Introduction

These Red Velvet Cookie Bars combine the rich flavors of classic red velvet cake with the chewy texture of cookies. Topped with a creamy cheesecake frosting, they make a perfect dessert or sweet snack for any occasion.

Red Velvet Cookie Bars Recipe - Recipe Image

Ingredients

1 cup unsalted butter
1 cup granulated sugar
0.5 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
2 tablespoons red gel food coloring
2 tablespoons unsweetened cocoa powder
2.5 cups all-purpose flour
1 teaspoon baking powder
0.5 teaspoon salt
8 oz cream cheese
0.5 cup unsalted butter (for frosting)
2 cups powdered sugar
2 tablespoons milk

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper.
Step 2: In a large bowl, cream together 1 cup unsalted butter, 1 cup granulated sugar, and 0.5 cup brown sugar until light and fluffy.
Step 3: Beat in 2 large eggs, 2 teaspoons vanilla extract, and 2 tablespoons red gel food coloring until well combined.
Step 4: In a separate bowl, whisk together 2 tablespoons cocoa powder, 2.5 cups flour, 1 teaspoon baking powder, and 0.5 teaspoon salt.
Step 5: Gradually mix the dry ingredients into the wet mixture until a thick dough forms.
Step 6: Spread the dough evenly into the prepared baking pan and bake for 22–25 minutes or until set.
Step 7: Let the bars cool completely in the pan.
Step 8: To make the frosting, beat 8 oz cream cheese and 0.5 cup butter until creamy.
Step 9: Add 2 cups powdered sugar and 2 tablespoons milk, beating until fluffy.
Step 10: Frost the cooled bars and top with red velvet crumbs if desired. Slice and serve.

Tips & Variations

Use cream cheese at room temperature to ensure a smooth, creamy frosting.
For a subtle flavor twist, add a teaspoon of espresso powder to the dough to enhance the cocoa.
If you prefer less sweetness, reduce the powdered sugar in the frosting by 1/4 cup.
Experiment with white or dark chocolate chips mixed into the dough for extra texture.

Storage

Store the cookie bars in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature or warm slightly before serving for the best texture. You can also freeze the bars (without frosting) for up to 2 months; thaw overnight in the fridge before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular food coloring instead of gel?

Yes, but gel food coloring provides more vibrant color without adding extra liquid, which helps maintain the dough’s texture.

Can I make this recipe gluten-free?

To make it gluten-free, substitute the all-purpose flour with a gluten-free baking flour blend, making sure it contains xanthan gum or another binder for the best results.

Red Velvet Cookie Bars Recipe

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★★★★★

4.8 from 119 reviews

Deliciously rich and moist Red Velvet Cookie Bars featuring a soft cocoa-infused dough topped with a creamy cream cheese frosting. These bars combine the classic flavors of red velvet cake into an easy-to-make, shareable treat perfect for dessert or any special occasion.

Author: Maya
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12–16 bars 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cookie Bars Dough

1 cup unsalted butter
1 cup granulated sugar
0.5 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
2 tablespoons red gel food coloring
2 tablespoons unsweetened cocoa powder
2.5 cups all-purpose flour
1 teaspoon baking powder
0.5 teaspoon salt

Cream Cheese Frosting

8 oz cream cheese, softened
0.5 cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons milk

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper to prevent sticking and ensure easy removal of the bars.
Cream Butter and Sugars: In a large mixing bowl, cream together 1 cup unsalted butter, 1 cup granulated sugar, and 0.5 cup brown sugar until the mixture becomes light and fluffy, which helps create a tender texture for the bars.
Add Wet Ingredients: Beat in 2 large eggs, 2 teaspoons vanilla extract, and 2 tablespoons red gel food coloring until the mixture is well combined and smooth, providing the characteristic red velvet color.
Mix Dry Ingredients: In a separate bowl, whisk together 2 tablespoons unsweetened cocoa powder, 2.5 cups all-purpose flour, 1 teaspoon baking powder, and 0.5 teaspoon salt to evenly distribute the leavening and cocoa.
Combine Ingredients: Gradually add the dry ingredients into the wet mixture, stirring until a thick dough forms, ensuring all components are incorporated but not overmixed.
Spread Dough and Bake: Evenly spread the dough into the prepared baking pan and bake for 22–25 minutes, or until the bars are set and a toothpick inserted in the center comes out clean.
Cool Bars: Remove the bars from the oven and allow them to cool completely in the pan to room temperature, which helps the frosting adhere properly.
Prepare Frosting: In a mixing bowl, beat together 8 oz softened cream cheese and 0.5 cup softened butter until creamy and smooth for a luscious frosting base.
Add Sugar and Milk: Add 2 cups powdered sugar and 2 tablespoons milk, continuing to beat until the frosting becomes light and fluffy.
Frost and Serve: Spread the cream cheese frosting evenly over the cooled bars. Optionally, sprinkle with red velvet crumbs for decoration. Slice into squares and serve.

Notes

Ensure the butter and cream cheese are softened before mixing to achieve a smooth frosting.
You can substitute red gel food coloring with natural beet juice for a natural alternative, but expect a slightly different color.
For extra decoration, consider adding white chocolate chips or a sprinkle of cocoa powder on top of the frosting.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Allow bars to cool completely before frosting to prevent melting or sliding of the frosting.

Keywords: Red Velvet, Cookie Bars, Cream Cheese Frosting, Dessert Bars, Easy Dessert, Baking