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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.

Ingredients

Scale

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

Find it online: https://kitchenbynora.com/red-velvet-cookie-bars-recipe/