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Pistachio Pudding Sugar Cookie Bars

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Pistachio Pudding Sugar Cookie Bars are a delightful dessert that combines the buttery softness of sugar cookies with the nutty, creamy flavor of pistachio pudding. Topped with a luscious pistachio frosting, these bars are perfect for parties, holidays, or whenever you’re craving a sweet treat with a twist.

Why You’ll Love This Recipe

  1. Easy to make and perfect for sharing.
  2. Combines the unique flavor of pistachio with a classic sugar cookie base.
  3. Soft, chewy texture that melts in your mouth.
  4. Stunning green hue adds a festive touch for any occasion.
  5. Simple ingredients and straightforward preparation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookie Bars

  • Unsalted butter, softened
  • Granulated sugar
  • Brown sugar
  • Egg
  • Vanilla extract
  • Pistachio instant pudding mix
  • All-purpose flour
  • Baking soda
  • Salt

For the Frosting

  • Unsalted butter, softened
  • Pistachio instant pudding mix
  • Powdered sugar
  • Milk or heavy cream
  • Vanilla extract

Optional Garnish

  • Chopped pistachios
  • White chocolate drizzle

Directions

Make the Cookie Bars

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
  2. Cream Butter and Sugars: In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add Wet Ingredients: Mix in the egg and vanilla extract until well combined.
  4. Incorporate Pudding Mix: Add the pistachio pudding mix and blend until fully incorporated.
  5. Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Bake: Spread the dough evenly into the prepared pan. Bake for 18–22 minutes or until the edges are lightly golden. Let the bars cool completely before frosting.

Make the Frosting

  1. Cream Butter: In a mixing bowl, beat softened butter until smooth. Add pistachio pudding mix and mix well.
  2. Add Sugar and Liquid: Gradually add powdered sugar, alternating with milk or cream, until the desired consistency is reached. Add vanilla extract and beat until fluffy.

Assemble and Decorate

  1. Frost the Bars: Spread the frosting evenly over the cooled cookie bars.
  2. Garnish: Sprinkle chopped pistachios or drizzle with melted white chocolate if desired.
  3. Cut and Serve: Slice into squares or rectangles and enjoy!

Servings and Timing

  • Servings: Makes 16–20 bars
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes

Variations

  • Gluten-Free: Use a gluten-free flour blend to make this recipe gluten-free.
  • Chocolate Pistachio: Add mini chocolate chips to the cookie dough for a chocolatey twist.
  • Citrus Touch: Add a teaspoon of lemon or lime zest to the frosting for a fresh flavor.
  • Layered Bars: Add a thin layer of white chocolate ganache beneath the frosting for an extra layer of decadence.
  • Nut-Free Option: Substitute pistachio pudding mix with vanilla or butterscotch for a nut-free version.

Storage/Reheating

  • Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
  • Freezing: Freeze unfrosted bars tightly wrapped in plastic wrap for up to 2 months. Frost after thawing.

FAQs

1. Can I use sugar-free pistachio pudding mix?

Yes, sugar-free pudding mix works well in this recipe.

2. Do I need to use instant pudding?

Yes, instant pudding mix is essential for the flavor and soft texture.

3. Can I skip the frosting?

Yes, but the frosting adds extra sweetness and a creamy texture. You can also dust with powdered sugar as an alternative.

4. Can I make this recipe as cookies instead of bars?

Yes, scoop the dough into 1-inch balls and bake at 350°F for 8–10 minutes.

5. Why is my frosting too thick?

Add more milk or cream, one tablespoon at a time, to thin it to your desired consistency.

6. Can I use a different pudding flavor?

Absolutely! Vanilla, butterscotch, or chocolate pudding mix are great substitutes.

7. What if I don’t have a 9×13 pan?

You can use an 8×8 pan for thicker bars but increase the baking time slightly.

8. How do I keep the bars moist?

Store them in an airtight container to prevent drying out.

9. Can I make these bars vegan?

Use plant-based butter, a flax egg substitute, and dairy-free pudding mix for a vegan version.

10. How do I ensure even slices?

Use a sharp knife and wipe it clean between cuts for neat edges.

Conclusion

Pistachio Pudding Sugar Cookie Bars are a delightful combination of nutty flavor and soft, chewy texture. Easy to make and versatile, they’re a crowd-pleaser for any occasion. Whip up a batch and enjoy this unique twist on classic sugar cookie bars!

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Pistachio Pudding Sugar Cookie Bars

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Soft and chewy sugar cookie bars infused with pistachio pudding for a subtle nutty flavor, topped with a creamy pistachio frosting. These vibrant bars are easy to make and perfect for holidays, parties, or any occasion.

  • Author: Beth
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 24 bars 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

For the Cookie Bars:

  • 1 cup (225 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (100 g) light brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 (3.4 oz or 96 g) box instant pistachio pudding mix
  • 2 1/2 cups (310 g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (60 g) chopped pistachios (optional)

For the Frosting:

  • 1/2 cup (115 g) unsalted butter, softened
  • 1 (3.4 oz or 96 g) box instant pistachio pudding mix
  • 2 cups (250 g) powdered sugar
  • 3–4 tbsp (45–60 ml) milk or heavy cream
  • Green food coloring (optional, for a brighter hue)
  • Chopped pistachios for garnish (optional)

Instructions

1. Preheat the Oven:

  • Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking dish with parchment paper, leaving an overhang for easy removal.

2. Make the Cookie Bar Dough:

  • In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy.
  • Beat in the eggs, one at a time, followed by the vanilla extract.
  • Add the pistachio pudding mix and mix until combined.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Fold in the chopped pistachios, if using.

3. Bake the Bars:

  • Press the dough evenly into the prepared baking dish. Bake for 20-25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
  • Allow the bars to cool completely in the pan.

4. Make the Frosting:

  • In a mixing bowl, beat the softened butter until smooth. Add the pistachio pudding mix and powdered sugar, and mix on low speed.
  • Gradually add the milk, one tablespoon at a time, until the frosting reaches a spreadable consistency. If desired, add a few drops of green food coloring for a vibrant green color.

5. Frost the Bars:

  • Spread the frosting evenly over the cooled cookie bars. Sprinkle with chopped pistachios for garnish, if desired.

6. Slice and Serve:

  • Use the parchment paper overhang to lift the bars out of the pan. Slice into squares or rectangles and serve.

Notes

  • For a nut-free version, omit the chopped pistachios.
  • Store the bars in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
  • You can freeze the unfrosted bars for up to 2 months. Thaw and frost before serving.

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