Red Velvet Cookie Bars

The kitchen in Auntie Marissa’s house always felt like a warm hug in the middle of December. That snowy Friday afternoon, three generations crowded around the island countertop my cousin Eli, grinning with flour on his nose; Grandma, measuring out vanilla with the calm of a seasoned baker; and me, pulling up the recipe card for Red Velvet Cookie Bars.

Eli had just lost his first tooth, and Grandma promised a celebration with “the red ones with the creamy top,” his favorite. The timing was perfect. Snow tapped against the windows while the scent of cocoa and vanilla filled the air, and laughter rolled through the house like rising dough.

Meanwhile, halfway across the country, my friend Daniela texted a photo of the same Red Velvet Cookie Bars she made for her roommate’s holiday potluck. She added crushed peppermint to the frosting and said it disappeared before dinner was served. The recipe had started to travel, from Grandma’s handwritten card to group chats and bake sales, becoming a kind of edible connection among friends and family.

Now I make these whenever I need something festive but easy enough for a weeknight. They’re rich, thick, and so satisfying somewhere between a brownie and a frosted cookie. Whether it’s Christmas Eve or just a chilly Tuesday, Red Velvet Cookie Bars always hit that sweet, nostalgic note.

Short Description

These fudgy Red Velvet Cookie Bars are thick, rich, and topped with a tangy cream cheese frosting. A festive, crowd-pleasing dessert perfect for holidays or cozy nights in.

Key Ingredients

For the 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
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1 tablespoon red food coloring
• ½ teaspoon distilled white vinegar

For the Cream Cheese Frosting:

• ½ cup unsalted butter, softened
• 8 ounces full-fat brick-style cream cheese
• 2½ to 3½ cups powdered sugar, sifted if needed
• ¼ teaspoon salt
• 1 to 2 tablespoons cream

Tools Needed

• Stand mixer or hand mixer
• Mixing bowls
• 9×13-inch baking pan
• Rubber spatula
• Whisk
• Offset spatula or butter knife
• Sharp knife for slicing

Cooking Instructions

Step 1: Preheat and Prep
Preheat your oven to 350°F (180°C). Grease or line a 9×13-inch baking pan with parchment paper, allowing a little overhang for easy lifting.

Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugars
In a large bowl or stand mixer, beat the softened butter, granulated sugar, and brown sugar until light and fluffy—about 2–3 minutes.

Step 4: Add Wet Ingredients
Add the egg, egg yolk, vanilla extract, red food coloring, and vinegar. Beat until smooth and well combined.

Step 5: Combine and Press
Gradually add the dry ingredients to the wet mixture and mix until just combined. The dough will be thick. Press it evenly into the prepared pan using a spatula or your hands.

Step 6: Bake
Bake for 25–30 minutes, or until the edges look set and a toothpick inserted comes out with moist crumbs. Don’t overbake. Let the bars cool completely in the pan.

Step 7: Make the Frosting
In a bowl, beat the butter and cream cheese together until creamy. Gradually add powdered sugar, salt, and a tablespoon of cream at a time until smooth and spreadable.

Step 8: Frost and Slice
Spread frosting over the cooled bars using an offset spatula. Add sprinkles if desired. Chill slightly for cleaner slicing, then cut with a sharp knife.

Why You’ll Love This Recipe

Rich and fudgy texture—like a brownie met a cookie

Festive color perfect for holidays and special events

Creamy frosting adds a tangy balance to the sweet base

Easy to make and great for sharing

Stays soft for days

Mistakes to Avoid & Solutions

Overbaking the bars
They’ll dry out and lose their chewy center.
Solution: Start checking at 25 minutes. Look for moist crumbs, not a dry toothpick.

Frosting too runny
Adding too much cream or not enough sugar can thin it out.
Solution: Start with less cream and add powdered sugar a little at a time to reach the right consistency.

Food coloring imbalance
Too much can make the flavor bitter or stain your hands.
Solution: Use gel or quality red food coloring. One tablespoon is plenty.

Cutting before cooling
The bars can tear or the frosting can slide.
Solution: Let them cool completely, then chill for 10–15 minutes before slicing.

Uneven bake
Thick spots can stay raw while edges overbake.
Solution: Press dough evenly into the pan and rotate halfway through baking.

Serving and Pairing Suggestions

Serve with hot cocoa, chai tea, or coffee

Great addition to cookie platters or dessert tables

Dress them up with crushed candy canes or chocolate shavings

Slice into squares or use cookie cutters for fun shapes

Serve chilled for a firmer bite or room temp for a soft texture

Storage and Reheating Tips

Refrigerate: Store in an airtight container in the fridge for up to 5 days.

Freeze: Wrap unfrosted bars tightly and freeze up to 2 months.

Reheat: Let chilled bars sit at room temp for 15 minutes before serving.

FAQs

1. Can I use gel food coloring instead of liquid?
Yes, use about ½ teaspoon of gel coloring in place of 1 tablespoon of liquid.

2. Can I make this recipe gluten-free?
Yes, use a 1:1 gluten-free flour blend. Check the texture—add 1 tablespoon more if the dough feels too wet.

3. What can I use instead of cream cheese frosting?
Try a white chocolate ganache or vanilla buttercream if you prefer.

4. Can I make them ahead for an event?
Absolutely. Bake and frost a day in advance. Chill and slice right before serving.

5. How do I make cleaner cuts?
Wipe the knife clean between each slice and chill the bars before cutting.

Tips & Tricks

Add a dash of espresso powder to enhance the chocolate flavor

For a thicker bar, use a 9×9-inch pan and extend bake time

Line the pan with parchment for easy removal

Sprinkle sea salt on top for contrast

Add mini white chocolate chips to the batter for extra decadence

Recipe Variations

Peppermint Red Velvet Bars
Replace 1 teaspoon of vanilla with peppermint extract. Top with crushed peppermint candies.

Red Velvet S’mores Bars
Add a graham cracker crust base and top with mini marshmallows before frosting.

Nutty Red Velvet Bars
Fold in ½ cup chopped pecans or walnuts before baking for added crunch.

Chocolate Drizzle Version
Drizzle melted dark chocolate over the cream cheese frosting before chilling.

Red Velvet Blondie Fusion
Reduce cocoa to 1 tablespoon and add ¼ cup white chocolate chips for a blondie-style twist.

Final Thoughts

Red Velvet Cookie Bars have a way of stealing the spotlight without being complicated. From snow-covered afternoons in Grandma’s kitchen to late-night potluck texts, they’ve woven themselves into moments big and small. Their soft bite, vibrant color, and creamy topping make them a crowd favorite every time they show up on the table.

They’re also the kind of treat that adapts to the crowd classic with cream cheese, playful with sprinkles, or elegant with a drizzle of dark chocolate. Whether you’re baking with kids or planning a holiday dessert board, these bars are easy to love and even easier to share.