If you love bright, layered desserts, these Sugar Cookie Bars turn the classic Neapolitan vibe into an easy, sliceable treat. Think chocolate + vanilla + a vivid raspberry topping, all in a traybake that’s shockingly simple and wildly festive.
These bars feel fancy but behave like a champ: no rolling, no piping, no fragile cookies to assemble. Press, bake, glaze, and slice. Done.
Why you’ll love this Sugar Cookie Bar Recipe
Why bother with fiddly cookies when a bar does the same job faster? These Sugar Cookie Bars stack flavor and texture—an almond-tinged vanilla layer, a silky chocolate base, and a glossy raspberry finish studded with sprinkles if you’re feeling extra. They look like party food and taste like nostalgia.
Big win: bars travel and cut neatly for gift boxes. Perfect for holiday platters or a cookie swap.
The story behind these Neapolitan-style bars
Neapolitan desserts have that instant “ooo” factor. The old-school ice cream trio—chocolate, vanilla, strawberry—came from Italians bringing layered flavor to America. Our recipe nods to that history but with a twist: Neapolitan Ice Cream inspired the idea, but we use raspberry for a brighter pink and tangier punch.
Test Kitchen Director Sarah Jampel (yep, she’s the genius here) swapped strawberries for raspberries because they give a deeper color and bolder flavor. Sarah also leaned into almond extract to echo rainbow-style Italian cookies, so these bars feel like a cross between Rainbow Cookies and classic Sugar Cookies. The result? A slightly modern, very photogenic take on a classic.
Ingredients breakdown — what’s in each layer (short blurbs)
Here’s what you’ll need and why each ingredient matters.
- All-purpose flour — the structure. Measure carefully for the right crumb.
- Baking soda — just enough lift to keep the bars tender.
- Salt — balances sweetness; never skip.
- Butter — cool room temperature butter gives tender dough and richness.
- Granulated + confectioners’ sugar — granulated for structure, confectioners’ for tender crumb and a silky glaze.
- Egg — binds everything.
- Vanilla + almond extract — aromatic power; almond makes these slightly nutty and bakery-like.
- Sour cream or plain yogurt — adds moisture and a tender bite.
- Cocoa — for the chocolate layer; deepens flavor.
- Raspberries — for the glaze; they cook down to a bright, flavorful topping.
- Sprinkles (optional) — purely for show but highly recommended if you want wow factor.
Quick note: weigh your flour or use the spoon-and-level method. Too much flour = dense bars.
How to make these Neapolitan Sugar Cookie Bars — step-by-step
Follow this simple plan and you’ll have neat, layerable bars that cut like a dream.
- Preheat & prep. Heat the oven to 325°F (163°C). Grease an 8-inch square pan or line it with a parchment sling for easy removal.
- Dry mix. Whisk the flour, baking soda, and salt in a bowl until combined. This avoids pockets of leavener and gives even texture.
- Cream butter + sugars. Beat the butter on low until smooth. Add granulated and confectioners’ sugar; beat until mixed but not fluffy. Add egg, vanilla, and almond extract, then sour cream; combine.
- Divide the dough. Add the dry ingredients to the mixer and pulse until just combined. Reserve roughly half of the dough in a separate bowl. Add the cocoa to the dough remaining in the mixer and work it in until even.
- Layer — chocolate first. Use damp hands or a scoop to dollop the chocolate dough into the pan; press it into an even layer. Pro tip: damp hands prevent sticking and give a smoother base.
- Vanilla layer. Dollop the reserved vanilla dough over the chocolate layer; press evenly with damp hands or an offset spatula.
- Bake. Pop the pan in the oven for 35–40 minutes. You want the surface just barely golden. A toothpick in the center should come out clean.
- Cool completely. Transfer to a wire rack and cool fully before glazing. Don’t rush this step or the glaze will slide off a warm bar.
- Make the raspberry glaze. Press raspberries through a fine-mesh strainer to extract juice. Mix in confectioners’ sugar gradually until the glaze is thick but pourable—think honey texture. Stir in vanilla and a pinch of salt.
