Name: Red Velvet Cookie Bars with Cream Cheese Frosting Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 1/2 cups flour; 1/4 cup unsweetened cocoa powder; 1/2 teaspoon salt; 1 teaspoon baking powder; 1 cup butter, softened; 1 1/2 cups sugar; 2 eggs; 2 teaspoons vanilla extract; 2 tablespoons red food coloring; 8 ounces cream cheese, softened; 1/2 cup butter, softened; 2 cups sifted powdered sugar; 1 teaspoon vanilla extract

If you’re anything like me, you know the magic of red velvet combined with the creamy dreaminess of cream cheese frosting is just irresistible. That’s why I’m super excited to share this Red Velvet Cookie Bars with Cream Cheese Frosting Recipe that’s become an absolute favorite in my kitchen. It’s like the perfect marriage between a cookie and a cake, all in a convenient bar form — so much easier to make than cupcakes but just as indulgent. Stick with me, and I’ll walk you through everything you need to know to make these a slam dunk in your home too!

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Why You’ll Love This Recipe

Simple Ingredients: Most of these pantry staples are probably already in your kitchen, making this recipe very accessible.
Perfect Texture: These bars come out soft and chewy, striking the best balance between cookie and cake.
Cream Cheese Frosting Magic: The tangy frosting cuts through the sweetness beautifully, and it’s so easy to make.
Great for Gifting or Parties: They slice neatly and travel well, so they’re a crowd-pleaser anytime.

The image shows several square red velvet cake pieces arranged closely on a white marbled surface. Each piece has two clear layers: a thick, rich dark red bottom layer with a soft, moist texture, and a top layer of creamy white frosting with a smooth, slightly swirled surface. The frosting is decorated with small white round sprinkles spread evenly across all the cake pieces. The close-up view highlights the contrast between the deep red cake and the bright white frosting. photo taken with an iphone --ar 2:3 --v 7 - Red Velvet Cookie Bars with Cream Cheese Frosting, easy red velvet dessert, no-bake cookie bars, cream cheese frosting cookies, festive red velvet treats

Ingredients You’ll Need

I love how the ingredients here work together to give you that classic red velvet flavor and texture. From the cocoa powder to the red food coloring, each plays a vital role, and I’ll share a few tips so you get the best results.

Flat lay of a small mound of all-purpose flour, a small white ceramic bowl of unsweetened cocoa powder, a tiny heap of coarse salt, a small pile of baking powder, a square of softened butter with a creamy texture, granulated white sugar loosely heaped, two whole uncracked brown eggs, a small white ceramic bowl of clear vanilla extract, a small white ceramic bowl containing vibrant red liquid food coloring, a block of soft cream cheese, a square of softened butter, a small white ceramic bowl filled with sifted powdered sugar, and another small white ceramic bowl of vanilla extract, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Red Velvet Cookie Bars with Cream Cheese Frosting, easy red velvet dessert, no-bake cookie bars, cream cheese frosting cookies, festive red velvet treats

Flour: Use all-purpose flour for the perfect structure; don’t skip sifting if you can—it helps avoid clumps.
Unsweetened cocoa powder: This gives just a hint of chocolate flavor essential for red velvet’s unique taste.
Salt: Balances the sweetness and enhances the flavors.
Baking powder: Helps give the bars a light, tender crumb—don’t substitute with baking soda here.
Butter (softened): Using room-temperature butter is key for a creamy batter and delicious richness.
Sugar: Regular granulated sugar works perfectly to sweeten and give that classic cookie bar texture.
Eggs: Adds moisture and structure; make sure they’re at room temperature for best mixing.
Vanilla extract: Pure vanilla elevates the depth of the flavors—don’t skimp on this!
Red food coloring: This is what gives red velvet its signature look; gel or liquid both work fine, but I prefer gel for vibrant color without thinning the batter.
Cream cheese (softened): Essential for that tangy and creamy frosting; full-fat always tastes better.
Powdered sugar: Give it a good sift or use pre-sifted to avoid any gritty frosting.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Sometimes I like to shake things up with this red velvet cookie bars recipe — whether it’s to suit a dietary need or just to add a little twist — and you’ll find it’s very adaptable.

Gluten-Free Version: I swapped the flour once for a gluten-free blend, and it worked beautifully without sacrificing texture.
Vegan Adaptation: Using vegan butter and a flax egg, plus vegan cream cheese, gives this a whole new vibe that’s just as tasty.
Chocolate Chip Addition: I occasionally mix in white chocolate chips before baking for an extra layer of sweetness and texture.
Spiced Up: Adding a pinch of cinnamon or espresso powder can deepen the flavor if you’re feeling adventurous.

How to Make Red Velvet Cookie Bars with Cream Cheese Frosting Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). I always line my 9×13 inch pan with aluminum foil or parchment paper — this little step makes it so easy to lift the whole batch out once baked, and trust me, it saves a lot of messy scraping and guesswork when cutting.

Step 2: Mix Your Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder really well. This helps distribute everything evenly, so your bars have just the right balance of flavor and texture.

Step 3: Cream Butter and Sugar, Then Add the Rest

In your mixer or a large bowl, beat the softened butter and sugar until the mixture is light and fluffy—usually about 2 to 3 minutes. This is the secret to a tender bar. Then beat in the eggs, vanilla, and red food coloring until everything is combined and that vibrant red color shines through.

