Soft Pistachio Pudding Sugar Cookie Bars (Print version)
Soft pistachio pudding sugar cookie bars topped with cream cheese frosting and chopped pistachios. Easy to bake and slice.
# Ingredients:
For the bars
01 -
1 cup (226 g) unsalted butter, softened
02 -
2 (3.4 oz/96 g) boxes instant pistachio pudding mix
03 -
1/2 cup (100 g) granulated sugar
04 -
2 large eggs
05 -
1 teaspoon vanilla extract
06 -
1/2 teaspoon almond extract
07 -
2 cups (240 g) all-purpose flour
08 -
1 teaspoon baking powder
09 -
1/4 teaspoon salt
For the frosting
10 -
4 oz (115 g) cream cheese, softened
11 -
1/4 cup (56 g) unsalted butter, softened
12 -
2 cups (240 g) powdered sugar
13 -
1/2 teaspoon vanilla extract
14 -
1/4 teaspoon almond extract
15 -
1 tablespoon milk, if needed
For topping
16 -
1/4 cup (30 g) chopped pistachios
# Instructions:
01 -
Beat the softened butter, pudding mix, and granulated sugar in a large bowl until fluffy and pale green, about 2 minutes.
02 -
Beat in the eggs, vanilla extract, and almond extract until fully combined.
03 -
Add the flour, baking powder, and salt. Beat on low just until no streaks of flour remain.
04 -
Press the dough evenly into a parchment-lined 9x13-inch pan. Bake at 350 degrees F for 20 to 24 minutes, until the edges are lightly golden and the center is set.
05 -
Let the pan cool on a wire rack until the bars reach room temperature.
06 -
Beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla, and almond extract and whip until fluffy. Spread over the cooled bars and sprinkle with chopped pistachios.
07 -
Refrigerate the pan for 20 to 30 minutes, then cut into squares with a sharp knife.
# Good to know:
01 -
For cleanest slices, wipe the knife with a damp cloth between cuts.
02 -
The bars taste best after a short chill in the fridge.