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Neapolitan Sugar Cookie Bars

Delicious Neapolitan Sugar Cookie Bars with Raspberry Twist

These Neapolitan Sugar Cookie Bars are a delightful blend of chocolate and vanilla flavors, topped with a vibrant raspberry glaze, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 24 slices
Course: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Layers
  • 2 cups All-Purpose Flour Can use cake flour for lighter bars
  • 1 teaspoon Baking Soda No substitutions necessary
  • 1 teaspoon Salt Can be omitted for low-sodium diets
  • 1 cup Unsalted Butter Substitute with margarine for dairy-free options
  • 1 cup Granulated Sugar Brown sugar adds moisture and a slight caramel flavor
  • 1/2 cup Brown Sugar All granulated sugar can be used for lighter cookies
  • 1 large Egg An egg replacement works for vegan diets
  • 2 teaspoons Extracts (Vanilla & Almond) Vanilla bean paste enriches the taste
  • 1/2 cup Sour Cream Yogurt or buttermilk can be swapped in
For the Chocolate Layer
  • 1/2 cup Cocoa Powder Dutch-process cocoa enhances the flavor
For the Raspberry Glaze
  • 1 cup Fresh Raspberries Feel free to swap in strawberries or blueberries for a different flavor
  • 1 cup Confectioners’ Sugar Adjust to desired sweetness

Equipment

  • 8-inch square baking pan
  • mixing bowls
  • whisk
  • spatula
  • Strainer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and prepare an 8-inch square baking pan by greasing it or lining it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
  3. In a large mixing bowl, beat the softened butter with both sugars until smooth and creamy, about 2-3 minutes.
  4. Add in the egg, vanilla extract, and almond extract, mixing well. Then incorporate the sour cream until everything is blended.
  5. Gradually fold the flour mixture into the wet ingredients until just combined, and then divide the dough in half.
  6. Mix cocoa powder into one half of the dough until fully combined and spread it evenly in the prepared pan.
  7. Dollop the remaining vanilla dough over the chocolate layer and gently press it down.
  8. Bake for 35-40 minutes or until the edges are golden and a toothpick comes out clean.
  9. Let the pan cool on a wire rack for about 10-15 minutes, then lift the bars out using the parchment overhang.
  10. Press raspberries through a strainer and mix with confectioners’ sugar to create a smooth glaze.
  11. Pour the raspberry glaze over the cooled bars and allow it to set.
  12. Slice the bars into 24 pieces and serve.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 30mgSodium: 100mgPotassium: 50mgSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Store well-wrapped at room temperature for up to 4 days. For longer storage, freeze unglazed bars for up to 6 months.

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