Neapolitan Sugar Cookie Bars Recipe

Introduction

Neapolitan Sugar Cookie Bars combine classic vanilla and rich chocolate dough layers with a tangy raspberry glaze for a delightful treat. These bars offer a fun twist on traditional sugar cookies and are perfect for sharing or special occasions.

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: To make the sugar cookie dough, weigh or accurately measure the flour. In a medium bowl, whisk together the flour, baking soda, and salt until well blended.
3. Step 3: In a large bowl or mixer fitted with the flat beater, beat the butter on low speed until smooth, about 2 minutes. Scrape down the bowl, add both sugars, and beat on low until combined, about 2 minutes. Add the egg and extracts, beating for about 1 minute. Mix in the sour cream for 30 seconds. Finally, add the flour mixture and pulse or mix just until combined.
4. Step 4: Transfer half of the dough (about 390g) to a medium bowl and set aside. Add cocoa to the remaining dough and beat just until combined. Finish mixing by hand if needed.
5. Step 5: 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.
6. Step 6: Dollop the reserved vanilla dough on top of the chocolate layer and press into an even layer as well. Smooth the surface with an offset spatula or bowl scraper for a neat finish.
7. Step 7: Bake the bars for 35 to 40 minutes until lightly golden and a toothpick inserted in the center comes out clean. Let cool in the pan until cool enough to handle, then remove and cool completely on a wire rack.
8. Step 8: For the raspberry glaze, press the raspberries through a fine mesh strainer into a bowl, discarding solids. Stir in 1 cup confectioners’ sugar until smooth. Add more sugar gradually to reach a thick but pourable consistency. Whisk in vanilla and salt.
9. Step 9: Pour the glaze over the cooled bars, spreading it to the edges. Use a spoon to drizzle glaze into any higher spots for an even coating. Add sprinkles if desired. Allow the glaze to set.
10. Step 10: Once set, slice the bars into 24 pieces using a 6 x 4 pattern for uniformly sized servings.

Tips & Variations

• Use sour cream or plain yogurt interchangeably for a slightly tangy flavor and tender crumb.
• For a different fruit glaze, try fresh strawberries or blueberries in place of raspberries.
• Press the dough layers evenly with damp hands to avoid cracks during baking.
• Optional sprinkles add a festive touch perfect for holidays or celebrations.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use plain all-purpose flour instead of King Arthur?

Yes, any all-purpose flour will work, but weighing the flour or measuring carefully is key for the best texture.

How do I know when the bars are fully baked?

The surface should be lightly golden, and a toothpick or paring knife inserted in the center should come out clean or with just a few moist crumbs.

Neapolitan Sugar Cookie Bars Recipe

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★★★★★

4.9 from 103 reviews

These Neapolitan Sugar Cookie Bars combine classic vanilla and rich chocolate dough layers, topped with a luscious homemade raspberry glaze. Perfectly tender and sweet, they’re delightfully festive with optional sprinkles, making them a colorful treat for any occasion.

• Author: Sana
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 24 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 the oven to 325°F with a rack in the middle. Grease an 8-inch square pan or line it with a parchment sling to prevent sticking.
2. Mix Dry Ingredients: Weigh or spoon the flour into a bowl, then whisk together flour, baking soda, and salt until well combined.
3. Make Sugar Cookie Dough Base: In a large bowl or stand mixer with the flat beater, beat butter on low speed until smooth (about 2 minutes). Add granulated and confectioners’ sugar and beat until combined but not fluffy (about 2 minutes). Add egg and both extracts, mix well (about 1 minute). Incorporate sour cream, then add flour mixture and mix slowly until just combined.
4. Divide Dough and Add Cocoa: Transfer half of the dough (about 390g) to a separate bowl and set aside. Add cocoa powder to the remaining dough and mix until fully incorporated, finishing by hand if needed.
5. Press Chocolate Dough: Using damp hands or a cookie scoop, dollop chocolate dough evenly on the bottom of the prepared pan. Press it down into an even layer with damp hands.
6. Layer Vanilla Dough: Dollop the reserved vanilla dough over the chocolate layer, press into an even layer using damp hands. Smooth the surface with an offset spatula or a bowl scraper for neatness.
7. Bake the Bars: Bake for 35 to 40 minutes until the surface is barely golden and a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack before removing.
8. Prepare Raspberry Glaze: Place raspberries in a fine mesh strainer over a bowl and press to extract juice. Discard solids or save for another use.
9. Mix Glaze: Stir in 1 cup confectioners’ sugar until smooth. Add remaining confectioners’ sugar gradually to reach a thick but pourable consistency (like honey). Whisk in vanilla and salt.
10. Glaze the Bars: Pour the glaze evenly over cooled bars, spreading to edges with an offset spatula. Drizzle glaze over any risen areas near edges for even coating. Add sprinkles if desired. Let set.
11. Slice Bars: Once glaze is set, cut into 24 small squares using a 6 x 4 pattern.
12. Storage Instructions: Store wrapped at room temperature up to 4 days. Freeze unglazed bars up to 6 months; thaw before glazing.

Notes

• Use damp hands when handling dough to prevent sticking.
• For best results, room temperature butter ensures smooth creaming.
• The glaze should be thick but pourable for ideal consistency.
• Freezing unglazed bars preserves freshness; add glaze after thawing.
• Optional sprinkles add a fun festive touch.

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