Red Velvet Cookie Bars

There’s something timeless about red velvet desserts. Maybe it’s the vivid crimson hue that conjures images of cozy winter holidays or the creamy tang of cream cheese frosting that comforts like a warm hug. But for me, Red Velvet Cookie Bars take that nostalgia and bake it into something even more irresistible.

Growing up, red velvet cake was our family’s go-to celebration dessert—Christmas, birthdays, even rainy-day pick-me-ups. But when my grandmother wanted something quicker, more portable, and just as decadent, she made these cookie bars. They were always cut into neat squares, stacked high on a ceramic platter, and topped with her famous swirl of cream cheese frosting. The edges were chewy, the centers soft, and the frosting had just enough tang to cut through the sweetness. Every bite was pure magic.

These cookie bars are the kind of treat that straddles the line between elegant and comforting. They’re easy to prepare, perfect for sharing, and ideal for holidays like Valentine’s Day, Christmas, or just an ordinary Tuesday that needs something special.

Why You’ll Love This Recipe

• Chewy and Soft Texture: Like a fudgy brownie meets red velvet cake.
• Perfectly Balanced Flavor: Mild cocoa with a delicate tang from cream cheese.
• Festive Yet Simple: Striking red color and easy enough for a weeknight bake.
• No Fuss: No need for rolling, shaping, or chilling dough.

INGREDIENTS YOU’LL NEED:

For the Red Velvet Cookie Bars:

• 2¼ cups all-purpose flour
• 3 tablespoons unsweetened cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup light or dark brown sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1 tablespoon red food coloring (liquid or gel)
• ½ teaspoon distilled white vinegar

For the Cream Cheese Frosting:

• ½ cup unsalted butter, softened
• 8 oz full-fat brick-style cream cheese, softened
• 2½ to 3½ cups powdered sugar
• ¼ teaspoon salt
• 1–2 tablespoons cream (whipping or table cream), if needed

How to Make Red Velvet Cookie Bars

From Scratch to Spectacular

Baking red velvet cookie bars is like wrapping love into a pan. It’s straightforward, satisfying, and fills the kitchen with a rich, cocoa-sweet aroma that signals something wonderful is on its way.

STEP-BY-STEP INSTRUCTIONS:

1. Prep Your Pan & Oven
Preheat your oven to 350°F (180°C). Grease a 9×13-inch pan or line it with parchment paper, leaving extra on the sides for easy lifting.

2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

3. Cream Butter and Sugars
In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until the mixture becomes pale and fluffy—about 2-3 minutes.

4. Add Eggs and Flavorings
Mix in the egg and egg yolk, then add vanilla, red food coloring, and vinegar. The batter should be vibrant and smooth.

5. Combine Wet and Dry
Gradually stir in the dry ingredients using a hand mixer on low or a spatula. Mix just until combined—don’t overwork the dough.

6. Spread and Smooth
Spoon the batter into your prepared pan. Use a spatula or piece of wax paper to smooth the top evenly.

7. Bake to Perfection
Bake for 25–30 minutes. The top should look set and the edges may pull slightly away from the pan. Let it cool completely before frosting.

8. Make the Frosting
Beat softened butter and cream cheese until creamy. Add powdered sugar gradually, beating on low, then increase speed until fluffy. Add salt and cream (if needed) for consistency.

9. Frost and Cut
Spread the frosting over the cooled bars. Cut into squares or rectangles, and savor every bite.

HELPFUL TIPS:

• Don’t Overmix: Once the flour goes in, mix just until combined to avoid tough bars.
• Use Gel Food Coloring: It gives a vibrant red color without thinning the dough.
• Let Bars Cool Completely: Frosting too soon will melt the cream cheese layer.
• Add a Sprinkle: Finish with red or white sprinkles for a festive look.

DETAILS:

• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours (including cooling and frosting)
• Yield: 15–18 bars
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

• You can make these up to 2 days ahead. Just store them in an airtight container in the fridge.
• Unfrosted bars freeze beautifully. Wrap tightly and freeze for up to 2 months.

NUTRITIONAL INFORMATION:

Estimated per serving:
Calories: 320
Fat: 18g
Carbohydrates: 38g
Protein: 3g
Sugar: 26g

FREQUENTLY ASKED QUESTIONS:

Can I make these without food coloring?
Yes. They’ll taste the same but will be more of a cocoa-brown shade.

Can I use a different pan size?
An 8×8 pan will make thicker bars and need more baking time—keep an eye on the center.

Can I freeze them?
Yes, preferably unfrosted. Thaw at room temperature and frost before serving.

STORAGE INSTRUCTIONS:

• Room Temperature: 2–3 days in an airtight container.
• Refrigerated: Up to 7 days, especially if frosted.
• Freezer: Freeze unfrosted bars for up to 2 months. Thaw and frost when ready.

Related Recipes:

If you liked these red velvet cookie bars, you’ll definitely enjoy these other indulgent bakes:

• Oreo Cookie Bars
• Peach Nectar Custard Bars
• Peaches and Cream Crumble Bars
• Nutella Cheesecake Bars

CONCLUSION:

These Red Velvet Cookie Bars are everything we love about red velvet cake—just easier, chewier, and perfect for sharing. Whether you’re baking for a crowd or saving a few for yourself, they never fail to bring a little extra joy to your kitchen. Try them once, and they’ll become a year-round favorite.

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