Description
Sweet, creamy pistachio pudding sugar cookie bars blend nostalgic comfort with modern dessert magic. Rich pistachios and buttery cookies create an irresistible treat you cannot resist savoring until the last delicious crumb.
Ingredients
Scale
Main Ingredients:
- 1 cup (225 g / 8 ounces) unsalted butter, softened
- 2 large eggs
- 2 ½ cups (310 g / 11 ounces) all-purpose flour
- 1 cup (200 g / 7 ounces) granulated sugar
- ½ cup (100 g / 3.5 ounces) light brown sugar, packed
Pudding and Flavor Ingredients:
- 2 (3.4 ounces or 96 g) boxes instant pistachio pudding mix
- 1 teaspoon vanilla extract
- ½ cup (60 g / 2 ounces) chopped pistachios (optional)
Leavening and Seasoning Ingredients:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Frosting Ingredients:
- ½ cup (115 g / 4 ounces) unsalted butter, softened
- 2 cups (250 g / 9 ounces) powdered sugar
- 3–4 tablespoons milk or heavy cream
- Green food coloring (optional, for a brighter hue)
- Chopped pistachios for garnish (optional)
Instructions
- Prepare the baking vessel by coating the interior with butter or cooking spray, then carefully line with parchment paper, ensuring excess paper extends over the sides for convenient extraction after baking.
- Arrange the oven rack in the center position and warm the oven to a precise 350°F, creating an ideal environment for the cookie bars.
- Select a clean mixing bowl and combine the dry ingredients, whisking thoroughly to eliminate any potential lumps and ensure uniform distribution of the pistachio pudding mix and flour.
- In a separate, spacious mixing bowl, cream together the softened butter and sugars until the mixture achieves a light, fluffy consistency with a pale, creamy appearance.
- Incorporate the eggs one at a time, mixing completely after each addition to maintain a smooth, homogeneous batter.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently to prevent overmixing and maintain the delicate texture of the cookie bars.
- Transfer the prepared batter into the prepared baking dish, using a spatula to spread the mixture evenly across the surface, ensuring consistent thickness.
- Place the baking dish in the preheated oven and bake for approximately 20-25 minutes, watching for golden edges and a slightly firm center.
- Remove from the oven and allow the cookie bars to cool completely within the baking dish, which helps them set and achieve the perfect texture.
- Once cooled, use the parchment paper overhang to lift the entire batch from the pan, then slice into neat, uniform squares for serving.
Notes
- Toast pistachios lightly before chopping to enhance their nutty flavor and create a more intense aromatic profile for the cookie bars.
- Adjust sugar levels carefully, as pistachio pudding mix already contains sweetness, to prevent overly sweet dessert bars.
- Swap regular flour with gluten-free alternative like almond or coconut flour for readers with wheat sensitivities, ensuring texture remains soft and tender.
- Chill the prepared batter for 15-20 minutes before baking to help prevent excessive spreading and maintain a more structured cookie bar shape.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 310
- Sugar: 20 g
- Sodium: 160 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg