Description
Indulgent Pistachio Pudding Sugar Cookie Bars bring nostalgic comfort with a delightful twist of nutty sweetness. Creamy pistachio infusion and buttery cookie base combine for a mouthwatering dessert that beckons you to savor each delectable bite.
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 Flavoring 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 (45–60 ml) milk or heavy cream
- Green food coloring (optional, for a brighter hue)
- Chopped pistachios for garnish (optional)
Instructions
- Warm the oven to a moderate temperature suitable for baking sweet treats, positioning the rack in the center to ensure even heat distribution.
- Prepare the baking vessel by coating the interior with a thin layer of butter or non-stick spray, then carefully line the pan with parchment paper, allowing extra paper to hang over the sides for effortless bar extraction after baking.
- Combine the dry ingredients in a mixing bowl, whisking together flour, instant pistachio pudding mix, and other powdery components until thoroughly integrated and lump-free.
- In a separate larger mixing bowl, cream together softened butter and sugars until the mixture becomes light, fluffy, and pale in color, creating a smooth base for the cookie bars.
- Incorporate eggs and vanilla extract into the butter mixture, blending until the ingredients are completely emulsified and the texture becomes uniform.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently to prevent overworking the batter, which could result in tough cookies.
- Transfer the soft dough into the prepared baking pan, using a spatula or clean hands to spread it evenly across the surface, ensuring a consistent thickness for uniform baking.
- Smooth the top of the dough with a flat utensil, creating a level surface that will bake into perfectly shaped bars.
- Place the pan in the preheated oven and bake until the edges turn golden brown and the center appears set but slightly soft.
- Remove from the oven and allow the bars to cool completely within the pan, which helps them maintain structural integrity.
- Once cooled, use the overhanging parchment paper to lift the entire batch out of the pan, then slice into neat, symmetrical squares for serving.
Notes
- Experiment with different pudding mix flavors like vanilla or banana for varied taste profiles.
- Swap out regular flour with gluten-free flour blend to make the recipe celiac-friendly and accommodate dietary restrictions.
- Use unsalted butter to better control the salt content and prevent the bars from becoming too salty.
- Chill the baked and cooled bars in the refrigerator for cleaner, more precise cutting lines when serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 280
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg