These red velvet cookie bars are soft and chewy with a rich red velvet flavor and a tangy cream cheese frosting. They’re essentially a large batch of red velvet sugar cookies baked in one pan. 
I love all things red velvet—classic red velvet cake, red velvet chocolate chip cookies, even red velvet cheesecake. These red velvet cookie bars are an easy way to enjoy that signature flavor in a chewy, tender bar topped with silky cream cheese frosting. They have the subtle cocoa notes and gentle tang you expect from red velvet, and they’re perfect for holiday decorating with festive sprinkles for Christmas or Valentine’s Day.
If you’re curious how these differ from red velvet brownies: cookie bars are soft and tender, while brownies tend toward gooey and fudgy.
Making Red Velvet Cookie Bars
I prefer making cookie bars because you skip chilling, rolling, and cutting dough. Below is a clear overview of the steps and what to expect at each stage.
- Preheat the oven to 350°F (180°C). Lightly grease a 9×13 inch (23×33 cm) pan or line it with parchment paper, leaving an overhang. If you use parchment, lightly grease the pan first so the paper sticks and the dough is easier to spread.
- In a medium bowl, whisk together the dry ingredients: all-purpose flour, cocoa powder, baking powder, baking soda, and salt. The cocoa amount is small because red velvet sits between vanilla and chocolate in flavor.
- In a large bowl, cream the softened (but not melting) unsalted butter with granulated and brown sugars until smooth.
- Beat in the egg, extra egg yolk (for extra chewiness), vanilla extract, red food coloring (gel or liquid), and vinegar. Gel coloring gives a stronger hue, but liquid works too. The vinegar adds the slight tang characteristic of red velvet. The mixture will look very bright at this point but will soften once the dry ingredients are added.
- Mix the dry ingredients into the butter mixture until combined. If the dry mix is lumpy, sift it before adding to ensure a smooth dough.
- Spoon or press the dough into the prepared pan in an even layer. If pressing by hand, put a sheet of wax paper between your palms and the dough to prevent sticking.
- Bake for about 25–30 minutes, until the top is set and the edges begin to pull away from the pan.
Once the bars are baked and cooled, finish them with a creamy, tangy cream cheese frosting. A few tips when making cream cheese frosting:
- Use slightly softened butter and cream cheese. They should be easy to blend but still slightly firm—overly soft or melting butter will make the frosting runny.
- Choose full-fat, brick-style cream cheese (not low-fat or the tub variety) so the frosting stays thick and spreads well.
- Avoid overbeating. Overworked frosting can become thin. Sift powdered sugar if it’s lumpy so you don’t rely on beating to remove lumps.
Soft red velvet cookie dough transformed into thick, tender bars with a generous layer of cream cheese frosting—these red velvet cookie bars are a crowd-pleaser. For other cookie bar ideas, try sugar cookie bars, gingerbread cookie bars, or peppermint sugar cookie bars.
Red Velvet Cookie Bars
Equipment
-
9×13 inch (23 x 33 cm) baking pan*
Ingredients
Red Velvet Cookie Bars
- 2 1/4 cup 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 (in addition to the full egg)
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring (liquid or gel, use less if desired)
- 1/2 teaspoon vinegar (distilled or white)
Cream Cheese Frosting
- 1/2 cup unsalted butter, softened but not melting
- 8 ounces full-fat brick-style cream cheese
- 2 1/2–3 1/2 cups powdered sugar, sift if lumpy
- 1/4 teaspoon salt
- 1–2 tablespoons cream if needed (whipping or table cream)
Instructions
Red Velvet Cookie Bars
- Preheat the oven to 350°F (180°C). Lightly grease a 9×13 inch (23×33 cm) pan or line it with parchment paper, leaving an overhang.
- In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until creamed.
- Beat in the egg, egg yolk, vanilla, red food coloring, and vinegar until smooth and no lumps of butter remain.
- Add the dry ingredients to the wet mixture (sift first if lumpy) and mix on low speed until fully combined with no streaks.
- Spoon the dough into the prepared pan and spread or press into an even layer. Use wax paper between your hands and the dough if pressing.
- Bake in the center of the oven for 25–30 minutes, until the top is set and the edges start to pull away from the pan. Cool completely before frosting.
Cream Cheese Frosting
- In a large bowl, beat the butter and cream cheese until smooth and lump-free.
- Sift in 2 cups powdered sugar, add the vanilla and salt, and beat on low speed to combine.
- Add remaining powdered sugar 1/2 cup at a time until you reach the desired sweetness and thickness. If needed, add 1–2 tablespoons cream to adjust consistency.
- If you used parchment, lift the cooled bars from the pan by the overhang and place on a cutting board; if not, leave them in the pan.
- Spread the frosting with a flat knife and decorate with sprinkles if desired. Slice with a thin, sharp knife for clean edges.
Notes
- Eggs: Use 2 eggs total—1 whole large egg plus the yolk of a second egg. Bring eggs to room temperature for best mixing.
- Cream Cheese: Use full-fat, brick-style cream cheese for a thick, stable frosting.
- Storage: Store frosted bars covered in the refrigerator for up to 3 days. Unfrosted bars can be wrapped tightly and frozen; thaw overnight in the fridge.
- Nutrition: Nutrition information is an estimate per bar, assuming 15 equal pieces and all frosting used.
Nutrition
Enjoy these soft, festive red velvet cookie bars—perfect for sharing or a special treat at home.