Description

These cozy red velvet cookie bars are soft, chewy, and topped with a luscious cream cheese drizzle. Perfect for a quick, festive treat that feels like a warm hug.

Ingredients

Scale

2 ½ cups (315 g) all-purpose flour
¼ cup (25 g) unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (227 g) unsalted butter, softened to room temperature
1 ½ cups (300 g) granulated sugar
2 large eggs, room temperature
½ cup (120 ml) buttermilk (or ½ cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
1 teaspoon vanilla extract
2 tablespoons red food coloring (gel or liquid)
4 ounces (115 g) cream cheese, softened
1 cup (120 g) powdered sugar, sifted
1–2 tablespoons milk (to adjust drizzle consistency)

Instructions

Preheat your oven to 350°F (175°C). Grease your heart-shaped pan thoroughly with butter or non-stick spray, then lightly dust with flour to prevent sticking.
In a medium bowl, sift together 2 ½ cups all-purpose flour, ¼ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt. Whisk to combine evenly. Set aside.
In a large mixing bowl, beat 1 cup softened unsalted butter with 1 ½ cups granulated sugar using an electric mixer on medium speed until light and fluffy—about 3-4 minutes.
Beat in 2 large eggs one at a time, mixing well after each addition. Then stir in 1 teaspoon vanilla extract.
Add 2 tablespoons of red food coloring and mix until the color is uniform.
With the mixer on low speed, add the dry flour mixture in three parts, alternating with ½ cup buttermilk (or milk/lemon juice substitute) in two parts. Start and end with the dry ingredients. Mix just until combined.
Spread the batter evenly into your prepared heart-shaped pan, smoothing the top with a spatula.
Bake for 25-30 minutes. Start checking at 25 minutes by inserting a toothpick into the center—if it comes out clean or with just a few moist crumbs, it’s done.
Let the bars cool in the pan on a wire rack for at least 30 minutes before adding the cream cheese drizzle.
In a small bowl, beat 4 ounces softened cream cheese with 1 cup powdered sugar until smooth. Add 1-2 tablespoons milk gradually to reach a drizzle-able consistency.
Drizzle the cream cheese mixture over the cooled bars in a zigzag pattern. Chill for 10 minutes if you want the drizzle to set slightly before slicing.

Notes

Do not overmix after adding flour to avoid dense bars. Use room temperature ingredients for better texture. Cool bars completely before drizzling cream cheese to prevent melting. If batter is too thick, add a splash more buttermilk. Use an oven thermometer to avoid under or overbaking. Piping bags or zip-top bags with a small cut corner help create neat drizzle patterns.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar (1/12th of rec
Calories: 320
Sugar: 27
Fat: 18
Saturated Fat: 9
Carbohydrates: 38
Protein: 4

Keywords: red velvet, cookie bars, cream cheese drizzle, heart-shaped, dessert, quick, easy, festive, cozy