These Soft Pistachio Sugar Cookie Bars are a delightful twist on traditional sugar cookies. Infused with pistachio flavor from instant pudding mix, they are topped with a rich cream cheese frosting and garnished with chopped pistachios for added texture and flavor. Perfect for holidays or any occasion that calls for a sweet treat.
Why You’ll Love This Recipe
- Unique Flavor – Pistachio pudding adds a fun, nutty twist.
- Soft & Chewy – Perfect cookie bar texture with a creamy topping.
- Simple to Make – Easy ingredients and quick to prepare.
- Perfect for Any Occasion – Great for holidays, potlucks, or everyday treats.
- Beautiful Presentation – Frosted and garnished with chopped pistachios.
Ingredients
For the Cookie Bars:
- ¾ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 (3.4-ounce) boxes instant pistachio pudding mix
- 2 large eggs
- 1½ teaspoons vanilla extract
- ¼ teaspoon almond extract
- 2 cups all-purpose flour
- ¼ teaspoon baking powder
- Pinch of salt
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- 1-2 tablespoons milk, as needed for consistency
- ½ cup chopped pistachios, for garnish
Directions
Prepare the Cookie Bars:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and dry pistachio pudding mix until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla and almond extracts, mixing until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Press the dough evenly into the prepared baking pan.
- Bake for 20-25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
- Allow the bars to cool completely in the pan before frosting.
Prepare the Cream Cheese Frosting:
- In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, mixing until well incorporated.
- Stir in the vanilla extract.
- If the frosting is too thick, add milk one tablespoon at a time until the desired consistency is reached.
Assemble the Bars:
- Once the cookie bars have cooled completely, spread the cream cheese frosting evenly over the top.
- Sprinkle the chopped pistachios over the frosting for garnish.
- Cut into squares and serve.
Servings and Timing
- Servings: 24 bars
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Calories: Approximately 220 kcal per serving
Variations
- Extra Nutty: Add ¼ cup chopped pistachios into the dough.
- Lighter Frosting: Use whipped topping instead of cream cheese.
- Chocolate Drizzle: Drizzle with melted white or dark chocolate for an elegant touch.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend.
- Festive Twist: Add green food coloring for a brighter holiday hue.
Storage/Reheating
- Refrigeration: Store frosted bars in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze unfrosted bars for up to 3 months. Frost after thawing.
- Serving Tip: Let bars come to room temperature before serving for best texture.
FAQs
Can I use homemade pistachio pudding mix?
Yes, if you prefer a from-scratch version, use a homemade mix with powdered pistachios and cornstarch.
Can I make these cookie bars ahead of time?
Absolutely! Bake and store the bars, then frost just before serving.
Can I double this recipe?
Yes, double the ingredients and use a larger sheet pan or two baking pans.
Do I have to use almond extract?
No, you can omit it or replace with more vanilla extract if preferred.
What can I use instead of cream cheese frosting?
Buttercream or a glaze made with powdered sugar and milk also works well.
Can I use different nuts?
Yes, chopped almonds or walnuts can be used, but pistachios provide the best flavor match.
Are these bars freezer-friendly?
Yes! Freeze unfrosted bars for best texture. Wrap tightly in plastic and foil.
How do I make them more festive?
Use colored sprinkles or crushed freeze-dried raspberries for a holiday look.
Can I reduce the sugar?
Yes, reduce the granulated sugar by ¼ cup if you prefer a less sweet bar.
What if I don’t have a 9×13 pan?
Use two 8×8 pans or adjust the baking time for a slightly thicker bar in a smaller pan.
Conclusion
Soft Pistachio Sugar Cookie Bars are a vibrant, nutty, and irresistibly soft dessert perfect for any celebration. With an easy cookie base and creamy frosting, they’re a surefire crowd-pleaser for pistachio lovers and cookie fans alike!
Print
Soft Pistachio Sugar Cookie Bars
- Total Time: 40 minutes
- Yield: 24 bars 1x
- Diet: Vegetarian
Description
Soft Pistachio Sugar Cookie Bars with cream cheese frosting and chopped pistachios—festive, flavorful, and perfect for any occasion!
Ingredients
For the Cookie Bars:
¾ cup unsalted butter, softened
½ cup granulated sugar
2 (3.4 oz) boxes instant pistachio pudding mix
2 large eggs
1½ tsp vanilla extract
¼ tsp almond extract
2 cups all-purpose flour
¼ tsp baking powder
Pinch of salt
For the Cream Cheese Frosting:
4 oz cream cheese, softened
¼ cup unsalted butter, softened
2 cups powdered sugar
½ tsp vanilla extract
1–2 tbsp milk (as needed)
½ cup chopped pistachios (for garnish)
Instructions
For the Cookie Bars:
¾ cup unsalted butter, softened
½ cup granulated sugar
2 (3.4 oz) boxes instant pistachio pudding mix
2 large eggs
1½ tsp vanilla extract
¼ tsp almond extract
2 cups all-purpose flour
¼ tsp baking powder
Pinch of salt
For the Cream Cheese Frosting:
4 oz cream cheese, softened
¼ cup unsalted butter, softened
2 cups powdered sugar
½ tsp vanilla extract
1–2 tbsp milk (as needed)
½ cup chopped pistachios (for garnish)
Notes
- Bars must cool completely before frosting.
- Add green food coloring for extra festive flair.
- Store in the fridge for firmer texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
