Description
Red Velvet Cookie Bars are a rich, chewy twist on a classic favorite, combining the bold color and subtle cocoa flavor of red velvet with a thick layer of tangy cream cheese frosting. Perfect for holidays, bake sales, or cozy nights in, these bars are easy to make and impossible to resist.
Ingredients
2 1/4 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
1 tablespoon red food coloring
8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract (optional)
Instructions
1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper and lightly spray with baking spray.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, beat butter with granulated sugar and brown sugar until light and fluffy (about 2–3 minutes).
4. Add eggs one at a time, beating well after each. Mix in vanilla extract and red food coloring until evenly combined.
5. Slowly add dry ingredients to the wet mixture. Stir just until combined — do not overmix.
6. Spread batter evenly into the prepared pan. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
7. Allow bars to cool completely in the pan on a wire rack.
8. For the frosting: Beat cream cheese and butter together until smooth. Add powdered sugar gradually and beat until light and fluffy.
9. Spread frosting over cooled bars. Garnish with red velvet crumbs if desired.
10. Chill before slicing for cleaner cuts. Serve chilled or at room temperature.
Notes
For clean slices, chill the bars for 30 minutes before cutting and wipe the knife between each cut.
Don’t overbake — they should be soft in the center when tested with a toothpick.
Frost only after the bars are completely cool to keep the frosting smooth and intact.