- Glaze & decorate. Pour the glaze over the cooled bars, smoothing to the edges. Add sprinkles immediately if using.
- Set & slice. Let the glaze set, then slice into small squares (we love 24 pieces from a 6×4 grid) or cut to your preferred size.
Bold tip: strain the raspberries — seeds ruin the glaze’s silkiness. Use a spoon and some patience.
Pro tips for perfect results
- Use cool room-temperature butter (65–68°F) — too soft and the dough gets greasy; too cold and it won’t incorporate properly.
- Don’t overmix the dough once the flour goes in—overworking develops gluten and yields tougher bars.
- Press layers evenly with damp hands for the most uniform look.
- Cool completely before glazing—warm bars = runny glaze and sad edges.
- Test the glaze thickness: if it’s too thin, add a touch more sifted confectioners’ sugar. If too thick, add a few drops of raspberry juice.
Variations to try
Want to riff? Go for it.
- Classic strawberry twist: Use strawberries instead of raspberries for a softer pink.
- Chocolate glaze: Swap the raspberry glaze for a quick chocolate ganache for a richer take.
- Nutty bars: Fold finely chopped toasted almonds into the vanilla layer for crunch and extra almond notes.
- Jam swap: Replace the fresh-berry glaze with a high-quality raspberry jam thinned with lemon juice.
- Bookish upgrade: Layer thinly sliced pound cake between the cookie bars for a hybrid dessert (wild, but delicious).
How these bars fit into cookie culture & Baking Company menus
If you run a local Baking Company or a pop-up, these bars are gold. They scale easily, photograph beautifully, and slice clean for display cases. Bars also ship better than decorated cookies, so they’re ideal for gift boxes or cookie exchange orders.
Looking to add them to a seasonal menu? Pair with shortbread or a classic Sugar Cookies selection for a varied holiday tray.
Best ways to serve Neapolitan sugar bars
- Party platter: Cut them small so guests can sample lots of goodies.
- Gift box: Stack in parchment squares with tissue—cute and sturdy.
- Afternoon tea: Serve with a pot of black tea or milky coffee.
- Dessert plate: Add a dollop of whipped cream and a few fresh berries for a fancier finish.
Want a pairing idea? These bars love a bright, citrusy drink—think sparkling lemonade or an orange-y cocktail that cuts the sweetness.
Quick tips for storage and leftovers
- Room temp: Store well-wrapped at room temperature for up to 4 days.
- Freezing: Freeze unglazed bars for up to 6 months. Thaw before applying glaze.
- Glued? If the glaze softens in the fridge, bring bars to room temp before serving for best texture.
- Travel: For shipping, freeze before packing and use insulated packaging.
Storage reminder: glaze seals the cookie; keep them covered to avoid a stale edge.
FAQs — quick answers to common questions
Can I make these gluten-free?
Yes—swap in a trusted 1:1 gluten-free flour blend. Watch hydration; the dough may need a slight adjustment.
Can I use frozen raspberries?
You can. Thaw and strain them thoroughly; expect a slightly darker color and a touch more moisture in the juice.
Can I make these ahead?
Absolutely. Bake the bars, freeze unglazed, then thaw and glaze before gifting or serving.
What if my glaze is too runny?
Whisk in more sifted confectioners’ sugar a tablespoon at a time until it thickens.
Can I bake in a different pan?
You can use a 9-inch pan, but the bake time and layer thickness will change slightly—monitor doneness.
Final thoughts — wrap-up and serving swagger
These Sugar Cookie Bars combine the best parts of Neapolitan Ice Cream nostalgia with the practicality of a traybake. They channel Rainbow Cookies energy (that almond note!) while staying unmistakably cookie-barish. Whether you’re baking for a crowd, packing gift boxes from your Baking Company, or just frosting and sprinkling on a weekday evening, these bars behave.
One last bold tip: if you want that bakery look, don’t skimp on the sprinkles. Seriously—sprinkles make people smile.
So—are you ready to press, bake, and glaze? Grab your mixing bowl, cue your favorite playlist, and make a pan. These Cookie Bars deliver bright color, nostalgic flavor, and minimal fuss. Share them, package them, photograph them (obviously), and then eat them before anyone asks for a second slice.
