Snow had just begun settling on the porch that afternoon when my grandson burst through the door, full of energy and asking for something “bright and fun” to bake together. As I reached for my old recipe binder, a loose note slipped out, my mother’s handwriting with her red velvet cake ratios. That small moment felt like a gentle nudge, inspiring me to turn a beloved family flavor into an easy, shareable cookie bar.

While the butter and sugars blended, a cozy sweetness filled the kitchen and drifted into the hallway. The deep red batter looked especially cheerful against the winter light outside, and once in the oven, the smooth top and slightly pulling edges signaled it was baking just right. Those quiet visual cues always bring a bit of reassurance in the middle of a busy day.

After cooling, the cream cheese frosting settled into soft, silky ribbons across the vibrant red surface. When we sliced the first square, the kids gathered around the table with eager eyes, each hoping for a generous piece. Simple moments like that can brighten an entire afternoon, turning one tray of bars into a memory that warms the whole house.

Short Description

Soft, vibrant Red Velvet Cookie Bars topped with smooth cream cheese frosting. A simple, festive dessert that’s easy to make and perfect for gatherings.

Key Ingredients

For the Red Velvet Cookie Bars

2¼ cups all-purpose flour
3 tablespoons cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter, softened
¾ cup granulated sugar
½ cup brown sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 tablespoon red food coloring
½ teaspoon distilled or white vinegar

For the Cream Cheese Frosting

½ cup unsalted butter, softened
8 ounces full-fat brick-style cream cheese
2½ to 3½ cups powdered sugar, sifted if needed
¼ teaspoon salt
1 to 2 tablespoons cream

Tools Needed

Mixing bowls
Electric mixer
Rubber spatula
9×13 inch baking pan
Parchment paper (optional)
Flat frosting spatula
Sharp knife for slicing

Cooking Instructions

Step 1: Prepare the Pan
Preheat the oven to 350°F (180°C). Lightly grease a 9×13-inch pan or line with parchment, leaving overhang on the sides to lift the bars easily after baking.

Step 2: Mix the Dry Ingredients
In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt until well combined.

Step 3: Cream the Butter and Sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.

Step 4: Add the Wet Ingredients
Beat in the egg, egg yolk, vanilla extract, red food coloring, and vinegar until the mixture is fully smooth with no visible butter streaks.

Step 5: Combine and Form the Dough
Add the dry ingredients to the butter mixture. Mix on low speed until no dry spots remain. Spoon and press the dough evenly into the prepared pan. If needed, place wax paper between your hands and the dough to avoid sticking.

Step 6: Bake the Bars
Bake for 25–30 minutes, or until the top looks set and the edges begin to pull away from the pan. Cool completely before frosting.

Step 7: Make the Frosting
Beat the softened butter and cream cheese in a large bowl until smooth. Add 2 cups powdered sugar, vanilla, and salt. Mix on low speed. Add more powdered sugar, ½ cup at a time, until your desired consistency is reached. Add cream if needed to thin slightly.

Step 8: Frost and Slice
Lift the cooled bars from the pan if lined with parchment. Spread the frosting evenly with a flat spatula. Decorate with sprinkles if desired. Slice with a thin, sharp knife.

Why You’ll Love This Recipe

A beautiful red velvet flavor without the fuss of a layer cake.

Easy to serve and slice—ideal for parties, class treats, and gatherings.

Tender, soft cookie texture with luscious cream cheese frosting.

Customizable and freezer-friendly.

Simple ingredients and quick mixing steps.

Mistakes to Avoid & Solutions

Overmixing the dough
This can lead to dense bars.
Solution: Mix just until the dry ingredients disappear.

Adding too much food coloring
Excess coloring alters taste.
Solution: Start with less; add more only if needed for desired color.

Frosting too early
Warm bars melt the frosting.
Solution: Ensure bars are completely cool before spreading frosting.

Skipped sifting powdered sugar
Can cause lumpy frosting.
Solution: Sift if your sugar seems clumpy for a smooth finish.

Serving and Pairing Suggestions

Serve chilled or at room temperature for the perfect texture.

Pair with coffee, hot cocoa, or herbal tea.

Cut into mini squares for a dessert platter or potluck.

Storage and Reheating Tips

Store in an airtight container in the refrigerator for up to 5 days.

Freeze unfrosted bars for up to 2 months; frost after thawing.

Avoid reheating; bars are meant to be enjoyed chilled or at room temp.

FAQs

1. Can I use gel food coloring instead of liquid?
Yes. Gel offers stronger color, so use a smaller amount.

2. Can I make the bars without cocoa powder?
Cocoa gives red velvet its signature flavor; omitting it changes the taste.

3. How do I prevent the bars from turning dry?
Bake until just set. Overbaking is the most common cause of dryness.

4. Can I double the frosting?
Absolutely, if you prefer a thicker layer.

5. Can I use low-fat cream cheese?
Full-fat brick-style cream cheese provides the best texture for frosting.

Tips & Tricks

Bring butter and cream cheese to room temperature for smooth frosting.

Use parchment paper for cleaner bar edges.

For ultra-soft bars, slightly underbake by 1–2 minutes.

Chill the frosting for a few minutes if it becomes too soft.

Recipe Variations

Chocolate Chip Red Velvet Bars: Fold 1 cup mini chocolate chips into the dough before baking.

Valentine’s Red Velvet Bars: Top with heart-shaped sprinkles and cut into heart shapes once cooled.

Red Velvet Cheesecake Swirl Bars: Swirl 1 cup sweetened cream cheese mixture into the unbaked dough before baking.

Final Thoughts

These Red Velvet Cookie Bars always add a cheerful touch to the kitchen, especially on days that could use a little color. Their tender texture paired with the smooth frosting makes them wonderful for sharing, yet they’re just as enjoyable with a quiet cup of tea in the afternoon.

There’s a gentle ease to this recipe that makes it a pleasure to prepare. The bars cut cleanly, hold their shape, and bring a lovely pop of red to any table. Each batch has a way of brightening the day, reminding me how a bit of baking can transform even a simple moment into something warm and inviting.

Red Velvet Cookie Bars

Sandra Myers

Soft, vibrant Red Velvet Cookie Bars topped with smooth cream cheese frosting. A simple, festive dessert that’s easy to make and perfect for gatherings.

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Ingredients

For the Red Velvet Cookie Bars

2¼ cups all-purpose flour
3 tablespoons cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter softened
¾ cup granulated sugar
½ cup brown sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 tablespoon red food coloring
½ teaspoon distilled or white vinegar

For the Cream Cheese Frosting

½ cup unsalted butter softened
8 ounces full-fat brick-style cream cheese
2½ to 3½ cups powdered sugar sifted if needed
¼ teaspoon salt
1 to 2 tablespoons cream

Instructions

Preheat oven to 350°F (180°C) and grease or line a 9×13-inch pan.
Whisk flour, cocoa powder, baking powder, baking soda, and salt.
Beat butter, granulated sugar, and brown sugar until fluffy.
Add egg, egg yolk, vanilla, red coloring, and vinegar; mix until smooth.
Combine dry and wet mixtures, then press dough evenly into the pan.
Bake 25–30 minutes until set; cool completely.
Beat butter and cream cheese, add powdered sugar, vanilla, and salt; adjust with cream if needed.
Frost cooled bars, add sprinkles if desired, and slice with a sharp knife.