These Red Velvet Cookie Bars are soft, sweet, and packed with that lovely red color. Topped with cream cheese frosting, they are perfect for any celebration or just a treat on a cozy day!
Honestly, who can resist that rich color and creamy topping? They’re great to share with friends or keep all to yourself—no judgment here! 😉 I love pairing them with a glass of cold milk!
Key Ingredients & Substitutions
Unsalted Butter: This gives the cookie bars a rich flavor. If you’re out, you can use margarine or coconut oil. Just note that coconut oil will vary the taste slightly.
Red Food Coloring: This is essential for that vibrant red color. If you prefer natural options, beet juice or pomegranate juice can offer color, but you may need to adjust the amount to get the shade you want.
Buttermilk: It adds moisture and a slight tang. You can easily substitute it with regular milk by adding a teaspoon of vinegar or lemon juice for each cup to sour it quickly.
Cream Cheese: For the frosting, use full-fat cream cheese for the best smooth and creamy texture. Neufchâtel can be used for a lighter version, but it might be a bit softer.
How Do I Get My Cookie Bars to Come Out Soft and Moist?
To ensure your Red Velvet Cookie Bars are soft and moist, pay attention to a few key steps:
- Don’t Overmix: After combining your wet and dry ingredients, mix just until they’re incorporated. Overmixing can lead to tough bars.
- Use the Right Baking Time: Check for doneness a minute or two before the suggested baking time. If a toothpick comes out clean or with few crumbs, it’s done!
- Let Them Cool: Allow the bars to cool completely in the pan before frosting. This helps them set up better and makes them easier to cut!
Keep these tips in mind, and you’ll have perfectly soft and delicious Red Velvet Cookie Bars!
How to Make Red Velvet Cookie Bars
Ingredients You’ll Need:
For the Cookie Bars:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons red food coloring
- 1/2 cup buttermilk
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
For Topping (Optional):
- Red velvet cake crumbs or sprinkles
- White nonpareil sprinkles
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 25 to 30 minutes to bake. After that, let the bars cool completely before frosting, which will take about 30 minutes. Overall, you’re looking at around 1 hour to 1 hour and 15 minutes before you can dig in!
Step-by-Step Instructions:
1. Prepare Your Baking Pan:
Start by preheating your oven to 350°F (175°C). Grab a 9×13-inch baking pan and line it with parchment paper or grease it well. This will help your cookie bars come out easily when they are done baking!
2. Cream Together Butter and Sugar:
In a large mixing bowl, beat together the softened butter and granulated sugar using a hand mixer or a whisk until the mixture is light and fluffy. This will take about 2-3 minutes.
3. Add Eggs and Vanilla:
Add the eggs to the butter-sugar mixture one at a time, mixing well after each addition. Then stir in the delicious vanilla extract for some extra flavor!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. This will ensure that all the dry ingredients are evenly mixed.
5. Mix Buttermilk and Food Coloring:
In a small bowl, mix together the buttermilk, red food coloring, vinegar, and baking soda. This will help you achieve that beautiful red color and soft texture for your cookie bars.
6. Combine Wet and Dry Ingredients:
Now, it’s time to bring everything together! Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture. Start and end with the dry ingredients. Mix just until everything is combined—avoid overmixing!
7. Bake the Cookie Bars:
Pour the batter into the prepared baking pan and spread it out evenly. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. The bars should be soft but not gooey.
8. Cool the Bars:
Once they’re done baking, remove the pan from the oven and let the cookie bars cool completely in the pan on a wire rack. This should take about 30 minutes.
9. Make the Cream Cheese Frosting:
While the bars are cooling, prepare the cream cheese frosting. In a bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until the frosting is fluffy and well combined.
10. Frost your Cookie Bars:
Once the bars are completely cool, spread the cream cheese frosting evenly over the top. Don’t be shy—make it nice and thick!
11. Add the Toppings:
If you’d like, sprinkle the frosting with red velvet cake crumbs or colorful sprinkles for a fun touch!
12. Cut and Serve:
Cut the cookie bars into squares and enjoy! If you have any leftovers, store them in the refrigerator to keep them fresh and tasty.
Enjoy these deliciously moist and velvety Red Velvet Cookie Bars topped with luscious cream cheese frosting—perfect for any occasion!
Can I Use Oil Instead of Butter?
While butter adds flavor and richness, you can substitute it with an equal amount of vegetable oil. Keep in mind that this may slightly change the texture and flavor, resulting in a softer bar.
Is There a Gluten-Free Option for This Recipe?
Yes! You can use a gluten-free all-purpose flour blend as a substitute for regular flour. Just ensure it has xanthan gum in the mix, or add a small amount to mimic the texture of regular flour.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To keep them moist, you can also place a piece of bread in the container!
Can I Freeze These Cookie Bars?
Absolutely! After they’ve cooled completely, wrap them tightly in plastic wrap and then aluminum foil, or store them in an airtight freezer-safe container. They can be frozen for up to 3 months. Just thaw them in the fridge before serving!
