Pistachio Pudding Sugar Cookie Bars Recipe
If you’re searching for a dessert that perfectly balances buttery sweetness with a subtle nutty twist, look no further than these delightful Pistachio Pudding Sugar Cookie Bars. This recipe combines the classic charm of sugar cookies with the vibrant flavor and light green hue from instant pistachio pudding, resulting in bars that are irresistibly moist, tender, and packed with crunchy pistachio gems. Whether you’re baking for a crowd or craving an elegant treat with a nostalgic touch, these bars offer an easy, crowd-pleasing way to enjoy pistachios throughout the year.
Ingredients You’ll Need
The beauty of Pistachio Pudding Sugar Cookie Bars lies in their simplicity and the quality of each ingredient. From the creamy butter that creates that melt-in-your-mouth texture to the pistachio pudding powder that brings unique flavor and color, each component plays a vital role in crafting these bars.
- Pistachio instant pudding mix (3.4 oz box): Adds both flavor and a lovely green color, making these bars visually stunning and tastefully distinct.
- Unsalted butter (1 cup, softened): Provides richness and moisture that keeps the bars tender and delicious.
- Granulated sugar (1 cup): Sweetens the bars and contributes to their soft crumb.
- Brown sugar (1/2 cup, packed): Gives a depth of flavor and a bit of chewiness through its molasses content.
- Large eggs (2): Bind the ingredients together while adding richness.
- Vanilla extract (1 teaspoon): Enhances overall flavor with its warm, sweet aroma.
- All-purpose flour (3 cups): The sturdy structure that holds everything together with just the right amount of tenderness.
- Baking soda (1 teaspoon): Helps the bars rise lightly for a perfect texture.
- Salt (1/2 teaspoon): Balances sweetness, enhancing all the other flavors beautifully.
- Chopped pistachios (1/2 cup, plus extra for topping if desired): Adds satisfying crunch and a nutty flavor that complements the pudding mix perfectly.
How to Make Pistachio Pudding Sugar Cookie Bars
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 350°F (175°C). Grease your baking dish or line it with parchment paper. Lining the pan makes it easier to lift out the bars without breaking, which is a small but helpful tip to keep your bars looking perfect.
Step 2: Cream the Butter and Sugars
In a large bowl, whisk or use a mixer to cream the softened butter with granulated sugar and brown sugar until the mixture is light, fluffy, and pale in color. This step is crucial for creating that tender, soft texture that makes these bars so addictive.
Step 3: Incorporate Eggs and Vanilla
Add the eggs one at a time, ensuring each is fully mixed in before adding the next. Then pour in the vanilla extract. This stage brings moisture and flavor depth, setting the foundation for your cookie bars.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the pistachio pudding mix, flour, baking soda, and salt. Mixing these ingredients well ensures they are evenly distributed, helping the bars bake uniformly with the perfect crumb.
Step 5: Mix Dry Ingredients into Wet
Gradually add the dry mixture to the wet ingredients, mixing until just combined. Remember not to overmix because that can lead to dense, tough bars instead of the soft, tender ones you want.
Step 6: Fold in the Chopped Pistachios
Fold in half a cup of chopped pistachios carefully, making sure they are spread throughout the dough evenly. Those little bursts of nutty crunch will be the highlight in every bite.
Step 7: Spread in Pan and Add Toppings
Transfer the dough to your prepared baking dish and spread it out evenly. If you like, sprinkle some extra chopped pistachios on top for a gorgeous finish and a bit of extra texture once baked.
Step 8: Bake Until Golden
Bake in your preheated oven for 20 to 25 minutes. You’ll know they’re ready when the edges turn a lovely golden brown and a toothpick inserted into the center comes out clean. Don’t be tempted to over-bake; that ensures soft, chewy bars.
Step 9: Cool and Cut
Allow the bars to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Once cooled, cut into 12 equal-sized bars, ready to serve and enjoy!
How to Serve Pistachio Pudding Sugar Cookie Bars
Garnishes
For a charming presentation, consider topping each bar with a dusting of powdered sugar or a drizzle of white chocolate. A few whole pistachios or tiny edible flower petals can elevate the look for special occasions, turning these bars into elegant bites.
Side Dishes
These bars pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. For a more balanced treat, fresh berries or citrus slices provide a vibrant contrast to the nutty, sweet flavors.
Creative Ways to Present
Get creative by layering the bars with whipped cream and fresh fruit in a trifle bowl for a festive dessert. Alternatively, sandwich two bars together with pistachio buttercream or cream cheese frosting for a decadent pistachio cookie bar sandwich.
