Red Velvet Cookie Bars are a delightful twist on the classic red velvet cake, serving them up in bar form makes these treats not only easier to slice and share, but they also pack that iconic flavor and beautiful color that makes any dessert table pop. Imagine biting into a soft, buttery cookie with just the right amount of cocoa and a hint of cream cheese frosting to top it off. These cookie bars are perfect for gatherings, holiday celebrations, or simply satisfying your sweet tooth.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Red Velvet Cookie Bars
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Red Velvet Cookie Bars

There’s something special about creating these Red Velvet Cookie Bars that just feels festive and cozy, and I can’t help but think back to the first time I made them. I was trying to impress some friends during a casual get-together, and let me tell you, they didn’t just charm my friends; they stole the show! The rich, red hue and the creamy frosting transformed an ordinary evening into a mini celebration. These bars have this incredible combination of flavors that makes anyone feel at home, and their eye-catching appeal will have everyone reaching for seconds!

Why You’ll Love This Recipe

Simple & Quick: You can whip up a batch of Red Velvet Cookie Bars in about 45 minutes of prep and just 30 minutes of baking. Easy peasy!
Irresistible Flavor: These bars deliver a burst of cocoa and vanilla flavors, complemented perfectly by the creamy frosting.
Eye-Catching Appeal: The vibrant red color contrasted with white frosting will make these bars a showstopper at any gathering.
Flexible Serving: This treat is ideal for snacks, parties, or even as an afternoon pick-me-up.
Diet-Friendly Options: While this recipe isn’t gluten-free or vegan, it can be adapted by using gluten-free flour or vegan butter for a lighter twist without sacrificing flavor.

Ingredients You’ll Need

2 1/4 cups all-purpose flour: This provides the structure of your bars. If you need a gluten-free alternative, consider using a 1-to-1 gluten-free blend.
3 tablespoons cocoa powder: Unsweetened cocoa powder adds that rich chocolate flavor. Make sure to choose a good quality brand for the best taste.
1/2 teaspoon baking powder: This helps the bars rise and gives them a fluffy texture.
1/2 teaspoon baking soda: Works with the vinegar to create a light and chewy cookie bar.
1/4 teaspoon salt: Just a pinch to enhance all the other flavors.
1 cup unsalted butter, softened: Softened butter ensures a creamy texture. Don’t use melted butter, or you’ll end up with a greasy batter!
3/4 cup granulated sugar: Adds sweetness and helps create that tender bar texture.
1/2 cup brown sugar: Brown sugar adds moisture and a slight caramel taste.
1 large egg: It binds everything together, contributing to the chewy texture.
1 large egg yolk: An additional yolk keeps the bars rich and moist.
2 teaspoons vanilla extract: This fragrant addition elevates the flavor profile nicely.
1 tablespoon red food coloring: Use either liquid or gel food coloring to achieve that bold red hue. Feel free to adjust the amount for a subtler color.
1/2 teaspoon distilled or white vinegar: This helps balance the sweetness and reacts with baking soda for leavening.
8 ounces full-fat cream cheese: Stick-style cream cheese is essential for that wonderful frosting texture.
2 1/2 – 3 1/2 cups powdered sugar: Start with 2 1/2 cups and adjust for sweetness and thickness.
1/4 teaspoon salt: Just a bit to counteract the sweetness in the frosting.
1-2 tablespoons cream: Use this as needed to reach your desired frosting consistency.

Preheat the oven: Set your oven to 350°F (180°C). Lightly grease a 9×13 inch pan, or line it with parchment paper, allowing an overhang on the edges for easy removal.

Mix dry ingredients: In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 3 tablespoons cocoa powder, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. This ensures even distribution of the leavening agents before combined with wet ingredients.

Cream the butter and sugars: In a large bowl, beat together 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 1/2 cup brown sugar until fluffy and light in color. This process incorporates air, creating a tender cookie.

Add eggs and flavors: Beat in 1 large egg, 1 large egg yolk, 2 teaspoons vanilla extract, 1 tablespoon red food coloring, and 1/2 teaspoon vinegar until no lumps of butter remain. The red food coloring gives these bars their signature color and visual appeal.

Combine wet and dry: Gradually add the flour mixture to the butter mixture, starting on low speed to prevent flour clouds. Mix until fully combined and no dry streaks remain.

Spread the batter: Spoon the thick, vibrant dough into the prepared pan and spread it into an even layer. If your hands get sticky, using a piece of wax paper is a great trick!

Bake: Place it in the center of the preheated oven and bake for 25-30 minutes, or until the top looks set and edges start pulling away from the sides. A toothpick should come out mostly clean from the center—don’t overbake!

