Red Velvet Cookie Bars Recipe

Introduction

Red Velvet Cookie Bars combine the rich flavor of classic red velvet cake with the chewy texture of a cookie bar. Topped with a creamy cream cheese frosting, these bars make a delightful treat for any occasion.

Ingredients

• 1 cup unsalted butter
• 1 cup granulated sugar
• 0.5 cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 tablespoons red gel food coloring
• 2 tablespoons unsweetened cocoa powder
• 2.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 8 oz cream cheese
• 0.5 cup unsalted butter (for frosting)
• 2 cups powdered sugar
• 2 tablespoons milk

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper.
2. Step 2: In a large bowl, cream together 1 cup unsalted butter, 1 cup granulated sugar, and 0.5 cup brown sugar until light and fluffy.
3. Step 3: Beat in 2 large eggs, 2 teaspoons vanilla extract, and 2 tablespoons red gel food coloring until well combined.
4. Step 4: In a separate bowl, whisk together 2 tablespoons unsweetened cocoa powder, 2.5 cups all-purpose flour, 1 teaspoon baking powder, and 0.5 teaspoon salt.
5. Step 5: Gradually mix the dry ingredients into the wet mixture until a thick dough forms.
6. Step 6: Spread the dough evenly into the prepared baking pan and bake for 22–25 minutes or until set.
7. Step 7: Let the bars cool completely in the pan.
8. Step 8: To make the frosting, beat 8 oz cream cheese and 0.5 cup unsalted butter until creamy.
9. Step 9: Add 2 cups powdered sugar and 2 tablespoons milk, beating until fluffy.
10. Step 10: Frost the cooled bars and top with red velvet crumbs if desired. Slice and serve.

Tips & Variations

• For an extra festive touch, sprinkle white chocolate chips into the dough before baking.
• You can substitute the red gel food coloring with natural beet juice for a more natural color.
• If you prefer a tangier frosting, add a teaspoon of lemon juice or vinegar to the cream cheese mixture.
• Chilling the dough for 30 minutes before spreading can help improve texture.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular food coloring instead of gel?

Yes, but gel food coloring gives a more vibrant red color without altering the dough’s consistency. Regular liquid food coloring may make the dough slightly thinner.

What if I don’t have cream cheese for the frosting?

You can substitute with an equal amount of mascarpone or make a simple buttercream frosting using butter, powdered sugar, and milk for a different but delicious topping.

Red Velvet Cookie Bars Recipe

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4.9 from 536 reviews

These Red Velvet Cookie Bars combine the rich, velvety flavor of classic red velvet with the soft, chewy texture of cookie bars, topped with a creamy cream cheese frosting. Perfect for dessert lovers craving a delightful treat that’s easy to make and perfect for sharing.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12–16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Bars

• 1 cup unsalted butter
• 1 cup granulated sugar
• 0.5 cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 tablespoons red gel food coloring
• 2 tablespoons unsweetened cocoa powder
• 2.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon salt

Cream Cheese Frosting

• 8 oz cream cheese
• 0.5 cup unsalted butter
• 2 cups powdered sugar
• 2 tablespoons milk

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper to prevent sticking and ease removal.
2. Cream the Butter and Sugars: In a large bowl, cream together 1 cup unsalted butter, 1 cup granulated sugar, and 0.5 cup brown sugar until the mixture is light and fluffy, which will help create a tender cookie texture.
3. Add Eggs and Flavoring: Beat in 2 large eggs, 2 teaspoons vanilla extract, and 2 tablespoons red gel food coloring until the ingredients are well combined and the batter is vibrant red.
4. Mix Dry Ingredients: In a separate bowl, whisk together 2 tablespoons unsweetened cocoa powder, 2.5 cups all-purpose flour, 1 teaspoon baking powder, and 0.5 teaspoon salt ensuring even distribution of leavening and flavor.
5. Combine Wet and Dry: Gradually mix the dry ingredients into the wet mixture until a thick dough forms, careful not to overmix to maintain tenderness.
6. Spread and Bake: Spread the dough evenly into the prepared baking pan. Bake in the preheated oven for 22–25 minutes or until the bars are set and a toothpick inserted comes out with moist crumbs.
7. Cool: Let the bars cool completely in the pan to ensure the frosting does not melt when applied.
8. Prepare Frosting: To make the frosting, beat 8 oz cream cheese and 0.5 cup unsalted butter together until creamy and smooth for a rich texture.
9. Add Sweeteners and Milk: Add 2 cups powdered sugar and 2 tablespoons milk, beating until the frosting is fluffy and spreadable.
10. Frost and Serve: Frost the completely cooled bars. Optionally, top with red velvet crumbs for decoration. Slice into bars and serve.

Notes

• Ensure the bars are fully cooled before frosting to prevent the frosting from melting.
• You can add red velvet crumbs from excess baked edges for a decorative topping.
• Use gel food coloring for a more vivid red color without adding extra liquid.
• Store leftover bars covered at room temperature for up to 3 days or refrigerate for up to a week.
• For a dairy-free option, substitute cream cheese and butter with vegan alternatives.

Keywords: red velvet, cookie bars, cream cheese frosting, dessert, easy bake, homemade, sweet treat