Make Ahead and Storage
Storing Leftovers
Pistachio Pudding Sugar Cookie Bars keep wonderfully in an airtight container at room temperature for up to 4 days. Keeping them sealed helps maintain their moist yet tender texture, making them perfect for an easy grab-and-go snack.
Freezing
If you want to enjoy these bars later, they freeze beautifully. Wrap individual bars tightly in plastic wrap and place them in a freezer-safe container or bag. They will stay fresh for up to 3 months—just thaw at room temperature when ready to eat.
Reheating
To warm them up, simply microwave a bar for 10 to 15 seconds. This refreshes the soft, buttery texture and can make them taste almost freshly baked. Avoid overheating to preserve the individual nutty crunch of the pistachios.
FAQs
Can I use a different pudding flavor?
Absolutely! While pistachio pudding gives these bars their signature flavor and color, you can experiment with other instant pudding flavors like vanilla or lemon for a new twist. Just keep in mind the flavor will change accordingly.
Can I substitute nuts if I have a pistachio allergy?
Yes, you can swap pistachios with other nuts like chopped almonds or walnuts. Each nut will bring its unique crunch and flavor, but the texture of the bars will remain wonderful.
Are these bars gluten-free?
Not as written, since the recipe calls for all-purpose flour. However, you can try a 1-to-1 gluten-free baking flour blend to make them gluten-free, but be sure to check that your pudding mix is gluten-free as well.
How do I know when the bars are perfectly baked?
Look for golden edges and a slight spring back in the center. The classic toothpick test works great—insert a toothpick in the center, and if it comes out clean or with a few moist crumbs, they are done.
Can I make these bars dairy-free?
For a dairy-free version, substitute the butter with a plant-based butter alternative and ensure the pudding mix and any added flavors are dairy-free as well. This might slightly alter the texture but will still be delicious.
Final Thoughts
These Pistachio Pudding Sugar Cookie Bars are a true celebration of flavor and ease, combining nostalgic elements with a unique pistachio twist that’s bound to impress. Whether for a festive gathering or simply a comforting treat, these bars bring warmth and cheer into every bite. I can’t recommend enough giving this recipe a try—you might just find your new go-to dessert!
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Pistachio Pudding Sugar Cookie Bars Recipe
- Total Time: 40 minutes
- Yield: 12 bars 1x
- Diet: Vegetarian
Description
These Pistachio Pudding Sugar Cookie Bars combine the rich, nutty flavor of pistachios with the sweetness of classic sugar cookies, enhanced by a creamy pistachio pudding mix for extra moisture and taste. Perfectly soft and chewy with a slight crunch from the chopped pistachios, these bars are an irresistible treat for any occasion.
Ingredients
Dry Ingredients
- 1 box pistachio instant pudding mix (3.4 oz box)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup chopped pistachios (plus extra for topping, optional)
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a baking dish or line it with parchment paper to prevent sticking and allow easy removal of the cookie bars.
- Cream butter and sugars: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Use a whisk or electric mixer to beat them together until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add eggs and vanilla: Add the eggs and vanilla extract into the creamed butter and sugars. Mix well until fully incorporated and the batter is smooth.
- Mix dry ingredients: In a separate bowl, whisk together the pistachio instant pudding mix, all-purpose flour, baking soda, and salt to evenly distribute the leavening and salt throughout the flour mixture.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to keep the bars tender.
- Fold in pistachios: Gently fold in the 1/2 cup chopped pistachios to evenly distribute nutty flavor and texture throughout the dough.
- Transfer to baking dish: Pour the cookie dough into the prepared baking dish and spread it evenly using a spatula. Optionally, sprinkle extra chopped pistachios on top for added crunch and visual appeal.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the edges turn golden brown and a toothpick inserted in the center comes out clean.
- Cool bars: Remove from the oven and allow the bars to cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely to room temperature.
- Slice and serve: Once fully cooled, cut the cookie bars into 12 equal-sized pieces. Serve immediately or store in an airtight container for later enjoyment.
Notes
- For easier removal, line your baking dish with parchment paper extending over the sides.
- Do not overmix the dough to keep the bars tender and chewy.
- Use unsalted butter to better control the salt level in the bars.
- Chilling the dough for 15-20 minutes before baking can help prevent spreading, if desired.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Optional: top with a light dusting of powdered sugar before serving for a decorative touch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/12 of recipe)
- Calories: 260 kcal
- Sugar: 17 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
Keywords: pistachio pudding, sugar cookie bars, pistachio cookie bars, easy dessert bars, nutty cookie bars, holiday dessert
