Red Velvet Cookie Bars Recipe

Introduction

Red Velvet Cookie Bars combine the rich, chocolatey flavor of red velvet cake with the chewy, satisfying texture of a cookie bar. This easy-to-make treat is perfect for sharing at parties or enjoying as a decadent snack.

Ingredients

• 2 1/4 cups all-purpose flour
• 3 tablespoons cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter (softened)
• 3/4 cup granulated sugar
• 1/2 cup brown sugar (light or dark)
• 1 large egg
• 1 large egg yolk (in addition to the full egg)
• 2 teaspoons vanilla extract
• 1 tablespoon red food coloring (liquid or gel, feel free to use less)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease it lightly.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Step 3: In a large bowl, cream the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy, about 3-4 minutes.
4. Step 4: Beat in the egg, egg yolk, vanilla extract, and red food coloring until the mixture is smooth and evenly colored.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
6. Step 6: Spread the dough evenly into the prepared baking pan, smoothing the top.
7. Step 7: Bake for 20-25 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
8. Step 8: Allow the bars to cool completely in the pan before cutting into squares and serving.

Tips & Variations

• For a cream cheese twist, top the bars with a layer of sweetened cream cheese frosting after they have cooled.
• If you prefer a more intense red color, add extra food coloring gradually until you reach your desired shade.
• Adding white chocolate chips to the batter can create delightful bursts of sweetness.
• Make sure your butter is fully softened to ensure even mixing and a tender texture.

Storage

Store the Red Velvet Cookie Bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months, wrapping tightly to prevent freezer burn. Reheat gently in the microwave for a few seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural cocoa powder instead of Dutch-processed cocoa?

Yes, you can use natural cocoa powder, but the flavor and color might be slightly different. Dutch-processed cocoa is milder and darker, which is traditional for red velvet.

Why is there both an egg and an egg yolk in the recipe?

The combination of a whole egg and an extra yolk adds richness and helps create a tender, moist texture in the bars.

Red Velvet Cookie Bars Recipe

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★★★★★

4.8 from 95 reviews

These Red Velvet Cookie Bars combine the tender, rich flavor of traditional red velvet cake with the chewy texture of a cookie bar. Perfectly balanced with cocoa powder, red food coloring, and a hint of vanilla, these bars are soft, moist, and irresistibly delicious. They make a festive dessert for holidays, parties, or any time you crave a sweet treat.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Dry Ingredients

• 2 1/4 cups all-purpose flour
• 3 tablespoons cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup brown sugar (light or dark)
• 1 large egg
• 1 large egg yolk (in addition to the full egg)
• 2 teaspoons vanilla extract
• 1 tablespoon red food coloring (liquid or gel)

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper or lightly grease it to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and brown sugar until light and fluffy, about 2-3 minutes using an electric mixer on medium speed.
4. Add Eggs and Vanilla: Beat in the large egg and extra egg yolk one at a time, ensuring they are fully incorporated. Then add the vanilla extract and red food coloring, mixing until evenly combined and the batter has a vibrant red color.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the bars tough.
6. Spread Batter in Pan: Spread the cookie dough evenly into the prepared baking pan, smoothing the top with a spatula.
7. Bake: Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.
8. Cool and Slice: Allow the cookie bars to cool completely in the pan on a wire rack before slicing into squares. This will help them set and hold together better.

Notes

• Use gel food coloring for a more intense red color without adding too much liquid.
• For an extra festive touch, consider topping the bars with cream cheese frosting once cooled.
• Store cookie bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• If you prefer a slightly cakier texture, add an additional egg to the batter.

Keywords: Red Velvet Cookie Bars, chewy cookie bars, red velvet dessert, cocoa powder cookies, festive dessert