Get the Recipe: Red Velvet Cookie Bars
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!
Ingredients
Cookie Bars
- 1 cup (125 g) all-purpose flour
- ¼ cup (47 g) unsweetened cocoa powder
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113 g or 1 stick) unsalted butter, melted
- ¼ cup (57 g) block-style cream cheese, room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 5 drops red gel food coloring, or up to 1 teaspoon
Frosting
- ½ cup (4 oz or 113 g) block-style cream cheese, softened but still cool
- ¼ cup (56 g) unsalted butter, softened but still cool
- 1 teaspoon pure vanilla extract
- 1 ½ cups (180 g) confectioners' sugar, sifted
Instructions
- Preheat oven to 350℉. Line a metal 8x8 baking pan with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.
- In the bowl of a stand mixer, or using a hand mixer, beat butter, cream cheese and sugar on medium speed until light and creamy. Add the egg, vanilla and food coloring. Mix until combined. Scrape down the sides and bottom of the bowl as needed.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Transfer the batter to the prepared baking pan and spread into an even layer. Bake at 350℉ for 20 minutes or until the edges are set and a toothpick inserted into the center comes out with little to no crumbs. Cool completely in the pan.
- For the frosting, beat butter and cream cheese on medium-high speed until smooth and creamy, about 1 minute. Add powdered sugar and vanilla. Mix until combined. If frosting is too thick, add 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.
Notes
Block-style cream cheese is necessary for a proper frosting consistency. Low-fat varieties and the kind in the tub do not yield a thick, spreadable frosting.
Cocoa powder: Either natural unsweetened or Dutch process works in this recipe.
Store baked bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Serving: 1bar, Calories: 173kcal, Carbohydrates: 32g, Protein: 3g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.4g, Cholesterol: 34mg, Sodium: 153mg, Potassium: 72mg, Fiber: 1g, Sugar: 13g, Vitamin A: 286IU, Calcium: 47mg, Iron: 1mg