This batch of red velvet cookie bars is one of those treats I turn to when I want something festive yet unfussy. I first pulled this combination together on a snowy afternoon when a request for something 'red and chocolatey' came from my neighborhood cookie swap. The result bridged the line between a chewy cookie and a tender cake: the top sets with a slight crackle while the interior keeps a soft, chewy crumb. The subtle cocoa, bright red hue and a whisper of vinegar give it that classic red velvet character that always feels celebratory.

I love how approachable the technique is — no fancy equipment, just a bowl, a mixer and a 9x13-inch pan. These bars travel well, cut into neat squares for potlucks, and the cream cheese frosting brings the right amount of tang and sweetness to balance the cocoa. Every time I've served these at holiday gatherings or casual get-togethers, someone asks for the recipe. They store well and tend to disappear fast, which is perhaps the best compliment a baker can receive.

Ingredients

• All-purpose flour: 2 1/4 cups — look for a brand with consistent protein content like King Arthur or Gold Medal; spoon into the measuring cup and level for accuracy. Flour gives structure while keeping the bars tender.
• Cocoa powder: 3 tablespoons unsweetened natural cocoa — Dutch-process will change the acid balance and color slightly; natural cocoa gives the classic flavor.
• Baking powder & baking soda: 1/2 teaspoon each — combined leaveners help create a gentle lift while maintaining a chewy crumb.
• Salt: 1/4 teaspoon — balances the sweetness and enhances chocolate notes; fine sea salt works well.
• Unsalted butter: 1 cup (2 sticks), softened — use room temperature butter for proper creaming; avoid buttery-salty tub spreads.
• Granulated sugar: 3/4 cup — contributes to structure and a slightly crisp top.
• Brown sugar: 1/2 cup packed (light or dark) — for moisture and a mild caramel depth; dark brown gives a richer tone.
• Egg + egg yolk: 1 large egg plus 1 large yolk — the extra yolk increases tenderness and chewiness.
• Vanilla extract: 2 teaspoons — pure vanilla brings warmth and rounds the cocoa.
• Red food coloring: 1 tablespoon liquid or gel (use less if you prefer a lighter hue) — gel concentrates give stronger color without thinning batter.
• Vinegar: 1/2 teaspoon distilled or white vinegar — reacts with baking soda and brightens the red velvet tang.
• For the frosting: 1/2 cup (1 stick) unsalted butter, 8 ounces cream cheese (brick style, full fat), 2 1/2–3 1/2 cups powdered sugar, 1/4 teaspoon salt, and 1–2 tablespoons cream if needed to loosen the frosting.

Instructions

Preheat and prepare the pan:Preheat the oven to 350°F. Lightly grease a 9x13-inch pan or line it with parchment paper leaving an overhang. The parchment overhang makes it easy to lift the bars out for even slicing and cleaner edges after chilling.Dry ingredients:Whisk together 2 1/4 cups all-purpose flour, 3 tablespoons cocoa powder, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt in a medium bowl. Whisking aerates the mixture and ensures even distribution of leaveners so pockets or streaks don't form.Cream the butter and sugars:In a large bowl, beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 1/2 cup packed brown sugar until light and fluffy, about 2–3 minutes on medium speed. Proper creaming traps air which helps with rise and texture.Add eggs and flavor:Beat in 1 large egg, 1 large egg yolk, 2 teaspoons vanilla, 1 tablespoon red food coloring and 1/2 teaspoon vinegar until homogenous and no lumps of butter remain. Scrape the bowl to incorporate any pockets of unmixed butter.Combine with dry ingredients:With the mixer on low, gradually add the dry ingredients and mix until just combined and no streaks of flour remain. Avoid overmixing to keep the bars tender — stop when the dough looks evenly moistened.Press into the pan:Spoon the dough into the prepared pan and spread evenly. To press the dough without sticking, use a piece of wax paper between your hands and the dough. Aim for a uniform layer about 1/2 to 3/4 inch thick.Bake:Bake in the center of the oven for 25–30 minutes, until the top looks set and the edges begin to pull away from the pan. A toothpick inserted near the center should come out with a few moist crumbs but not raw batter.Cool before frosting:Allow the bars to cool completely in the pan on a wire rack before frosting. Chilling briefly in the refrigerator makes spreading the cream cheese frosting easier and cleaner.

Storage Tips

After frosting, refrigerate the bars in a single layer if possible, or stack with parchment between layers to prevent sticking. Store in an airtight container for up to 5 days; for longer storage, freeze unfrosted, tightly wrapped bars for up to 3 months and thaw overnight in the refrigerator before frosting. To refresh slightly dried edges, microwave individual squares for 6–8 seconds on a microwave-safe plate — the center will soften without melting the frosting if timed carefully.

Ingredient Substitutions

If you prefer less intense coloring, reduce the red food coloring to 1/2 tablespoon or swap with natural beet powder (start with 1 teaspoon). For a dairy-free version, use a vegan butter substitute and a dairy-free cream cheese alternative, though texture will be slightly different and refrigeration is still required. To make these with gluten-free flour, use a 1-to-1 gluten-free flour blend with xanthan gum; expect a slightly crumblier texture. Brown sugar can be swapped for all granulated sugar plus 1 tablespoon molasses if needed.

Serving Suggestions

Serve squares chilled or at cool room temperature with a dusting of cocoa or a few chocolate shavings. For an elevated presentation, pipe the cream cheese frosting using a round or star tip and garnish with fresh raspberries or a sprinkle of edible glitter for parties. These bars pair beautifully with strong coffee, milk, or a lightly sweetened tea and make an excellent portable dessert for potlucks, bake sales and holiday cookie trays.

Cultural Background

Red velvet has roots in early 20th-century American baking and became particularly iconic through Southern American traditions and classic hotels and bakeries. The characteristic reddish hue historically came from the reaction between natural cocoa and acidic ingredients; modern recipes use food coloring for visual effect. Over the decades it's evolved into cakes, cupcakes and these bar-style adaptations that keep the same flavor profile while simplifying the process.

Seasonal Adaptations

In winter, fold in 1/2 cup chopped walnuts for texture or top with a sprinkle of crushed peppermint for holiday flair. In summer, swap the frosting garnish for fresh berries and a light dusting of powdered sugar. For Valentine’s Day, make mini versions in a half-sheet pan and use heart-shaped cookie cutters after chilling. Adjusting the frosting thickness and garnish can easily tailor these for each season or celebration.

Meal Prep Tips

Make the base one or two days ahead and keep it refrigerated, then whip up the frosting the day you plan to serve for the freshest texture. Bring the frosted pan to room temperature for 15–20 minutes before slicing to prevent the frosting from cracking. Portion into single-serve boxes for lunches or events; adding a small parchment square under each piece helps prevent sticking and keeps presentation neat.

These bars have become a go-to when I need something that looks special but comes together quickly. Whether it’s a last-minute bake sale contribution or a made-ahead dessert for a family gathering, they deliver on flavor, texture and convenience — and that, more than anything, is why I always keep the ingredients on hand.