Red Velvet Cookie Bars with Cream Cheese Frosting

Introduction

Red Velvet Cookie Bars are the perfect combination of soft, chewy texture and rich cocoa flavor, finished with a thick layer of creamy cream cheese frosting. Inspired by classic red velvet cake, these bars offer all the flavor you love in a convenient, sliceable dessert format. Because they are baked in one pan and require simple steps, they are ideal for parties, holidays and make-ahead desserts.

Moreover, these cookie bars stand out for their bold red color and tender crumb. The balance between sweetness, slight cocoa bitterness and tangy cream cheese frosting creates a dessert that feels indulgent without being overwhelming. Whether served at celebrations or enjoyed as an everyday treat, these bars never fail to impress.

History and Background of the Recipe

Red velvet desserts originated in the early twentieth century and became famous for their distinctive color and subtle chocolate flavor. Originally made with natural cocoa reactions, modern recipes now rely on food coloring to achieve the signature deep red hue. Over time, red velvet evolved beyond cake into cookies, brownies and bars.

Cookie bars emerged as a practical adaptation, offering the same flavor profile with easier preparation and slicing. Combining red velvet batter with cream cheese frosting mirrors the traditional cake pairing while creating a dessert that is more portable and shareable.

Today, red velvet cookie bars are popular for their visual appeal and versatility. They fit seamlessly into holiday spreads, bake sales and casual gatherings while maintaining the iconic flavor combination that made red velvet famous.

Ingredients

For the Red Velvet Bars

1 cup unsalted butter, melted
1½ cups granulated sugar
½ cup brown sugar, packed
3 large eggs, room temperature
1 egg yolk, room temperature
2 teaspoons vanilla extract
1 tablespoon white vinegar
1½ teaspoons red gel food coloring
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
1 tablespoon cornstarch
½ teaspoon salt

For the Cream Cheese Frosting

8 oz cream cheese, softened
6 tablespoons unsalted butter, softened
3 cups powdered sugar
2 teaspoons vanilla extract
Red sprinkles for topping, optional

Preparation

Step 1: Prepare the red velvet base

Begin by preheating the oven to 350°F or 175°C. Line a 9×13-inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal. Lightly grease the parchment with non-stick spray. In a large bowl, whisk together the melted butter, granulated sugar and brown sugar until smooth. Add the eggs and egg yolk, whisking for about two minutes until fully combined and glossy. Stir in the vanilla extract, white vinegar and red food coloring until the mixture becomes a vibrant red.

In a separate bowl, whisk together the flour, cocoa powder, cornstarch and salt. Gradually fold the dry ingredients into the wet mixture using a spatula. Mix gently until just combined, avoiding overmixing to keep the bars soft and tender. Pour the batter into the prepared pan and spread it evenly across the surface.

Step 2: Bake and cool

Place the pan in the oven and bake for 25 to 30 minutes. The bars are ready when a toothpick inserted into the center comes out with a few moist crumbs attached. Remove the pan from the oven and allow the bars to cool completely in the pan on a wire rack. Cooling is essential before frosting to prevent melting.

Step 3: Prepare the cream cheese frosting

While the bars cool, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing on low speed until incorporated. Increase the speed and beat until the frosting becomes light and fluffy. Add the vanilla extract and mix until fully combined.

Step 4: Assemble and slice

Once the red velvet base has cooled completely, lift it from the pan using the parchment paper overhang. Spread the cream cheese frosting evenly over the surface. For decoration, crumble a small portion of the bar edges and sprinkle over the top, or add red sprinkles if desired. Slice into squares and serve.

Nutritional Information (Estimated per Bar)

Although values may vary depending on portion size, here is an approximate nutritional breakdown per serving:

Calories: 320 to 380 kcal
Carbohydrates: 45 g
Protein: 4 g
Fat: 16 g
Sugars: Moderate to high
Calcium: Moderate

This dessert is rich and indulgent, making it best enjoyed in moderate portions.

Frequently Asked Questions

Why is vinegar used in red velvet recipes?

White vinegar enhances the red color and balances sweetness while helping create a tender texture. It does not leave a noticeable vinegar taste.

Can I use liquid food coloring instead of gel?

Yes, but gel food coloring is more concentrated and produces a deeper red color. If using liquid coloring, you may need to increase the amount.

Can these bars be made ahead of time?

Yes, these bars can be prepared one day in advance and stored in the refrigerator. Allow them to come to room temperature before serving for the best texture.

How should red velvet cookie bars be stored?

Store them in an airtight container in the refrigerator for up to five days. Bring to room temperature before serving.

Can I freeze these bars?

Yes, the unfrosted bars freeze well for up to three months. Add frosting after thawing for best results.

Can I add chocolate chips to the batter?

Yes, folding mini chocolate chips into the batter adds extra richness and texture.

Conclusion

Red Velvet Cookie Bars deliver the iconic flavor of red velvet cake in a simple, shareable dessert format. With their soft texture, rich cocoa notes and creamy frosting, they offer indulgence in every bite. Because they are easy to prepare and visually striking, they are perfect for celebrations, gatherings and everyday treats.

Whether you bake them for holidays or casual occasions, these cookie bars bring classic flavor with modern convenience. Slice, serve and enjoy a dessert that never goes out of style.

Red velvet cookie bars topped with smooth cream cheese frosting and red sprinkles, sliced into squares and served on parchment paper.

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