Red Velvet Cookie Bars

Introduction

Red velvet desserts have a way of feeling instantly special. With their deep red color, subtle cocoa flavor, and signature tang, they sit somewhere between classic chocolate treats and rich vanilla-based bakes. These Red Velvet Cookie Bars, created by Fiona Dowling, take everything people love about red velvet cake and transform it into a soft, chewy, cookie-style bar topped with luscious cream cheese frosting.

Unlike traditional cookies that require scooping, spacing, and multiple baking trays, cookie bars offer a simpler, more relaxed approach to baking. This recipe delivers all the satisfaction of a big batch of red velvet sugar cookies in one pan. The bars bake up thick, tender, and chewy, with just enough cocoa to give that recognizable red velvet taste without overpowering the vanilla notes. The addition of vinegar enhances the flavor and reacts with the cocoa and baking soda, staying true to classic red velvet tradition.

Topping these bars is a generous layer of tangy cream cheese frosting. Smooth, rich, and perfectly sweetened, it balances the cookie base beautifully and makes these bars feel indulgent and celebratory. Whether you’re baking for holidays, birthdays, potlucks, or simply craving a red velvet dessert without the complexity of cake layers, these cookie bars are a reliable and impressive choice.

This recipe stands out because it combines straightforward techniques with carefully balanced ingredients, resulting in consistent texture and flavor every time. It is approachable for beginner bakers while still satisfying for experienced home cooks who appreciate a well-tested, dependable dessert.

Why You’ll Love This Recipe

• Delivers classic red velvet flavor in an easy-to-make cookie bar format
• Soft, chewy texture with a tender crumb
• Rich cream cheese frosting adds tang and balance
• Bakes in a single 9×13-inch pan for convenience
• Perfect for slicing and serving at gatherings
• No complicated steps or specialty equipment required

Ingredients Breakdown

Yield: 15 cookie bars

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, 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 (use less if desired)
• ½ teaspoon vinegar, distilled or white vinegar

Cream Cheese Frosting

• ½ cup unsalted butter, softened but not starting to melt
• 8 ounces full-fat cream cheese, brick style
• 2½ to 3½ cups powdered sugar, sifted if lumpy
• ¼ teaspoon salt
• 1 to 2 tablespoons cream, whipping cream or table cream, if needed

Tools & Equipment Needed

• 9×13-inch (23 x 33 cm) baking pan
• Parchment paper or nonstick spray
• Mixing bowls (medium and large)
• Electric mixer or stand mixer
• Whisk
• Rubber spatula
• Offset spatula or flat-edge knife for frosting
• Cooling rack
• Sharp knife for slicing

Step-by-Step Instructions

Red Velvet Cookie Bars

1. Prepare the Pan and Oven
   Preheat the oven to 350°F (180°C). Lightly grease a 9×13-inch pan. Alternatively, line it with parchment paper, leaving an overhang around the edges to make removal easier after baking.
2. Mix the Dry Ingredients
   In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly combined. Set aside.
3. Cream the Butter and Sugars
   In a large bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is smooth and creamy. This step helps incorporate air for a softer texture.
4. Add Eggs and Flavorings
   Beat in the large egg, the additional egg yolk, vanilla extract, red food coloring, and vinegar. Continue mixing until the batter looks uniform and you no longer see lumps of butter.
5. Combine Wet and Dry Ingredients
   Add the dry ingredients to the butter mixture. If the dry ingredients appear lumpy, sift them into the bowl. Start mixing on low speed and continue until no streaks of flour remain. Avoid overmixing.
6. Transfer to the Pan
   Spoon the dough into the prepared pan. Spread and press it into an even layer. If pressing by hand, place wax paper between your hands and the dough to prevent sticking.
7. Bake
   Bake in the center of the oven for 25 to 30 minutes. The bars are done when the top looks set and the edges begin to pull slightly away from the sides of the pan.
8. Cool Completely
   Allow the bars to cool fully in the pan before adding frosting. Proper cooling ensures the frosting sets correctly and does not melt.

Cream Cheese Frosting

1. Beat Butter and Cream Cheese
   In a large bowl, beat together the softened butter and full-fat cream cheese until completely smooth and free of lumps.
2. Add Sugar and Flavoring
   Sift in 2 cups of powdered sugar, then add the vanilla extract and salt. Beat on low speed until combined.
3. Adjust Consistency
   Gradually beat in the remaining powdered sugar, about ½ cup at a time, until the desired sweetness and thickness are reached. If needed, add 1 to 2 tablespoons of cream to achieve a smooth, spreadable consistency.
4. Frost the Bars
   If the pan is lined with parchment paper, lift the cooled bars out using the overhang and place them on a cutting board. Otherwise, leave them in the pan. Spread the frosting evenly over the bars using a flat-edge knife. Optionally, decorate with sprinkles.
5. Slice and Serve
   Slice the bars using a thin, sharp knife. Clean the knife between cuts for neat edges.

