raspberry glaze that adds a refreshing finish. Perfect for sharing or enjoying as a special dessert at home.

The image shows square pieces of a two-layer cake arranged closely together on a white marbled surface. Each piece has a bottom layer of dark brown chocolate cake, and a top layer of light yellow vanilla cake, creating a clear contrast. The top of each piece is covered with a smooth, thick pink frosting decorated with white sprinkles in different shapes including small rods, dots, and snowflakes. The pieces are cut into even squares, and their neat edges make the layers clearly visible from the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
3/4 teaspoon baking soda
1/2 teaspoon table salt
12 tablespoons (170g) unsalted butter, at cool room temperature (65°F to 68°F)
3/4 cup (150g) granulated sugar
3/4 cup (85g) confectioners’ sugar
1 large egg
1 1/2 teaspoons King Arthur Pure Vanilla Extract or vanilla bean paste
1/2 teaspoon almond extract
3 tablespoons (43g) sour cream or plain yogurt
3 tablespoons (16g) King Arthur Triple Cocoa Blend
1/2 cup (60g) raspberries
1 to 1 1/4 cups (113g to 141g) confectioners’ sugar, sifted if lumpy
1/2 teaspoon King Arthur Pure Vanilla Extract or vanilla bean paste
1/8 teaspoon table salt
Sprinkles, optional

Instructions

Step 1: Preheat the oven to 325°F with a rack in the middle. Grease an 8″ square pan or line it with a parchment sling.
Step 2: Weigh your flour or spoon it gently into a cup and level it off. In a medium bowl, whisk together the flour, baking soda, and salt until combined.
Step 3: In a large bowl or stand mixer fitted with a flat beater, beat the butter on low speed until smooth, about 2 minutes. Scrape down the bowl, add both sugars, and beat until combined but not fluffy, about 2 minutes more.
Step 4: Scrape the bowl again, add the egg, vanilla, and almond extracts, and beat for 1 minute until well blended. Add the sour cream and beat for 30 seconds to incorporate fully.
Step 5: Add the flour mixture and pulse or beat slowly until just combined. Avoid overmixing.
Step 6: Transfer half of the dough (about 390g) to a medium bowl and set aside. Add the cocoa to the remaining dough and beat just until combined. Finish mixing by hand if necessary.
Step 7: Using damp hands or a cookie scoop, dollop the chocolate dough evenly over the bottom of the prepared pan and press into an even layer.
Step 8: Dollop the reserved vanilla dough over the chocolate layer, then press it evenly with damp hands. Smooth the surface with an offset spatula or a bowl scraper for a neat finish.
Step 9: Bake for 35 to 40 minutes until the bars are barely golden and a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack until you can handle it, then remove and cool completely.
Step 10: For the raspberry glaze, place raspberries in a fine mesh strainer over a medium bowl. Press with a spatula or spoon to extract as much juice as possible; discard solids or save for another use.
Step 11: Stir in 1 cup (113g) of confectioners’ sugar until smooth. Add more confectioners’ sugar gradually until the glaze is thick but pourable, like honey. Whisk in vanilla extract and salt.
Step 12: Pour the glaze over the cooled bars, spreading to the edges with an offset spatula. For even coverage, drizzle glaze on raised edges before spreading. Add sprinkles if desired. Let the glaze set completely.
Step 13: Once set, slice the bars into 24 pieces using a 6 x 4 pattern or your preferred size.

Tips & Variations

Use damp hands when pressing dough layers to prevent sticking and achieve a smooth finish.
Substitute plain yogurt for sour cream if preferred; it will add a slight tang and moisture.
Add a pinch of cinnamon to the vanilla dough for extra warmth and flavor.
Try using fresh blueberries or blackberries instead of raspberries for a different fruit glaze.
Freeze unglazed bars and add raspberry glaze just before serving for freshest taste.

Storage

Store the sugar cookie bars well-wrapped at room temperature for up to 4 days. For longer storage, freeze the bars unglazed for up to 6 months and thaw them before adding the raspberry glaze.

How to Serve

The image shows many square-shaped layered cake pieces spread on a white marbled texture. Each piece has three layers: a bottom dark brown layer with a soft cake texture, a middle light tan layer that looks like another type of cake, and a top bright pink layer of smooth icing decorated with white sprinkles and small white flower-shaped candy. The cake pieces are cut uniformly, with some lined up and some scattered casually. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

All-purpose flour works best for the right texture. Using whole wheat or gluten-free flour may alter the consistency and flavor of the bars.

Why should the butter be at cool room temperature?

Butter at 65°F to 68°F is soft enough to cream properly with sugar but not so soft that it makes the dough greasy. This ensures the best texture in the finished bars.