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.

Easy Neapolitan Sugar Cookie Bars

Ingredients

Scale

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