Tips & Variations

Dietary Adjustments

• Vegetarian: Naturally vegetarian
• Nut-Free: Contains no nuts; ensure all ingredients are processed in nut-free facilities if needed
• Gluten-Free: Not suitable without ingredient substitutions, which would alter the recipe

Texture and Baking Tips

• Bring eggs to room temperature before starting for smoother mixing
• Do not overbake; the bars will continue to firm up as they cool
• Sifting cocoa powder prevents lumps and ensures even color

Presentation Ideas

• Add sprinkles for festive occasions
• Use a ruler to guide even slicing for professional presentation

Flavor Profile & Pairings

These red velvet cookie bars have a mild cocoa flavor complemented by vanilla and a subtle tang from vinegar and cream cheese. The bars are soft and chewy, while the frosting is rich, creamy, and slightly tangy, creating a balanced bite that is neither too sweet nor too heavy.

They work well as part of dessert spreads, bake sale tables, or plated desserts served with fresh fruit or other baked goods.

Nutritional Overview

Per Cookie Bar (with frosting, estimated):

• Calories: 459
• Carbohydrates: 57 g
• Protein: 4 g
• Fat: 25 g
• Saturated Fat: 15 g
• Fiber: 1 g
• Sugar: 41 g
• Cholesterol: 90 mg
• Sodium: 173 mg

Nutrition values are estimates and based on slicing the pan into 15 uniform bars with all frosting used.

Make-Ahead & Meal Prep Tips

• The cookie bars can be baked one day ahead and frosted the next
• Frosting can be prepared in advance and stored in the refrigerator, then softened slightly before spreading
• Slice bars after chilling for cleaner edges

FAQs

Why does this recipe use both baking powder and baking soda?
The combination provides balanced lift and texture while supporting the acidity of the cocoa and vinegar.

Is the vinegar noticeable in taste?
No. Vinegar enhances flavor and color but does not create a sour taste.

Can I reduce the food coloring?
Yes. You may use less without affecting texture, though the color will be lighter.

Why use an extra egg yolk?
The additional yolk adds richness and chewiness to the bars.

Can these be served unfrosted?
Yes, though the frosting is a defining element of the recipe.

Cooking Timeline (At a Glance)

Stage	Time
Prep Time	45 minutes
Bake Time	25 minutes
Cooling	1 hour
Total Time	2 hours 10 minutes

Serving Suggestions

• Serve chilled for firmer frosting and clean slices
• Arrange bars on a platter lined with parchment paper
• Garnish lightly to highlight the red velvet color

Recipe Variations

All variations below use the same base ingredients and method:

1. Frosted bars with decorative sprinkles
2. Extra-thick frosting layer for special occasions
3. Slightly thinner bars baked longer and sliced smaller for parties

Ingredient Spotlight

Cocoa Powder

Cocoa powder provides the subtle chocolate flavor characteristic of red velvet desserts. Use unsweetened cocoa powder for best results and sift to avoid clumps.

Cream Cheese

Brick-style, full-fat cream cheese ensures a stable, smooth frosting. Avoid whipped or reduced-fat versions, as they can affect consistency.

Pro Cooking Tips

• Use parchment paper with overhang for easy removal
• Sift powdered sugar for the smoothest frosting
• Let bars cool fully before frosting to prevent melting
• Clean slicing knife between cuts for sharp edges

Storage & Freezing Guide

• Frosted Bars: Store covered in the refrigerator for up to 3 days
• Unfrosted Bars: Wrap tightly and freeze; thaw overnight in the refrigerator
• Frosting: Store separately in an airtight container in the refrigerator

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	459 kcal
Protein	4 g
Carbohydrates	57 g
Fat	25 g
Fiber	1 g
Sugar	41 g

Dietary Notes: Vegetarian-friendly, nut-free, contains gluten and dairy.

Expanded Conclusion

These red velvet cookie bars offer everything people love about red velvet desserts in a simple, approachable format. Soft, chewy, and richly flavored, they are topped with a classic cream cheese frosting that makes each bite feel indulgent without being overwhelming. The straightforward method and dependable results make this recipe ideal for both casual baking and special occasions.

If you’re looking for a dessert that combines visual appeal, comforting texture, and balanced flavor, these red velvet cookie bars are a recipe worth keeping. Bake them once, and they’re likely to become a regular addition to your dessert rotation.

Print