Name: Red Velvet Cookie Bars with Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: PT-490152H8M21S
Total time: 50 min
Cuisine: American
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 (in addition to the full egg); 2 teaspoons vanilla extract; 1 tablespoon red food coloring (liquid or gel); 1/2 teaspoon distilled or white vinegar; 1/2 cup unsalted butter, softened (but not melting); 8 ounces full-fat brick style cream cheese; 2 1/2 to 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

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Introduction

These red velvet cookie bars combine the rich flavors of classic red velvet with the chewy texture of a cookie. Topped with a smooth cream cheese frosting, they make a delightful treat for any occasion.

A close-up shows a clear rectangular glass baking dish with bright red cake cut into six square pieces. Each piece has one thick bottom layer of deep red, moist cake with a smooth, creamy white frosting layer on top. The frosting looks soft and slightly wavy, decorated with tiny pink and red round sprinkles scattered evenly. One square piece has a small bite taken from the corner, revealing the texture between the cake and frosting. The dish sits on a white marbled surface with soft natural light. Photo taken with an iphone --ar 4:5 --v 7

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 (in addition to the full egg)
2 teaspoons vanilla extract
1 tablespoon red food coloring (liquid or gel, adjust as desired)
1/2 teaspoon vinegar (distilled or white)
1/2 cup unsalted butter (softened, for frosting)
8 ounces full-fat cream cheese (brick style)
2 1/2 to 3 1/2 cups powdered sugar (sift if lumpy)
1/4 teaspoon salt
1-2 tablespoons cream (whipping cream or table cream, if needed)

Instructions

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 with an overhang for easy removal.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Step 3: In a large bowl, beat the softened butter with granulated and brown sugars until creamy.
Step 4: Beat in the egg, egg yolk, vanilla extract, red food coloring, and vinegar until no lumps of butter remain.
Step 5: Gradually add the dry ingredients to the butter mixture. If the dry mix is lumpy, sift it before adding. Mix on low speed until well combined and no streaks remain.
Step 6: Spoon the dough into the prepared pan and spread evenly. To press the dough smoothly, place wax paper between your hands and the dough to prevent sticking.
Step 7: Bake in the center of the oven for 25-30 minutes, until the top is set and edges begin to pull away from the pan sides.
Step 8: Let the bars cool completely before frosting.
Step 9: For the frosting, beat the softened butter and cream cheese in a large bowl until smooth and lump-free.
Step 10: Sift in 2 cups of powdered sugar, add vanilla and salt, and beat on low speed to combine.
Step 11: Gradually beat in the remaining powdered sugar, about 1/2 cup at a time, until your preferred sweetness and thickness is reached. Add 1-2 tablespoons of cream if the frosting needs thinning.
Step 12: If using parchment paper, lift the cooled bars out of the pan using the overhang and place on a cutting board. Otherwise, leave them in the pan.
Step 13: Spread the cream cheese frosting evenly over the cooled bars with a flat knife. Decorate with sprinkles if desired.
Step 14: Slice into bars using a thin, sharp knife for clean edges.

Tips & Variations

Use gel food coloring for a more vibrant red without adding extra liquid.
Press the dough gently with wax paper to keep your hands clean and dough even.
Try adding white chocolate chips to the dough for an extra touch of sweetness.
To make frosting lighter, beat in a little lemon zest for a subtle tang.

Storage

Store the cookie bars in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature or warm slightly before serving to soften the frosting. You can also freeze the bars without frosting for up to 3 months; thaw completely before frosting.

How to Serve

A square piece of red velvet cake with two layers is placed on a white plate with detailed edges; the bottom layer is deep red and moist with a spongy texture, while the top layer is a thick, creamy off-white frosting evenly spread and decorated with small, round pink sprinkles. A woman's hand holding a fork has taken a bite, showing the rich red inside of the cake on the fork. In the background, another white plate with a similar cake piece and a glass of milk are slightly blurred on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of brown sugar?

Using only granulated sugar will change the flavor slightly, as brown sugar adds moisture and a subtle caramel note. For best results, use the combination called for in the recipe.

How do I prevent the frosting from being too runny?

Make sure the cream cheese and butter are softened but not melted. Gradually add powdered sugar and beat well. If it’s still too soft, chill it briefly before spreading. Adding a small amount of cream can thin it if needed, but add it sparingly.