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Neapolitan Sugar Cookie Bars Recipe

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★★★★★

4.5 from 72 reviews

These Neapolitan Sugar Cookie Bars are a delightful twist on classic sugar cookies, featuring layers of vanilla and rich chocolate dough topped with a fresh raspberry glaze. Soft, buttery, and perfectly sweet, these bars combine the flavors of vanilla, almond, and cocoa in a luscious dessert that’s easy to make and perfect for sharing.

Ingredients

Scale

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

Wet Ingredients and Sugars

  • 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 and Prepare Pan: Preheat your oven to 325°F and place a rack in the middle. Grease an 8-inch square pan or line it with a parchment paper sling for easy removal.
  2. Combine Dry Ingredients: Measure your flour carefully, then whisk together the flour, baking soda, and salt in a medium bowl until well combined.
  3. Mix Butter and Sugars: In a large bowl or stand mixer with a flat beater, beat the butter on low speed until smooth for about 2 minutes. Scrape the bowl down, then add granulated and confectioners’ sugars, beating on low speed until combined, about 2 minutes.
  4. Add Egg and Extracts: Scrape down the bowl again; add the egg, vanilla, and almond extracts. Beat until fully mixed, about 1 minute. Add the sour cream and beat for another 30 seconds to fully incorporate.
  5. Combine Dough: Add the dry flour mixture and pulse or mix slowly until just combined. Do not overmix.
  6. Divide Dough and Add Cocoa: Transfer half of the dough (about 390g) to a medium bowl and set aside. Add the triple cocoa blend to the remaining dough in the mixer, mixing just until combined. Finish mixing by hand if needed.
  7. Form Chocolate Layer: Using damp hands or a cookie scoop, dollop the chocolate dough evenly on the bottom of the prepared pan. Press into an even layer.
  8. Form Vanilla Layer: Dollop the reserved vanilla dough over the chocolate layer, then press into an even layer using damp hands. Smooth the surface with an offset spatula or bowl scraper for a neat finish.
  9. Bake: Bake the sugar cookie bars for 35 to 40 minutes until the surface is barely golden and a toothpick inserted in the center comes out clean. Let cool in the pan on a wire rack until cool enough to handle, then remove and cool completely.
  10. Prepare Raspberry Glaze: Place raspberries in a fine mesh strainer over a bowl. Press and mash the berries through the strainer to extract juice; discard solids or save for another use.
  11. Make Glaze: Gradually stir in 1 cup confectioners’ sugar into the raspberry juice until smooth. Add more sugar, up to 1/4 cup, to reach a thick but pourable consistency similar to honey. Whisk in vanilla extract and salt.
  12. Glaze Bars: Pour the glaze over the cooled cookie bars, spreading to the edges with an offset spatula. Use a spoon to drizzle glaze on raised areas before smoothing the center. Optionally, top with sprinkles. Let glaze set completely.
  13. Slice and Serve: Once the glaze is set, cut the bars into 24 small pieces using a 6 x 4 grid pattern.
  14. Storage: Store the sugar cookie bars well-wrapped at room temperature for up to 4 days. Freeze unglazed bars for up to 6 months; thaw before glazing.

Notes

  • Use an accurate scale for measuring flour to ensure cookie texture is consistent.
  • Dampening hands helps prevent dough from sticking while pressing into the pan.
  • Do not over-mix dough to avoid tough cookies; mix just until combined.
  • The glaze should have a honey-like consistency; add powdered sugar gradually to achieve this.
  • If desired, sprinkles can be added on top of the glaze for festive decoration.
  • Store baked bars without glaze if freezing and glaze after thawing for best quality.

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

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