5 from 1 vote

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These easy red velvet cake mix cookie bars use a boxed cake mix, oil, eggs, and of course a delicious whipped frosting.

That is all it takes to make the best red velvet cookie bars. Add some sprinkles and slice up this delicious cookie bars recipe for a delicious holiday snack.

Red Velvet Cookie Bars with milk
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Depending on how you decorate these red velvet bars you can use for Christmas, Valentine’s Day, or even any other time of the year.

These Christmas bars use red and green sprinkles.

If you cook with boxed cake mix often, here are some cake mix hacks you got to see. Give my cherry cake recipe a try, or even these cake mix cookies.

These Red Velvet Cake Mix Cookie Bars Are…

  • An easy red velvet cake mix cookies bar recipe
  • Simple ingredients
  • Easy recipe
  • Topped with a tangy cream cheese frosting
  • Great recipe
  • Chewy texture on edges with a soft texture for the center

Ingredients Needed

Red Velvet Cookie Bar Ingredients

Red Velvet Cake – A simple box cake mix is used for these bars. These are red velvet but feel free to try other flavors.

Oil and Egg – These are going to be what you mix up with the cookie batter. This will make the dough thicker than cake mix.

Frosting – Whipped cream cheese frosting goes great with red velvet, but you can use any flavor of frosting you like.

Sprinkles – Optional but will add a nice festive look these decadent cookie bars.

How to Make

Full directions on how to make these cookie bars are in the printable recipe card. This is a quick walk through on how it is made.

Preheat the oven and line your baking dish with parchment paper or grease.

In a medium size mixing bowl, add the cake mix, oil and eggs together. Mix until fully combined.

prepare cake mix ingredients

Press the red velvet dough into the baking dish in an even layer. A rubber spatula may help to spread it out.

press cookie bar dough into parchment lined pan

Bake as directed and allow the cookie bars to cool completely once it is done.

when cooled spread frosting on top

Frost the cooled red velvet bars and then add sprinkles if desired.

add sprinkles

Slice into squares and enjoy!

slice into squares

Tips for Success and Variations

Easy cookies that offer that favorite red velvet taste you know and love.

  • Place the cookie bars on a wire rack for cooling to ensure the top and bottom of the bars evenly cool before frosting.
  • You can change up the frosting or leave it off. For a lighter topping, try whipped cream.
  • Try mixing in M&Ms or white chocolate chips to the dough before baking.
  • Make with chocolate cake, white cake, strawberry cake or your favorite cake mix for variety.
  • It’s ok if the dough seems thick. This will create a denser cookie with the cake mix.
Red Velvet Cookie Bars frosted with Christmas sprinkles

Room Temperature – You can store these cookies at room temperature in an airtight container. These cookies are best when eaten freshly made, but will store for up to 3-5 days.

Freezer – Feel free to freeze any leftover cookie bars you do not eat. Just place in a freezer bag or airtight container. Then freeze for 2-4 months.


Take a toothpick and stick in the center of the red velvet cookie layer. If the toothpick comes out clean, the cookies are done.

Do I need a hand mixer for this dessert?

No, you do not. Just a spatula or spoon works for mixing up this batter. Nothing fancy is needed for this easy cookie recipe.

Print the Recipe Card

Red Velvet Cookie Bars

5 from 1 vote
5 ingredient red velvet cookie bars are easy to make and so festive for the holidays!
Prep: 15 minutes
Cook: 25 minutes
Total: 50 minutes
Yield: 30 bars


  • 1 15.25 ounce package red velvet cake mix
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1 container whipped cream cheese frosting
  • Red and green sprinkles


  • Preheat the oven to 350°F.
  • Line a 9×13 baking pan with parchment paper and spray with nonstick cooking spray.
  • Stir together the red velvet cake mix, vegetable oil, and eggs until well combined.
  • Press the mixture into the prepared baking pan.
  • Bake for 20 to 25 minutes, until the edges are golden brown.
  • Allow the cookie bars to cool completely, then remove them from the pan and top with cream cheese icing.
  • Decorate with sprinkles and cut into squares before serving.


Store at room temperature for 3-5 days in an airtight container. 


Serving: 1bar, Calories: 134kcal, Carbohydrates: 18g, Protein: 1g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 11mg, Sodium: 145mg, Potassium: 56mg, Fiber: 0.3g, Sugar: 13g, Vitamin A: 16IU, Calcium: 24mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Desserts
Cuisine: American

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About Andrea Updyke

Andrea Updyke is a married mom of two boys living in Raleigh, NC. She is a published author and blogger of more than 18 years and loves to celebrate the little things that make life awesome.

Whether she's sharing tasty recipes, traveling or hanging with the family, Andrea's goal is to help make your days a little easier and a lot more fun! Email inquiries to andreaupdyke@gmail.com.

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