Introduction

Red Velvet Cookie Bars combine the rich flavors of classic red velvet cake with the chewy texture of cookies, all topped with a creamy cream cheese frosting. This easy-to-make dessert is perfect for sharing at parties or enjoying as a special treat 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, top with red velvet crumbs if desired, then slice and serve.

Tips & Variations

For a deeper red color, add an extra tablespoon of red gel food coloring.
You can substitute cream cheese frosting with a simple vanilla glaze for a lighter alternative.
Chill the dough for 30 minutes before baking to help the bars hold their shape better.
Sprinkle chopped nuts like pecans or walnuts on top before frosting for added texture.

Storage

Store the Red Velvet Cookie 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 flavor and texture. You can also freeze the unfrosted bars for up to 2 months; thaw and frost when ready to serve.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular food coloring instead of gel?

Gel food coloring provides more vibrant color without adding extra liquid, but you can use regular liquid food coloring; just be careful not to add too much, as it can affect dough consistency.

Can I make these bars gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking. Be sure to check that your baking powder is gluten-free as well.

Red Velvet Cookie Bars Recipe

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★★★★★

4.6 from 138 reviews

Delight in these luscious Red Velvet Cookie Bars featuring a moist cocoa-infused dough topped with a creamy, tangy cream cheese frosting. Perfectly baked to a soft yet slightly chewy texture, these bars combine the classic flavors of red velvet cake with the convenience and richness of cookie bars—a crowd-pleasing dessert for any occasion.

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

Ingredients

Scale

For the 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

For the Frosting

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

Instructions

Preheat and Prepare the Pan: 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 cookie 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 is light and fluffy, which helps incorporate air for a tender texture.
Add Wet Ingredients: Beat in 2 large eggs, 2 teaspoons vanilla extract, and 2 tablespoons red gel food coloring until the mixture is fully combined and vibrant in color.
Whisk 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 Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring until a thick, uniform dough forms without overmixing to maintain tenderness.
Spread Dough in Pan: Spread the cookie dough evenly into the prepared 9×13-inch baking pan, smoothing the top to ensure even baking.
Bake the Bars: Bake in the preheated oven for 22–25 minutes, or until the edges are set and a tester inserted in the center comes out with moist crumbs but no raw batter.
Cool Completely: Remove the baking pan from the oven and allow the bars to cool completely at room temperature in the pan, which helps them set for easier frosting.
Prepare the Frosting: In a mixing bowl, beat 8 oz softened cream cheese and 0.5 cup softened unsalted butter together until creamy and smooth.
Add Sugar and Milk: Gradually add 2 cups powdered sugar and 2 tablespoons milk, beating until the frosting is fluffy and spreadable.
Frost the Bars: Spread the cream cheese frosting evenly over the cooled cookie bars. Optionally, sprinkle with red velvet crumbs from leftover dough if desired.
Serve: Slice into bars and serve. Store leftover bars in an airtight container in the refrigerator.

Notes

Ensure the cream cheese and butter are softened to room temperature before making the frosting for a smooth texture.
For a more vivid red color, increase the amount of red gel food coloring slightly but avoid overuse to prevent altering taste.
Use parchment paper to line the baking dish to easily lift the bars out for cutting and serving.
Allow bars to cool completely before frosting to prevent melting the frosting.
Store leftover bars covered in the refrigerator for up to 4 days.

Keywords: red velvet, cookie bars, cream cheese frosting, dessert, baking, cocoa, sweet treat