These Green Velvet Sugar Cookie Bars with Cream Cheese Frosting have have the amazing red velvet taste mixed with sugar cookie and could not be easier!
I said to a mom friend the other day . . . I never realized before I became a mom how hard and gross it would be to take care of other human beings.
I mean, I won’t go into details. Because I have totally been told in the comment section before that I was too graphic #imbitter #itseriouslywasntgraphic
But . . . OH MAN.
This week has brought on the stomach flu, a sinus infection, and the normal amount of pure nastiness that goes with having a newborn. I mean, pureed meat alone is enough to make a new mom want to yak. Or a seasoned mom for that matter. Side bar. I hate when I get a little drop of baby food on my hand and because of my career my natural instinct is to lick it off . . . and OH HELL PUREED TURKEY IS NASTY!
All of this is to say . . . that that just about wraps up the “take a peek into my crazy life” portion of the post, lol! You don’t want to know more today.
Let’s talk about these Green Velvet Sugar Cookie Bars! Can we be honest? These were made exclusively so that I could take the picture you see above. I had this mental image of a green green bar a creamy frosting and golden sprinkles ever since seeing this amazing cake. It’s seriously so beautiful, I couldn’t shake it. Anyway, I even ordered the gold sprinkles before I’d even attempted making the bars, yes, ordered sprinkles, because I was that focused on making my vision a reality.
The good news? The bars are even more amazing than the pictures. I could. not. stop. eating them in my caffeine driven frenzy. So, originally I was going to throw some buttermilk in there, but then after reading this post, I decided to try just a little vinegar instead, which totally made sense, since you make buttermilk by adding vinegar to milk. It totally worked. It gave it just this teenie tiny barely noticeable taste of tanginess that is perfect for red and green velvet.
Seriously, these are melt in your mouth delicious!
Green Velvet Sugar Cookie Bars
Ingredients
- 2 1/2 cups all purpose flour
- 2 TBSPs unsweetened cocoa powder
- 1/2 tsps baking powder
- 1/2 tsps salt
- 14 TBSPs unsalted butter room temperature
- 1 1/2 cups granulated sugar
- 2 eggs
- 2 tsps vanilla extract
- 1 tsp white vinegar
- 1 TBSP green food coloring
- 8 oz cream cheese room temperature
- 4 TBSP unsalted butter room temperature
- 1 1/2 tsp vanilla extract
- 2 cups powdered sugar not packed
- golden sprinkles
Instructions
- Preheat your oven to 350 degrees. Spray a 9 by 13 inch glass baking dish with cooking spray and set aside.
- In a large bowl mix together 2 1/2 cups all purpose flour, 2 TBSPs cocoa powder, 1/2 tsp baking powder, and 1/2 tsp salt.
- Cream together the 14 TBSPs (1 3/4 sticks) butter and 1 1/2 cups sugar until light and fluffy. Add in the eggs, one at a time, then 2 tsps vanilla, 1 tsp white vinegar, and 1 TBSP green food coloring.
- Slowly add in the flour mixture a little bit at a time until the dough is fully combined.
- The dough will be very sticky. Press it into the bottom of the baking dish and bake for 20 to 22 minutes.
- Remove from the oven and allow it to cool completely.
- Meanwhile, mix together the butter and cream cheese until fully combined. Add the vanilla extract. Slowly mix in the powdered sugar until fully combined. Spread over the cooled bars and top with golden sprinkles
did you make this
Green Velvet Sugar Cookie Bars
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Mir says
Man, are those little ones gross. I have no idea how preschool teachers do their jobs. They’re rock stars.
I never thought of doing anything in green velvet. Now, the possibilities are endless…
heather @french press says
there are many things I miss about having little ones around, but the gross things that come out of them – I do NOT miss at all! and I am loving the green cookies :)
Marilyn says
These cookie bars are so fun! Thanks for sharing at The Project Stash!
anne says
do you use 2 tablespoons or 2 teaspoons of vanilla extract in the brownie mix?? excited to make these tomorrow!
Sorry Anne! Two teaspoons!
Christina says
Could you make these as drop cookies instead of bars?
Definitely. You just will need to adjust the baking time.
Stephanie says
If any bars are left over, what is the best way to store these?
They should be stored in an airtight container. If they are frosted they should be refrigerated. If they are unfrosted, they can be stored at room temperature.