Red Velvet Cookie Bars Recipe

Introduction

Red Velvet Cookie Bars are a delightful twist on a classic dessert, combining the rich flavor of red velvet cake with the chewy texture of cookie bars. Topped with a creamy, tangy cream cheese frosting, these bars are perfect for sharing at any gathering or enjoying as a special treat at home.

Ingredients

• 2 1/4 cups all-purpose flour
• 3 tablespoons cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup brown sugar (light or dark)
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1 tablespoon red food coloring (liquid or gel)
• 1/2 teaspoon vinegar (distilled or white)
• 1/2 cup unsalted butter, softened (for frosting)
• 8 ounces full-fat cream cheese (brick style)
• 2 1/2 to 3 1/2 cups powdered sugar, sifted if lumpy
• 1/4 teaspoon salt
• 1-2 tablespoons cream (whipping or table cream, if needed)

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Lightly grease a 9×13 inch (23×33 cm) pan or line it with parchment paper, leaving an overhang for easy removal.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. Step 3: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and well combined.
4. Step 4: Add the egg, egg yolk, vanilla extract, red food coloring, and vinegar to the butter mixture. Beat until the mixture is smooth and no lumps of butter remain.
5. Step 5: Gradually add the dry ingredients into the wet mixture. If there are lumps, sift the dry ingredients before mixing. Start mixing on low speed until the dough is uniform with no streaks of flour.
6. Step 6: Spoon the dough into the prepared pan. Use a piece of wax paper between your hands and the dough to gently press it into an even layer.
7. Step 7: Bake in the center of the oven for 25 to 30 minutes, until the surface is set and the edges start to pull away from the pan.
8. Step 8: Remove from the oven and allow the bars to cool completely before frosting.
9. Step 9: For the cream cheese frosting, beat together the softened butter and cream cheese in a large bowl until smooth and lump-free.
10. Step 10: Sift in 2 cups of powdered sugar, then add the vanilla extract and salt. Beat on low speed until combined.
11. Step 11: Gradually add the remaining powdered sugar, about 1/2 cup at a time, beating until you reach your desired sweetness and thickness. If the frosting is too thick, beat in 1 to 2 tablespoons of cream to adjust the consistency.
12. Step 12: If you used parchment paper, lift the cooled bars out of the pan using the overhang and place them on a cutting board. If not, leave the bars in the pan.
13. Step 13: Spread the cream cheese frosting evenly over the cooled bars using a flat edge knife. Optionally, decorate with sprinkles.
14. Step 14: Slice into bars using a thin, sharp knife for clean edges.

Tips & Variations

• Use gel food coloring for a more vibrant red without altering the batter’s consistency.
• Press dough gently with wax paper to prevent sticking and achieve an even layer.
• For a subtle twist, add 1/2 teaspoon of espresso powder to the dry ingredients to deepen the cocoa flavor.
• If you prefer a lighter frosting, reduce the cream cheese slightly and add more butter.
• Sprinkles or chopped nuts on top can add texture and festive flair.

Storage

Store the frosted bars in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor and texture. You can also freeze unfrosted bars for up to 2 months; thaw completely and frost before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars without cream cheese frosting?

Yes, the bars are delicious on their own or dusted lightly with powdered sugar if you prefer a simpler option.

What type of vinegar works best in this recipe?

Distilled white vinegar or apple cider vinegar works well. It reacts with the baking soda to help create the classic red velvet texture and flavor.

Red Velvet Cookie Bars Recipe

Print Recipe

★★★★★

5 from 97 reviews

These Red Velvet Cookie Bars combine the rich flavor of red velvet with a soft, chewy cookie texture and a creamy, tangy cream cheese frosting. Perfect for dessert lovers seeking a vibrant, luscious treat that’s easy to make in one pan.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Total Time: 50 minutes
• Yield: 16–20 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Bars

• 2 1/4 cups all-purpose flour
• 3 tablespoons cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup brown sugar (light or dark)
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1 tablespoon red food coloring (liquid or gel)
• 1/2 teaspoon distilled or white vinegar

Cream Cheese Frosting

• 1/2 cup unsalted butter, softened but not melting
• 8 ounces full-fat brick-style cream cheese
• 2 1/2 to 3 1/2 cups powdered sugar, sifted if lumpy
• 1/4 teaspoon salt
• 1–2 tablespoons cream (whipping cream or table cream, if needed)
• 1 teaspoon vanilla extract

Instructions

1. Preheat and prepare pan. Preheat your oven to 350°F (180°C). Lightly grease a 9×13 inch (23×33 cm) pan or line it with parchment paper leaving an overhang on the edges for easy removal later.
2. Mix dry ingredients. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Cream butter and sugars. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, creating a creamy base.
4. Add wet ingredients. Beat in the egg, egg yolk, vanilla extract, red food coloring, and vinegar to the creamed butter mixture until no lumps remain and the mixture is homogeneous.
5. Combine dry and wet mixes. Gradually add the dry ingredients to the wet ingredients, mixing on low speed at first. Mix thoroughly until there are no streaks or lumps of flour remaining.
6. Shape and bake cookie bars. Spread the dough evenly into the prepared pan, pressing gently (using wax paper between your hands and dough to avoid sticking). Bake in the center of the oven for 25-30 minutes, until the top looks set and edges pull slightly away from the pan sides.
7. Cool fully. Allow the bars to cool completely in the pan before frosting to ensure the frosting does not melt.
8. Prepare cream cheese frosting. In a large bowl, beat the softened butter and cream cheese together until smooth and lump-free.
9. Add powdered sugar and flavorings. Sift in 2 cups of powdered sugar, add vanilla extract and salt, and beat on low speed to combine. Gradually beat in the remaining powdered sugar 1/2 cup at a time until you reach desired sweetness and consistency. If the frosting is too thick, add 1-2 tablespoons of cream to loosen.
10. Frost and decorate. If parchment paper was used, lift the cooled bars out of the pan using the parchment overhang and place on a cutting board. Otherwise, frost in the pan with a flat knife or spatula. Optionally, decorate with sprinkles for extra color and fun.
11. Slice and serve. Using a thin, sharp knife, slice the bars into squares or rectangles for serving. Enjoy your red velvet cookie bars!

Notes

• Use brick-style cream cheese, not the spreadable kind, for best frosting texture.
• If desired, reduce red food coloring slightly if you prefer a lighter red velvet color.
• Press dough into the pan with wax paper between hands to prevent sticking and create an even layer.
• Ensure bars are fully cooled before frosting to prevent melting and sliding.
• For cleaner cuts, chill bars after frosting for at least 30 minutes before slicing.
• You can store leftover bars in an airtight container in the refrigerator for up to 5 days.

Keywords: red velvet cookie bars, cream cheese frosting, easy dessert, baked cookie bars, red velvet dessert