Red Velvet Cookie Bars Recipe
Introduction
Red Velvet Cookie Bars combine the rich flavors of classic red velvet cake with the chewy texture of a cookie. These bars are topped with a creamy cream cheese frosting, making them a perfect treat for any occasion.
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons red gel food coloring
- 2 tablespoons unsweetened cocoa powder
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 8 oz cream cheese
- 0.5 cup unsalted butter (for frosting)
- 2 cups powdered sugar
- 2 tablespoons milk
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper.
- Step 2: In a large bowl, cream together 1 cup unsalted butter, 1 cup granulated sugar, and 0.5 cup brown sugar until light and fluffy.
- Step 3: Beat in 2 large eggs, 2 teaspoons vanilla extract, and 2 tablespoons red gel food coloring until well combined.
- Step 4: In a separate bowl, whisk together 2 tablespoons cocoa powder, 2.5 cups all-purpose flour, 1 teaspoon baking powder, and 0.5 teaspoon salt.
- Step 5: Gradually mix the dry ingredients into the wet mixture until a thick dough forms.
- Step 6: Spread the dough evenly into the prepared baking pan and bake for 22–25 minutes or until set.
- Step 7: Let the bars cool completely in the pan.
- Step 8: To make the frosting, beat 8 oz cream cheese and 0.5 cup unsalted butter until creamy.
- Step 9: Add 2 cups powdered sugar and 2 tablespoons milk, beating until fluffy.
- Step 10: Frost the cooled bars and top with red velvet crumbs if desired. Slice and serve.
Tips & Variations
- For a deeper red color, add a little more red gel food coloring, but avoid adding too much to prevent affecting texture.
- Use room temperature ingredients for easier mixing and better texture.
- Try adding white chocolate chips to the dough for extra sweetness and texture.
- If you prefer, substitute the cream cheese frosting with a simple dusting of powdered sugar.
Storage
Store the cookie bars in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature or warm slightly before serving for the best flavor. You can also freeze the bars, wrapped well, for up to 2 months; thaw overnight in the fridge before frosting.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use liquid red food coloring instead of gel?
You can substitute liquid red food coloring, but keep in mind it may affect the dough’s consistency slightly, so add it sparingly and expect a less vibrant color.
Can I make these bars without frosting?
Yes, the bars are delicious on their own or topped with a simple dusting of powdered sugar if you prefer a lighter option.
PrintRed Velvet Cookie Bars Recipe
Delight in these luscious Red Velvet Cookie Bars featuring a moist, cocoa-infused red dough topped with a rich and creamy cream cheese frosting. Perfectly soft and flavorful, they combine the classic taste of red velvet cake with the convenience and texture of cookie bars, making an irresistible treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 24 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Bars
- 1 cup unsalted butter
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons red gel food coloring
- 2 tablespoons unsweetened cocoa powder
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
Frosting
- 8 oz cream cheese
- 0.5 cup unsalted butter
- 2 cups powdered sugar
- 2 tablespoons milk
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper to prevent sticking and ensure easy removal.
- Cream butter and sugars: In a large bowl, cream together 1 cup unsalted butter, 1 cup granulated sugar, and 0.5 cup brown sugar until the mixture is light and fluffy, creating a smooth base for your cookie dough.
- Add eggs, vanilla, and color: Beat in 2 large eggs, 2 teaspoons vanilla extract, and 2 tablespoons red gel food coloring until completely combined, ensuring even color and flavor throughout the dough.
- Mix dry ingredients: In a separate bowl, whisk together 2 tablespoons unsweetened cocoa powder, 2.5 cups all-purpose flour, 1 teaspoon baking powder, and 0.5 teaspoon salt to evenly distribute the leavening agents and cocoa.
- Combine wet and dry: Gradually incorporate the dry ingredients into the wet mixture until a thick, uniform dough forms, careful not to overmix to maintain tenderness.
- Spread dough and bake: Spread the dough evenly into the prepared baking pan and bake in the preheated oven for 22–25 minutes, or until the bars are set and a toothpick inserted near the center comes out clean.
- Cool bars: Allow the baked bars to cool completely in the pan on a wire rack to ensure the frosting will spread smoothly without melting.
- Make frosting: Beat together 8 oz cream cheese and 0.5 cup unsalted butter until creamy and smooth, forming the base of the luscious frosting.
- Add sugar and milk: Gradually add 2 cups powdered sugar and 2 tablespoons milk, beating until the frosting becomes fluffy and spreadable.
- Frost and serve: Frost the cooled bars evenly, optionally topping with red velvet crumbs for added texture. Slice into squares and serve chilled or at room temperature.
Notes
- For best results, ensure the bars are completely cooled before frosting to prevent melting.
- If red gel food coloring is unavailable, liquid food coloring can be used but may result in a less vibrant color.
- Red velvet crumbs for topping are optional but add a nice decorative touch and texture contrast.
- Store the frosted bars in an airtight container in the refrigerator for up to 5 days.
- Allow refrigerated bars to come to room temperature before serving for optimal flavor and texture.
Keywords: Red Velvet, Cookie Bars, Cream Cheese Frosting, Dessert, Baking, Cocoa
