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Pistachio Pudding Sugar Cookie Bars

Pistachio Pudding Sugar Cookie Bars
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These Pistachio Pudding Sugar Cookie Bars combine a creamy, nutty pistachio flavor with the soft, buttery texture of classic sugar cookie bars. Easy to make and irresistibly delicious, they are perfect for any occasion from family gatherings to everyday sweet treats.

Ingredients

Scale

Main Ingredients

  • 2 ¾ cups all-purpose flour (substitute gluten-free flour blend for gluten-free option)
  • 1 package (3.4 oz) instant pistachio pudding mix
  • 1 ¼ cups granulated sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 large eggs
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract (or substitute some with almond extract)

Instructions

  1. Preheat and Prepare the Pan: Set your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper or lightly grease it to ensure easy removal and clean slices.
  2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, instant pistachio pudding mix, baking soda, baking powder, and salt until well combined to evenly distribute the leavening agents and flavor.
  3. Cream Butter and Sugar: Using a hand mixer or stand mixer, beat the softened butter and sugar together until fluffy and light in color, about 2 to 3 minutes. This creates a soft, tender texture for the bars.
  4. Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Then mix in vanilla extract until the mixture is smooth and well combined.
  5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding gently with a spatula. Avoid overmixing to keep the bars tender yet sturdy.
  6. Bake Until Golden: Spread the dough evenly into the prepared pan and bake for 25 to 30 minutes, until edges turn golden but the center remains soft to the touch.
  7. Cool and Slice: Let the bars cool completely in the pan before lifting out and slicing into squares to ensure clean cuts and better texture.

Notes

  • Use room temperature butter for easier creaming and fluffier dough.
  • Don’t overbake; the bars will firm up as they cool.
  • If the kitchen is warm, chill dough for 15 minutes before baking to help it hold together better.
  • Press dough evenly into the pan to ensure even baking and texture.
  • Use a toothpick inserted in the center; it should come out with a few moist crumbs but no raw batter.
  • For extra flair, add white chocolate chips or chopped pistachios to the batter or as a topping.
  • Drizzle with icing made from powdered sugar and milk or lemon juice for a sweet finish.
  • Store bars in an airtight container at room temperature for up to 3 days, refrigerate up to a week, or freeze for up to 3 months.

Nutrition

Keywords: Pistachio pudding, sugar cookie bars, nutty dessert, easy baking, pistachio dessert, chewy bars, homemade snack

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