Neapolitan Sugar Cookie Bars bring three classic flavors into one warm, sliceable treat. These bars give you the soft vanilla, the sweet strawberry, and the cozy chocolate all in one pan — perfect for after-school snacks, potlucks, or a simple weeknight dessert. If you like rich cookie flavors or want to bake something easy and bright, this hits the spot. For a nuttier twist, try them after reading our take on brown butter sugar cookies for inspiration.
Why Make This Recipe
- Quick & Easy: One batter, split three ways — no complicated rolling or cutters.
- Family Favorite: Kids love the color stripes and grown-ups love the classic flavors.
- Budget-Friendly: Uses pantry staples like flour, butter, sugar, and a little cocoa or jam.
- This recipe stands out because it gives the cozy smell of fresh-baked sugar cookies with a fun Neapolitan twist. It feels nostalgic — like a favorite ice cream turned into a warm cookie bar you can slice and share. The texture is soft in the middle with just a little snap on the edges, so each bite comforts and satisfies.
Ingredients
For a 9×13-inch pan:
- 2 3/4 cups (345 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
For the dough:
- 1 cup (2 sticks / 226 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2–3 tablespoons milk (if needed for texture)
Flavor additions:
- Chocolate layer: 1/3 cup unsweetened cocoa powder, sifted
- Strawberry layer: 1/3 cup freeze-dried strawberries, ground to a powder OR 2 tablespoons strawberry jam plus a pinch of pink food coloring or 1/2 teaspoon strawberry extract
- Vanilla layer: plain dough, no add-ins
Optional topping:
- 1 cup powdered sugar + 2–3 teaspoons milk for a simple glaze, or melted white chocolate for a drizzle
Notes: unsalted butter, softened means leave at room temp 30–60 minutes. If you use jam, reduce milk slightly.
How to Make Neapolitan Sugar Cookie Bars
- Preheat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving an overhang to lift bars out later. (Preheating ensures even baking.)
- Whisk flour, baking powder, and salt in a bowl. Set aside.
- In a large bowl, beat the softened butter and sugar until light and slightly fluffy, about 2–3 minutes. This traps air and gives a tender crumb.
- Add eggs one at a time, mixing well after each. Stir in the vanilla. Scrape the bowl so all ingredients mix evenly.
- Gradually add the dry flour mixture, mixing just until combined. If the dough seems dry, add 1 tablespoon of milk at a time until it holds together. Overmixing makes bars tough, so stop once combined.
- Divide the dough into three even portions in separate bowls. Mix cocoa into one portion until evenly dark. Mix in the ground freeze-dried strawberries or jam into the second until pink and scented. Leave the third plain for vanilla. (Using freeze-dried powder gives a bright flavor without adding extra moisture.)
- Press the chocolate dough into one-third of the prepared pan in an even layer, then press the vanilla dough into the middle third, and finally press the strawberry dough into the last third. Smooth each layer with an offset spatula or the back of a spoon. A firm, even press helps the bars bake evenly.
- Chill the pan in the fridge for 10–15 minutes — this reduces spreading and keeps the layers distinct.
- Bake 18–22 minutes, until the edges are set and the center no longer looks wet but is still slightly soft. A toothpick in the center should come out with a few moist crumbs. The bars will firm as they cool.
- Let the bars cool completely in the pan on a wire rack, 30–45 minutes. Lift them out using the parchment overhang and slice into squares.
- If using glaze, whisk powdered sugar with enough milk to make a pourable glaze and drizzle over cooled bars, or drizzle melted white chocolate. Let set before serving.
How to Serve Neapolitan Sugar Cookie Bars
- Cut into squares and arrange on a warm platter; garnish with a few freeze-dried strawberry pieces for color.
- Pair with a cold glass of milk, hot coffee, or a mild black tea to balance the sweetness.
- For a party, stack squares on a dessert board with fresh berries and a small bowl of whipped cream for dipping.
