Pistachio Pudding Sugar Cookie Bars
Get ready to treat your taste buds with these delightful Pistachio Pudding Sugar Cookie Bars! With a unique twist on the classic sugar cookie, these bars are infused with the rich and creamy flavor of pistachio pudding. They’re soft, chewy, and bursting with nutty goodness, making them the perfect dessert for any occasion.
Why Make This Recipe
Why settle for regular cookies when you can elevate your baking game with these Pistachio Pudding Sugar Cookie Bars? Not only do they come together quickly with simple ingredients, but they also stand out with their gorgeous green hue and delicious flavor. Perfect for parties, potlucks, or an afternoon treat, these bars are sure to impress friends and family alike. Plus, they are a fun way to incorporate pistachios into your baking repertoire!
How to Make Pistachio Pudding Sugar Cookie Bars
Ingredients:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 (3.4 oz) box instant pistachio pudding mix
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Directions:
- Preheat your oven to 350°F (175°C) and grease a baking pan.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the pistachio pudding mix until well combined.
- Add the egg and vanilla extract, mixing until incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
- Spread the dough evenly into the prepared baking pan.
- Bake for 20-25 minutes or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
- Allow to cool before cutting into bars and serving.
How to Serve Pistachio Pudding Sugar Cookie Bars
These Pistachio Pudding Sugar Cookie Bars are best served warm or at room temperature. Cut them into squares or rectangles and arrange them on a beautiful platter. For an added touch, consider dusting them with powdered sugar or serving them with a scoop of vanilla ice cream for a delightful dessert duo. They make a perfect sweet treat for coffee breaks or afternoon gatherings!
How to Store Pistachio Pudding Sugar Cookie Bars
To keep your Pistachio Pudding Sugar Cookie Bars fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them for longer, you can freeze the bars. Just wrap them carefully in plastic wrap and then place them in a freezer-safe container. They can be frozen for up to three months. When you’re ready to enjoy, simply thaw overnight in the fridge.
Tips to Make Pistachio Pudding Sugar Cookie Bars
- Make sure your butter is at room temperature for easy creaming with the sugars.
- Don’t overmix the dough once you add the dry ingredients; this helps ensure soft, chewy bars.
- Experiment with adding chopped pistachios for extra crunch and flavor.
- Adjust baking time as needed depending on your oven to achieve the perfect texture.
Variation
Feel free to get creative with this recipe! You can swap the pistachio pudding mix for other flavors, like chocolate or vanilla, for different taste experiences. Adding mini chocolate chips or white chocolate chips can also add a delicious twist to these bars. For a festive touch, consider incorporating holiday-themed sprinkles on top!
FAQs
1. Can I use homemade pistachio pudding instead of instant?
Using homemade pistachio pudding is possible, but it may affect the texture of the bars. Instant pudding helps maintain the creamy consistency in baking.
2. How can I make these bars gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend that measures 1:1. Be sure it contains xanthan gum for the best results.
3. Can I add more pistachio flavor?
Absolutely! You can enhance the pistachio flavor by adding 1-2 teaspoons of pistachio extract alongside the vanilla extract for an extra kick.
Pistachio Pudding Sugar Cookie Bars
Ingredients
For the cookie bars
- 1 cup unsalted butter, softened Make sure your butter is at room temperature for easy creaming.
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 box (3.4 oz) instant pistachio pudding mix Using instant pudding helps maintain the creamy consistency.
- 1 large egg
- 1 teaspoon vanilla extract Optional: Add 1-2 teaspoons of pistachio extract for enhanced flavor.
- 2 cups all-purpose flour Can be substituted with gluten-free flour blend.
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a baking pan.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the pistachio pudding mix until well combined.
- Add the egg and vanilla extract, mixing until incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
- Spread the dough evenly into the prepared baking pan.
Baking
- Bake for 20-25 minutes or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
- Allow to cool before cutting into bars and serving.
