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Pistachio Pudding Sugar Cookie Bars

Pistachio Pudding Sugar Cookie Bars
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Pistachio Pudding Sugar Cookie Bars combine the soft chewiness of classic sugar cookies with the unique nutty flavor of pistachio pudding mix. These bars offer a moist texture and subtle sweetness, perfect for festive occasions, snacks, or anytime you want a delightful dessert with a nostalgic twist.

Ingredients

Scale

Wet Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 2 1/4 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1 (3.4 oz) package instant pistachio pudding mix
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Optional Add-ins/Toppings

  • 1/2 cup chopped pistachios
  • 1/2 cup chocolate chips (semi-sweet or white)
  • Zest of 1 teaspoon lemon or orange
  • Extra chopped walnuts or almonds for topping
  • Cream cheese or vanilla icing for glaze

Instructions

  1. Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper to ensure easy removal and even baking.
  2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with granulated sugar until the mixture is light and fluffy, about 3–4 minutes. This step helps create a tender texture for the bars.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and combine thoroughly to form a smooth, homogenous batter.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, pistachio pudding mix, baking powder, and salt. This ensures an even distribution of leavening and flavor throughout the dough.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this can lead to tougher bars. Stop mixing as soon as no streaks of flour remain.
  6. Add Optional Pistachios: If using, fold in chopped pistachios now for added texture and enhanced pistachio flavor.
  7. Bake the Bars: Spread the batter evenly into the prepared baking pan. Bake for 25–30 minutes, or until the edges turn golden and a toothpick inserted into the center comes out with a few moist crumbs.
  8. Cool and Slice: Allow the bars to cool completely in the pan. Once cooled, slice into squares to maintain their shape and chewy texture.

Notes

  • Use room temperature ingredients to ensure even mixing and better texture.
  • Do not overbake; remove the bars as soon as the center is set to keep them soft.
  • Use fresh, unopened pistachio pudding mix for the best flavor and moisture.
  • If the batter feels too soft, chill for 15 minutes before baking to improve handling.
  • Lining the pan with parchment paper helps in clean removal of bars without breakage.

Nutrition

Keywords: pistachio pudding, sugar cookie bars, chewy cookie bars, nutty dessert, easy baking, holiday treats

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