Red Velvet Cookie Bars
The moment you walk into a kitchen filled with the inviting scent of freshly baked Red Velvet Cookie Bars, you can’t help but feel a rush of nostalgia. The rich aroma of cocoa combined with the buttery warmth wraps around you like a cozy hug, instantly transporting you to those celebratory moments—perhaps a birthday or holiday gathering where indulgent treats were the highlight. Soft, chewy, and cloaked in tangy cream cheese frosting, these cookie bars are not just a dessert; they are a heartfelt experience. Whether it’s to satisfy a sweet tooth on a chilly autumn evening or to impress friends at a gathering, these vibrant bars are perfect any time of the year. I can almost see them lined up on a festive platter, beckoning for you to take a bite. Let’s bake a batch to share (or not!).
Table of Contents
With every bite of these delightful Red Velvet Cookie Bars, you’ll discover rich flavors and the comforting embrace of cream cheese frosting. If you’re looking for an easy yet impressive treat to whip up, you’re in for a treat with this recipe! Here’s why you’ll adore them:
- Simple & Quick: In just 45 minutes, you’ll have delicious cookie bars ready to share.
- Irresistible Flavor: Expect a perfect blend of sweet, tangy, and chocolaty goodness.
- Eye-Catching Appeal: These vibrant bars are sure to impress with their stunning red hue.
- Flexible Serving: Perfect for snacking, celebrations, or even breakfast (no judgment here!).
- Diet-Friendly Options: Easily adapt to gluten-free or vegan diets for inclusive indulgence.
Ingredients You’ll Need
- All-Purpose Flour (2 1/4 cups): This is your base. For gluten-free options, consider using a good quality gluten-free flour blend.
- Cocoa Powder (3 tablespoons): Use unsweetened cocoa powder for a rich chocolate flavor. Dutch-processed cocoa can also work, but it is milder.
- Baking Powder (1/2 teaspoon): This helps the bars rise slightly and creates a tender texture.
- Baking Soda (1/2 teaspoon): Essential for leavening, ensuring your cookie bars are light and fluffy.
- Salt (1/4 teaspoon): A pinch of salt enhances the sweetness.
- Unsalted Butter (1 cup): Make sure it’s softened, so it blends well without lumps. If you prefer, you can substitute half with coconut oil for a dairy-free option.
- Granulated Sugar (3/4 cup) and Brown Sugar (1/2 cup): The combination gives the bars a perfect balance of sweetness and flavor depth. Using dark brown sugar will add a hint of molasses.
- Large Egg (1) & Large Egg Yolk (1): These contribute to a chewy texture. Room temperature eggs mix in better, so plan accordingly!
- Vanilla Extract (2 teaspoons): Always go for pure vanilla extract for the best flavor.
- Red Food Coloring (1 tablespoon): Gel coloring yields a vibrant hue, but liquid works too—just adjust the amount for desired intensity.
- Distilled Vinegar (1/2 teaspoon): This helps enhance the red color in combination with the cocoa and adds a subtle tang.
- Cream Cheese (8 ounces) and Unsalted Butter (1/2 cup): For the frosting, use full-fat cream cheese in block form to achieve that creamy texture.
- Powdered Sugar (2 1/2 – 3 1/2 cups): Sift if lumpy, adding gradually until your frosting reaches the desired sweetness and consistency.
- 1-2 tablespoons Cream: Use any cream available to help your frosting smooth out if it’s too thick.
How to Make Red Velvet Cookie Bars
Preheat and Prepare: Start by preheating your oven to 350°F (180°C). While that heats up, lightly grease a 9×13 inch (23×33 cm) pan, or line it with parchment paper, leaving an overhang. This makes removal easy later on.
Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This ensures that everything is evenly distributed and keeps the bars fluffy.
Whisk Wet Ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 2-3 minutes. Then, beat in the egg, egg yolk, vanilla extract, red food coloring, and vinegar. Mix well until there are no lumps of butter left.
Fold Together Gently: Gradually add the dry ingredients to the wet mixture, mixing on low speed until combined. Be careful not to overmix; you want it just combined and free of flour streaks.
Spoon and Press: Transfer the dough to your prepared pan. Using a piece of wax paper, press the dough into an even layer, ensuring that it spreads all the way to the edges.
Bake Until Golden: Place your cookie bars in the preheated oven and bake for about 25-30 minutes. You’ll know they’re done when the edges pull away slightly from the pan and the top appears set. A toothpick inserted in the center should come out clean.
