Why You’ll Love Neapolitan Sugar Cookie Bars: 7 Reasons You’ll Adore Them

I enjoy how simple and dependable this recipe is. The dough comes together quickly, spreads easily into the pan, and bakes into perfectly soft bars. I appreciate that the frosting adds just the right amount of sweetness without overpowering the cookie base. These bars are ideal when I want something classic, crowd-pleasing, and easy to slice and serve.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 large egg
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt
1 cup powdered sugar for frosting
2 tbsp milk for frosting
1/2 tsp almond extract for frosting

Directions

I begin by preheating my oven to 350°F (175°C) and greasing a baking pan to prevent sticking.

In a mixing bowl, I cream together the softened butter and granulated sugar until light and smooth. I add the egg and vanilla extract, mixing thoroughly.

In a separate bowl, I combine the flour, baking powder, and salt. I gradually add the dry mixture into the wet ingredients, stirring just until everything is incorporated.

I spread the dough evenly into the prepared baking pan, smoothing the top with a spatula.

I bake the bars for 20 to 25 minutes, until they are lightly golden and set in the center. I let them cool completely before frosting.

For the frosting, I mix the powdered sugar, milk, and almond extract until smooth and spreadable. I spread the frosting evenly over the cooled bars, then cut them into squares.

Servings and Timing

I cut these into 16 bars.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

I sometimes divide the frosting into portions and tint them pink and brown to create a true Neapolitan-inspired look. When I want extra flavor, I add a thin layer of jam beneath the frosting. I also enjoy topping the bars with sprinkles for a festive touch.

Storage/Reheating

I store the bars in an airtight container at room temperature for up to one week. If I want to keep them longer, I refrigerate them and let them come to room temperature before serving for the best texture.

FAQs

Can I make these bars ahead of time?

I often bake them a day in advance since they hold their texture very well.

How do I know when the bars are done baking?

I look for lightly golden edges and a center that feels set when gently touched.

Can I double this recipe?

I double the ingredients and bake in a larger pan when serving a crowd.

Can I use salted butter instead?

I can use salted butter and simply reduce or omit the added salt.

Why is my frosting too thick?

I add a small splash of milk to thin it until it spreads easily.

Can I freeze these bars?

I freeze them unfrosted for best results and add frosting after thawing.

What pan size works best?

I prefer using a standard square baking pan for even thickness.

Can I flavor the frosting differently?

I sometimes replace almond extract with vanilla or lemon extract for a new twist.

How do I keep the bars soft?

I avoid overbaking and store them tightly covered.

Can I add mix-ins to the dough?

I occasionally fold in mini chocolate chips for extra sweetness.

Conclusion

I love making these Neapolitan Sugar Cookie Bars because they’re simple, soft, and consistently delicious. The buttery base and sweet frosting create a timeless dessert that feels comforting and easy to share, making it one of my favorite go-to baked treats.