Red Velvet Cookie Bars
Soft, chewy red velvet cookie bars topped with creamy vanilla cream cheese frosting.
Ingredients
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 0.5 cup packed brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla bean paste
- 2 tablespoons red gel food coloring
- 2 tablespoons unsweetened cocoa powder
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 8 oz cream cheese softened
- 0.5 cup unsalted butter softened
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla bean paste
Instructions
- Preheat the oven to 350°F and line a 9x13-inch baking pan with parchment paper, leaving some overhang on the long sides. Lightly grease the parchment.
- In a large bowl, cream together 1 cup softened unsalted butter, 1 cup granulated sugar, and 0.5 cup packed brown sugar with a hand mixer or stand mixer on medium speed until pale and fluffy.
- Add the eggs, vanilla bean paste, and red gel food coloring to the creamed mixture and beat on low until fully combined and evenly red, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the cocoa powder, all-purpose flour, baking powder, and salt until well combined.
- Add the dry ingredients to the red mixture in 2–3 additions, mixing on low speed just until no dry spots remain and a thick cookie dough forms.
- Transfer the dough to the prepared pan and press it into an even layer, smoothing the top with an offset spatula or clean hands.
- Bake for 22–25 minutes, until the edges are set and just beginning to pull from the pan and the center no longer looks glossy but still feels soft when lightly pressed.
- Place the pan on a wire rack and let the bars cool completely in the pan, about 1 hour.
- Once the bars are cool, prepare the frosting by beating the cream cheese and 0.5 cup softened unsalted butter in a medium bowl until smooth and creamy.
- Add the powdered sugar gradually, beating on low speed until incorporated and thick, then increase to medium speed and beat until smooth.
- Add the milk and vanilla bean paste and beat until the frosting is silky, spreadable, and holds soft peaks.
- Spread the cream cheese frosting evenly over the cooled red velvet cookie bar base, creating swirls on top if desired.
- Refrigerate the frosted bars for at least 30 minutes to help the frosting set, then lift the slab out using the parchment and cut into 15 squares.
- Store any leftovers covered in the refrigerator for up to 4 days and serve chilled or at cool room temperature.
Notes
- Use gel food coloring rather than liquid for a deep red color without thinning the dough.
- Do not overbake; the center should still feel soft so the bars stay chewy, not cakey.
- Do not overbake; the center should still feel soft so the bars stay chewy, not cakey.