Introduction

Neapolitan Sugar Cookie Bars combine classic vanilla and chocolate flavors with a luscious raspberry glaze, creating a delightful treat that’s perfect for sharing. These bars offer a soft, tender crumb with a beautiful layered look and a sweet, tangy finish.

The image shows several square pieces of layered cake arranged neatly in rows on a white marbled surface. Each piece has three layers: the bottom layer is dark brown and looks moist and rich, the middle layer is a light golden yellow with a soft, crumbly texture, and the top layer is smooth pink frosting decorated with scattered white sprinkles in various shapes like rods, balls, and snowflakes. The frosting has a slightly glossy finish and covers the entire top of each cake square evenly, giving a bright and colorful look. photo taken with an iphone --ar 4:5 --v 7

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 (for glaze)
1/2 teaspoon King Arthur Pure Vanilla Extract or vanilla bean paste (for glaze)
1/8 teaspoon table salt (for glaze)
Sprinkles, optional

Instructions

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.
Step 2: Weigh your flour or measure it by gently spooning into a cup and sweeping off excess. In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
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 sides, add both sugars, and beat on low until combined but not necessarily fluffy, about 2 minutes.
Step 4: Add the egg and extracts, beating until fully incorporated, about 1 minute. Add the sour cream and beat for another 30 seconds. Add the flour mixture and pulse or beat slowly until just combined.
Step 5: Transfer half of the dough (about 390g) to a medium bowl and set it aside. Add cocoa to the remaining dough in the mixer and beat just until combined. Finish mixing by hand if needed.
Step 6: With 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.
Step 7: Dollop the reserved vanilla dough over the chocolate layer and press into an even layer. Smooth the surface with an offset spatula or bowl scraper for a neat finish.
Step 8: Bake the bars for 35 to 40 minutes, until the surface is just golden and a toothpick inserted in the center comes out clean. Transfer pan to a wire rack to cool enough to handle, then remove bars and cool completely.
Step 9: For the raspberry topping, place raspberries in a fine mesh strainer over a bowl. Press and smash berries through the strainer to extract juice. Discard solids or save for another use.
Step 10: Gradually stir 1 cup (113g) confectioners’ sugar into raspberry juice until smooth. Add more confectioners’ sugar until glaze reaches a thick but pourable consistency. Whisk in vanilla and salt.
Step 11: Pour glaze over cooled bars, spreading to the edges with an offset spatula. For an even coating, drizzle glaze on raised edges before spreading. Add sprinkles if desired. Set aside to let glaze set.
Step 12: Once glaze is set, slice bars into 24 small pieces using a 6 x 4 pattern. Enjoy!

Tips & Variations

Use damp hands when pressing dough to prevent sticking and help create even layers.
For a dairy-free version, substitute butter with plant-based margarine and sour cream with coconut yogurt.
Freeze unglazed bars before adding raspberry glaze to extend shelf life.
Try swapping raspberries for strawberries or blueberries for a different fruity glaze.

Storage

Store sugar cookie bars well-wrapped at room temperature for up to 4 days. You can freeze unglazed bars for up to 6 months; thaw completely before adding the raspberry glaze. Reheat gently if desired, but they are best enjoyed at room temperature.

How to Serve

The image shows multiple square pieces of layered cake scattered on a white marbled texture. Each piece has two layers: the bottom layer is dark brown and looks like chocolate cake, and the top layer is light yellow, like vanilla cake. On top of the cakes, there is a bright pink icing layer with white sprinkles and small white flower decorations. Some cake pieces are placed in a group, while others are spread out with crumbs and sprinkles around them, creating a playful and colorful scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the glaze?

Yes, frozen raspberries work well. Thaw and drain any excess liquid before pressing them through the strainer for the best texture.

What if I don’t have sour cream?

You can substitute sour cream with plain yogurt or buttermilk in equal amounts without affecting the flavor significantly.