How to Store Neapolitan Sugar Cookie Bars
- At room temperature: Store in an airtight container for up to 3 days. Place parchment between layers to prevent sticking.
- In the fridge: Keep in an airtight container up to 7 days; let come to room temperature before serving for softer texture.
- In the freezer: Freeze slices in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge or on the counter for an hour.
- To reheat: Warm a piece in the microwave for 8–12 seconds or in a 300°F oven for 5–7 minutes until slightly warmed through.
Tips to Make Neapolitan Sugar Cookie Bars
- Chill the pan briefly before baking to keep clean layers and avoid blending.
- Use freeze-dried strawberry powder for vibrant color without extra moisture.
- Don’t overmix after adding flour — stop when just combined to keep bars tender.
- For chewier edges, bake a minute or two longer; for softer centers, pull them sooner. Try techniques from this chocolate chip cookie recipe without brown sugar for edge texture ideas.
Variation
- Gluten-free: Use a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it. Bake a few minutes longer if needed.
- Vegan: Replace butter with vegan block butter, use a flax egg (1 tablespoon ground flax + 2.5 tablespoons water per egg), and swap milk with a plant milk. Use jam rather than fresh fruit to keep moisture low.
FAQs
Can I use jam instead of freeze-dried strawberries?
Yes. Use 2 tablespoons of strawberry jam mixed into one portion of dough. Reduce milk slightly so the dough doesn’t get too soft. Jam gives flavor but a softer, slightly denser layer.
Why did my layers blend together while baking?
If the dough was too warm or not chilled, layers can spread and blur. Press layers firmly, chill the pan 10–15 minutes before baking, and don’t overfill each third.
How do I keep the bars soft and not dry?
Don’t overbake — remove when the center shows moist crumbs. Store in an airtight container and add a slice of bread on top (in the container) for a day or two to help keep them soft.
Conclusion
These Neapolitan Sugar Cookie Bars are an easy, crowd-pleasing way to get three classic flavors in one cozy bite. They bake up with a warm, buttery smell, soft centers, and pretty stripes that kids and adults both enjoy. If you love a tried-and-true cookie idea and want more inspiration, check this lovely Neapolitan Cookie Recipe | Sarah Kieffer | Vanilla Bean Blog for another take on Neapolitan treats. Please leave a comment, rate the recipe with stars, and share it on Pinterest or Facebook so others can find this simple family favorite. What twist did you try? Let us know below!
Print
Neapolitan Sugar Cookie Bars
- Total Time: 45 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Delicious Neapolitan Sugar Cookie Bars featuring layers of chocolate, vanilla, and strawberry flavors, perfect for any occasion.
Ingredients
- 2 3/4 cups (345 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 cup (2 sticks / 226 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2–3 tablespoons milk (if needed for texture)
- 1/3 cup unsweetened cocoa powder, sifted (for chocolate layer)
- 1/3 cup freeze-dried strawberries, ground to a powder OR 2 tablespoons strawberry jam plus a pinch of pink food coloring or 1/2 teaspoon strawberry extract (for strawberry layer)
- 1 cup powdered sugar + 2–3 teaspoons milk (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving an overhang.
- Whisk flour, baking powder, and salt in a bowl. Set aside.
- In a large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, mixing well after each. Stir in the vanilla. Scrape the bowl to mix evenly.
- Gradually add the dry flour mixture, mixing just until combined. If the dough is dry, add milk 1 tablespoon at a time until it holds together.
- Divide the dough into three portions. Mix cocoa into one, freeze-dried strawberries or jam into the second, and leave the third plain.
- Press each dough portion into the prepared pan to form layers.
- Chill the pan in the fridge for 10–15 minutes.
- Bake for 18–22 minutes until edges are set but center is slightly soft.
- Cool completely in the pan for 30–45 minutes before slicing into squares.
- If using glaze, mix powdered sugar with milk to drizzle over cooled bars.
Notes
For chewier edges, bake a minute or two longer; for softer centers, pull them sooner. Use freeze-dried strawberry powder for vibrant color without adding moisture.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg