Pistachio Pudding Sugar Cookie Bars
These delightful Pistachio Pudding Sugar Cookie Bars combine the rich, nutty flavor of pistachios with the sweetness of sugar cookies. Perfect for any occasion, they're easy to make and satisfyingly delicious.
Equipment
- 1 mixing bowl
- 1 9x13 inch baking pan
- 1 electric mixer (or whisk)
- 1 rubber spatula
- 1 set measuring cups and spoons
- 1 parchment paper (optional)
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 ea egg
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 package (3.4 oz) instant pistachio pudding mix
- ½ cup chopped pistachios, optional for topping
- to taste cup powdered sugar, for dusting, optional
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour the baking pan or line it with parchment paper for easy removal of the bars.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the creamed mixture, beating well to combine.
- In another bowl, whisk together the flour, baking powder, salt, and pistachio pudding mix until evenly blended.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a dough forms.
- Spread the dough evenly into the prepared baking pan. If desired, sprinkle chopped pistachios on top for added texture and flavor.
- Bake in the preheated oven for 25-30 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
- Allow the bars to cool in the pan before cutting into squares. For an extra touch, dust with powdered sugar before serving.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days.
Feel free to experiment by adding chocolate chips or other nuts for variety.