Get ready to elevate your dessert game with these incredibly delicious and vibrant Pistachio Pudding Sugar Cookie Bars! Imagine a soft, chewy sugar cookie base, bursting with the subtle, nutty flavor of pistachio, all generously topped with a rich, tangy cream cheese frosting. These bars are not just a treat for your taste buds; their beautiful green hue makes them a festive addition to any gathering, from spring parties to holiday tables. Forget the fuss of individual cookies; these bars are baked to perfection in a single pan, making them ideal for sharing and easy to prepare.
What makes these Pistachio Pudding Sugar Cookie Bars truly irresistible? It's their delightful combination of convenience and flavor. The secret ingredient – instant pistachio pudding mix – ensures a supremely moist and tender cookie base that practically melts in your mouth. Unlike traditional cookies that require chilling and rolling, these bars come together quickly, pressed right into a baking dish. The sweet and slightly salty pistachios, often enjoyed as a standalone snack or in decadent desserts, truly shine here, creating a unique and memorable flavor profile. Whether you're a seasoned baker or just starting, this recipe is designed for success.
Ingredients You'll Need
Gathering your ingredients beforehand ensures a smooth and enjoyable baking process. Here's what you'll need for these delightful bars:
For the Cookie Base:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 (3.4 oz) box instant pistachio pudding mix
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- A pinch of salt
For the Cream Cheese Frosting:
- 1 (8 oz) package cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk, as needed
Step-by-Step Instructions for Perfect Pistachio Bars
Follow these simple steps to create your own batch of irresistible pistachio pudding sugar cookie bars:
Step 1: Preheat Your Oven and Prepare Your Pan
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal, or simply grease the dish well. This small step makes serving a breeze!
Step 2: Cream Butter and Sugar Together
In a large mixing bowl, combine the softened ½ cup unsalted butter and ½ cup granulated sugar. Beat them together with an electric mixer until the mixture is light, pale, and fluffy. This process incorporates air, crucial for a tender cookie texture.
Step 3: Incorporate Wet Ingredients
Crack in 1 large egg and add 1 teaspoon of vanilla extract to the creamed mixture. Continue beating until everything is well combined and smooth. The vanilla extract enhances the overall sweetness and provides a lovely aroma.
Step 4: Add Pistachio Pudding and Dry Ingredients
Now for the star of the show! Stir in the 1 (3.4 oz) box of instant pistachio pudding mix. The pudding mix not only delivers that iconic pistachio flavor but also helps to keep the bars incredibly soft. Next, gradually add 1 ½ cups all-purpose flour, ½ teaspoon baking soda, and a pinch of salt. Mix until a soft, cohesive dough forms. It will be thick but manageable.
Step 5: Press Dough into the Pan
Press the prepared dough evenly into the bottom of your 9x13-inch baking dish. Use a spatula or the back of a spoon to ensure a smooth, uniform layer all the way to the edges. This creates an even cookie base for your bars.
Step 6: Bake the Cookie Base
Place the dish in your preheated oven and bake for 15-18 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean. The center should still feel slightly soft to the touch to ensure a chewy bar. Once baked, remove from the oven and allow the cookie base to cool completely in the pan before frosting. Patience is key here!
Step 7: Prepare the Cream Cheese Frosting
While the cookie base cools, let's make the irresistible frosting! In another large bowl, beat together 1 (8 oz) package of softened cream cheese and ¼ cup of softened unsalted butter until smooth and creamy. This rich combination forms the perfect tangy counterpoint to the sweet pistachio flavor.
Step 8: Finish the Frosting Mixture
Add 2 cups of powdered sugar and 1 teaspoon of vanilla extract to the cream cheese mixture. Beat until light, fluffy, and completely smooth. If the frosting seems too thick, add milk, 1 tablespoon at a time, until you reach your desired spreadable consistency.
Step 9: Frost and Chill the Bars
Once the cookie base is fully cooled, spread the creamy pistachio frosting evenly over the top. Use a spatula to create a beautiful, smooth layer. For clean slices, chill the frosted bars in the refrigerator for at least 30 minutes to an hour to allow the frosting to set.
Step 10: Slice, Serve, and Enjoy!
After chilling, lift the bars out of the pan using the parchment paper handles (if you used them). Using a sharp knife, cut them into squares. You can make them as large or as small as you like! Serve immediately. These bars are excellent for a dessert spread, perfect alongside other favorites like Pumpkin Chocolate Chip Bars or a classic.
Pro Tips for Perfect Pistachio Bars
Achieving the perfect Pistachio Pudding Sugar Cookie Bar is all about a few simple techniques. Always ensure your butter and cream cheese are truly softened for a smooth, lump-free mixture. Don't overmix the dry ingredients into the wet, as this can lead to tough bars. And the cooling process? It's crucial! Allowing the cookie base to cool completely before frosting prevents the frosting from melting and ensures clean, beautiful slices. For another delightful cookie bar experience, consider trying our Pecan Pie Cookies Recipe, which offer a different seasonal twist on a crowd-pleasing dessert.
