Red Velvet Cookie Bars Recipe

Introduction

These Red Velvet Cookie Bars combine the rich flavor of red velvet with a soft, chewy texture that’s perfect for sharing. Topped with a creamy and tangy cream cheese frosting, they make a delightful treat for any occasion.

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 (in addition to the whole egg)
• 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 but not melting (for frosting)
• 8 ounces full-fat cream cheese (brick style)
• 2 1/2 to 3 1/2 cups powdered sugar (sift if lumpy)
• 1/4 teaspoon salt (for frosting)
• 1-2 tablespoons cream (whipping cream 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.
4. Step 4: Add the egg, egg yolk, vanilla extract, red food coloring, and vinegar to the butter mixture. Beat until no lumps of butter remain.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until fully combined and smooth.
6. Step 6: Spread or press the dough evenly into the prepared pan. Use wax paper between your hands and the dough to prevent sticking if pressing down.
7. Step 7: Bake in the center of the oven for 25-30 minutes, or until the top is set and edges start pulling away from the pan.
8. Step 8: Allow the bars to cool completely before frosting.
9. Step 9: For the cream cheese frosting, beat together the softened butter and cream cheese until smooth.
10. Step 10: Sift in 2 cups powdered sugar, add vanilla extract and salt, then beat on low speed until combined.
11. Step 11: Gradually add the remaining powdered sugar, about 1/2 cup at a time, beating to reach your desired sweetness and thickness. Add cream if needed to adjust consistency.
12. Step 12: If you used parchment paper, lift the cooled bars out of the pan using the overhang. If greased, keep bars in the pan.
13. Step 13: Spread the frosting evenly over the cooled bars with a flat knife. Decorate with sprinkles if desired.
14. Step 14: Slice the bars using a thin, sharp knife and serve.

Tips & Variations

• Use gel food coloring for a more vibrant red color without affecting the dough’s texture.
• Press the dough with wax paper between your hands to avoid sticky fingers and ensure an even layer.
• Substitute cream cheese frosting with a simple powdered sugar glaze if preferred.
• Add white chocolate chips to the dough for extra sweetness and texture.

Storage

Store the cookie bars in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best texture. You can also freeze unfrosted bars for up to 3 months and frost after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade buttermilk instead of vinegar?

Yes, substitute the vinegar with an equal amount of homemade buttermilk for a slight tang and tender crumb.

How do I prevent the frosting from becoming too runny?

Make sure your cream cheese and butter are softened but not melted. Gradually add powdered sugar and only add cream if the frosting is too stiff; adding too much cream can make it runny.

Red Velvet Cookie Bars Recipe

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★★★★★

4.6 from 60 reviews

• Author: Olivia
• Total Time: 50 minutes
• Yield: 12–16 bars 1x

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Description

Deliciously rich and fudgy Red Velvet Cookie Bars topped with a creamy, smooth cream cheese frosting. These bars combine the classic flavors of red velvet cake and cookies into an easy-to-make dessert perfect for gatherings, parties, or a delightful treat anytime.

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Ingredients

Scale 1x2x3x

For the Red Velvet 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 (in addition to the full egg)
• 2 teaspoons vanilla extract
• 1 tablespoon red food coloring (liquid or gel)
• 1/2 teaspoon distilled or white vinegar

For the Cream Cheese Frosting

• 1/2 cup unsalted butter (softened but not melting)
• 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 to 2 tablespoons cream (whipping cream or table cream, if needed)
• 1 teaspoon vanilla extract

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Lightly grease a 9×13-inch (23×33 cm) baking pan or line it with parchment paper with an overhang for easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt to ensure even distribution of leavening agents and cocoa.
3. Cream Butter and Sugars: In a large bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, achieving the perfect creamy base for your dough.
4. Add Wet Ingredients: Beat in the egg, egg yolk, vanilla extract, red food coloring, and vinegar into the creamed butter mixture until fully combined and smooth with no visible butter lumps.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture. If the dry ingredients are clumpy, sift them first. Use your mixer on low speed to prevent mess and mix until no dry streaks remain.
6. Form the Cookie Base: Spoon the cookie dough into the prepared baking pan. Use a piece of wax paper between your hands and the dough to press it evenly into a flat layer without sticking.
7. Bake: Place the pan in the middle of the preheated oven and bake for about 25-30 minutes, or until the surface is set and the edges begin to pull slightly away from the pan sides.
8. Cool Completely: Remove from oven and allow the cookie bars to cool fully in the pan to make frosting easier and to prevent melting.
9. Prepare the Cream Cheese Frosting: In a large bowl, beat together the softened butter and cream cheese until smooth and lump-free.
10. Add Sugar and Flavor: Sift 2 cups of powdered sugar into the bowl with the butter and cream cheese. Add vanilla extract and salt. Beat on low speed initially, then increase speed until combined.
11. Adjust Frosting Consistency: Gradually add the remaining powdered sugar in 1/2 cup increments to reach the desired sweetness and thickness. If the frosting is too thick, add 1 to 2 tablespoons of cream to soften it.
12. Frost the Bars: If parchment paper was used, lift the cooled bars out using the paper overhang and place them on a cutting board. If not, frost the bars directly in the pan using a flat knife. Decorate with sprinkles if desired.
13. Slice and Serve: Use a thin, sharp knife to slice bars into desired portions. Enjoy your rich and festive red velvet cookie bars!

Notes

• Use brick style full-fat cream cheese for the best frosting texture and flavor.
• Sift powdered sugar to avoid lumps in the frosting.
• Press the dough evenly without overworking it for consistent baking.
• If you prefer less intense color, reduce the amount of red food coloring accordingly.
• Allow bars to cool completely before frosting to prevent melting.
• Use wax paper or parchment paper to aid in easy removal of bars from the pan.

• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

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