If you’re craving a dessert that’s rich, chewy, and beautifully festive, these red velvet sugar cookie bars are for you. They combine the vibrant color of red velvet with the classic comfort of soft sugar cookies and a smooth cream cheese frosting. In this Mexican-inspired twist, we draw flavor cues from beloved family traditions—bringing a cultural warmth to a classic American treat.
Why Red Velvet Always Finds a Place in Our Home
These red velvet sugar cookie bars strike the perfect balance between festive and familiar. While they’re soft like cake, the buttery chewiness of a sugar cookie keeps things grounded. When I updated this recipe, I made sure to keep Grandma’s soul in every bite—but added some ease for busy home bakers. For other quick yet nostalgic dessert ideas, check out my foolproof Mexican flan recipe that also came straight from Grandma’s notebook.
What You Need for the Best Red Velvet Sugar Cookie Bars
Classic Ingredients with a Subtle Mexican Flair
The base of these red velvet sugar cookie bars is simple, but it’s important to use quality ingredients for the best texture and color. While the traditional American version sticks to cocoa, sugar, and food coloring, this version takes light inspiration from Mexican desserts by optionally adding a pinch of ground cinnamon—just enough to give warmth without changing the flavor profile too much.
You don’t need anything fancy, just pantry staples and a good mixing bowl. These bars are rich, soft, and bake beautifully in a standard 9×13 pan.
Here’s everything you’ll need:
For the Cookie Bars:
- 2 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons red food coloring (liquid or gel)
- Optional: 1/2 teaspoon ground cinnamon
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
If you want an ultra-smooth frosting, be sure to sift the powdered sugar and let the cream cheese come fully to room temperature. That step makes all the difference in creating a spreadable, creamy topping.
How to Make Red Velvet Sugar Cookie Bars from Scratch
Step-by-Step: Soft, Chewy, and Vibrantly Red
Making red velvet sugar cookie bars is surprisingly easy—even if you’re not a confident baker. The key is to cream the butter and sugar well, not overbake, and allow the bars to fully cool before frosting. This ensures you get that signature soft interior with a smooth, velvety frosting finish.
Follow these steps and you’ll have bakery-style bars right from your own kitchen.
Step 1: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper or aluminum foil, then spray lightly with nonstick spray for easy removal.
Step 2: In a medium bowl, whisk together flour, cocoa powder, salt, and baking powder. Set aside.
Step 3: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy (about 2–3 minutes using a hand or stand mixer).
Step 4: Beat in the eggs, vanilla extract, and red food coloring. Mix until fully combined and the batter is evenly colored.
Step 5: Gradually add the dry ingredients to the wet mixture. Mix until a soft dough forms—don’t overmix.
Step 6: Press the dough evenly into the prepared pan. Bake for 18–22 minutes, or until edges start to pull away from the sides and a toothpick inserted in the center comes out clean.
Step 7: Let the bars cool completely in the pan before adding frosting.
Step 8: For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then beat until creamy and fluffy. Spread over cooled bars.
Optional Tip: Garnish with sprinkles or a dusting of cinnamon sugar for a nod to Mexican panadería treats.
Serving, Storing, and Mexican-Inspired Twists
How to Serve Red Velvet Sugar Cookie Bars
These red velvet sugar cookie bars are rich enough to serve on their own, but they also shine as part of a dessert spread. Slice them into 16 squares for casual gatherings, or cut smaller bite-sized pieces for a more elegant touch at holiday parties or family celebrations.
For a more playful look, top with red, white, or pearl sprinkles. If you’re leaning into the Mexican flair, try garnishing with a light dusting of canela (Mexican cinnamon) or adding a touch of orange zest to the cream cheese frosting for a flavor contrast often found in traditional sweet breads.
We love pairing these bars with hot café de olla or even cold horchata for a cozy, balanced finish.
Storing and Make-Ahead Tips
These bars store beautifully and actually taste better the next day once the frosting has set into the cookie base. Here’s how to store them:
- At room temperature: Store in an airtight container for up to 2 days.
- In the fridge: Keep for up to 5 days (recommended if your kitchen is warm).
- To freeze: Wrap unfrosted bars in plastic and store in a freezer-safe bag for up to 2 months. Thaw and frost when ready to serve.
You can also bake the cookie base a day in advance, cover tightly, and frost the next day for extra convenience.
Frequently Asked Questions :
Can I make these red velvet cookie bars ahead of time?
Yes! You can bake the cookie base a day or two ahead and store it (covered) at room temperature or in the fridge. Frost the bars the day you plan to serve them for the freshest texture. They also taste great the next day as the flavors meld.
What makes these bars Mexican-style?
This version adds subtle nods to Mexican flavors, like optional cinnamon in the dough and using café-style presentation touches such as citrus zest or piloncillo-infused frosting. These elements reflect the warm, spiced notes found in many traditional Mexican desserts.
Can I freeze red velvet sugar cookie bars?
Absolutely. It’s best to freeze the bars without frosting. Wrap them tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge, then frost before serving. You can also freeze frosted bars, but the texture may soften upon thawing.
How do I get the vibrant red color?
Use high-quality red gel food coloring or at least 2 tablespoons of liquid red food dye. Gel colors are more concentrated and create a bold color without thinning your batter. Natural beet-based dyes may work but can yield a more muted red.
Conclusion: A Velvet Tradition with Heart
These red velvet sugar cookie bars are more than just a beautiful dessert—they’re soft, rich, and made to be shared. Rooted in my family’s kitchen, with whispers of cinnamon and the joy of multigenerational baking, this recipe is perfect for holidays, birthdays, or simple moments of love. When you need something sweet but soulful, these bars deliver every time.
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Red Velvet Sugar Cookie Bars – Easy Mexican-Inspired Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
Soft, vibrant red velvet sugar cookie bars with a Mexican-inspired twist and creamy frosting—perfect for holidays, parties, or cozy nights in.
Ingredients
2 1/2 cups flour
1/4 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp baking powder
1 cup butter, softened
1 1/2 cups sugar
2 eggs
2 tsp vanilla extract
2 tbsp red food coloring
Optional: 1/2 tsp ground cinnamon
Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup butter, softened
2 cups sifted powdered sugar
1 tsp vanilla
Instructions
1. Preheat oven to 350°F. Line a 9×13 inch pan and spray with oil.
2. In a bowl, whisk flour, cocoa, salt, and baking powder.
3. Cream butter and sugar until fluffy.
4. Add eggs, vanilla, and red coloring. Mix.
5. Add dry ingredients until soft dough forms.
6. Press into pan. Bake 20 minutes or until set.
7. Cool completely before frosting.
8. Beat cream cheese and butter. Add sugar and vanilla. Beat smooth. Spread.
Notes
Optional cinnamon adds subtle warmth.
Store in fridge up to 5 days or freeze unfrosted bars.
Add sprinkles or zest for garnish.