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Tender Neapolitan Sugar Cookie Bars Recipe 5 Easy Steps for Creamy Layers

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Soft and tender sugar cookie bars layered with creamy strawberry, vanilla, and chocolate Neapolitan stripes, perfect for parties or cozy desserts.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 ½ cups (312g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 8 oz (227g) cream cheese, softened
  • ½ cup (60g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • ¼ cup (60ml) heavy cream
  • Natural strawberry puree or 2 tablespoons strawberry jam
  • 2 tablespoons unsweetened cocoa powder

Instructions

  1. Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving a slight overhang for easy removal.
  2. In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  3. Add the egg and vanilla extract to the creamed butter and sugar. Beat until well combined, about 1 minute.
  4. In a separate bowl, sift or whisk the all-purpose flour, baking powder, and salt. Gradually add these to the wet ingredients, mixing on low speed just until combined.
  5. Press the sugar cookie dough evenly into the prepared pan. Bake for 18-22 minutes, or until edges turn light golden and center is just set. Let cool completely.
  6. In a clean bowl, beat the softened cream cheese and powdered sugar on medium speed until smooth and fluffy, about 3 minutes. Add vanilla extract and heavy cream, mixing until combined and creamy.
  7. Divide the cream cheese mixture into three equal parts. Fold strawberry puree or jam into one portion for the pink layer, sift cocoa powder into the second portion for the chocolate layer, and leave the third plain for vanilla.
  8. Layer the creamy mixtures over the cooled sugar cookie base starting with vanilla, then strawberry, then chocolate. Smooth each layer carefully to keep distinct stripes.
  9. Chill the bars in the refrigerator for at least 2 hours until the creamy layers set firmly.
  10. Use a sharp knife warmed under hot water and wiped dry to cut neat squares. Serve chilled or at room temperature.

Notes

Do not overbake the sugar cookie base to avoid dryness. Ensure cream cheese is fully softened before mixing to prevent lumps. Chill bars for at least 2 hours for best slicing and texture. Warm knife between cuts for clean slices. Can substitute almond flour for gluten-free and coconut cream for dairy-free versions.

Nutrition

Keywords: sugar cookie bars, Neapolitan bars, creamy layers, strawberry, chocolate, vanilla, easy dessert, party dessert, potluck dessert

Find it online: https://yumyep.com/tender-neapolitan-sugar-cookie-bars-recipe-5-easy-steps-for-creamy-layers/