Nina Johnson
Soft, chewy, and bursting with nutty sweetness, Pistachio Pudding Sugar Cookie Bars are a dessert lover’s dream. These bars combine the rich, buttery goodness of sugar cookies with a creamy pistachio pudding layer, creating an irresistible treat. Topped with crunchy chopped pistachios and a hint of cinnamon, every bite delivers a perfect balance of textures and flavors.
Whether you’re making them for a special occasion, a holiday gathering, or just to satisfy a sweet tooth, these bars are sure to impress. The best part? They’re incredibly easy to make with simple ingredients, making them a go-to dessert for any time of the year.
Ingredients for Pistachio Pudding Sugar Cookie Bars
For the Cookie Base:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For the Pistachio Pudding Layer:
- 1 package (3.4 oz) instant pistachio pudding mix
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
For Topping:
- 1/2 cup chopped pistachios
- A sprinkle of ground cinnamon (optional)
Step 1: Prepare the Cookie Base
Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms. Press the dough evenly into the prepared baking pan. Bake for 15–18 minutes or until lightly golden. Let it cool completely before adding the pudding layer.
Step 2: Make the Pistachio Pudding Layer
In a medium bowl, whisk together the instant pistachio pudding mix and cold milk until it thickens, about 2 minutes. In a separate bowl, beat the heavy cream and powdered sugar until soft peaks form. Gently fold the whipped cream into the pudding mixture until smooth and creamy.
Step 3: Assemble the Bars
Spread the pistachio pudding mixture evenly over the cooled cookie base. Use a spatula to smooth out the top. Sprinkle chopped pistachios over the pudding layer, adding a light dusting of cinnamon if desired.
Step 4: Chill and Serve
Refrigerate the bars for at least 2 hours to allow the pudding layer to set properly. Once chilled, slice into squares and serve. Enjoy the creamy, nutty, and buttery goodness in every bite!
Storage Instructions
To keep your Pistachio Pudding Sugar Cookie Bars fresh, store them in an airtight container in the refrigerator. They will stay delicious for up to 4 days. If you need to keep them longer, you can freeze them for up to 2 months. Simply place the bars in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe container with parchment paper between layers. When ready to eat, let them thaw in the fridge overnight.
Estimated Nutrition
Per serving (1 bar, based on 12 servings):
- Calories: ~250
- Fat: 14g
- Carbohydrates: 30g
- Protein: 3g
- Sugar: 18g
- Fiber: 1g
Note: These values are approximate and may vary depending on ingredient brands and portion sizes.
Frequently Asked Questions
1. Can I use homemade pistachio pudding instead of instant mix?
Yes! If you prefer a from-scratch version, you can make homemade pistachio pudding with milk, cornstarch, sugar, and finely ground pistachios.
2. What if I don’t have heavy cream?
You can substitute heavy cream with whipped topping or full-fat coconut cream for a similar texture.
3. Can I make these bars ahead of time?
Absolutely! You can prepare them a day in advance and store them in the fridge until ready to serve.
4. Can I use a different type of cookie base?
Yes, a graham cracker crust or shortbread base would also work well for this recipe.
5. How do I make these bars gluten-free?
Use a gluten-free flour blend for the cookie base, and check that your pudding mix is gluten-free.
6. What’s the best way to cut clean squares?
Chill the bars completely before slicing and use a sharp knife. Wipe the blade between cuts for neater edges.
7. Can I add chocolate to this recipe?
Definitely! A drizzle of melted white or dark chocolate on top would pair beautifully with the pistachio flavor.
8. Do these bars need to be refrigerated?
Yes, because of the pudding layer, they should always be stored in the fridge to keep them firm and fresh.
Pistachio Pudding Sugar Cookie Bars
- Prep Time: 20 minutes
- Chilling Time: 2 hours
- Cook Time: 15–18 minutes
- Total Time: 53 minute
- Yield: Yield: 12 bars
- Category: Dessert
Description
Soft, chewy, and packed with nutty goodness, Pistachio Pudding Sugar Cookie Bars are the perfect combination of buttery sugar cookie and creamy pistachio pudding. This easy dessert recipe is great for parties, potlucks, or just a sweet treat to enjoy at home. The rich flavors of pistachio, vanilla, and a hint of cinnamon make these bars an irresistible delight. With a crunchy pistachio topping and a smooth pudding layer, every bite is a delicious contrast of textures. If you’re looking for a simple, crowd-pleasing dessert, this is it!
Ingredients
For the Cookie Base:
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
For the Pistachio Pudding Layer:
1 package (3.4 oz) instant pistachio pudding mix
2 cups whole milk
1/2 cup heavy cream
1/4 cup powdered sugar
For Topping:
1/2 cup chopped pistachios
A sprinkle of ground cinnamon (optional)
Instructions
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper. In a mixing bowl, cream together the softened butter and sugar until fluffy. Add the egg and vanilla, mixing until smooth. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms. Press the dough evenly into the prepared pan. Bake for 15–18 minutes, until lightly golden. Let it cool completely.
2. Make the Pistachio Pudding Layer
In a medium bowl, whisk the instant pistachio pudding mix with cold milk for about 2 minutes until thickened. In another bowl, beat the heavy cream and powdered sugar until soft peaks form. Gently fold the whipped cream into the pudding mixture until smooth.
3. Assemble the Bars
Spread the pistachio pudding mixture evenly over the cooled cookie base, smoothing the top with a spatula. Sprinkle chopped pistachios on top and dust lightly with cinnamon if desired.
4. Chill and Serve
Refrigerate for at least 2 hours to allow the pudding layer to set. Once chilled, slice into squares and serve. Enjoy!
