💚 Buttery Pistachio Sugar Cookie Bars
Ingredients:
For the Cookie Bar Base:
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1 cup (2 sticks) unsalted butter, softened
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1¼ cups granulated sugar
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1 large egg
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1½ tsp vanilla extract
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1/2 tsp almond extract (optional, but enhances pistachio flavor)
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2 cups all-purpose flour
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1/2 tsp baking powder
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1/2 tsp salt
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1 (3.4 oz) box instant pistachio pudding mix (dry, not prepared)
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1/2 cup chopped roasted pistachios (plus extra for topping)
For the Topping (Optional):
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1/2 cup white chocolate chips, melted (for drizzling)
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Extra chopped pistachios or a sprinkle of flaky salt
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Powdered sugar glaze (1/2 cup powdered sugar + 1 tbsp milk)
👩🍳 Instructions:
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Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it.
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Cream butter and sugar:
In a large bowl, beat the softened butter and sugar together until light and fluffy (about 2–3 minutes). -
Add egg and extracts:
Beat in the egg, vanilla, and almond extract until smooth. -
Mix dry ingredients:
In a separate bowl, whisk together the flour, baking powder, salt, and pistachio pudding mix. -
Combine:
Slowly add the dry ingredients to the wet ingredients and mix just until combined. Fold in chopped pistachios. -
Press and bake:
Press the dough evenly into the prepared pan. Bake for 20–25 minutes or until the edges are lightly golden and the center is set. -
Cool and top:
Let the bars cool completely in the pan. Drizzle with melted white chocolate or powdered sugar glaze and sprinkle with more pistachios if desired. -
Slice and serve:
Cut into squares or bars. Store in an airtight container at room temperature for up to 5 days.
💡 Tips & Variations:
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Don’t overbake — you want them soft and chewy in the center.
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Add a touch of green food coloring to enhance the pistachio hue if you want a vibrant look.
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For a holiday version, top with crushed red and green sprinkles or dried cranberries.
Want a version that’s gluten-free or dairy-free? I can tweak it for you!