Red Velvet Cookie Bars
These Red Velvet Cookie Bars are soft, chewy and rich with subtle chocolate flavor, topped with tangy cream cheese frosting.
Servings: 24
Calories: 261kcal
Equipment
- 9x13 Metal Pan
- Parchment Paper
- Stand Mixer and Paddle Attachment
- Measuring Cups and Spoons
Ingredients
- 1 ½ sticks butter unsalted and room temperature
- 200 grams granulated sugar about 1 cup
- 200 grams light brown sugar about 1 cup
- 3 large eggs
- 1 large egg yolk
- ½ tablespoon red food coloring
- ½ tablespoon white vinegar
- 156.5 grams all-purpose flour about 1 ¼ cup
- 60 grams unsweetened cocoa powder about 8 tbsp
- 1 teaspoon sea salt
- ¼ teaspoon baking soda
CREAM CHEESE FROSTING:
- 3-4 cups icing sugar
- 6- ounce cream cheese full fat and softened
- 3 tablespoon butter unsalted and softened
- 1 teaspoon milk
Instructions
- Preheat oven to 325F and prepare an 9x13 metal pan with parchment paper leaving the sides high for easily removal.
- Cream together butter and sugars in a stand mixer for about 3 minutes, until fluffy and pale yellow.
- Add eggs, yolk, food coloring and vinegar, and run on low for 30 seconds. Scrape down the sides then transfer dry ingredients to the bowl and run on low until combined.
- Transfer to prepared pan and don’t spread fully into the corners (it will be a very thick batter).
- Bake for 30 minutes or until a toothpick has moist crumbs in the center, and cool completely in the pan before removing frosting.
- Making frosting by adding 3 cups icing sugar, cream cheese, butter and milk to a stand mixer base, and combine on medium-low speed. As needed, add more icing sugar to get the desired texture and taste.
- Spread over the cookies with an offset spatula and add any sprinkles as desired.
Notes
- Spread Batter Gently: The dough is thick, so you want to spread it carefully. Also, not all the way to the edges, it will naturally settle as it bakes.
- Do Not Overbake: Pull the bars when the center still has moist crumbs to keep them chewy.
- Use Parchment Paper: Lining the pan makes removal and slicing much easier.
- Cool Completely Before Frosting: This keeps the frosting thick and prevents melting.
- Room Temperature Ingredients: Room temperature butter and cream cheese will mix more smoothly.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: You can freeze bars either frosted or before for up to 2 months. The frosting may sweat when coming back to room temperature however, so it is easier to frost afterward if possible.
Nutrition
Calories: 261kcal | Carbohydrates: 41g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 57mg | Sodium: 200mg | Potassium: 78mg | Fiber: 1g | Sugar: 34g | Vitamin A: 360IU | Calcium: 25mg | Iron: 1mg
