Introduction

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

Red Velvet Cookie Bars Recipe - Recipe Image

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

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

Tips & Variations

Use red gel food coloring for a vibrant color without adding extra liquid to the dough.
For a festive touch, sprinkle crushed pecans or white chocolate chips on top of the frosting.
If you prefer a less sweet frosting, reduce the powdered sugar by ¼ cup.
Make sure the bars are completely cool before frosting to prevent melting.

Storage

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

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 is recommended because it provides more intense color without thinning the dough.

How do I prevent the bars from drying out?

Be careful not to overbake; remove the bars when they are set but still slightly soft in the center. Store them in an airtight container to maintain moisture.

Red Velvet Cookie Bars Recipe

Print Recipe

★★★★★

5 from 113 reviews

Delight in these rich and moist Red Velvet Cookie Bars topped with a creamy, dreamy cream cheese frosting. Combining classic red velvet flavors with the convenience of a cookie bar, this recipe is perfect for sharing at gatherings or enjoying as an indulgent treat at home.

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

Ingredients

Scale

Cookie Bars

1 cup unsalted butter, softened
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

Frosting

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

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper to prevent sticking and ensure easy removal of the cookie bars.
Cream Butter and Sugars: In a large mixing 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 helps incorporate air for a tender bake.
Add Wet Ingredients: Beat in 2 large eggs, 2 teaspoons vanilla extract, and 2 tablespoons red gel food coloring until the mixture is smooth and evenly colored.
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 to evenly distribute the leavening agents and cocoa.
Combine Ingredients: Gradually incorporate the dry ingredients into the wet mixture, mixing just until a thick cookie dough forms without overworking to keep the texture tender.
Spread Dough and Bake: Evenly spread the dough into the prepared baking pan and bake for 22–25 minutes or until the bars are set and a toothpick inserted in the center comes out clean.
Cool: Allow the cookie bars to cool completely in the pan to room temperature before frosting, ensuring the frosting won’t melt.
Prepare Frosting: In a mixing bowl, beat 8 oz softened cream cheese and 0.5 cup softened unsalted butter until creamy and smooth, creating the base for the frosting.
Add Powdered Sugar and Milk: Gradually add 2 cups powdered sugar and 2 tablespoons milk, beating until the frosting is fluffy and spreadable.
Frost and Serve: Spread the cream cheese frosting evenly over the cooled cookie bars. Optionally, top with some red velvet crumbs for decoration. Slice into bars and serve.

Notes

For best results, use room temperature ingredients for smooth mixing.
You can substitute red gel food coloring with natural beet juice for a natural alternative.
The bars keep well stored in an airtight container in the refrigerator for up to 5 days.
Allow the bars to cool completely before frosting to prevent the frosting from melting.
These bars can be cut into smaller pieces to serve as bite-sized treats for parties.

Keywords: Red Velvet Cookie Bars, Cream Cheese Frosting, Red Velvet Dessert, Easy Cookie Bars, Holiday Desserts