Red Velvet Cookie Bars (Recipe for Printing)
Try these red velvet cookie bars blending cocoa, cream cheese, and rich flavors, ideal for Valentine’s Day or any celebration. A perfect cookie-bar dessert. Save & click.
# What You Need:
→ Cookie Base
01 -
2 1/4 cups all-purpose flour
02 -
3 tablespoons unsweetened cocoa powder
03 -
1/2 teaspoon baking powder
04 -
1/2 teaspoon baking soda
05 -
1/4 teaspoon salt
06 -
1 cup unsalted butter, softened
07 -
3/4 cup granulated sugar
08 -
1/2 cup brown sugar, packed
09 -
1 large egg
10 -
1 large egg yolk
11 -
2 teaspoons vanilla extract
12 -
1 tablespoon red food coloring (liquid or gel)
13 -
1/2 teaspoon distilled white vinegar
→ Cream Cheese Frosting
14 -
8 ounces brick-style full-fat cream cheese, softened
15 -
1/2 cup unsalted butter, softened
16 -
2 1/2 to 3 1/2 cups powdered sugar, sifted if necessary
17 -
1/4 teaspoon salt
18 -
1 to 2 tablespoons heavy cream or table cream, as needed
# How to Make It:
01 -
Preheat the oven to 350°F (177°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides to facilitate easy removal.
02 -
Whisk together all-purpose flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 -
In a large bowl, beat 1 cup softened unsalted butter with granulated sugar and brown sugar until pale and fluffy.
04 -
Add the egg, egg yolk, vanilla extract, red food coloring, and vinegar to the butter mixture. Beat until fully combined and the mixture is evenly tinted.
05 -
Gradually mix the dry ingredients into the wet mixture, blending on low speed just until a cohesive dough forms.
06 -
Press the dough evenly into the prepared pan. Bake for 22 to 25 minutes, or until the top is set and a toothpick inserted in the center comes out clean with moist crumbs.
07 -
Remove from the oven and allow the bars to cool completely in the pan on a wire rack before frosting.
08 -
Beat 8 ounces of softened cream cheese and 1/2 cup softened unsalted butter together until smooth. Gradually add 2 1/2 cups powdered sugar and 1/4 teaspoon salt, beating until thick and creamy. Add up to an additional 1 cup powdered sugar or 1 to 2 tablespoons cream as needed to achieve a spreadable consistency.
09 -
Spread the cream cheese frosting evenly over the cooled cookie base. Use the parchment paper overhang to lift the bars from the pan and cut them into squares.
# Extra Tips:
01 -
Allow bars to cool completely before frosting for a smooth, clean finish.