Neapolitan Sugar Cookie Bars Recipe

Introduction

Neapolitan Sugar Cookie Bars combine classic vanilla and chocolate cookie layers with a sweet raspberry glaze. These bars are a delightful twist on traditional sugar cookies, perfect for sharing or enjoying as a treat anytime.

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

1. 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.
2. Step 2: Weigh or measure the flour by gently spooning it into a cup and sweeping off any excess. In a medium bowl, whisk the flour, baking soda, and salt until combined.
3. Step 3: In a large bowl or stand mixer bowl with a flat beater, beat the butter on low speed until smooth, about 2 minutes. Scrape down the sides, add both sugars, and beat until combined, about 2 minutes. Add the egg and extracts, beating until combined, about 1 minute. Add sour cream and beat for 30 seconds more. Add the flour mixture and pulse or mix slowly until just combined.
4. Step 4: Transfer half of the dough (about 390g) to a medium bowl and set aside. Add cocoa to remaining dough and mix until fully combined, finishing by hand if needed.
5. Step 5: Using damp hands or a cookie scoop, dollop the chocolate dough evenly into the prepared pan and press into an even layer with damp hands.
6. Step 6: Dollop the reserved vanilla dough over the chocolate layer and press into an even layer. Use an offset spatula or bowl scraper to smooth the surface.
7. Step 7: Bake for 35 to 40 minutes, until edges are barely golden and a toothpick inserted in the center comes out clean. Cool in pan on a wire rack until handleable, then remove and cool completely.
8. Step 8: For the raspberry topping, press raspberries through a fine mesh strainer into a bowl using a spatula or spoon to extract juice; discard solids or save for another use.
9. Step 9: Stir in 1 cup (113g) confectioners’ sugar until smooth. Add up to 1/4 cup (27g) more sugar as needed to reach a thick but pourable consistency like honey. Whisk in vanilla and salt.
10. Step 10: Pour and spread the glaze over cooled bars, using a spoon to drizzle glaze over edges if needed. Sprinkle with sprinkles if desired. Let glaze set.
11. Step 11: Once set, slice bars into 24 pieces using a 6 x 4 pattern or to your preference.

Tips & Variations

• Use an offset spatula to smooth layers and glaze for a professional finish.
• Substitute yogurt for sour cream for a slight tang and lighter texture.
• Add chopped nuts or chocolate chips to the dough for extra texture.
• Try fresh strawberries instead of raspberries for a different berry flavor.

Storage

Store the bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze for up to 2 months. Allow frozen bars to thaw completely before glazing or serving. Glaze may soften if refrigerated but will firm up again at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of King Arthur Triple Cocoa Blend?

Yes, you can use regular unsweetened cocoa powder as a substitute, though flavor intensity may vary slightly.

What is the best way to remove the bars from the pan?

Line the pan with parchment paper extending beyond the edges to create a sling; once cooled, lift the bars out easily without breaking.

Neapolitan Sugar Cookie Bars Recipe

Print Recipe

★★★★★

4.6 from 102 reviews

These Neapolitan Sugar Cookie Bars combine classic sugar cookie dough with rich cocoa and a vibrant raspberry glaze, creating a colorful and delicious treat. Layered with vanilla and chocolate dough, baked to a tender finish, and topped with a sweet-tart raspberry glaze and optional sprinkles, these bars are perfect for satisfying your dessert cravings with a fun twist on traditional sugar cookies.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 35 to 40 minutes
• Total Time: 1 hour
• Yield: 24 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 and Prepare Pan: Preheat the oven to 325°F and position a rack in the middle. Grease an 8-inch square pan or line it with parchment paper with an overhang (parchment sling) for easy removal.
2. Mix Dry Ingredients: Weigh or lightly spoon and level the flour. In a medium bowl, whisk together the flour, baking soda, and table salt until evenly combined.
3. Beat Butter and Sugars: In a large bowl or the bowl of a stand mixer fitted with the flat beater attachment, beat the butter on low speed for about 2 minutes until smooth. Scrape down the bowl, add granulated sugar and confectioners’ sugar, and beat on low speed for another 2 minutes until combined but not fluffy.
4. Add Egg, Extracts, and Sour Cream: Scrape down the bowl again, add the egg, vanilla extract, and almond extract, and beat until fully incorporated, about 1 minute. Add the sour cream and beat for 30 seconds more to mix thoroughly.
5. Incorporate Dry Ingredients: Add the flour mixture and pulse the mixer slowly just until combined. Avoid overmixing to keep the dough tender.
6. Divide Dough and Add Cocoa: Transfer half of the dough (about 390g) to a medium bowl and set aside. To the remaining dough in the mixer, add the cocoa blend and beat just until combined, finishing by hand if needed to remove any dry spots.
7. Layer Chocolate Dough: Using damp hands or a cookie scoop, dollop the chocolate dough evenly across the bottom of the prepared pan. Press it into an even layer using damp hands.
8. Layer Vanilla Dough: Dollop the reserved vanilla dough over the chocolate layer and press it into an even layer as well. Smooth the top surface with an offset spatula or the straight edge of a bowl scraper for a neat finish.
9. Bake the Bars: Bake the sugar cookie bars for 35 to 40 minutes, until the surface is just barely golden and a toothpick or paring knife inserted in the center comes out clean. Remove from oven and transfer the pan to a wire rack to cool enough to handle, then lift out the bars and cool completely.
10. Prepare Raspberry Glaze: Place raspberries in a fine mesh strainer over a medium bowl, using a flexible spatula or spoon back to press and smash berries to extract as much juice as possible. Discard solids or save for another use.
11. Mix Glaze: Stir 1 cup (113g) confectioners’ sugar gradually into the raspberry juice until smooth. Add the remaining 1/4 cup (27g) confectioners’ sugar if needed to reach a thick yet pourable consistency that holds lines for a few seconds when drizzled. Whisk in vanilla extract and salt.
12. Glaze the Bars: Pour the glaze evenly over the cooled bars and spread to the edges with an offset spatula. For an even top, spoon glaze into any areas that rose near the pan edges before glazing the center. Sprinkle with sprinkles if desired. Let glaze set.
13. Slice and Serve: Once the glaze has set, cut the sugar cookie bars into 24 small squares using a 6 by 4 pattern. Serve and enjoy your Neapolitan Sugar Cookie Bars.

Notes

• Use damp hands to handle and press the dough to prevent sticking and ensure even layers.
• Do not overmix the dough once the flour is added to maintain tender texture.
• If you don’t have sour cream, plain yogurt is a great substitute for moisture and tang.
• The raspberry glaze can be adjusted for thickness by adding more sifted confectioners’ sugar gradually.
• Allow the glaze to fully set before slicing to avoid messy cuts.
• Using parchment paper with overhangs makes it easy to lift bars out of the pan cleanly.
• Sprinkles are optional but add a fun decorative touch especially for festive occasions.

Keywords: Neapolitan Sugar Cookie Bars, chocolate sugar cookie bars, raspberry glaze cookie bars, layered sugar cookie recipe, easy cookie bars