Cool Completely: Allow the bars to cool fully in the pan before frosting. This prevents the frosting from melting and ensures a beautiful finish.
Prepare Cream Cheese Frosting: In a large mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Sift in 2 cups of powdered sugar, then add the vanilla and salt. Mix on low speed, gradually increasing as the ingredients combine.
Frost Generously: Add the remaining powdered sugar, adjusting as needed for desired sweetness and thickness. If too thick, mix in 1 to 2 tablespoons of cream. Once your cookie bars are cool, frost them with a flat edge knife.
Slice & Enjoy: If you used parchment paper, lift the cooled bars from the pan using the overhang. Cut into squares using a sharp knife for clean edges. Optionally, decorate with fun sprinkles for an added touch!
Storing & Reheating
Store your Red Velvet Cookie Bars at room temperature for up to 3 days in an airtight container. For longer freshness, refrigerate them for up to one week. If you want to keep them for a bit longer, wrap individually or layer between parchment paper in a container, then freeze for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature. To refresh the texture, you can microwave a bar for about 10 seconds, allowing the frosting to warm slightly but retain its delicious shape.
Chef’s Helpful Tips
- Avoid overmixing the dough, as it can lead to tougher bars instead of the desired chewy texture.
- Use room temperature eggs to ensure they blend smoothly with the butter.
- If your bars seem too crumbly, try adding an extra egg yolk next time to enrich the moisture.
- Keep an eye on your baking time, as ovens can vary; check for slight browning at the edges, which indicates doneness.
- Experiment with different extracts like almond for a new flavor twist in your frosting.
- These cookie bars freeze beautifully if you want to bake in advance for a special occasion.
The vibrant red hue and indulgent cream cheese frosting make Red Velvet Cookie Bars an unforgettable treat. Their soft, chewy texture pairs perfectly with the tangy sweetness of the frosting—a winning combination. Don’t hesitate to swap out ingredients or add your own unique flair to this timeless recipe! Make a batch, share them with friends or savor every last bite for yourself—you deserve it!
Recipe FAQs
Can I use a different type of flour?
Yes! If you’re looking for a gluten-free version of these Red Velvet Cookie Bars, substituting an all-purpose gluten-free flour blend can work. Just ensure that it contains a binding agent or add xanthan gum for the best texture.
What can I substitute for cream cheese in the frosting?
If you prefer a lighter frosting, mascarpone cheese is a great alternative. For a non-dairy option, you can whip up a frosting using coconut cream whipped until fluffy, mixed with powdered sugar and vanilla for sweetness.
How can I make the bars vegan?
To create vegan Red Velvet Cookie Bars, you can use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water per egg) along with plant-based butter and dairy-free cream cheese in the frosting. They’ll taste just as good!
Can I add chocolate chips to the cookie bars?
Absolutely! Consider folding in a cup of semi-sweet or white chocolate chips into the batter for an extra layer of flavor. The creamy chocolate complements the red velvet beautifully.
More Desserts & Appetizers Recipes
- Valentine Sugar Cookie Bars
- Valentine’s Day Red Velvet Cookie Bars
- Peppermint Bark Cookies
- Pumpkin Cheesecake Bars (with Golden Oreo crust!)
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📖 Recipe Card
Red Velvet Cookie Bars
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12-15 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These delightful Red Velvet Cookie Bars are rich, chewy, and topped with cream cheese frosting. An easy, homemade treat for any occasion, bursting with flavor!
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
- 3/4 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 1 Large Egg
- 1 Large Egg Yolk
- 2 teaspoons Vanilla Extract
- 1 tablespoon Red Food Coloring
- 1/2 teaspoon Distilled Vinegar
- 8 ounces Cream Cheese
- 1/2 cup Unsalted Butter
- 2 1/2 – 3 1/2 cups Powdered Sugar
- 1–2 tablespoons Cream
Instructions
- Preheat oven to 350°F (180°C) and prepare a 9×13 inch pan.
- Whisk together dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
- Cream softened butter, granulated and brown sugar until fluffy. Add egg, yolk, vanilla, red food coloring, and vinegar.
- Fold in dry mixture without overmixing.
- Spread dough into prepared pan and bake for 25-30 minutes until set.
- Cool completely before frosting.
- Beat cream cheese and butter; mix in powdered sugar, vanilla, and salt; adjust consistency as desired.
- Frost cooled bars and slice into squares.
Notes
Avoid overmixing the dough for optimal texture.
Use room temperature eggs for better blending.
For an extra moist bar, consider adding an additional egg yolk.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
