Red Velvet Sugar Cookie Bars with White Chocolate Cream Cheese Frosting
Red Velvet Sugar Cookie Bars
  • 3⅓ c. All-Purpose Flour
  • ¼ c. Unsweetened Cocoa
  • ½ t. Salt
  • 1 t. Baking Powder
  • 1 c. Unsalted Butter, softened
  • 1½ c. Sugar
  • 2 Large Eggs
  • 1 T. Pure Vanilla Extract
  • 2 T. (one, 1 oz. bottle) Red Food Coloring
White Chocolate Cream Cheese Frosting
  • 1, 8 oz. Pkg. Cream Cheese, softened
  • ½ c. Unsalted Butter, softened
  • 1 T. Pure Vanilla Extract
  • 1 c. White Chocolate Chips, melted
  • 4 c. Powdered Sugar, sifted
  1. Preheat oven to 350 degrees. Spray a 9x13 baking pan with non-stick spray.
For the Bars
  1. In a medium bowl, whisk together flour, cocoa, salt and baking powder. Set aside.
  2. In the bowl of an electric mixer cream the butter and sugar until light and creamy, about 2-3 minutes. Beat in the eggs and vanilla until combined. Add the flour mixture until a soft dough forms. Press evenly into the bottom of the 9x13 baking pan. Bake for 20 minutes or until a tester inserted in the middle comes out clean. Cool bars completely on a wire rack before frosting.
For the Frosting
  1. In an electric mixer, beat the cream cheese and butter until smooth. Beat in vanilla and the melted white chocolate. With the mixer on low, gradually beat in the powdered sugar. Spread evenly over sugar cookie bars.
Makes 18-20 bars.
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