If you love red velvet cake, then you’ll love these homemade Small Batch Red Velvet Sugar Cookie Bars from scratch without cake mix, complete with a small batch of cream cheese frosting and sprinkles.
As a blogger, I couldn’t get through February and not post a red velvet recipe, right?
I know, I know. You’re tired of seeing red and pink, and everything that could be turned into red velvet has been turned into red velvet.
What if I told you I made a red velvet recipe that appeals to laziness? What if you wanted to decorate cookies but don’t have the time nor energy to cut out shapes like my Red Velvet Sugar Cookie Cut Out recipe?
That’s why I made these small batch Red Velvet Sugar Cookie Bars, which are made in a loaf pan for minimal leftovers. Depending on how you cut them, you can have anywhere from 3 – 8 bars.
On top I frosted them with a small batch cream cheese frosting then decorated with cute Valentine’s Day sprinkles (although you can use any kind all year round).
I do it every year – the holiday passes and I regret not making enough holiday recipes.
I didn’t use my sprinkles. I didn’t use my cupcake liners. I didn’t embrace the holiday spirit and always want to dive right into last minute recipe ideas before the next holiday takes place
Valentine’s Day is the perfect holiday to share a small batch with your favorite person as you pair a box with some flowers.
Maybe you want to say thank you to the mailman who trudges through the snow.
Or say thank you to the crossing guard who is bundled up in -10 degrees weather.
Valentine’s Day is about showing love, not just for couples but for the everyday people in your life.
Traditionally red velvet is paired with cream cheese frosting, so naturally I made a small batch to frost on top.
So, what DOES red velvet taste like?
Red velvet cake is traditionally a rich cocoa-flavored cake made with buttermilk, vinegar, and of course red food coloring. It tastes like a mellow chocolate cake since it uses cocoa and not melted chocolate.
Items you may need (affiliate links):
- 1 1/2 cups all-purpose flour
- 2 tablespoons unsweetened Dutch processed cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup granulated sugar
- 6 tablespoons unsalted butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon red food coloring
- 1 recipe Small Batch Cream Cheese Frosting
- Preheat oven to 350F degrees. Line a 9x5 loaf pan with parchment paper.
- In a large bowl, whisk together the flour, cocoa, salt, and baking soda.
- In another large bowl, beat together the sugar and butter until light and creamy, about 2-3 minutes.
- Beat in the egg, vanilla, and food coloring until smooth, about 1 minute.
- Gradually beat in the flour mixture until a dough form (do not overmix).
- Spread the dough evenly into the pan with an offset spatula (it will be slightly sticky). Bake about 20-25 minutes or until the edges start to pull away and a toothpick comes out of the center clean. Cool completely before topping with cream cheese frosting.