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Irresistible Red Velvet Cookie Bars You Need to Try Today

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Learn how to make delicious Red Velvet Cookie Bars. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 2 ½ cups all-purpose flour (substitute with gluten-free flour blend if needed)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ¼ cups granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons red food coloring (or natural beet juice for a subtle tint)
  • 1 cup buttermilk (or 1 cup milk plus 1 tablespoon lemon juice, let sit 5 minutes)
  • 1 cup white chocolate chips or chunks (optional, Mama Lu loved a little extra sweetness)
  • ½ cup chopped pecans or walnuts (optional, for a bit of crunch)
  • For the cream cheese glaze:
    • 4 ounces cream cheese, softened
    • 1 cup powdered sugar
    • 1 teaspoon vanilla extract
    • 1–2 tablespoons milk to thin, if needed

Instructions

  1. Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer. Beat on medium speed until light and fluffy, about 3-4 minutes. This step reminds me of those mornings in Mama Lu’s kitchen, when the sound of the mixer was as comforting as the smell of fresh cornbread.
  4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and red food coloring until the batter turns that signature deep red shade.
  5. Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined—overmixing can toughen the bars, something Mama Lu always warned me about when working with biscuit dough.
  6. Fold in the white chocolate chips and nuts, if using, for added texture and sweetness.
  7. Pour the batter into the prepared baking pan, smoothing the top with a spatula. It’s okay if it’s not perfectly even; rustic is beautiful and reminds me of the imperfect yet loving nature of home baking.
  8. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The edges will start to pull away slightly from the pan, signaling they’re ready.
  9. Let the bars cool completely in the pan on a wire rack. Once cool, whisk together the cream cheese, powdered sugar, vanilla, and milk until smooth. Drizzle or spread the glaze over the bars.
  10. Cut into squares using the parchment overhang to lift them out easily. Serve with a glass of cold milk or a cup of strong coffee, just like we used to on those slow afternoons at the farmhouse.

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