Red Velvet Cookie Bars are a delightful fusion of classic cookie and cake, bringing all the beloved attributes of red velvet flavors into a portable, shareable form. Each bite offers a soft, chewy texture with a rich, buttery taste, complemented by a velvety frosting that sits atop, making it an irresistible treat. The vibrant red color, perfectly set with a hint of cocoa, creates a visual appeal that’s hard to resist. Whether warm from the oven or chilled in the fridge, these cookie bars can ignite a sweet craving and transform any gathering into a celebration.

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 discovered Red Velvet Cookie Bars during a holiday potluck and quickly became enamored with their charm and flavor. Unlike traditional cakes, these cookie bars provide a wonderful balance of chewiness and creaminess without any fuss of slicing through layers. They are perfect for unexpected guests, parties, or simply as an everyday indulgence. Once you try this recipe, I assure you you’ll find yourself making excuses to whip them up time and time again, so let’s dive in!

Why You’ll Love This Recipe

Simple & Quick: With just 45 minutes of prep and 30 minutes of baking, you can whip up these beauties without spending all day in the kitchen.
Irresistible Flavor: Each bar combines the classic flavors of red velvet with a creamy frosting that perfectly balances sweetness and tang.
Eye-Catching Appeal: Those striking red bars topped with creamy frosting are sure to impress your friends and family.
Flexible Serving: Perfect for snacks, dessert tables, or even a decadent breakfast treat on a special morning.
Diet-Friendly Options: While the recipe is rich, you can easily make adjustments like using gluten-free flour if desired.

Ingredients You’ll Need

2 1/4 cups all-purpose flour: Offers the perfect structure. You can substitute with gluten-free all-purpose flour if needed.
3 tablespoons cocoa powder: Adds that classic chocolate taste. Use Dutch-processed for deeper flavor.
1/2 teaspoon baking powder: Helps the bars rise slightly, giving them a nice texture.
1/2 teaspoon baking soda: Works with the acidic vinegar to provide lift.
1/4 teaspoon salt: Enhances flavor. Don’t skip this as it balances the sweetness.
1 cup unsalted butter, softened: Gives richness and moisture. Make sure it’s soft enough to cream easily.
3/4 cup granulated sugar: For sweetness and a crisp edge. Feel free to adjust based on your taste.
1/2 cup brown sugar, light or dark: Adds moisture and a slight caramel flavor.
1 large egg: Binds everything together. Use room temperature for better mixing.
1 large egg yolk: Enriches the batter, making the bars more tender.
2 teaspoons vanilla extract: Adds depth to the flavor.
1 tablespoon red food coloring, liquid or gel: Essential for that vibrant red color. You can use less if you prefer a lighter hue.
1/2 teaspoon vinegar, distilled or white vinegar: Reacts with baking soda and enhances the red color.
8 ounces full-fat cream cheese: Be sure to use brick style for the best texture in frosting.
2 1/2 – 3 1/2 cups powdered sugar: For the frosting. Sift before use for a smooth consistency.
1/4 teaspoon salt: To enhance the sweet notes in the frosting.
1-2 tablespoons cream: Only if needed to achieve the desired frosting consistency.

Preheat Your Oven: Start by heating your oven to 350°F (180°C). Lightly grease a 9×13 inch pan or line it with parchment paper, ensuring an overhang for easy removal later.

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 blend will help ensure your cookie bars rise well and hold together.

Cream the Sugars and Butter: In a larger 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 creates tiny air pockets, which lend a lovely texture.

Add Wet Ingredients: Next, blend in 1 large egg, 1 large egg yolk, 2 teaspoons vanilla extract, 1 tablespoon red food coloring, and 1/2 teaspoon vinegar, continuing to mix until there are no lumps of butter visible. It’s key to fully incorporate these for a smooth, rich batter.

Combine Wet and Dry Mixtures: Gently add the dry ingredients into the butter mixture, starting on a low speed to prevent a flour cloud. Mix until there are no streaks of dry ingredients visible.

Prepare the Pan: Spoon the thick batter into your prepared pan, and spread it into an even layer. If the dough is sticky, you can use a piece of wax paper between your hands and the dough to keep it from sticking.

