Dessert

Red Velvet Cookie Bars Recipe

BySarah Summers March 13, 2026March 13, 2026

Introduction

Red Velvet Cookie Bars combine the rich flavors of classic red velvet cake with the chewy texture of cookies, all topped with a creamy cream cheese frosting. This easy-to-make dessert is perfect for satisfying your sweet tooth with a delightful twist.

The image shows four square pieces of red velvet cake with a thick, creamy white frosting layer on top. The base layer is a deep red color with a moist texture, while the frosting layer is smooth and thick, covering each piece evenly. Each cake square is topped with small red cake crumbs, scattered over the frosting, adding a touch of color contrast. The cakes are placed on a white rectangular plate, and the background is a white marbled surface with a blurred setting. 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 cocoa powder, 2.5 cups 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 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 to the dough.
You can substitute cream cheese frosting with a simple buttercream if you prefer a sweeter topping.
Adding a handful of white chocolate chips to the dough before baking adds a delightful contrast.
Be careful not to overbake; the bars should be set but still soft to keep them chewy.

Storage

Store the red velvet cookie bars in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best texture. You can also freeze the bars for up to 2 months; thaw overnight in the fridge and frost before serving.

How to Serve

The image shows four square pieces of red velvet cake with a thick layer of smooth, creamy white frosting on top. The frosting is evenly spread and topped with small red crumbs, scattered lightly on each piece. The cakes are arranged closely together on a clean white rectangular plate placed on a white marbled surface. The texture of the cake looks soft and moist, while the frosting appears rich and dense. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular food coloring instead of gel?

Yes, but gel food coloring provides more vibrant color without thinning the dough. If using regular liquid food coloring, use a bit less to avoid altering the dough consistency.

How can I make the bars more moist?

Ensure not to overbake the bars and consider adding an extra egg yolk for added moisture. You can also brush the baked bars with a simple syrup before frosting.