Description

These Valentine’s Day Red Velvet Cookie Bars are perfectly sweet, soft, and topped with cream cheese frosting. With simple ingredients and prep, they’re ideal for celebrations or just a tasty treat.

Ingredients

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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). Grease a 9×13 inch pan or line with parchment paper, allowing for an overhang.
Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
Mix in the egg, egg yolk, vanilla extract, red food coloring, and vinegar until well combined.
Gradually fold the dry ingredients into the wet mixture, mixing until no streaks remain.
Spread the dough evenly into the prepared pan, using wax paper to avoid sticking while pressing down.
Bake for 25-30 minutes in the middle of the oven until set and edges pull away from the pan. Allow to cool completely before frosting.

Notes

For the frosting, ensure the cream cheese is softened to room temperature for easy spreading.
Store leftover cookie bars in an airtight container for up to a week.
Feel free to adjust the amount of red food coloring to your desired shade.

Nutrition

Serving Size: 1 bar
Calories: 320
Sugar: 30g
Sodium: 150mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg