Red Velvet Cookie Bars are a delightful dessert that perfectly blends the rich flavor of cocoa with the vibrant red hue that makes this treat a visual feast. These cookie bars are soft and chewy, offering a texture that melts in your mouth. Each bite is a celebration, combining traditional red velvet cake elements with the simplicity of cookie bars. With a luscious cream cheese frosting on top, it’s hard to resist their charm, making them a standout choice for any occasion.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Red Velvet Cookie Bars
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Red Velvet Cookie Bars

I was first introduced to Red Velvet Cookie Bars at a friend’s party, where they had become an instant favorite. The stunning color paired with the sweet frosting was an eye-catcher, while the taste left everyone wanting more. These bars are not just beautiful; they’re incredibly easy to whip up, making them a perfect solution for last-minute gatherings or just a cozy night in. The combination of flavors and textures creates a comforting indulgence that’s bound to impress anyone you share them with. So, let’s dive into this recipe and bring a batch of sweetness into your kitchen!

Why You’ll Love This Recipe

Simple & Quick: With only 45 minutes of prep time, you’ll have delicious bars ready to enjoy without the fuss.
Irresistible Flavor: The mix of cocoa and vanilla creates a tender, flavorful cookie that’s hard to resist.
Eye-Catching Appeal: The vibrant red color and creamy frosting make these bars visually stunning for any event.
Flexible Serving: Perfect for parties, as a mid-day snack, or even for breakfast with a cup of coffee.
Diet-Friendly Options: Easily switch to gluten-free flour or reduce sugar to suit dietary needs.

Ingredients You’ll Need

2 1/4 cups all-purpose flour: This is the base of your cookie bars. Make sure it’s fresh for best results.
3 tablespoons cocoa powder: Choose high-quality unsweetened cocoa to enhance the chocolate flavor.
1/2 teaspoon baking powder: This helps your bars rise, giving them that perfect texture.
1/2 teaspoon baking soda: Works alongside baking powder to ensure a good rise.
1/4 teaspoon salt: Enhances the overall flavor of the bars.
1 cup unsalted butter, softened: Essential for creating a rich, moist crumb. Room temperature butter mixes in easily.
3/4 cup granulated sugar: Sweetens the bars perfectly without overpowering the cocoa.
1/2 cup brown sugar: Adds moisture and a hint of caramel flavor to the bars.
1 large egg: Helps bind the ingredients together.
1 large egg yolk: Adds richness to the texture.
2 teaspoons vanilla extract: A must-have for adding warmth and depth of flavor.
1 tablespoon red food coloring: It not only provides that signature hue but also adds moisture. Feel free to adjust to your preference.
1/2 teaspoon vinegar: Enhances the red color and adds a slight tang that balances the sweetness.
8 ounces full-fat cream cheese: Use brick-style cream cheese for the frosting for a firmer texture.
2 1/2 – 3 1/2 cups powdered sugar: This will help you achieve the desired sweetness and thickness for your frosting. Sifting is recommended for a smooth finish.
1/4 teaspoon salt: This balances the sweetness in your frosting.
1-2 tablespoons cream: Adjust this to achieve your desired frosting consistency.

Preheat the Oven: Begin by preheating your 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 for easy removal later.

Mix Dry Ingredients: In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 3 tablespoons cocoa powder, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. This step ensures an even rise and flavor in your bars.

Cream the Butter and Sugars: In a large bowl, use an electric mixer to beat together 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 1/2 cup brown sugar until creamy. You’ll know it’s ready when the mixture is smooth and light.

Incorporate the Eggs and Flavors: Beat in 1 large egg, 1 large egg yolk, 2 teaspoons vanilla extract, 1 tablespoon red food coloring, and 1/2 teaspoon vinegar. Mix until there are no lumps of butter left; this is where the magic begins!

Combine the Mixtures: Gradually add the dry ingredient mixture into the wet ingredients. Start mixing on low speed to avoid a flour explosion, and then increase until the dough is smooth and combined.

Spread the Dough in the Pan: Spoon your vibrant dough into the prepared pan and spread it into an even layer. To press it down without it sticking, you can place a piece of wax paper over the dough as you flatten it.

Bake the Bars: Bake in your preheated oven for about 25-30 minutes, or until the edges begin to pull away slightly from the sides of the pan. It should look set, with a few cracks forming on the top.

Cool Before Frosting: Allow the cookie bars to cool completely in the pan before frosting. This step is crucial to avoid a melty mess of frosting.

