Dessert

Red Velvet Cookie Bars Recipe

ByZoe Lane March 12, 2026March 12, 2026

Introduction

These Red Velvet Cookie Bars combine the rich flavors of classic red velvet with the chewy texture of cookie bars. Topped with a creamy cream cheese frosting, they make a perfect treat for any occasion.

A close-up view of four square pieces of red velvet cake arranged neatly on a white rectangular plate. Each piece has a thick, deep red bottom layer with a soft texture. On top of that is a thick creamy white layer of frosting that looks smooth and rich. The frosting is sprinkled with small red cake crumbs, adding a textured contrast. The surface beneath the plate is a white marbled texture. The lighting highlights the softness and moistness of the cake layers. 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

Use a gel food coloring for vibrant color without thinning the dough.
If you prefer a tangier frosting, add a teaspoon of lemon juice or buttermilk.
For extra texture, sprinkle chopped nuts or white chocolate chips on top before baking.
To make bite-sized treats, bake in a smaller dish and cut into squares.

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 or warm slightly before serving for the best texture. You can also freeze the bars (frosted or unfrosted) for up to 2 months; thaw overnight in the refrigerator.

How to Serve

The image shows four square pieces of red velvet cake with a thick, creamy white frosting layer on top. Each piece is evenly cut and topped with small red cake crumbs scattered across the frosting, adding texture and color contrast. The cakes are placed close together on a white rectangular plate, sitting on a white marbled surface. The red cake layer is dense and vibrant, while the frosting looks smooth and slightly fluffy. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the cream cheese frosting?

Yes, you can use a simple buttercream frosting or skip frosting altogether for a less sweet option.

What can I use instead of red gel food coloring?

You can use liquid food coloring, but it may affect the dough’s consistency. Natural alternatives like beet juice can be used but will alter the flavor and color slightly.