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Easy Neapolitan Sugar Cookie Bars
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 24 small bars 1x
- Category: Dessert
Ingredients
For the dough
- 2 1/4 cups (270 g) unbleached all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons (170 g) unsalted butter, at cool room temperature (about 65–68°F)
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (85 g) powdered (confectioners’) sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract (or vanilla bean paste)
- 1/2 teaspoon almond extract
- 3 tablespoons (43 g) sour cream or plain yogurt
- 3 tablespoons (16 g) cocoa powder (triple cocoa blend if you have it)
For the topping
- 1/2 cup (60 g) fresh raspberries
- 1 to 1 1/4 cups (113–141 g) confectioners’ sugar, sift if lumpy
- 1/2 teaspoon vanilla extract (or vanilla bean paste)
- 1/8 teaspoon salt
- Sprinkles, optional
Instructions
- Heat the oven to 325°F (163°C) and position a rack in the middle. Grease an 8-inch square pan or line it with a parchment sling so the bars lift out easily.
- In a medium bowl, whisk together the flour, baking soda, and salt until uniform. Set aside.
- In the bowl of a stand mixer with the paddle attachment (or using a hand mixer), beat the butter on low speed until it becomes smooth, about 2 minutes. Add both sugars and mix on low until incorporated — the mixture should be even but not fluffy, roughly 2 minutes.
- Scrape the bowl, add the egg, vanilla, and almond extract, and mix again until blended, about 1 minute. Stir in the sour cream and beat another 30 seconds so the dough becomes cohesive.
- Add the dry flour mixture and mix just until it comes together. Don’t overwork the dough.
- Remove about half of the dough (around 390 g) and place it in a separate bowl — this will be your vanilla layer. Keep the rest in the mixer bowl and add the cocoa powder to create the chocolate portion. Mix until the cocoa is evenly distributed; finish by hand with a spatula if needed to eliminate dry streaks.
- With slightly damp hands or a cookie scoop, drop spoonfuls of the chocolate dough across the bottom of the prepared pan. Press and pat the dough down to form a smooth, even chocolate layer.
- Using the same damp hands, place pieces of the reserved plain dough over the chocolate base and press it gently until the top is level. For the smoothest finish, use an offset spatula or the flat edge of a bench scraper.
- Bake for 35–40 minutes, until the top just takes on a light golden color and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool until you can handle it, then remove the slab and let it cool completely.
- While the bars cool, make the raspberry glaze. Put the raspberries in a fine-mesh sieve set over a medium bowl. Press them through with a spoon or flexible spatula to extract the juice; discard or reserve the solids.
- Stir 1 cup (113 g) of the confectioners’ sugar into the raspberry juice until smooth. If the glaze is too thick, add a little more juice; if it’s too thin, gradually whisk in up to the extra 1/4 cup (27 g) confectioners’ sugar until the mixture is thick but still pourable — about the consistency of honey. Whisk in the vanilla and salt.
- Pour the glaze over the fully cooled bars, spreading it to the edges with an offset spatula. If any parts of the bars rose higher near the pan sides, spoon a little glaze over those spots first to level the coating. Add sprinkles right away, if using. Let the glaze set.
- Once the topping is firm, cut the block into bars. A 6 × 4 grid yields 24 small pieces, but cut to the size you prefer.
Notes
- Storage
- Keep the glazed bars wrapped tightly at room temperature for up to 4 days.
- If you want to freeze them, do so unglazed for best results; wrap tightly and freeze for up to 6 months. Thaw completely before adding the raspberry glaze.
- Tips
- Measure flour by weight when possible for the best texture.
- Use damp hands when pressing dough into the pan to prevent sticking.
- Cool fully before glazing — otherwise the topping will run.
Nutrition
- Serving Size: 1 bar
- Calories: 160
- Sugar: 15g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 4g
- Trans Fat: 15g
- Carbohydrates: 24g
- Fiber: 9g
- Protein: 2g
