Neapolitan Sugar Cookie Bars Recipe

Introduction

These Neapolitan Sugar Cookie Bars combine classic vanilla and rich chocolate flavors with a bright raspberry glaze for a delightful treat. Perfect for sharing at parties or enjoying with a cup of tea, they’re colorful, tender, and irresistibly tasty.

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 (for glaze)
• 1/8 teaspoon table salt (for glaze)
• Sprinkles, optional

Instructions

1. Step 1: 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, leaving an overhang for easy removal.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
3. Step 3: In a large bowl or stand mixer fitted with a 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.
4. Step 4: Add the egg, vanilla, and almond extracts to the butter mixture. Beat until well combined, about 1 minute.
5. Step 5: Add the sour cream and beat until fully incorporated, about 30 seconds. Slowly add the flour mixture, pulsing or mixing on low until just combined.
6. Step 6: Transfer half the dough (about 390g) to a medium bowl and set aside. Add cocoa powder to the remaining dough and mix just until combined. Finish by hand if needed.
7. Step 7: 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 with damp hands.
8. Step 8: Dollop the reserved vanilla dough over the chocolate layer and press gently to create an even surface. Smooth with an offset spatula or straight edge if desired.
9. Step 9: 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 until warm enough to handle, then remove and cool completely.
10. Step 10: To make the raspberry glaze, place raspberries in a fine mesh strainer over a bowl and press to extract juice. Discard solids or save for another use.
11. Step 11: Stir in 1 cup (113g) confectioners’ sugar until smooth. Add more sugar gradually until the glaze is thick but pourable, similar to honey. Whisk in vanilla and salt.
12. Step 12: Pour the glaze evenly over the cooled bars, spreading to edges. Use a spoon or spatula to fill lower areas for an even coat. Sprinkle with optional sprinkles.
13. Step 13: Allow the glaze to set before slicing the bars into 24 pieces using a 6 by 4 pattern.

Tips & Variations

• Use damp hands to handle the dough easily and prevent sticking.
• Try substituting sour cream with plain yogurt for a slightly tangier flavor.
• Add chopped nuts or white chocolate chips between layers for extra texture.
• For a different fruit glaze, substitute raspberries with strawberries or blueberries.
• Chilling the dough briefly can make it easier to work with if your kitchen is warm.

Storage

Store the sugar cookie bars well-wrapped at room temperature for up to 4 days. For longer storage, freeze unglazed bars for up to 6 months; thaw completely before adding the raspberry glaze and serving.

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, regular unsweetened cocoa powder will work fine, though the flavor might be slightly different since the blend is designed for a rich chocolate taste.

How do I prevent the glaze from running off the bars?

Make sure your bars are completely cooled before glazing and prepare the glaze thick but pourable. Let it set at room temperature without disturbing it for the best finish.

Neapolitan Sugar Cookie Bars Recipe

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★★★★★

4.8 from 63 reviews

These Neapolitan Sugar Cookie Bars combine classic vanilla and chocolate sugar cookie layers topped with a fresh raspberry glaze. Perfectly soft and tender with a sweet tangy topping, they make a delightful treat for gatherings and celebrations.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 24 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon table salt
• 3 tablespoons (16g) King Arthur Triple Cocoa Blend

Cookie Dough

• 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

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 & Prepare Pan: Preheat the oven to 325°F with a rack placed in the middle. Grease an 8-inch square pan or line it with a parchment sling for easy removal of the bars.
2. Mix Dry Ingredients: Weigh or properly measure the flour, then whisk it together with the baking soda and salt in a medium bowl until well combined.
3. Cream Butter & Sugars: In a large bowl or stand mixer fitted with a flat beater, beat the butter on low speed until smooth, about 2 minutes. Add both sugars and beat on low until well combined (do not overbeat).
4. Add Egg & Extracts: Scrape down the bowl, add the egg, vanilla, and almond extracts, then beat until fully combined, about 1 minute. Next, beat in the sour cream for 30 seconds.
5. Combine Dough: Gradually add the flour mixture, pulsing the mixer slowly until just combined to avoid overworking the dough.
6. Divide & Flavor Dough: Transfer half of the dough (approx. 390g) to a medium bowl and set aside. To the remaining dough in the mixer, add the cocoa powder and beat until fully incorporated, finishing by hand if needed.
7. Form Chocolate Layer: Using damp hands or a cookie scoop, evenly dollop and press the chocolate dough into the prepared pan to create an even bottom layer.
8. Form Vanilla Layer: Dollop the reserved vanilla dough over the chocolate layer, pressing it evenly with damp hands. Smooth the surface with an offset spatula or flat edge for a clean finish.
9. Bake Bars: Bake for 35 to 40 minutes or until the surface is barely golden and a knife inserted in the center comes out clean. Cool in the pan on a wire rack until handleable, then remove and allow to cool completely.
10. Make Raspberry Glaze: Place raspberries in a fine mesh strainer over a bowl and press through with a spatula or spoon, discarding solids or reserving separately.
11. Mix Glaze: Stir in 1 cup of confectioners’ sugar until smooth. Add additional confectioners’ sugar if needed to achieve a thick but pourable consistency similar to honey. Whisk in vanilla and salt.
12. Glaze the Bars: Pour the raspberry glaze over the cooled bars, spreading to edges with an offset spatula. For even coverage, drizzle glaze on raised areas before smoothing all over. Sprinkle with optional sprinkles.
13. Set & Slice: Allow the glaze to set fully before slicing into 24 pieces (6 x 4 pattern).
14. Storage: Store well-wrapped at room temperature up to 4 days. Freeze unglazed bars for up to 6 months and thaw before adding glaze.

Notes

• Use cool room temperature butter (65°F to 68°F) for optimal dough texture and mixability.
• If you don’t have King Arthur Triple Cocoa Blend, use a high-quality unsweetened cocoa powder.
• Dampening your hands prevents dough from sticking when pressing into the pan.
• The raspberry glaze consistency should be thick but pourable to ensure it holds its shape but spreads easily.
• Sprinkles on top are optional but add a festive touch to the finished bars.
• Ensure bars are fully cooled before glazing to prevent melting or sliding.
• Cut bars into smaller slices to maximize servings and make them easier to eat.

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