Introduction

Neapolitan sugar cookie bars are a delightful twist on classic sugar cookies, featuring layers of chocolate and vanilla dough topped with a sweet raspberry glaze. These bars are perfect for sharing at parties or enjoying as a special treat any day.

The image shows many square pieces of two-layered cake scattered on a bright blue background. Each piece has a bottom dark brown layer, a middle light beige layer, and a top layer of smooth pink icing decorated with white sprinkles shaped like lines, small dots, and flowers. Some pieces are grouped together neatly, while others are placed randomly, with some showing their sides to reveal the two-layer cake inside. The white sprinkles contrast well against the pink icing, making the whole scene look bright and colorful. 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
1/2 teaspoon King Arthur Pure Vanilla Extract or vanilla bean paste
1/8 teaspoon table salt
Sprinkles (optional)

Instructions

Step 1: 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.
Step 2: Weigh your flour or spoon it gently into a measuring cup and level it off. 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, then add both sugars and beat on low until combined, about 2 minutes.
Step 4: Scrape down the bowl again, add the egg and both extracts, and beat until well combined, about 1 minute. Add the sour cream and beat for another 30 seconds to fully incorporate.
Step 5: Add the flour mixture and pulse or beat slowly until just combined. Avoid overmixing.
Step 6: Transfer half of the dough (about 390g) to a medium bowl and set aside. Add cocoa powder to the remaining dough in the mixer and beat just until combined. Finish mixing by hand if needed.
Step 7: With damp hands or a cookie scoop, dollop the chocolate dough evenly over the bottom of the prepared pan. Press it into an even layer using damp hands.
Step 8: Dollop the reserved vanilla dough over the chocolate layer and press into an even layer with damp hands. Smooth the surface with an offset spatula or the straight side of a bowl scraper for a neat finish.
Step 9: Bake the bars 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 cool enough to handle, then remove and cool completely.
Step 10: To make the raspberry glaze, place raspberries in a fine mesh strainer set over a bowl. Press with a spatula or spoon to extract juice, discarding solids or saving for another use.
Step 11: Gradually stir 1 cup (113g) confectioners’ sugar into the juice until smooth. Add more confectioners’ sugar, up to 1/4 cup (27g), to reach a thick but pourable consistency. Whisk in vanilla and salt.
Step 12: Pour glaze over cooled bars and spread to the edges. For even coating, drizzle glaze on any raised edges first. Add sprinkles if desired. Let glaze set before slicing.
Step 13: Once glaze is set, slice the bars into 24 small pieces using a 6 x 4 pattern.

Tips & Variations

Use damp hands to handle dough layers easily and prevent sticking.
Try substituting yogurt for sour cream for a lighter tang.
Add finely chopped nuts to the vanilla layer for extra texture.
For a different fruit glaze, replace raspberries with pureed strawberries or cherries.

Storage

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

How to Serve

The image shows square pieces of two-layered cake arranged closely on a white marbled surface. Each piece has a bottom layer of dark brown chocolate cake with a dense texture and a top layer of light yellow vanilla cake that appears soft and moist. The entire cake is covered with a smooth pink frosting topped with small white sprinkles in shapes like sticks, balls, and snowflakes scattered evenly across the surface. The pieces are cut cleanly, showing the clear separation and contrast between the chocolate and vanilla layers under the pastel pink frosting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit added salt in the recipe to avoid the bars becoming too salty.

What if I don’t have sour cream?

You can substitute plain yogurt for sour cream with little difference in flavor or texture.