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Pistachio Pudding Sugar Cookie Bars

Pistachio Pudding Sugar Cookie Bars
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These Pistachio Pudding Sugar Cookie Bars combine the chewy sweetness of classic sugar cookies with the unique, nutty flavor of pistachio pudding mix. Soft, tender, and bursting with nostalgic charm, they are easy to make and perfect for family gatherings, holiday celebrations, or anytime you want a delightful sweet treat.

Ingredients

Scale

Wet Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 1/2 cups all-purpose flour (or gluten-free blend for gluten-free option)
  • 1 (3.4 oz) package instant pistachio pudding mix
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C) and grease or line a 9×13-inch baking pan with parchment paper to ensure even baking and easy removal of the bars.
  2. Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, creating a tender base for the bars.
  3. Add Eggs and Vanilla: Mix in the eggs one at a time, followed by the vanilla extract, combining thoroughly for a smooth batter.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, instant pistachio pudding mix, baking soda, and salt to evenly distribute the flavor and leavening agents.
  5. Mix Wet and Dry Together: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing and tough bars.
  6. Transfer and Bake: Spread the batter evenly into the prepared pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until edges are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool and Slice: Let the bars cool completely in the pan on a wire rack before cutting into squares to ensure they set properly.

Notes

  • Use room temperature softened butter for better creaming and lighter texture.
  • Do not overmix the dough to keep bars tender and chewy.
  • Use an offset spatula for even batter spreading to ensure uniform baking.
  • Start checking for doneness 5 minutes before the minimum baking time to prevent drying out.
  • Allow bars to cool completely before cutting for best texture and easier slicing.

Nutrition

Keywords: pistachio pudding, sugar cookie bars, soft cookie bars, chewy dessert bars, gluten free dessert option, holiday treats

Find it online: https://recipesbykaeli.com/pistachio-pudding-sugar-cookie-bars/