Red Velvet Cookie Bars Recipe

Meet your new favorite bake sale treat: Red Velvet Cookie Bars! Imagine the rich, cocoa-kissed flavor of classic red velvet cake, but with that chewy, buttery texture you crave in a cookie bar. Topped with a dreamy layer of cream cheese frosting, these beauties marry nostalgia and indulgence in each red, velvety bite.

Ingredients You’ll Need

While these Red Velvet Cookie Bars look impossibly fancy, the secret is that the ingredients are delightfully simple. Each one plays a key role in building the signature flavor, plush texture, and that stunning color you expect from this classic treat!

• All-purpose flour: The sturdy foundation for the bars—make sure to measure it accurately for just the right chew.
• Cocoa powder: Adds rich undertones and that subtle hint of chocolate that defines true red velvet.
• Baking powder and baking soda: A dynamic duo that helps the bars rise and stay soft.
• Salt: Brings all the flavors into balance.
• Unsalted butter (softened): Ensures every bar is supremely tender and flavorful.
• Granulated sugar and brown sugar: White sugar gives sweetness, while brown sugar adds depth and chew.
• Egg + extra egg yolk: The secret to richness and soft centers; always use room temperature eggs for the best texture.
• Vanilla extract: Essential for warmth and aroma.
• Red food coloring: For that glamorous, vibrant red—either liquid or gel works well.
• Vinegar (distilled or white): A classic red velvet trick that keeps the crumb delicate.
• Cream cheese (brick style, full-fat): The star of the dreamy, tangy frosting—don’t use spreadable tubs!
• Powdered sugar: Sweetens and shapes the frosting; sift it if lumpy for extra-smooth results.
• Whipping or table cream (optional): For the fluffiest, easiest-to-spread frosting.
• Sprinkles (optional): For a festive finishing touch!

Variations

One of the joys of making Red Velvet Cookie Bars is just how versatile they are. With a few swaps or additions, you can let your creativity shine and tailor them for any celebration or craving!

• Chocolate Chip Twist: Fold in a handful of white or dark chocolate chips for melty pools of chocolate in every bite.
• Gluten-Free Version: Substitute your favorite 1:1 gluten-free flour blend to make these bars celiac-friendly without sacrificing texture.
• Nutty Crunch: Add a sprinkle of chopped pecans or walnuts to the dough or as a topping for extra texture.
• Extra Festive: Tint your frosting with a hint of pink for Valentine’s, or cover with themed sprinkles for special occasions.

How to Make Red Velvet Cookie Bars

Step 1: Prep Your Pan & Oven

Start by heating your oven to 350°F (180°C). Lightly grease a 9×13-inch pan, or, for the easiest removal and neatest slices, line it with parchment paper, leaving an overhang so you can lift those bars out later without breaking a sweat.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This quick mix evenly distributes the leaveners so every square bakes up beautifully even and rich in chocolatey undertones.

Step 3: Cream Butter & Sugars

Grab a large mixing bowl and beat the softened butter with both the granulated and brown sugars until the mixture is light and fluffy—this step ensures irresistibly tender, chewy cookie bars. Don’t rush—give it a good two to three minutes if you’re using an electric mixer.

Step 4: Add Wet Ingredients & Color

Beat in the egg, egg yolk, vanilla extract, red food coloring, and vinegar into your creamed butter mixture. The egg yolk makes things extra rich, while the vinegar keeps everything fluffy and tender—the food coloring brings that signature dramatic pop!

Step 5: Combine & Bake

Add the dry ingredients into the butter mixture. If your flour mixture is a little lumpy, sift it right into the bowl. With your mixer on low, blend until no white streaks remain—don’t overmix! Press or spread the dough evenly into your prepared pan, using wax paper between your hands and the dough to keep things from sticking. Bake in the center of the oven for 25-30 minutes, or until the edges start to pull away and the top looks set but not dry.

Step 6: Cool Completely

Patience pays off! Cool the pan fully before you even think of frosting—this prevents a melty mess and keeps your cream cheese swirls neat and thick.

Step 7: Whip Up the Cream Cheese Frosting

Beat the softened butter and brick-style cream cheese together until creamy. Gradually mix in the powdered sugar (starting with 2 cups), vanilla, and salt. For a fluffier, easily spreadable consistency, add a tablespoon of cream if needed. Taste and adjust the sweetness with extra sugar as you desire!

Step 8: Frost, Slice & Serve

If you lined the pan with parchment, lift the cooled Red Velvet Cookie Bars onto a cutting board. Use a flat knife to slather on that dreamy frosting. For clean slices, use a thin, sharp knife and wipe it between each cut. Add sprinkles if you like, and marvel at your irresistible creation!

How to Serve Red Velvet Cookie Bars

Garnishes

Dress up your frosted bars with a scatter of bright sprinkles, a dusting of shaved chocolate, or even a few fresh raspberries for a bakery-worthy finish. If you’re feeling extra festive, edible glitter or heart-shaped candies make these stand out on any dessert table.

Side Dishes

Pair your Red Velvet Cookie Bars with cold glasses of milk, mugs of hot coffee, or even a scoop of vanilla ice cream for total dessert bliss. They’re also wonderful as part of a cookie platter next to snickerdoodles, brownies, or lemon bars at parties and potlucks.

Creative Ways to Present

For a special touch, cut the bars into hearts or other shapes using a cookie cutter, or package individual bars in cellophane with a ribbon for sweet edible gifts. Stack them high on a cake stand, or plate them on a platter with pretty parchment liners for a crowd-pleasing display.

Make Ahead and Storage

Storing Leftovers

Store any frosted Red Velvet Cookie Bars in an airtight container in the fridge for up to three days. The bars stay moist and the frosting perfectly creamy—just let them sit at room temperature for a few minutes before serving for best flavor and texture.

Freezing

Unfrosted bars freeze beautifully! Wrap tightly in plastic, then foil, and freeze for up to two months. When ready to enjoy, thaw overnight in the fridge and frost just before serving for the freshest taste.

Reheating

If you prefer your bars slightly warm, microwave individual slices for just 10–15 seconds. Frosting can soften, but the bars will still taste heavenly—like a just-baked treat with all that signature chewy goodness.

FAQs

Final Thoughts

Ready to make dessert magic? These Red Velvet Cookie Bars are so much fun to bake—and even more delightful to share. Whether you’re treating yourself or surprising a friend, one batch is all you need to spread a little sweet, chewy, cream cheese-frosted happiness. Enjoy every delicious bite!

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