Preheat the oven to 325°F (163°C) and prepare an 8-inch square pan by greasing it or lining it with parchment paper.

Whisk together all-purpose flour, baking soda, and salt in a mixing bowl.

In another bowl, use an electric mixer to beat the unsalted butter until smooth and creamy, about 2 minutes. Gradually add the granulated and brown sugars, mixing to create a light and fluffy texture.

Incorporate the egg, almond extract, vanilla extract, and sour cream into the butter-sugar mixture. Mix on medium speed until fully combined.

Divide the dough in half, gently mix cocoa powder into one half.

Spread the chocolate dough evenly across the bottom of your prepared pan. Layer the reserved vanilla dough on top, spreading it evenly.

Bake in the preheated oven for 35 to 40 minutes or until the bars are light golden and a toothpick comes out clean.

While the cookie bars cool, smash fresh raspberries through a fine-mesh strainer to extract juice, then whisk in confectioners’ sugar until smooth.

Once the bars have cooled completely, pour the raspberry glaze over the top and spread evenly.

Allow the glaze to set for about 30 minutes, then slice into 24 squares.