Dessert

Red Velvet Cookie Bars Recipe

BySarah Summers March 12, 2026March 12, 2026

Introduction

Red Velvet Cookie Bars combine the rich, tender crumb of red velvet cake with the chewy texture of a cookie bar. Topped with a luscious cream cheese frosting, these bars make a delightful treat for any occasion.

The image shows four square pieces of red velvet cake neatly arranged on a rectangular white plate. Each piece has a thick, smooth layer of creamy white frosting on top, which looks soft and slightly whipped. The top of the frosting is sprinkled with small bright red cake crumbs, adding texture and color contrast. The background surface is a white marbled texture, giving a clean and bright look to the scene. Photo taken with an iphone --ar 4:5 --v 7

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 unsweetened 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 an extra teaspoon of red gel food coloring.
Use full-fat cream cheese for the creamiest frosting texture.
Sprinkle chopped white chocolate or nuts on top for added texture and flavor.

Storage

Store the frosted bars in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best flavor and texture. You can also freeze the bars (without frosting) for up to 2 months; thaw completely before frosting.

How to Serve

Four square pieces of red velvet cake with thick, creamy white frosting on top are neatly placed on a white rectangular plate. The cake base is deep red with a soft, moist texture. The frosting layer is smooth and slightly thick, covering the top evenly. Red cake crumbs are sprinkled on top of the frosting and around the plate, adding texture and color contrast. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular liquid food coloring instead of gel?

Yes, but gel food coloring provides more vibrant color without altering the batter’s consistency. If you use liquid, reduce other liquids slightly to maintain dough thickness.

How do I prevent the bars from drying out?

Be careful not to overbake. Remove the bars from the oven as soon as they are set to keep them moist and chewy. Storing them in an airtight container also helps maintain moisture.