Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
1 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
1/2 cup unsalted butter, softened, 1 cup granulated sugar, 1/2 cup packed light brown sugar
Beat in the eggs one at a time, then stir in the vanilla extract.
2 large eggs, 1 teaspoon vanilla extract
In a small bowl, combine the vinegar and red food coloring.
1 teaspoon distilled white vinegar, 1 ounce red food coloring
Gradually add the dry ingredients to the wet ingredients, alternating with the red food coloring mixture, beginning and ending with the dry ingredients. Mix until just combined.
1 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 ounce red food coloring
Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Let the bars cool completely in the pan before frosting.
While the bars are cooling, prepare the cream cheese frosting. In a large bowl, beat together the softened cream cheese and butter until smooth.
4 ounces cream cheese, softened, 1/4 cup unsalted butter, softened
Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract. Add milk, one tablespoon at a time, until the frosting reaches your desired consistency.
2 cups powdered sugar, 1 teaspoon vanilla extract, 1-2 tablespoons milk
Spread the frosting evenly over the cooled bars. Cut into squares and serve! Enjoy your Red Velvet Cookie Bars!
