I first discovered my love for red velvet in college. A gourmet cupcake shop sat between two buildings on campus, and my friends and I would always stop there between classes. The cupcakes were a splurge at that time, but enormous and utterly delicious. The red velvet cupcake stood out immediately—I was hooked from the first bite. After that I rarely ordered anything else, even when other flavors looked tempting.
Over the years I experimented with red velvet in many forms, from cakes to pies with red velvet crusts. One of my favorite adaptations is a red velvet sugar cookie: buttery and chewy with that distinct red velvet flavor. For busy days or when I want something simpler to share, I make these red velvet sugar cookie bars. They develop a slightly crisp edge while remaining soft and melt-in-your-mouth in the center. A layer of cream cheese frosting finishes them perfectly, turning great cookie bars into irresistible treats.
I prefer thick bars and often use an 8×8 pan, but a 9×9 pan yields thinner bars that serve a few more people. For this recipe I used a 9×9 pan to make extra snacks for a blizzard, so if you choose an 8×8 pan, expect to add a couple of minutes to the bake time for a thicker result.
INGREDIENTS
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 2 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 cup cream cheese frosting
- Sprinkles (optional)
DIRECTIONS
- Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal. Preheat the oven to 350°F (175°C).
- In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating after each, then mix in the vanilla and red food coloring until evenly combined.
- In a separate bowl, whisk together the flour, cocoa powder, salt, baking soda, and cornstarch.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Transfer the dough to the prepared pan and spread it evenly to the edges.
- Bake for 15–18 minutes, until the edges are set and a toothpick inserted near the center comes out mostly clean. Let the bars cool in the pan for about 5 minutes, then use the parchment overhang to lift them onto a wire rack to finish cooling.
- Once cooled, spread the cream cheese frosting over the top and add sprinkles if desired. Cut into bars and serve.