Red Velvet Cookie Bars, such a delightful twist on the classic flavors of red velvet cake! These cookie bars are rich, moist, and bursting with that familiar cocoa taste complemented by a striking red hue. Topped with a creamy cream cheese frosting that melts in your mouth, they are an instant hit at any gathering. Whether it’s a birthday party, a holiday celebration, or just a cozy weekend treat, these red velvet cookie bars are bound to steal the show.

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

I first stumbled upon this recipe during a holiday baking marathon. With plenty of festive cheer filling the air, I craved something visually striking and utterly scrumptious. Upon biting into a warm, soft bar topped with creamy frosting, I was immediately transported into a world of flavor. The balance of sweet, creamy, and decadent makes these bars not only a treat for the taste buds but also visually pleasing. So, grab your mixing bowl and let’s whip up a batch of these enchanting Red Velvet Cookie Bars together!

Why You’ll Love This Recipe

Simple & Quick: Ready in only 45 minutes plus baking time, so you can satisfy that sweet tooth without much wait.
Irresistible Flavor: Rich cocoa mingles beautifully with a hint of vanilla, creating a soft, melt-in-your-mouth experience.
Eye-Catching Appeal: The vibrant red color topped with fluffy cream cheese frosting makes these bars truly festive.
Flexible Serving: Perfect for snacks, dessert, or even breakfast (we won’t tell!).
Diet-Friendly Options: Substitutions can be made for gluten-free or dairy-free versions if needed.

Ingredients You’ll Need

2 1/4 cups all-purpose flour: This forms the base of the cookie bars. For a gluten-free version, try using a 1:1 gluten-free flour blend.
3 tablespoons cocoa powder: Adds a rich, chocolatey flavor. Use Dutch-processed cocoa for a deeper taste.
1/2 teaspoon baking powder: Provides lift to keep the bars soft and fluffy.
1/2 teaspoon baking soda: Works with the vinegar for leavening and a light texture.
1/4 teaspoon salt: Enhances the flavors, balancing the sweetness.
1 cup unsalted butter, softened: It’s crucial for creating a creamy texture. Make sure it’s at room temperature, not melted.
3/4 cup granulated sugar: Adds sweetness and helps create a tender cookie.
1/2 cup brown sugar, light or dark: For that extra moisture and a hint of caramel flavor.
1 large egg: Provides structure and moisture.
1 large egg yolk: Adding an extra yolk gives richness and a tender crumb.
2 teaspoons vanilla extract: For aromatic sweetness; pure vanilla extract is always the best choice.
1 tablespoon red food coloring: Essential for that classic red velvet look; you can adjust to your desired hue.
1/2 teaspoon vinegar: Reacts with the baking soda, resulting in soft and fluffy cookie bars.
8 ounces full-fat cream cheese: Use brick-style cream cheese for the best frosting texture.
2 1/2 – 3 1/2 cups powdered sugar: Sweetens the frosting; sift if lumpy for a smooth finish.
1/4 teaspoon salt: Balances the sweetness of the frosting.
1-2 tablespoons cream: Optional, helps to adjust the frosting consistency.

Preheat the Oven: Begin by preheating your oven to 350°F (180°C). Grease a 9×13 inch (23×33 cm) pan lightly or line it with parchment paper, allowing some overhang. This makes for easy removal later.

Combine 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. Mixing these dry ingredients first ensures even distribution.

Cream the Butters and Sugars: In a large bowl, beat together 1 cup unsalted butter, 3/4 cup granulated sugar, and 1/2 cup brown sugar until the mixture is light and fluffy. This process is crucial for aeration, which keeps the cookie bars tender.

Incorporate Wet Ingredients: Now, add in 1 large egg, 1 large egg yolk, 2 teaspoons vanilla extract, 1 tablespoon red food coloring, and 1/2 teaspoon vinegar into the butter mixture. Beat until it’s smooth and well combined, and you no longer see lumps of butter.

Mix Together: Gradually add the dry ingredients into the wet mixture. Start on low speed to avoid a flour cloud, mixing until there are no lumps or streaks of dry ingredients. You’re looking for a smooth, beautiful red batter.

