Introduction

These Red Velvet Cookie Bars combine the rich, chocolatey flavor of red velvet with the chewy texture of cookies, all topped with a creamy, tangy cream cheese frosting. They are easy to make and perfect for sharing at any gathering or enjoying as a special treat.

A square glass baking dish holds six cut pieces of red velvet cake with two layers: a dark red, moist cake base and a thick, smooth, creamy white frosting layer on top. The frosting covers each piece evenly and is decorated with small, round red sprinkles scattered across the surface. The dish sits on a white marbled surface, with some crumbs and smudges of red cake visible around the edges. In the background, part of a white plate is visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups 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
2 teaspoons vanilla extract
1 tablespoon red food coloring (liquid or gel)
1/2 teaspoon vinegar (distilled or white)
1/2 cup unsalted butter, softened (for frosting)
8 ounces full-fat cream cheese (brick style)
2 1/2 to 3 1/2 cups powdered sugar, sifted if lumpy
1/4 teaspoon salt (for frosting)
1-2 tablespoons cream (whipping or table cream, if needed)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Lightly grease a 9×13 inch (23×33 cm) pan or line it with parchment paper, leaving an overhang on the sides for easy removal.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Step 3: In a large bowl, beat the softened butter with the granulated sugar and brown sugar until the mixture is creamy and smooth.
Step 4: Add the egg, egg yolk, vanilla extract, red food coloring, and vinegar to the butter mixture. Beat until the mixture is smooth and no lumps remain.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until fully combined and no streaks remain. If dry ingredients are lumpy, sift them before adding.
Step 6: Spoon the dough into the prepared pan. Spread or press it evenly, using wax paper between your hands and the dough if pressing to prevent sticking.
Step 7: Bake in the center of the oven for 25-30 minutes, until the top is set and the edges start to pull away from the sides of the pan.
Step 8: Allow the bars to cool completely before frosting.
Step 9: For the cream cheese frosting, beat together the softened butter and cream cheese in a large bowl until smooth and lump-free.
Step 10: Sift in 2 cups of powdered sugar, then add vanilla extract and salt. Beat on low speed to combine.
Step 11: Gradually add the remaining powdered sugar, about 1/2 cup at a time, until you reach your preferred sweetness and thickness. If the frosting is too thick, mix in 1 to 2 tablespoons of cream.
Step 12: If you used parchment paper, lift the cooled bars out of the pan using the overhang and place them on a cutting board. If not, keep the bars in the pan.
Step 13: Spread the cream cheese frosting evenly over the cooled bars using a flat-edged knife. Decorate with sprinkles if desired.
Step 14: Slice the bars using a thin, sharp knife for clean edges and serve.

Tips & Variations

To avoid streaks or lumps in the batter, make sure the butter is fully softened before mixing.
For a more intense red color, use gel food coloring instead of liquid.
If you prefer a less sweet frosting, start with 2 1/2 cups of powdered sugar and add more gradually.
Press dough into the pan using wax paper to prevent sticking and keep hands clean.
Add a handful of white chocolate chips or chopped pecans to the dough for extra texture and flavor.

Storage

Store the frosted cookie bars in an airtight container in the refrigerator for up to 5 days. For best results, bring them to room temperature before serving. You can also freeze the unfrosted bars for up to 2 months; thaw completely and frost before serving. Reheat briefly in the microwave if you prefer a warm treat.

How to Serve

The image shows a glass baking dish placed on a white marbled surface, containing nine square pieces of red velvet cake with a thick layer of creamy white frosting on top. The cake layer is rich and deep red, contrasting with the smooth, slightly wavy frosting layer above it, which is decorated with small, round red sprinkles scattered evenly across the surface. One piece of cake in the corner is partially lifted, showing the moist texture of the red cake beneath the frosting. The edges of the baking dish show some light brown baked marks. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars without the cream cheese frosting?

Yes, the cookie bars are delicious on their own. You can also dust them with powdered sugar or drizzle with melted white chocolate as an alternative topping.

Is it necessary to use brick-style cream cheese for the frosting?

Using brick-style cream cheese is recommended because it is firmer and less watery than tub-style cream cheese, resulting in a thicker, creamier frosting that holds up well on the bars.