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Red Velvet Cookie Bars Recipe

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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.

Ingredients

Scale

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

Find it online: https://ricoloranz.com/red-velvet-cookie-bars-recipe/