Cool down: Allow the cookie bars to cool completely in the pan on a wire rack—this cooling time is vital before frosting!

Make the frosting: In a large bowl, beat together 1/2 cup softened unsalted butter and 8 ounces full-fat cream cheese until smooth and lump-free. This creates that creamy, luscious base for your frosting.

Sweeten the frosting: Gradually sift in 2 cups powdered sugar, mixing on low speed, then add 2 teaspoons vanilla extract and 1/4 teaspoon salt. Continue adding powdered sugar until your desired consistency is reached, adjusting with cream as necessary.

Frost the cooled bars: If you lined the pan, carefully lift the bars out using the parchment overhang, placing them on a cutting board. If you just greased the pan, leave them in place. Use a flat edge knife to spread the creamy frosting evenly over the cooled cookie bars. You can also sprinkle with festive decorations if desired!

Slice: Using a thin, sharp knife, slice into squares or rectangles, and serve them up to eager guests or save a few for later!

Storing & Reheating

Store leftover Red Velvet Cookie Bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them in a covered container where they will stay good for about a week. If you want to freeze them, wrap individual bars tightly in plastic wrap and then foil to prevent freezer burn, storing them for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature or reheat briefly in the microwave for about 10-15 seconds for that fresh-baked taste!

Chef’s Helpful Tips

Make sure your butter is softened, not melted, for the best texture. Cold butter can lead to dense bars.
If your dough is too sticky, chill it for about 30 minutes before spreading it in the pan.
For a creamier frosting, fully blend the butter and cream cheese before adding the sugar.
If you’ve overbaked, consider drizzling melted chocolate on top to mask any dryness.
For an extra kick of flavor, add a splash of almond extract alongside the vanilla in your frosting.

Red Velvet Cookie Bars are an irresistible treat that combines indulgent flavors and a visually striking appearance, making them the perfect crowd-pleaser. As you experiment with this recipe, you might find your personal touches—whether it’s a tweak in the frosting or adding fun toppings. Enjoy sharing these gorgeous bars or keeping a few just for yourself; they’re sure to bring smiles all around!

Recipe FAQs

Can I use a different type of food coloring?

Absolutely! You can experiment with gel colorants or even natural alternatives, but the vivid red of traditional food coloring guarantees that eye-catching look. Just start with a small amount and add more until you get your desired shade.

How do I know when the cookie bars are done baking?

The top should look set and have a slightly domed appearance. A toothpick inserted into the center should come out mostly clean, with just a few moist crumbs clinging to it. Be careful not to overbake; otherwise, you may end up with dry cookie bars.

Can these be made ahead of time?

Yes! You can bake the cookie bars a day in advance and store them covered in the refrigerator. Frost them a few hours before serving for the best texture and freshness.

What’s the best way to cut the cookie bars?

To get clean cuts, use a sharp knife. You can even warm the knife slightly under hot water to make cutting easier. Be sure to wipe it clean after each cut for neat squares—this makes for prettier servings!

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Author: Anna
Prep Time: 45 minutes
Cook Time: 130 minutes
Total Time: 2 hours 55 minutes
Yield: 15 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

These Red Velvet Cookie Bars are soft, rich, and topped with a creamy frosting. With simple ingredients and easy preparation, they make a delightful treat for any occasion.

Ingredients

Scale

2 1/4 cup 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, feel free to use less
1/2 teaspoon vinegar, distilled or white vinegar
1/2 cup unsalted butter, softened but not starting to melt
8 ounces full-fat cream cheese, be sure to use brick style
2 1/2 – 3 1/2 cups powdered sugar, sift if lumpy
1/4 teaspoon salt
1–2 tablespoons cream , whipping cream or table cream, if needed

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Instructions

Preheat the oven to 350F (180C) and lightly grease a 9×13 inch (23×33 cm) pan, or line with parchment paper for easy removal.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, cream together the softened butter with granulated sugar and brown sugar until smooth.
Beat in the egg, egg yolk, vanilla extract, red food coloring, and vinegar until the mixture is lump-free.
Gradually add the dry ingredients to the butter mixture, mixing at low speed until well combined.
Transfer the dough to the prepared pan, spreading it evenly. Use wax paper if necessary to prevent sticking when pressing down.
Bake for 25-30 minutes until the top is set and the edges are pulling away from the pan.
Allow the cookie bars to cool completely before frosting.

Notes

Use less red food coloring if a lighter shade is desired.
Make sure the cream cheese is at room temperature for easier mixing.
These bars can also be stored in an airtight container for up to a week.