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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.

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 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

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