Nora
Bright, creamy, and effortlessly festive, these Pistachio Pudding Sugar Cookie Bars are the perfect no-fuss dessert for spring holidays, potlucks, or anytime you’re craving that sweet almond-meets-pistachio flavor. A buttery sugar cookie base holds a smooth pistachio pudding layer that sets to sliceable perfection—no messy scooping needed.
If you’re a fan of layered desserts or bar-style sweets, this one is a must-try. Each bite combines the tender chew of a classic sugar cookie with the nostalgic flavor of pistachio pudding, making it a crowd-pleaser that requires zero decorating skills.
What Is the Pistachio Pudding Sugar Cookie Bars?
Pistachio Pudding Sugar Cookie Bars feature a two-part structure: a soft sugar cookie base baked to golden edges and topped with a thick, creamy pistachio pudding layer. The pudding is typically prepared with instant mix and milk, creating a silky topping that chills and sets perfectly atop the bar. Some variations include a cream cheese boost or whipped topping folded in, but this version keeps things simple and clean.
Why You’ll Love This Recipe
- One pan, easy clean-up: Everything bakes in one dish, ideal for casual entertaining or weekday treats.
- Pistachio-forward: That sweet, nutty flavor gets the spotlight.
- No fancy tools required: Simple ingredients and steps.
- Chill-and-slice dessert: Great for making ahead and storing.
- Soft and creamy contrast: Buttery base and lush topping are just the right texture balance.
Ingredients for Pistachio Pudding Sugar Cookie Bars
- 1 pouch (17.5 oz) sugar cookie mix (or homemade sugar cookie dough)
- 1/2 cup (1 stick) unsalted butter, softened
- 1 large egg
- 1 package (3.4 oz) instant pistachio pudding mix
- 1 1/2 cups cold whole milk
- Optional: Crushed pistachios or cookie crumbs for topping
How To Make the Pistachio Pudding Sugar Cookie Bars
Step 1: Prepare the Cookie Base
Preheat your oven to 350°F (175°C). In a mixing bowl, combine sugar cookie mix, softened butter, and egg. Stir until a soft dough forms.
Step 2: Press and Bake
Lightly grease a 9×13-inch baking dish. Press the sugar cookie dough evenly into the bottom. Bake for 15–17 minutes, or until the edges are golden brown. Let cool completely.
Step 3: Whisk the Pistachio Pudding
In a medium bowl, whisk together the instant pistachio pudding mix and cold milk for about 2 minutes, until thickened.
Step 4: Spread and Chill
Once the cookie layer has fully cooled, spread the pudding evenly over the top. Optional: sprinkle crushed pistachios or cookie crumbs for added texture. Chill for at least 1 hour until the pudding is set.
Step 5: Slice and Serve
Cut into bars and serve chilled. Store leftovers covered in the fridge.
What to Serve with Pistachio Pudding Sugar Cookie Bars
Pair these bars with light and bright additions: a cup of herbal tea or citrusy lemonade balances the sweetness nicely. For dessert trays, try placing them next to lemon squares or almond biscotti to echo those nutty notes. They also go beautifully with vanilla bean ice cream if you’re serving a plated dessert.
Top Tips for Perfecting Pistachio Pudding Sugar Cookie Bars
- Cool the cookie layer completely before adding the pudding to avoid melting.
- Use whole milk for the richest, creamiest pudding consistency.
- Add a pinch of salt to the cookie dough for flavor balance.
- For sharp slices, chill longer and wipe the knife between cuts.
- Want a twist? Fold whipped topping into the pudding for an airy layer.
Storage Instructions
Store these bars in an airtight container in the refrigerator for up to 4 days. They taste even better after a full overnight chill. Avoid freezing, as the pudding texture may separate once thawed.
FAQs
Vanilla, almond, and citrus flavors like orange or lemon pair beautifully with pistachio pudding. These notes enhance the nuttiness while adding balance and brightness to the dessert.
Pudding mix makes cookies softer and chewier. It adds moisture and a slightly richer flavor, helping the cookie retain softness even after a few days.
Besides these cookie bars, you can make pistachio fluff, pudding pies, layer cakes, parfaits, or fold it into whipped cream for a light mousse.
Berries like raspberries and strawberries, and tropical fruits like pineapple or mango, contrast nicely with the richness of pistachio pudding.
A combination of brown sugar, proper fat ratios (like butter), and shorter baking times helps create that perfect chewy bite in cookies and bars.
Instant pistachio pudding will stay fresh for up to 4 days when stored in an airtight container in the fridge. Stir before serving if it appears separated.
Want More Pistachio Dessert Ideas?
You might also like the Chocolate Pistachio Tart, where silky ganache meets nutty crunch. Or try these easy Pistachio Chocolate Éclair Towers for an elegant twist.
For something playful, check out Chocolate Pistachio Pralines that are perfect for gifting. You can also bake a crowd-friendly Pistachio Chocolate Sheet Cake or go flaky with Chocolate Pistachio Croissants.
Save and Share This Pistachio Pudding Sugar Cookie Bars
You can pin this recipe for later or print it out for your spring party prep.
If you try these Pistachio Pudding Sugar Cookie Bars, I’d love to hear how they turned out. Did you go with the classic version or add a whipped twist? Did you add a topping?
Your tips and tweaks help others too, so don’t be shy.
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Pistachio Pudding Sugar Cookie Bars
Equipment
- Mixing Bowl
- Whisk
- 9×13 inch baking dish
- Spatula
Ingredients
Ingredients
- 1 pouch (17.5 oz) sugar cookie mix or homemade sugar cookie dough
- 1/2 cup unsalted butter softened
- 1 large egg
- 1 package (3.4 oz) instant pistachio pudding mix
- 1 1/2 cups cold whole milk
- crushed pistachios or cookie crumbs optional, for topping
Instructions
- Preheat oven to 350°F (175°C). In a bowl, combine sugar cookie mix, softened butter, and egg to form a soft dough.
- Press dough evenly into a greased 9×13-inch baking dish. Bake 15–17 minutes until edges are golden. Cool completely.
- Whisk pistachio pudding mix with cold milk until thickened (about 2 minutes).
- Spread pudding over cooled cookie layer. Sprinkle toppings if using. Chill for at least 1 hour.
- Slice into bars and serve chilled. Store leftovers in refrigerator.