Description
These red velvet cookie bars are soft, chewy, and topped with a tangy cream cheese frosting. With all the flavor of red velvet cake and the ease of a cookie bar, they’re perfect for any celebration or casual treat.
Ingredients
Red Velvet Cookie Bars:
- 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, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar (light or dark)
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring (liquid or gel)
- 1/2 teaspoon vinegar (distilled or white)
Cream Cheese Frosting:
- 1/2 cup unsalted butter, softened but not melted
- 8 ounces full-fat brick-style cream cheese
- 2 1/2 to 3 1/2 cups powdered sugar, sifted if lumpy
- 1/4 teaspoon salt
- 1–2 tablespoons cream (whipping cream or table cream, if needed)
Instructions
1. Preheat the oven to 350°F (180°C). Lightly grease a 9×13 inch (23×33 cm) pan or line with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, beat together the butter, granulated sugar, and brown sugar until creamed.
4. Beat in the egg, egg yolk, vanilla, red food coloring, and vinegar until fully combined.
5. Add the dry ingredients to the wet ingredients and mix on low speed until no dry streaks remain.
6. Spoon the dough into the prepared pan and press into an even layer using wax paper to prevent sticking.
7. Bake for 25–30 minutes or until the top looks set and edges begin to pull away from the pan.
8. Cool the bars completely before frosting.
9. To make the frosting, beat the butter and cream cheese together until smooth.
10. Add 2 cups powdered sugar, vanilla, and salt. Beat on low speed until combined.
11. Gradually beat in remaining powdered sugar until desired sweetness and thickness is achieved. Add cream if needed to thin.
12. Frost the cooled bars evenly with a flat knife. Decorate with sprinkles if desired.
13. Slice into bars using a thin, sharp knife.
Notes
Be sure to use full-fat brick-style cream cheese for the frosting.
Store frosted bars in the fridge for up to 3 days. Unfrosted bars can be frozen tightly wrapped and thawed in the fridge.
Allow eggs to come to room temperature before baking for best results.