Prepare the Cream Cheese Frosting: In a large bowl, beat together 8 ounces of softened cream cheese and 1/2 cup softened unsalted butter until smooth. Add in 2 cups sifted powdered sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Mix until combined.

Achieve Desired Consistency: Gradually beat in the remaining powdered sugar, about 1/2 cup at a time, until you reach your desired sweetness and frosting thickness. If it’s too thick, add 1-2 tablespoons of cream for a smoother finish.

Frost the Cooled Bars: If you used parchment paper to line the pan, lift the bars out carefully. If not, you can frost them in the pan. Use a flat edge knife to spread the creamy frosting evenly across the top.

Slice and Serve: Finally, use a thin, sharp knife to slice the bars into squares. Consider adding colorful sprinkles for a festive touch before enjoying!

Storing & Reheating

Store your Red Velvet Cookie Bars at room temperature in an airtight container for up to 3 days. If you’d like to keep them longer, refrigerate for up to a week, but let them sit at room temperature for a few minutes before serving to soften the frosting. For longer storage, freeze individual bars wrapped in plastic wrap and foil for up to 3 months. Reheat in the microwave for 10-15 seconds if desired, though remember that the texture might change slightly when thawed.

Chef’s Helpful Tips

Avoid Overmixing: Once the flour is added, stir just until combined to keep cookie bars light and tender.
Use Room Temperature Ingredients: Eggs and butter should be at room temperature for optimal blending.
Bake Until Just Done: Check a minute or two early; overbaking can lead to dry bars.
Sift Sugar: Always sift powdered sugar before mixing for a smoother frosting.
Experiment with Frosting: Feel free to add a hint of lemon zest or almond extract to the frosting for a twist.

Red Velvet Cookie Bars are a delightful treat boasting both taste and visual appeal. The combination of the soft, chewy cookie and the rich frosting makes this dessert incredibly satisfying. Don’t hesitate to experiment with decorations or flavors based on your preferences! Enjoy every bite with family and friends, and watch as their faces light up with each delicious morsel.

Recipe FAQs

Can I use cake flour instead of all-purpose flour?

Yes, you can substitute cake flour for all-purpose flour for a lighter texture. However, keep in mind that it may affect the chewy quality of the bars.

What can I use if I don’t have red food coloring?

You could opt for beet juice as a natural alternative, but the color may not be as vibrant. For a more muted hue, simply use less food coloring.

Can I make these bars dairy-free?

Absolutely! You can use dairy-free butter and cream cheese replacements to make the recipe suitable for dairy-free diets.

How can I enhance the cream cheese frosting?

For a flavorful twist, you could mix in a tablespoon of lemon juice or a teaspoon of almond extract to elevate the flavor profile of your frosting.

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Author: Anna
Prep Time: 45 minutes
Cook Time: 130 minutes
Total Time: 2 hours 55 minutes
Yield: 15 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

These Red Velvet Cookie Bars are a delightful twist on a classic favorite. With rich cocoa flavor, a creamy frosting, and simple preparation, they’re perfect for any occasion.

Ingredients

Scale

2 1/4 cup 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, in addition to the full egg
2 teaspoons vanilla extract
1 tablespoon red food coloring, liquid or gel, feel free to use less
1/2 teaspoon vinegar, distilled or white vinegar
1/2 cup unsalted butter, softened but not starting to melt
8 ounces full-fat cream cheese, be sure to use brick style
2 1/2 – 3 1/2 cups powdered sugar, sift if lumpy
1/4 teaspoon salt
1–2 tablespoons cream, whipping cream or table cream, if needed

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Instructions

Preheat the oven to 350F (180C) and lightly grease a 9×13 inch (23×33 cm) pan, or line it with parchment paper for easy removal.
In a medium bowl, combine the flour, cocoa, baking powder, baking soda, and salt, whisking until well mixed.
In a large bowl, cream together softened butter, granulated sugar, and brown sugar until fluffy and light.
Mix in the egg, egg yolk, vanilla, red food coloring, and vinegar until smooth and fully combined.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until combined and no dry streaks remain.
Transfer the dough into the prepared pan, spreading it into an even layer using your hands or wax paper to prevent sticking.
Bake in the preheated oven for 25-30 minutes, or until the edges are pulling away from the pan and the top is set.
Allow the bars to cool completely before applying frosting.

Notes

Use gel food coloring for a more vibrant color in the cookie bars.
Sift the powdered sugar before adding it to the frosting to ensure a smooth consistency.
Store any leftovers in an airtight container at room temperature for up to 3 days.