Spread into the Pan: Spoon the dough into your prepared pan. Gently press it down into an even layer. Using a piece of wax paper between your hands and the dough can help avoid stickiness, ensuring an even pressing.

Bake the Bars: Place the pan in your preheated oven and bake for about 25-30 minutes. The tops should look set, and you’ll notice the edges slightly pulling away from the pan. This is when they are perfectly baked!

Cool the Bars: Allow the cookie bars to cool completely in the pan before frosting. This prevents the frosting from melting and running off the bars.

Prepare the Frosting: In a large bowl, beat together 8 ounces of full-fat cream cheese and an additional 1/2 cup unsalted butter (softened) until no lumps remain. This mixture should be silky and creamy.

Sweeten It Up: Gradually sift in 2 cups of powdered sugar, alongside 1 teaspoon vanilla and 1/4 teaspoon salt. Incorporate this mixture on low speed to avoid a sugary mess. Continue beating while adding in more powdered sugar, 1/2 cup at a time, until you reach your desired sweetness and thickness. If the frosting is too thick, add 1 to 2 tablespoons of cream for a smoother consistency.

Frost & Slice: If you used parchment paper, lift the cooled cookie bars out using the overhang and place them on a cutting board. If not, just frost right in the pan. Spread your luscious cream cheese frosting on top and feel free to sprinkle some fun additions like colored sprinkles. Finally, slice with a thin, sharp knife to create perfect portions.

Storing & Reheating

Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, refrigerate for up to a week. For longer storage, you can freeze the cookie bars wrapped tightly in plastic wrap and aluminum foil for up to 3 months. When you’re ready to enjoy them again, simply thaw at room temperature and if desired, warm them in the microwave for 10-15 seconds to refresh the softness.

Chef’s Helpful Tips

Make sure your butter is softened but not melted; this creates a creamy texture while keeping the bars chewy.
To achieve a vibrant color, start with a little red food coloring, then adjust your amount until you reach your desired shade.
Overbaking can lead to dry bars, so keep an eye on them in the oven; they should feel set but soft to the touch.
If your frosting is too sweet, a pinch of salt can help balance the flavor.
These bars can be made ahead of time and stored for gatherings; just frost closer to serving.

Red Velvet Cookie Bars truly stand out with their lovely flavor profile and eye-catching color, perfect for any occasion. Don’t hesitate to experiment with different mixes or toppings, such as nuts or white chocolate chips, to make them your own. Enjoy the process and the joy these delightful bars bring with every bite!

Recipe FAQs

Can I substitute the egg in this recipe?

Yes! You can use unsweetened applesauce or a flaxseed meal mixed with water as an egg substitute. Use 1/4 cup applesauce or 1 tablespoon flaxseed meal mixed with 3 tablespoons water for each egg.

Can I freeze these cookie bars?

Absolutely! They freeze well wrapped tightly in plastic wrap and aluminum foil. Simply thaw them at room temperature before enjoying.

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

Look for a set top and edges that start to pull away from the sides of the pan. A toothpick inserted in the center should come out clean or with just a few moist crumbs attached.

Can I make these cookie bars gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure you use one that is designed for baking to achieve the same texture.

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Author: Peter
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 a must-try with their rich flavor and cream cheese frosting. Perfect for gatherings or a sweet treat at home!

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). Lightly grease a 9×13 inch (23×33 cm) pan or line with parchment paper with overhang.
In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda and salt.
In a large bowl, cream together the softened butter, granulated sugar and brown sugar.
Beat in the egg, egg yolk, vanilla, red food coloring and vinegar until completely combined.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until smooth.
Spoon the dough into the prepared pan and press it into an even layer using wax paper to prevent sticking.
Bake for 25-30 minutes, or until the top is set and edges pull away from the pan.
Cool completely before frosting.

Notes

Using gel food coloring will enhance the color without adding excess liquid.
Make sure to let the bars cool completely before applying the frosting for better texture.
Store leftover bars in an airtight container at room temperature for up to 3 days.