Bake: Place the pan in the center of the preheated oven and bake for about 25-30 minutes. You’ll know they are done when the edges have started to pull away from the sides of the pan, and the top looks set with no glossy wet batter remaining.

Cool the Bars: Allow the bars to cool completely in the pan before frosting them. This is crucial to prevent the frosting from melting.

Make the Frosting: In a clean bowl, beat together 8 ounces full-fat cream cheese and an additional 1/2 cup softened unsalted butter until smooth. Gradually sift in 2 cups powdered sugar and add in the remaining 1/4 teaspoon salt and 2 teaspoons vanilla extract. Start on low speed until combined, then increase speed to achieve a creamy consistency.

Adjust Frosting Texture: If your frosting seems too thick, gently mix in 1-2 tablespoons of cream until you reach your desired thickness and sweetness.

Frost Your Bars: Once the bars are fully cooled, you can lift them out of the pan with the parchment overhang (if used) and place them on a cutting board. Using a flat edge knife, generously frost the top with cream cheese frosting. Add sprinkles for that extra festive touch if you desire.

Slice and Serve: Finally, use a thin, sharp knife to slice these delicious bars into squares or rectangles. Enjoy them fresh or keep them for sharing!

Storing & Reheating

For optimal flavor and texture, store your Red Velvet Cookie Bars at room temperature in an airtight container for up to 3 days. If you find yourself with leftovers, you can refrigerate them for up to a week. For extended storage, wrap the sliced bars tightly in plastic wrap and then in aluminum foil before freezing for up to 3 months. To revive them, just let them thaw at room temperature or warm them gently in the microwave for a few seconds for that fresh-baked taste.

Chef’s Helpful Tips

Ensure your butter is softened but not melted for the best creaming results.
Room temperature eggs are crucial for an even batter; if you forget, you can place them in warm water for a few minutes.
To avoid dry cookie bars, keep an eye on your oven; no two ovens are the same. Check for doneness a few minutes early!
Adjust the food coloring to your preference; a little goes a long way in depth of color.
If your frosting is too sweet, add a squeeze of lemon juice to balance the flavors.
Consider making the cookie bars a day in advance; they develop even more flavor and the frosting settles nicely.

Red Velvet Cookie Bars are not just a treat; they embody warmth, festivities, and shareable joy. The balance of flavors and textures makes them a go-to for various occasions. Don’t hesitate to experiment; add nuts, or chocolate chips, or switch up the toppings. I invite you to gather your ingredients and give this recipe a try—your taste buds will thank you!

Recipe FAQs

Can I make these bars without food coloring?

Absolutely! If you’d like to skip the food coloring, your bars will still be delicious, though the iconic red color will be absent. The cocoa will provide its flavor, and you can add a little extra vanilla for flavor depth.

How can I make them gluten-free?

For a gluten-free version of Red Velvet Cookie Bars, simply replace the all-purpose flour with a gluten-free all-purpose blend that contains xanthan gum, or add a small amount of xanthan gum if it’s not included in your blend.

Can I freeze the frosted bars?

Yes, you can freeze these cookie bars after frosting. Make sure they are well-wrapped to prevent freezer burn. Best enjoyed within 2-3 months, just thaw at room temperature or warm slightly before serving.

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

Use a thin, sharp knife to achieve clean cuts on your cookie bars. For perfect slices, you may want to lightly mist the knife with cooking spray, preventing sticking and preserving your frosting.

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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 shine with their rich flavor, vibrant color, and creamy frosting. Simple to prepare and perfect for gatherings, they will delight any dessert lover!

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 it with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
Mix in the large 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 just combined and smooth.
Spread the dough evenly into the prepared pan, using wax paper if necessary to prevent sticking.
Bake in the center of the preheated oven for about 25-30 minutes or until the top is set and edges begin to pull away from the pan.
Allow the bars to cool completely before spreading cream cheese frosting on top.

Notes

For a lighter red color, use less food coloring according to your preference.
Ensure all ingredients are at room temperature for better mixing.
Store leftovers in an airtight container at room temperature for up to 3 days.