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Pistachio Sugar Cookie Bars Recipe

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★★★★

3.9 from 34 reviews

These Pistachio Sugar Cookie Bars combine the rich, nutty flavor of pistachios with a soft, buttery sugar cookie base, topped with a creamy homemade buttercream frosting. Perfectly tender with a delightful hint of pistachio pudding mix, these bars are an irresistible treat for any occasion.

Ingredients

Scale

Cookie Bars

  • 2 ½ cups all-purpose flour
  • 1 (3.4 ounce) box pistachio instant pudding mix
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract

Buttercream Frosting

  • ½ cup (1 stick) unsalted butter, softened
  • 3 cups confectioners’ sugar
  • ½ tsp vanilla extract
  • 2–3 tbsp milk (adjust for desired consistency)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, pistachio instant pudding mix, baking powder, and salt until evenly combined.
  3. Cream Butter and Sugar: In a separate large bowl, use an electric mixer to cream the softened butter and sugar together until the mixture is light and fluffy, which helps create a tender texture.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract for flavor.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently until just combined to avoid overworking the dough.
  6. Bake: Spread the dough evenly into the prepared 9×13-inch pan. Bake for 20–25 minutes or until the edges turn golden and a toothpick inserted into the center comes out clean.
  7. Cool: Allow the cookie bars to cool completely in the pan placed on a wire rack to ensure they set properly before frosting.
  8. Make the Buttercream Frosting: Beat the softened butter in a large bowl until creamy. Gradually add the confectioners’ sugar, then vanilla extract. Slowly add milk, one tablespoon at a time, mixing until the frosting is smooth, fluffy, and reaches the desired spreading consistency.
  9. Frost the Bars: Once the cookie bars are fully cooled, evenly spread the prepared buttercream frosting over the top using a spatula or knife.
  10. Cut and Serve: Slice the frosted cookie bars into 16 servings and serve as a delicious, pistachio-flavored dessert or snack.

Notes

  • Make sure the cookie bars are completely cool before frosting to prevent the buttercream from melting.
  • Parchment paper makes it easier to remove the bars from the pan for cleaner cuts.
  • You can adjust milk in the frosting for thicker or thinner consistency as desired.
  • Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate to keep longer.
  • For added texture, consider sprinkling crushed pistachios on top of the frosting.

Keywords: pistachio sugar cookie bars, pistachio cookie bars, sugar cookie bars, pistachio dessert, buttercream frosting cookie bars

Find it online: https://epicrecipebox.com/pistachio-sugar-cookie-bars-recipe/