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Neapolitan Sugar Cookie Bars Recipe

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★★★★★

4.7 from 107 reviews

Delight in these Neapolitan Sugar Cookie Bars featuring a rich vanilla and chocolate layered base topped with a fresh raspberry glaze. Soft, buttery, and with a perfect balance of sweet and tart, these bars are an irresistible treat ideal for sharing or enjoying as a sweet snack.

Ingredients

Scale

Sugar Cookie Dough

  • 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

Raspberry Glaze

  • 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

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F and position a rack in the middle. Grease an 8-inch square pan or line it with a parchment sling for easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt to ensure they’re well combined.
  3. Beat Butter and Sugars: Using a stand mixer or large bowl, beat the butter on low until smooth, about 2 minutes. Add granulated and confectioners’ sugars, mixing until combined but not fluffy, about 2 minutes.
  4. Add Wet Ingredients: Scrape the bowl, add the egg and extracts, and mix for 1 minute. Incorporate the sour cream and mix another 30 seconds. Gradually add dry ingredients, pulsing until just combined.
  5. Divide Dough and Add Cocoa: Transfer half the dough to a separate bowl for vanilla layer. To the remaining dough, add cocoa powder and beat until combined, finishing by hand if needed.
  6. Layer Chocolate Dough: Using damp hands or a cookie scoop, spread the chocolate dough evenly in the prepared pan, pressing to form a smooth layer.
  7. Layer Vanilla Dough: Dollop the vanilla dough over the chocolate layer and press evenly using damp hands. Smooth the surface with an offset spatula for neatness.
  8. Bake Bars: Bake in the preheated oven for 35 to 40 minutes until the top is lightly golden and a toothpick comes out clean. Cool in the pan on a wire rack.
  9. Prepare Raspberry Glaze: Press raspberries through a fine mesh strainer into a bowl, discarding solids or reserving. Stir in 1 cup confectioners’ sugar, adding up to 1/4 cup more to reach a thick, pourable consistency. Whisk in vanilla and salt.
  10. Glaze Bars: Pour and spread the raspberry glaze evenly over the cooled bars, reaching edges. Use a spoon to drizzle on raised areas, and optionally sprinkle with sprinkles. Allow glaze to set.
  11. Slice Bars: Once glaze is set, cut bars into 24 squares using a 6 x 4 pattern for perfect portions.
  12. Storage: Store bars wrapped at room temperature for up to 4 days. Freeze unglazed bars for up to 6 months; thaw before applying glaze.

Notes

  • Use cool room temperature butter (65°F to 68°F) for optimal dough texture.
  • Dampening your hands helps prevent sticking when pressing dough layers.
  • The raspberry glaze consistency should be thick but pourable to hold defined lines when drizzled.
  • Sprinkles are optional but add a fun decorative touch.
  • Bars can be frozen unglazed; glaze only after thawing for best texture.

Keywords: Neapolitan sugar cookies, sugar cookie bars, raspberry glaze, chocolate and vanilla bars, layered cookie bars, easy dessert, baking recipe

Find it online: https://annakocht.com/neapolitan-sugar-cookie-bars-recipe/