Pistachio Pudding Sugar Cookie Bars

Save this recipe on:

Soft, chewy, and bursting with nutty flavor, these Pistachio Pudding Sugar Cookie Bars are a dream for anyone who loves a dessert that’s both colorful and irresistibly delicious. With a vibrant green hue and a delightfully sweet aroma, these bars are a show-stopping treat that’s perfect for spring gatherings, festive parties, or just an indulgent afternoon snack. The addition of pistachio pudding mix not only gives these cookie bars their signature taste and texture but also keeps them moist and flavorful for days.

The base is a buttery sugar cookie dough, subtly sweet and soft, while the pudding mix infuses every bite with a hint of creamy pistachio and almond undertones. The result? A fuss-free dessert bar that tastes like it came straight from a bakery—without the hassle of rolling or cutting cookies. They slice beautifully and travel well, making them ideal for potlucks or gift boxes.

---

Ingredients for Pistachio Pudding Sugar Cookie Bars

• 1 box (3.4 oz) instant pistachio pudding mix
• 2 ½ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ tsp almond extract (optional, but enhances pistachio flavor)
• 2–3 drops green food coloring (optional, for brighter green color)

---

Step 1: Prepare Your Baking Dish

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it with nonstick spray. This will make it easier to lift the bars out cleanly after baking.

---

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, whisk together the all-purpose flour, baking soda, salt, and instant pistachio pudding mix. Set aside. The pudding mix is the secret ingredient that gives these bars their moist, chewy texture and delicious flavor.

---

Step 3: Cream the Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy—about 2–3 minutes using a hand or stand mixer. This step is crucial for achieving that signature cookie bar softness.

---

Step 4: Add Eggs and Flavorings

Beat in the eggs, vanilla extract, and almond extract (if using). Add a few drops of green food coloring if you want a more vibrant color—this is optional but adds visual appeal. Mix until fully incorporated.

---

Step 5: Combine Wet and Dry

Gradually add the dry ingredients into the wet ingredients. Mix just until the dough comes together—don’t overmix. The dough will be thick and soft.

---

Step 6: Spread and Bake

Press the dough evenly into your prepared baking pan. Use a spatula or your hands to spread it into all corners. Bake for 20–25 minutes, or until the edges are set and the center is no longer glossy. Be careful not to overbake; you want the center to stay soft.

---

Step 7: Cool and Cut

Let the bars cool completely in the pan before slicing into squares. For clean edges, use a sharp knife and wipe it clean between cuts.

---

Estimated Nutrition

(Per 1 bar, based on 24 servings)

• Calories: ~190
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 35mg
• Sodium: 120mg
• Total Carbohydrates: 24g
• Sugar: 14g
• Protein: 2g

---

Frequently Asked Questions

1. Can I use sugar-free pudding mix?

Yes, but the texture might be slightly different. Sugar-free mixes tend to have different thickeners which can affect the chewiness.

2. What does the pudding mix do in this recipe?

It adds both flavor and moisture. It helps create a soft, almost cake-like consistency while packing in rich pistachio taste.

3. Can I add chopped pistachios?

Absolutely! Fold in ½ cup of chopped pistachios into the dough for extra crunch and nuttiness.

4. Do I need food coloring?

No, it’s optional. The pudding mix already gives a light green hue, but food coloring enhances the color if you want it more vibrant.

5. Can I make these gluten-free?

Yes, use a gluten-free all-purpose flour blend. Make sure your pudding mix is also gluten-free.

6. Can I frost these bars?

You can! A light vanilla or cream cheese frosting pairs nicely. Just make sure bars are completely cooled first.

7. Why are my bars dry?

Overbaking is the most common reason. Bake just until the center is set; they’ll continue firming up as they cool.

8. What’s the best way to cut clean squares?

Let the bars cool fully, use a sharp knife, and wipe the blade clean between cuts for bakery-style edges.

---

Print

Save this recipe on: