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Neapolitan Sugar Cookie Bars Recipe

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★★★★★

5 from 53 reviews

These Neapolitan Sugar Cookie Bars combine rich chocolate and classic vanilla sugar cookie doughs in a layered treat topped with a luscious raspberry glaze. Perfectly soft with a hint of almond extract and a vibrant raspberry finish, these bars make a delightful dessert for any occasion.

Ingredients

Scale

For the 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

For the 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 your oven to 325°F (163°C) and place a rack in the middle position. Grease an 8-inch square pan or line it with a parchment paper sling for easy removal.
  2. Combine Dry Ingredients: Weigh or gently spoon the flour into a medium bowl. Whisk together the flour, baking soda, and salt until well combined to ensure even distribution of leavening and salt.
  3. Make Cookie Dough Base: In a large bowl or stand mixer fitted with a flat beater, beat the unsalted butter on low speed for about 2 minutes until smooth. Scrape down the bowl sides, then add the granulated and confectioners’ sugars and beat on low until combined, about 2 minutes. Add the egg, vanilla extract, and almond extract and mix thoroughly for about 1 minute. Incorporate the sour cream by beating for an additional 30 seconds.
  4. Add Flour Mixture: Slowly add the flour mixture to the wet ingredients using the mixer’s pulse function until just combined to avoid overmixing.
  5. Create Chocolate Dough: Transfer half of the sugar cookie dough (approximately 390g) to a separate bowl. Add cocoa powder to the remaining dough in the mixer bowl and mix until just combined, finishing by hand if there are any dry spots.
  6. Layer Chocolate Dough: Using damp hands or a cookie scoop, dollop the chocolate dough evenly across the bottom of the prepared pan. Press gently with damp hands to create an even layer covering the bottom.
  7. Layer Vanilla Dough: Dollop the reserved vanilla dough over the chocolate layer and press it evenly into place with damp hands. Use an offset spatula or the edge of a bowl scraper to smooth the surface for a neat finish.
  8. Bake the Bars: Bake in the preheated oven for 35 to 40 minutes until the surface is barely golden and a toothpick inserted into the center comes out clean. Remove from oven and transfer the pan to a wire rack to cool enough to handle. Remove the bars from the pan and cool completely.
  9. Prepare Raspberry Glaze: Place raspberries into a fine mesh strainer set over a bowl. Use a spatula or back of a spoon to press berries through the strainer, extracting as much juice as possible. Discard solids or save for another use.
  10. Mix Glaze: Gradually whisk in 1 cup (113g) confectioners’ sugar until smooth. Add up to 1/4 cup (27g) more sugar to achieve a thick but pourable consistency resembling honey. Whisk in vanilla extract and salt until well blended.
  11. Glaze the Bars: Pour the glaze over the cooled cookie bars and spread it evenly to the edges using an offset spatula. For even coverage, spoon glaze onto any raised areas near edges before covering the center. Optionally, sprinkle with sprinkles.
  12. Set and Slice: Let the glaze set fully at room temperature. Once set, cut the bars into 24 pieces in a 6 by 4 grid or desired size.
  13. Storage: Store the bars wrapped tightly at room temperature for up to 4 days. Unglazed bars freeze well for up to 6 months; thaw before glazing.

Notes

  • Use damp hands to prevent dough from sticking when spreading in the pan.
  • Measure flour accurately by weighing or spooning gently into the measuring cup to avoid dense cookies.
  • Almond extract adds a subtle nuttiness but can be omitted if preferred.
  • The glaze consistency should be thick yet pourable; gradually add confectioners’ sugar to achieve this.
  • Sift confectioners’ sugar to avoid lumps in the glaze.
  • Use parchment sling in pan for easy removal and cleaner edges.
  • Freeze unglazed bars if making in advance; glaze after thawing for best results.

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

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