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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.

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.

Find it online: https://ukfinda.com/pistachio-pudding-sugar-cookie-bars/