Step 4: Combine Wet and Dry for Dough

Add your dry ingredient mix to the wet ingredients and stir just until you get a soft dough. Don’t overmix here; you want the bars tender, not tough. Once combined, press the dough evenly into your prepared pan.

Step 5: Bake and Cool Completely

Bake for about 20 minutes, but keep an eye on them—when the edges start pulling away from the pan and a toothpick inserted in the middle comes out clean, you’re golden. Cooling fully before frosting is critical; I resist the urge every time because the frosting spreads so much better on cool bars and won’t melt into a mess.

Step 6: Whip Up the Cream Cheese Frosting

Beat together the softened cream cheese and butter until smooth. Then add the powdered sugar and vanilla and mix until silky and creamy. Spread generously over the cooled bars—you’ll find the tangy frosting cuts through the sweetness just perfectly.

Step 7: Slice and Enjoy!

Once frosted, I like to chill the bars for about 30 minutes—this firms up the frosting so your cuts are nice and clean. Use a sharp, serrated knife for cutting to avoid crumbling. Then dig in and enjoy the magic of this Red Velvet Cookie Bars with Cream Cheese Frosting Recipe!

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Pro Tips for Making Red Velvet Cookie Bars with Cream Cheese Frosting Recipe

Use Gel Food Coloring: I discovered gel coloring delivers the most vibrant hue without altering batter consistency—it’s a game changer.
Room Temperature Ingredients: This makes mixing easier and results in a smoother batter and frosting every time.
Don’t Overbake: Those edges pulling away are your cue—the bars should be soft but set, not dry or crumbly.
Chill Before Frosting: I learned this trick the hard way—warm bars make the frosting runny, so patience pays off!

How to Serve Red Velvet Cookie Bars with Cream Cheese Frosting Recipe

The image shows a stack of three square red velvet cake pieces, each with a thick layer of white cream cheese frosting on top. The cakes are deep red and moist in texture, while the frosting looks smooth and creamy with slightly uneven edges. Small white round sprinkles are scattered over the frosting and around the cakes on a white marbled surface. The background is soft and blurry, making the vibrant red cakes stand out. Photo taken with an iphone --ar 2:3 --v 7 - Red Velvet Cookie Bars with Cream Cheese Frosting, easy red velvet dessert, no-bake cookie bars, cream cheese frosting cookies, festive red velvet treats

Garnishes

I usually keep it simple with a light dusting of cocoa powder or decorating with a few fresh raspberries on top. Sometimes, I sprinkle toasted white chocolate shavings for a festive touch. These small additions always get compliments and look great for sharing.

Side Dishes

These bars pair wonderfully with a hot cup of coffee or a cold glass of milk, which balances out the richness. For a party spread, I like to serve them alongside fresh fruit or a light salad to balance the indulgence.

Creative Ways to Present

For birthdays or holidays, I’ve layered these bars with some extra frosting and edible glitter in a glass trifle dish, making it look stunning. You can also cut into mini squares and serve on decorative platters with small forks for an elegant finger food option at gatherings.

Make Ahead and Storage

Storing Leftovers

Once frosted, I store leftover bars in an airtight container in the fridge to keep the cream cheese frosting fresh. They usually last 4-5 days this way. Warming a piece slightly before serving brings back that fresh-from-the-oven feel.

Freezing

I sometimes freeze the bars before frosting—once the baked bars are fully cooled, I wrap them tightly in plastic wrap and foil. They freeze beautifully for up to 3 months. When ready, thaw overnight in the fridge and then add the frosting fresh.

Reheating

To reheat, I recommend warming an individual slice in the microwave for about 10-15 seconds (if unfrosted or after removing the frosting), or just enjoy chilled if preferred. The bars stay moist and tasty with this gentle reheating.

FAQs

Can I use a different pan size for these cookie bars?

You can use a slightly smaller or larger pan, but keep in mind it will affect the baking time and thickness of the bars. If you use a smaller pan, bars will be thicker and require more baking time—check with a toothpick. Larger pans yield thinner bars and shorter bake times, so keep an eye on them to avoid overbaking.
What can I substitute if I don’t have cream cheese for the frosting?

While cream cheese is classic for that tangy richness, you can try using mascarpone cheese for a milder flavor or Greek yogurt mixed with butter and powdered sugar as a lighter option, though consistency and tang will differ.
Is there a way to make these bars less sweet?

You can reduce the sugar slightly in the dough or frosting. I usually reduce powdered sugar in the frosting by about a quarter cup if I want a less sweet taste, but be careful as it affects the texture too. Another trick is pairing the bars with unsweetened whipped cream to balance sweetness.
Can I make this recipe ahead of time for a party?

Absolutely! Bake and cool the bars a day ahead, keep them wrapped tightly, and frost them the morning of your event. This keeps the frosting fresh and the bars moist—just like homemade!

Final Thoughts

This Red Velvet Cookie Bars with Cream Cheese Frosting Recipe is one of those gems that keeps everyone coming back for more. I love how effortlessly it brings classic flavors together with minimal fuss. Whether it’s a holiday gathering, a birthday, or just because the craving hits, these bars feel special yet perfectly approachable. I really encourage you to give this recipe a whirl—it’s the kind of baking that makes your kitchen smell amazing and your loved ones smile big. Happy baking, friend!