If you’re on the hunt for a sweet treat that combines the rich, velvety essence of classic red velvet cake with the comforting, chewy texture of cookie bars, then you’ve come to the right place. Red Velvet Cookie Bars are a delightful twist on the traditional dessert, featuring that signature flavor and stunning color that captures the eye and the heart. With each bite, you’ll find a soft, cake-like texture that just melts in your mouth, paired with the sweet tanginess of cream cheese frosting that makes it utterly irresistible.

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

These cookie bars are perfect for any occasion, whether it’s a cozy family gathering, a birthday celebration, or simply an afternoon snack when those cravings hit. They’re an ideal way to impress your friends and family without spending hours in the kitchen. Plus, they boast all the deliciousness of classic red velvet cake, minus the fuss of layer cakes. I promise you’ll fall in love with this recipe, just like I did the first time I made it!

Why You’ll Love This Recipe

Simple & Quick: Ready in just under 2 hours, including both prep and bake time.
Irresistible Flavor: The combination of cocoa and butter delivers a rich flavor that’s oh-so-satisfying.
Eye-Catching Appeal: Bright red color and fluffy cream cheese frosting make these bars a visual treat for any table.
Flexible Serving: Perfect for dessert, parties, or even as a sweet breakfast treat with coffee.
Diet-Friendly Options: Easily adaptable for gluten-free diets using specialty flour.

Ingredients You’ll Need

2 1/4 cups all-purpose flour: Gives structure to the bars; for gluten-free options, use a 1:1 gluten-free flour blend.
3 tablespoons cocoa powder: Adds a subtle chocolate flavor that complements the red velvet hue.
1/2 teaspoon baking powder: Helps the bars rise slightly, giving them a tender crumb.
1/2 teaspoon baking soda: Works with the acidity from the vinegar to create a soft texture.
1/4 teaspoon salt: Balances sweetness and enhances flavors; don’t skip it!
1 cup unsalted butter, softened: Provides richness and moisture; make sure it’s at room temperature.
3/4 cup granulated sugar: This standard sugar sweetens the bars perfectly.
1/2 cup brown sugar (light or dark): Deepens flavor and adds moisture; dark brown sugar offers a richer taste.
1 large egg: Binds all the ingredients together, adding moisture.
1 large egg yolk: Enhances richness and moisture; an important addition!
2 teaspoons vanilla extract: A must for flavor; pure vanilla adds a great depth.
1 tablespoon red food coloring (liquid or gel): This is what gives your bars that iconic red color. Adjust to your preference.
1/2 teaspoon vinegar (distilled or white): The acid helps with leavening and adds a slight tang to balance sweetness.
8 ounces full-fat cream cheese (brick style): The base for the frosting; ensure it’s softened for easy mixing.
2 1/2 – 3 1/2 cups powdered sugar: Sweetens and thickens the frosting; sift for best results.
1/4 teaspoon salt: Enhances the flavors in the frosting as well.
1-2 tablespoons cream (whipping or table cream, if needed): Adjusts the consistency of the frosting.

Preheat the Oven: Set your oven to 350°F (180°C) and prepare a 9×13 inch (23×33 cm) pan by lightly greasing it or lining it with parchment paper. If using parchment, leave some overhang which will help lift the bars out 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 mixture is essential for even distribution of leavening agents.

Cream 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 the mixture is creamy and well combined, around 2-3 minutes.

Incorporate Eggs and Flavorings: Add in 1 large egg, 1 large egg yolk, 2 teaspoons vanilla extract, 1 tablespoon red food coloring, and 1/2 teaspoon vinegar to the butter mixture. Beat until everything is mixed well, and no lumps of butter remain.

Combine Dry and Wet Mixtures: Gradually mix the dry ingredients into the wet ingredients. Start on low speed to prevent flour clouds, mixing just until no streaks of dry ingredients can be seen. This keeps the bars from becoming tough.

Spread the Dough: Spoon the cookie dough into your prepared pan, spreading it evenly into all corners. A handy tip here is to place a piece of wax paper over the dough and gently press it down to avoid stickiness.

Bake: Place your pan in the preheated oven and bake for 25-30 minutes. You’ll know the bars are done when the top looks set and the edges start pulling away from the sides of the pan. A toothpick inserted in the center should come out clean.