Serving Suggestions and Variations
These bars are wonderful on their own, but you can also garnish them with chopped pistachios for extra texture and visual appeal, or a sprinkle of sea salt to enhance the flavors. The vibrant green color of these bars makes them particularly popular for St. Patrick's Day or spring celebrations. The unique flavor of the pistachio nut provides a gourmet touch that guests will rave about. Ready to bake a batch of these glorious green treats? I promise these Irresistible Pistachio Pudding Sugar Cookie Bars will become a new favorite in your recipe collection. They're simple, stunning, and spectacularly tasty. Happy baking!
FAQs
What makes these Pistachio Pudding Sugar Cookie Bars so moist?
The key to the incredibly moist and tender texture of these cookie bars is the instant pistachio pudding mix incorporated into the dough. It adds not only a delightful flavor but also helps retain moisture, ensuring every bite is soft and chewy.
Can I prepare the cookie dough ahead of time?
Yes, you can! The cookie dough can be made a day in advance and stored tightly covered in the refrigerator. When ready to bake, let it sit at room temperature for about 15-20 minutes to soften slightly before pressing it into the baking dish.
How should I store leftover Pistachio Pudding Sugar Cookie Bars?
Due to the cream cheese frosting, these bars are best stored in an airtight container in the refrigerator for up to 5 days. For optimal texture, allow them to come to room temperature for about 15 minutes before serving.
Can I use a different flavor of instant pudding mix?
Absolutely! While pistachio creates a unique flavor and color, you can experiment with other instant pudding flavors like vanilla, butterscotch, or even cheesecake for a different twist on these delightful cookie bars. Adjust food coloring if you desire a vibrant hue.
Irresistible Pistachio Pudding Sugar Cookie Bars
- Total Time: 1 hour 15 minutes (including cooling & chilling)
- Yield: 12-16 bars 1x
- Diet: Vegetarian
Description
Soft, chewy sugar cookie bars infused with pistachio pudding and topped with a luscious cream cheese frosting.
Ingredients
½ cup unsalted butter, softened (for cookie base)
½ cup granulated sugar (for cookie base)
1 large egg (for cookie base)
1 teaspoon vanilla extract (for cookie base)
1 (3.4 oz) box instant pistachio pudding mix (for cookie base)
1 ½ cups all-purpose flour (for cookie base)
½ teaspoon baking soda (for cookie base)
A pinch of salt (for cookie base)
1 (8 oz) package cream cheese, softened (for frosting)
¼ cup unsalted butter, softened (for frosting)
2 cups powdered sugar (for frosting)
1 teaspoon vanilla extract (for frosting)
1-2 tablespoons milk, as needed (for frosting)
Instructions
Step 1: Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal, or simply grease the dish well.
Step 2: In a large mixing bowl, combine the softened ½ cup unsalted butter and ½ cup granulated sugar. Beat them together with an electric mixer until the mixture is light, pale, and fluffy.
Step 3: Crack in 1 large egg and add 1 teaspoon of vanilla extract to the creamed mixture. Continue beating until everything is well combined and smooth.
Step 4: Stir in the 1 (3.4 oz) box of instant pistachio pudding mix. Next, gradually add 1 ½ cups all-purpose flour, ½ teaspoon baking soda, and a pinch of salt. Mix until a soft, cohesive dough forms.
Step 5: Press the prepared dough evenly into the bottom of your 9x13-inch baking dish. Use a spatula or the back of a spoon to ensure a smooth, uniform layer all the way to the edges.
Step 6: Place the dish in your preheated oven and bake for 15-18 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean. The center should still feel slightly soft to the touch. Remove from the oven and allow the cookie base to cool completely in the pan before frosting.
Step 7: While the cookie base cools, make the frosting! In another large bowl, beat together 1 (8 oz) package of softened cream cheese and ¼ cup of softened unsalted butter until smooth and creamy.
Step 8: Add 2 cups of powdered sugar and 1 teaspoon of vanilla extract to the cream cheese mixture. Beat until light, fluffy, and completely smooth. If the frosting seems too thick, add milk, 1 tablespoon at a time, until you reach your desired spreadable consistency.
Step 9: Once the cookie base is fully cooled, spread the creamy pistachio frosting evenly over the top. Use a spatula to create a beautiful, smooth layer. For clean slices, chill the frosted bars in the refrigerator for at least 30 minutes to an hour to allow the frosting to set.
Step 10: After chilling, lift the bars out of the pan using the parchment paper handles (if you used them). Using a sharp knife, cut them into squares. Serve immediately.
Notes
For an extra crunch, sprinkle some finely chopped pistachios over the top of the frosting before chilling. You can also add a drop or two of green food coloring to the frosting if you desire a more vibrant green hue.
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320 kcal
- Sugar: 30g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
