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 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 (sift if lumpy)

1/4 teaspoon salt (for frosting)

1-2 tablespoons cream (whipping or table cream, if needed)

Instructions

Step 1: Preheat your 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.

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

Step 3: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is creamy and smooth.

Step 4: Add the egg, egg yolk, vanilla extract, red food coloring, and vinegar to the butter mixture. Beat until no lumps of butter remain and the color is evenly distributed.

Step 5: Gradually add the dry ingredients into the wet mixture. If the flour mixture is lumpy, sift it before adding. Mix on low speed until there are no visible lumps or streaks of dry flour.

Step 6: Transfer the cookie dough into the prepared pan. Spread or press it evenly. To avoid sticking, you can use wax paper between your hands and the dough when pressing it down.

Step 7: Bake on the middle rack for 25-30 minutes, or until the top looks set and edges begin to pull away from the pan.

Step 8: Remove the bars from the oven and allow them to cool completely before frosting.

Step 9: To make the cream cheese frosting, beat together 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 the vanilla extract and salt, and beat on low speed.

Step 11: Gradually add the remaining powdered sugar, about 1/2 cup at a time, beating well after each addition until the frosting reaches your desired sweetness and thickness. If the frosting is too thick, add 1-2 tablespoons of cream to loosen it.

Step 12: If you used parchment paper, lift the cooled bars out of the pan using the overhang and place them on a cutting board. Otherwise, leave them in the pan.

Step 13: Spread the frosting evenly over the cooled bars using a flat-edged knife. Optionally, decorate with sprinkles.

Step 14: Slice into bars using a thin, sharp knife and serve.

Tips & Variations

Use gel food coloring for a more vibrant red without adding extra liquid to the dough.

If you prefer less sweetness, start with 2 1/2 cups powdered sugar in the frosting and adjust to taste.

Press dough evenly and avoid overmixing to keep bars tender yet chewy.

Try adding white chocolate chips to the dough for an extra layer of sweetness.

FAQs

Can I use regular cocoa powder instead of Dutch-processed?

Yes, regular cocoa powder works fine but may slightly alter the flavor and color. Dutch-processed cocoa tends to give a deeper, less bitter taste in red velvet recipes.

Can I make these bars without cream cheese frosting?

Absolutely! These cookie bars are delicious on their own or you can dust them with powdered sugar for a lighter finish.