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Neapolitan Sugar Cookie Bars Recipe

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★★★★★

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.

Ingredients

Scale

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

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