Cool: Once baked, cool the bars fully in the pan before frosting them to prevent the frosting from melting.

Prepare the Cream Cheese Frosting: In a large bowl, beat together 8 ounces softened cream cheese and 1/2 cup softened unsalted butter until completely smooth, with no lumps of butter remaining.

Mix in Sugar and Flavoring: Gradually sift in 2 cups of powdered sugar while mixing on low speed. Then add in 1 teaspoon vanilla extract and 1/4 teaspoon salt. Depending on your desired sweetness and consistency, mix in more powdered sugar up to 3 1/2 cups total. If your frosting is too thick, add 1-2 tablespoons of cream until smooth.

Frost the Bars: To remove the bars, lift them out of the pan with the overhanging parchment paper. If not lined with parchment, simply leave them in the pan. Using a flat edge knife, frost the cooled bars generously with cream cheese frosting. Feel free to sprinkle on some colorful decorations if desired!

Slice & Serve: For neat, clean edges, use a thin, sharp knife to slice your bars into squares. Enjoy immediately or store them properly for later!

Storing & Reheating

To store your cookie bars, place them in an airtight container at room temperature for up to 3 days. For longer storage, move them to the refrigerator, where they can keep for about a week. If you opt to freeze them, wrap each piece tightly in plastic wrap or foil, then store in a zip-top freezer bag for up to 3 months. When you’re ready for a treat, thaw them at room temperature for about 30 minutes, or pop them in the microwave for 10-15 seconds to refresh their softness.

Chef’s Helpful Tips

Make sure all ingredients (especially eggs and butter) are at room temperature for optimal blending and texture.
Avoid overmixing after adding flour to prevent tough bars; combine just until flour disappears.
For a thicker frosting, simply add more powdered sugar, while adjusting for sweetness as needed.
Consider chilling the bars for 30 minutes after frosting to help the frosting set nicely before slicing.

The depth of flavor and vibrant hue makes these Red Velvet Cookie Bars a delightful dessert that’s hard to resist. Whether you’re baking for a special occasion or just treating yourself, these bars bring joy any day of the week. Don’t hesitate to try different toppings or mix-ins, like nuts or chocolate chips. They make every bite a new adventure! Enjoy your sweet escapade and share them with friends and family!

Recipe FAQs

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

Yes! Cake flour can provide a softer texture, making your cookie bars even lighter. If using cake flour, you may want to reduce the amount slightly, as it is more absorbent than all-purpose flour.

How can I make these cookie bars gluten-free?

To make gluten-free red velvet cookie bars, substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. This will help maintain the structure and chewiness of the bars.

How do I store leftover cookie bars?

Store your leftover cookie bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them, where they can keep for about a week. Ensure they are in an airtight container to prevent them from drying out.

Can I freeze the cookie bars?

Absolutely! Wrap each bar tightly in plastic wrap or foil and place them in a zip-top freezer bag. They can be frozen for up to 3 months. When you’re ready to enjoy them, let them thaw at room temperature or warm them in the microwave for a few seconds.

More Desserts & Appetizers Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Peter
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

Print Recipe

Description

These Red Velvet Cookie Bars are a delightful treat that blend a rich flavor with a soft, chewy texture. Perfect for any gathering or sweet craving!

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350F (180C) and lightly grease a 9×13 inch (23×33 cm) pan or line it with parchment paper.
In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
In a large bowl, cream the butter, granulated sugar, and brown sugar until smooth.
Add the egg, egg yolk, vanilla, red food coloring, and vinegar to the butter mixture and mix until well combined.
Gradually incorporate the dry ingredients into the wet mixture, mixing until no lumps remain.
Transfer the dough into the prepared pan and spread it evenly, using wax paper to press it down if necessary.
Bake in the preheated oven for 25-30 minutes, or until the top is set and edges begin pulling away from the sides of the pan.
Allow the bars to cool completely before frosting.

Notes

Make sure the cream cheese is at room temperature for easy mixing.
For a different flavor, you can adjust the amount of cocoa powder in the dough.
These cookie bars can be stored in an airtight container for up to a week.