Frosted Red Velvet Cookie Bars

by Haley // February 10, 2026

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These red velvet cookie bars are soft, fudgy, and topped with the dreamiest cream cheese frosting. They deliver all the classic red velvet flavor you love with no scooping required, just slice and serve for an easy dessert that’s perfect for Valentine’s Day or any occasion.

Red velvet cookie bars topped with frosting and fresh raspberries.

Red velvet cookie bars are one of my favorite ways to enjoy this classic flavor. The recipe takes everything I love about red velvet cake and turns it into a simpler, fuss-free dessert. The bars bake up tender and chewy in one pan, making them perfect for when you want something special without extra steps.

I especially love making these for Valentine’s Day, but they’re honestly great any time a chocolatey, festive treat sounds good. Dessert bars slice clean, travel well, and are easy to share. They’re perfect for parties, holidays, or just treating your family at home. If you’re a red velvet fan, this is a recipe you’ll want to keep on repeat.

Table of Contents

Why You’ll Love This Recipe

Classic red velvet flavor. Rich cocoa and the signature red hue shine in every bite, topped with a smooth, tangy cream cheese frosting that perfectly complements the chocolatey base.
Easy to make. No scooping or rolling, just spread the batter in a pan, bake, and frost!
Perfect for sharing. Made in an 8×8-inch pan and cut into 16 squares, these bars are ideal for parties, Valentine’s Day, or just sharing with family.
Tested and reliable. This recipe is a perfected twist on my go-to red velvet cake flavors, delivering tender, chewy bars every time.

Ingredient Notes

Small bowls with sugar, flour, cream cheese, vanilla, butter and salt.

All-purpose flour: Provides structure to the bars; make sure to measure the flour carefully for the best texture.
Unsweetened cocoa powder: Adds that signature rich chocolate flavor. Sift it with the flour to avoid lumps.
Baking powder: Helps the bars rise slightly and stay tender.
Salt: Enhances all the flavors and balances the sweetness.
Butter: Adds richness and helps create a tender, slightly chewy texture; let it cool slightly before mixing with eggs.
Cream cheese: Gives the bars a subtle tang and extra moistness; room temperature works best to prevent lumps.
Granulated sugar: Sweetens the bars and helps with that slight chewiness in the texture.
Egg: Binds the ingredients together and contributes to structure; use at room temperature for better mixing.
Vanilla extract: Adds warmth and depth of flavor that complements the cocoa.
Red gel food coloring: For a classic red hue.
Creamy frosting: Cream cheese and butter create a rich, smooth base, while powdered sugar sweetens and thickens it. A touch of vanilla adds warmth and balances the tang perfectly.

Refer to the recipe card for ingredient details and measurements.

Recipe Variations

Berry twist. Top the frosting with fresh raspberries, strawberries, or a drizzle of raspberry sauce for a fruity flair.

Nutty version. Sprinkle chopped pecans or walnuts on top of the frosting for added crunch and flavor.

Chocolate-topped. Sprinkle chocolate jimmies or shave some chocolate over the cream cheese frosting for a decadent, extra-chocolaty finish that’s as pretty as it is delicious.

Stirring red velvet batter and transferring it to a pan.

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.
In a mixer, beat butter, cream cheese, and sugar until light and creamy. Add the egg, vanilla, and food coloring, mixing until combined, scraping the bowl as needed.
Add the dry ingredients to the wet ingredients and mix just until combined.
Spread the batter evenly in the prepared pan and bake at 350℉ for 20 minutes, or until the edges are set and a toothpick comes out with few crumbs. Let cool completely.

Making frosting and frosting cookie bars.

To make the frosting, beat butter and cream cheese until smooth, about 1 minute. Add powdered sugar and vanilla, mixing until combined. If too thick, stir in 1 tablespoon of milk.
Use parchment paper to lift cooled cookie bars out of the pan. Spread frosting on top, cut into 16 squares and serve.

Expert Tips

Room-temp ingredients. Make sure the egg and cream cheese are at room temperature to ensure smooth mixing and a consistent batter.

Don’t overmix. When adding the dry ingredients, mix just until combined to keep the bars tender.

Measure carefully. Cocoa powder and flour should be measured accurately, too much can make the bars dry.

Cool completely before frosting. Frosting warm bars can melt the cream cheese layer and make it runny.

Use gel food coloring. Gel coloring gives vibrant red without thinning the batter like liquid food coloring can.

Frosted red velvet cookie bars with a bite on a fork.

Make Ahead and Storage Tips

Make ahead the cookie bar batter up to 48 hours in advance and store covered in the refrigerator. Bring to room temperature before transferring to the pan and baking.

Frosting storage. Cream cheese frosting can be made ahead and kept in an airtight container in the fridge for up to 1 week. Bring to room temperature before using.

Store baked bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Freeze bars, frosted or unfrosted, for up to 3 months. Wrap tightly in plastic wrap, then place in an airtight container to prevent freezer burn. Thaw in the refrigerator, then bring to room temperature before serving.

Recipe FAQ

Why did my cookie bars turn out dry?

Dry bars are usually the result of overbaking or adding too much flour or cocoa powder. Be sure to measure accurately and pull the bars out when a toothpick comes out with a few moist crumbs. The bars will continue to set as they cool.

Can I use this recipe to make cookies?

I haven’t tested this recipe as cookies. Try my red velvet crinkle cookie recipe instead!

Can I double the recipe?

Yes! You can double the recipe and bake it in a 9×13-inch pan. Keep an eye on the baking time and add a few extra minutes as needed.