Introduction

Red Velvet Cookie Bars combine the rich, tangy flavor of classic red velvet cake with the chewy texture of a cookie. Topped with creamy cream cheese frosting, these bars are perfect for any occasion and are easy to make at home.

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 optionally top with red velvet crumbs. Slice and serve.

Tips & Variations

For extra texture, stir in 1 cup of white chocolate chips or chopped nuts to the dough before baking.
If you prefer a milder red color, reduce the red gel food coloring to 1 tablespoon.
Use full-fat cream cheese for the richest frosting, and ensure it’s softened for smooth blending.
Try adding a pinch of cinnamon to the dry ingredients for a subtle warmth.

Storage

Store the frosted bars in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best texture. They can also be frozen without frosting for up to 2 months; thaw completely before frosting and serving.

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 provides a more vibrant red without affecting the dough’s consistency. If using regular food coloring, add it gradually to avoid making the batter too liquid.

Can I make these bars dairy-free?

You can substitute butter with a plant-based margarine and use dairy-free cream cheese alternatives in the frosting. Keep in mind this may slightly change the texture and flavor.

Red Velvet Cookie Bars Recipe

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★★★★★

4.7 from 58 reviews

Deliciously moist and decadent Red Velvet Cookie Bars topped with a creamy cream cheese frosting. These bars combine classic red velvet flavors with the texture of cookies, making a perfect treat for any occasion.

Author: Stella
Prep Time: 15 minutes
Cook Time: 22-25 minutes
Total Time: 40 minutes
Yield: 12–16 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookie Bars

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

Cream Cheese Frosting

8 oz cream cheese
0.5 cup unsalted butter
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 ensure easy removal of the bars after baking.
Cream Butter and Sugars: In a large bowl, cream together 1 cup unsalted butter, 1 cup granulated sugar, and 0.5 cup brown sugar until the mixture becomes light and fluffy, which helps create a soft texture.
Add Wet Ingredients: Beat in 2 large eggs, 2 teaspoons vanilla extract, and 2 tablespoons red gel food coloring until they are well combined with the butter and sugar mixture, ensuring an even distribution of flavor and color.
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 within the flour.
Combine Dry and Wet: Gradually add the dry ingredients into the wet mixture, mixing just until a thick dough forms. Avoid overmixing to maintain flaky texture.
Shape and Bake: Spread the dough evenly into the prepared 9×13-inch baking dish and bake in the preheated oven for 22–25 minutes or until the bars are set and a toothpick inserted comes out with just a few moist crumbs.
Cool Bars: Remove from the oven and allow the cookie bars to cool completely in the pan, which is important before frosting to prevent melting.
Prepare Frosting: In a bowl, beat together 8 oz cream cheese and 0.5 cup unsalted butter until the mixture is creamy and smooth.
Add Frosting Ingredients: 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 bars. Optionally, sprinkle red velvet crumbs on top for garnish. Slice into bars and serve.

Notes

Make sure the bars are completely cooled before frosting to avoid melting the frosting.
If you prefer less sweetness, you can reduce the powdered sugar in the frosting slightly.
For more vibrant color, use gel food coloring as specified instead of liquid food coloring.
The cookie bars can be stored in an airtight container in the refrigerator for up to 5 days.
You can add white chocolate chips to the dough for added texture and flavor if desired.

Keywords: red velvet, cookie bars, cream cheese frosting, dessert, baked bars, holiday treat