Red Velvet Cookie Bars with Cream Cheese Frosting Recipe

Introduction

These Red Velvet Cookie Bars with Cream Cheese Frosting combine the rich flavors of classic red velvet cake with the chewy texture of cookie bars. Topped with a smooth, tangy cream cheese frosting, they make a perfect treat for any occasion.

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 but not melting (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
• 1-2 tablespoons cream (whipping or table cream, if needed)

Instructions

1. 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 for easy removal.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. Step 3: In a large bowl, beat the softened butter with the granulated sugar and brown sugar until creamy and well combined.
4. Step 4: Add the egg, egg yolk, vanilla extract, red food coloring, and vinegar to the butter mixture. Beat until smooth and no lumps of butter remain.
5. Step 5: Gradually add the dry ingredients to the wet mixture, starting on low speed, then mixing until no streaks or lumps remain. If the dry mix is lumpy, sift it before adding.
6. Step 6: Spread the cookie dough evenly into the prepared pan. To press it down, place a piece of wax paper between your hands and the dough to prevent sticking.
7. Step 7: Bake in the center of the oven for 25-30 minutes, or until the top is set and the edges start pulling away from the pan.
8. Step 8: Let the bars cool completely in the pan before frosting.
9. Step 9: For the frosting, beat the softened butter and cream cheese together in a large bowl until smooth and free of lumps.
10. Step 10: Sift in 2 cups of powdered sugar, then add vanilla extract and salt. Beat on low speed to combine.
11. Step 11: Gradually add the remaining powdered sugar in 1/2 cup increments until your desired sweetness and thickness is reached. If needed, beat in 1 to 2 tablespoons of cream to adjust consistency.
12. Step 12: If you used parchment paper, lift the cooled bars out of the pan using the overhang and place on a cutting board. If not, leave them in the pan.
13. Step 13: Spread the cream cheese frosting evenly over the bars with a flat-edge knife. Optionally, decorate with sprinkles.
14. Step 14: Slice the bars into squares using a thin, sharp knife for clean cuts.

Tips & Variations

• Use gel food coloring for a more vibrant red without adding extra liquid.
• Press the dough down gently with wax paper between your hands to avoid sticking and to create an even layer.
• For a festive touch, top the frosting with red and white sprinkles or mini chocolate chips.

Storage

Store the bars in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best flavor and texture. You can also freeze unfrosted bars for up to 3 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese in the frosting?

Full-fat cream cheese is best for a smooth and creamy frosting. Low-fat versions may result in a thinner and less rich texture.

Can I make these bars without food coloring?

Yes, the bars will have a cocoa-flavored reddish-brown color instead of bright red. The flavor remains delicious even without the food coloring.

Red Velvet Cookie Bars with Cream Cheese Frosting Recipe

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4.7 from 127 reviews

These Red Velvet Cookie Bars with Cream Cheese Frosting combine the rich, moist texture of red velvet cake with the convenience and chewiness of a cookie bar. Topped with a smooth, tangy cream cheese frosting, this dessert is perfect for holidays, parties, or any occasion craving a decadent treat with classic flavors.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12–16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Red Velvet Cookie Bars

• 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)
• 1/2 teaspoon vinegar (distilled or white vinegar)

Cream Cheese Frosting

• 1/2 cup unsalted butter (softened but not melting)
• 8 ounces full-fat cream cheese (brick style)
• 2 1/2 – 3 1/2 cups powdered sugar (sifted if lumpy)
• 1/4 teaspoon salt
• 1–2 tablespoons cream (whipping cream or table cream, if needed)
• 1 teaspoon vanilla extract

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (180°C). Lightly grease a 9×13 inch (23×33 cm) baking pan or line it with parchment paper, leaving an overhang for easy removal of the bars.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt to ensure an even distribution.
3. Cream butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is creamy and smooth with no large lumps.
4. Add wet ingredients: Beat in the whole egg, the additional egg yolk, vanilla extract, red food coloring, and vinegar to the creamed butter mixture until fully combined and smooth.
5. Combine dry and wet mixtures: Gradually add the dry ingredient mixture into the wet ingredients, starting on low mixer speed. Mix until no dry streaks or lumps remain.
6. Transfer to pan: Spoon the dough into the prepared pan and spread it evenly. If pressing it down by hand, place wax paper between your hands and the dough to prevent sticking.
7. Bake: Place the pan in the center of the preheated oven and bake for 25-30 minutes, or until the tops look set and edges pull slightly away from the sides.
8. Cool: Remove from the oven and allow the bars to cool completely in the pan before frosting.
9. Prepare cream cheese frosting: In a large bowl, beat together the softened butter and cream cheese until smooth and lump-free.
10. Add sugar and seasonings: Sift in 2 cups of powdered sugar, then add vanilla extract and salt. Beat on low speed to combine.
11. Adjust sweetness and consistency: Add the remaining powdered sugar about 1/2 cup at a time, beating after each addition until achieving desired sweetness and thickness. If the frosting is too thick, beat in 1-2 tablespoons of cream to loosen it.
12. Remove bars from pan: If you used parchment paper, lift the cooled bars out using the parchment overhang and place them on a cutting board. If the pan was greased, leave the bars inside.
13. Frost bars: Using a flat-edged knife, spread the cream cheese frosting evenly over the cooled bars. Optionally decorate with sprinkles if desired.
14. Slice and serve: Cut the frosted bars into squares or rectangles with a thin, sharp knife. Serve and enjoy.

Notes

• For best results, use brick-style full-fat cream cheese for the frosting to achieve a thick and creamy texture.
• Allow bars to cool completely before frosting to prevent melting or sliding of the frosting.
• Use gel or liquid red food coloring according to your preference, adjusting amount for desired color intensity.
• If dough sticks to your hands when pressing into pan, use wax paper or parchment as a barrier.
• Store leftover bars in an airtight container in the refrigerator for up to 5 days.
• You can add sprinkles or chopped nuts on top of the frosting for extra decoration and texture.

Keywords: red velvet, cookie bars, cream cheese frosting, dessert, holiday dessert, easy baking