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Pistachio Pudding Sugar Cookie Bars

Indulge in these delightful Pistachio Pudding Sugar Cookie Bars, featuring a tender sugar cookie base harmonized with the rich, nutty flavor of pistachios. Perfect for any occasion, these bars are both visually appealing and delicious.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cookie Bars
  • 1 cup unsalted butter, softened Ensure butter is at room temperature for easy blending.
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract Adds flavor to the batter.
  • 2 1/2 cups all-purpose flour Sift for a lighter texture if desired.
  • 1 package (3.4 ounces) instant pistachio pudding mix Use high-quality for better color and flavor.
  • 1 teaspoon baking powder Leavening agent for the bars.
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt Enhances sweetness.
  • 1/2 cup chopped pistachios, for garnish Optional, but adds crunch and flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking pan.
  2. In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until creamy.
  3. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, pudding mix, baking powder, baking soda, and salt.
  5. Gradually mix the dry ingredients into the creamed mixture until well combined.
  6. Pour the batter into the prepared baking pan and spread evenly.
  7. Optional: Sprinkle the chopped pistachios on top before baking.
Baking
  1. Bake for 20-25 minutes until the edges are golden and a toothpick inserted in the center comes out clean.
  2. Allow the bars to cool completely in the pan on a wire rack before slicing into squares.

Notes

These bars can be served plain or with a dusting of powdered sugar. They pair lovely with tea or coffee. Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. They can also be frozen for up to three months.