Pistachio Pudding Sugar Cookie Bars

Cookie bars

• 1 cup unsalted butter, softened
• 1¼ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 (3.4 oz) box instant pistachio pudding mix
• 2¾ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt​

Frosting

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 (3.4 oz) box instant pistachio pudding mix
• 2–3 tablespoons milk (to desired consistency)
• ½ teaspoon vanilla extract
• Green food coloring, optional, for brighter color​

Garnish (optional)

• Chopped pistachios
• Sprinkles​

Step-by-Step Instructions

Make the cookie bar base

1. Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy lifting.​
2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
3. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
4. Add eggs one at a time, mixing just until combined, then beat in vanilla extract.
5. Mix in the instant pistachio pudding mix until evenly incorporated; this flavors and softens the dough, as seen in similar pistachio bar recipes.​
6. Add the dry ingredients to the wet mixture and beat on low speed just until a thick, soft dough forms—do not overmix.
7. Press the dough evenly into the prepared 9×13-inch pan, smoothing the top with a spatula or your hands.
8. Bake for 18–22 minutes, or until the edges are lightly golden and the center looks set but still soft. The bars will continue to firm up as they cool.​
9. Place the pan on a wire rack and let the bars cool completely before frosting.

Make the pistachio frosting

10. In a medium bowl, beat the softened butter until smooth and creamy.
11. Add the instant pistachio pudding mix and beat until fully combined.
12. Gradually add powdered sugar, mixing on low at first, then increasing speed until thick and fluffy.
13. Add vanilla and 2 tablespoons of milk; beat until smooth, adding up to 1 more tablespoon of milk as needed for a spreadable, creamy consistency.​
14. If you want a brighter green color, mix in a few drops of green food coloring until the shade is to your liking.

Frost, garnish, and slice

15. Spread the pistachio frosting evenly over the cooled cookie bar layer using an offset spatula.
16. Sprinkle the top with chopped pistachios, sprinkles, or both for extra crunch and color.​
17. For clean slices, chill briefly to firm the frosting, then lift the slab from the pan using the parchment overhang and cut into bars or squares with a sharp knife.
    
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