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Neapolitan Sugar Cookie Bars Recipe

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4.2 from 51 reviews

Neapolitan Sugar Cookie Bars are a delightful twist on the classic ice cream trio, combining layers of vanilla and chocolate sugar cookie dough topped with a luscious raspberry glaze. These bars offer a tender, buttery texture with a subtle almond note and a vibrant fruit topping, making them perfect for dessert or a special treat.

Ingredients

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

Topping

  • 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 the oven to 325°F with a rack in the middle position. Grease an 8-inch square pan or line it with a parchment sling for easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
  3. Cream Butter and Sugars: Using a stand mixer fitted with the flat beater attachment or a large bowl, beat the butter on low speed until smooth, about 2 minutes. Scrape down the bowl, then add granulated and confectioners’ sugar and beat on low speed for another 2 minutes until well combined but not fluffy.
  4. Add Egg and Extracts: Scrape the bowl again, add the egg, vanilla extract, and almond extract, then beat until fully incorporated, about 1 minute.
  5. Incorporate Sour Cream: Add sour cream to the mixture and beat for 30 seconds until fully blended.
  6. Combine with Dry Ingredients: Add the flour mixture and pulse the mixer a few times to slowly incorporate until just combined; avoid overmixing.
  7. Divide Dough: Transfer about half of the dough (approximately 390g) to a medium bowl and set aside. To the remaining dough in the mixer bowl, add the cocoa powder and beat just until combined, finishing by hand with a spatula if necessary.
  8. Layer Chocolate Dough: Using damp hands or a cookie scoop, dollop the chocolate dough evenly into the prepared pan. Press it down gently into an even layer with damp hands.
  9. Layer Vanilla Dough: Dollop the reserved vanilla dough over the chocolate layer, then press gently and evenly with damp hands. Smooth the surface with an offset spatula or the straight side of a bowl scraper for a neat finish.
  10. Bake the Bars: Bake in the preheated oven for 35 to 40 minutes, until the surface is just beginning to turn golden brown and a toothpick inserted in the center comes out clean.
  11. Cool the Bars: Transfer the pan to a wire rack and allow the bars to cool until handleable. Remove from the pan and cool completely.
  12. Prepare Raspberry Topping: Place raspberries in a fine mesh strainer over a bowl. Use a spatula or spoon to press and smash the berries to extract juice, discarding solids or reserving them for other uses.
  13. Make the Glaze: Gradually mix in 1 cup (113g) confectioners’ sugar into the raspberry juice until smooth. Add extra confectioners’ sugar (up to 1/4 cup or 27g) as needed to reach a thick but pourable consistency similar to honey. Whisk in vanilla extract and salt.
  14. Glaze the Bars: Pour the glaze evenly over the cooled bars, spreading to the edges with an offset spatula. For the most even coverage, drizzle glaze over any risen areas before smoothing.
  15. Add Sprinkles: Top with sprinkles if desired, then allow glaze to set completely.
  16. Slice and Serve: Once glaze has set, cut bars into 24 small slices using a 6 by 4 pattern.
  17. Storage: Store wrapped at room temperature for up to 4 days. Freeze unglazed bars for up to 6 months; thaw before glazing.

Notes

  • Use cool room temperature butter (65°F to 68°F) for best creaming results.
  • Sifting the confectioners’ sugar helps prevent lumps in the glaze.
  • Damp hands are key to preventing dough from sticking while spreading layers.
  • For a dairy-free option, substitute sour cream with coconut yogurt.
  • Do not overmix the dough to maintain tender bars.
  • Sprinkles are optional and add a fun decorative touch perfect for celebrations.
  • Bars can be stored well-wrapped at room temperature or frozen unglazed to preserve freshness.

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