Description
Deliciously rich and soft red velvet cookie bars topped with a creamy, tangy cream cheese frosting. These bars combine classic red velvet flavors with the texture of a cookie, baked to perfection and softly frosted, making them perfect for parties, holidays, or anytime you crave a sweet treat.
Ingredients
Scale
Dry 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
Cookie Dough
- 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 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)
- 2 teaspoons vanilla extract
Instructions
- 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, allowing an overhang for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until combined.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is smooth and creamy.
- Add Eggs and Flavorings: Beat in the large egg, egg yolk, vanilla extract, red food coloring, and vinegar until the mixture is uniform and no lumps of butter remain.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the butter mixture. If needed, sift the dry ingredients to avoid lumps. Mix on low speed until batter is smooth with no streaks of flour visible.
- Spread Dough: Spoon the cookie dough into the prepared pan and spread or press it into an even layer. Use a piece of wax paper between your hands and the dough to prevent sticking if pressing down.
- Bake Cookie Bars: Bake in the center of the preheated oven for 25-30 minutes, until the top is set and the edges start to pull away from the pan.
- Cool Bars: Remove from oven and allow bars to cool completely before frosting to prevent melting.
- Make Cream Cheese Frosting: Beat the softened butter and cream cheese in a large bowl until smooth with no lumps. Sift in 2 cups powdered sugar, add vanilla extract and salt, and beat on low speed until combined. Gradually add remaining powdered sugar about 1/2 cup at a time until desired sweetness and consistency. Beat in 1-2 tablespoons of cream if frosting is too thick.
- Frost the Bars: If using parchment paper, lift the cooled bars out of the pan by the overhang onto a cutting board. If not, frost directly in the pan. Use a flat knife to spread frosting evenly over the bars.
- Decorate and Slice: Optionally, decorate with sprinkles. Slice bars using a thin, sharp knife for clean edges.
Notes
- Use brick-style cream cheese for best frosting texture.
- Sift powdered sugar if lumpy to ensure smooth frosting.
- Adjust red food coloring amount for preferred color intensity.
- Using parchment paper makes removing bars easier.
- Store bars in an airtight container in the refrigerator.
- Bring bars to room temperature before serving for best flavor.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert, Bars & Brownies
- Method: Baking
- Cuisine: American
Keywords: red velvet cookie bars, cream cheese frosting, red velvet recipe, cookie bars, dessert bars, soft cookie bars
