Description
Delight in these Buttery Pistachio Sugar Cookie Bars, a luscious twist on classic sugar cookies enhanced with pistachio instant pudding for extra moistness and flavor. Perfectly soft and slightly chewy, these bars make a delicious treat for dessert or snacking, offering a nutty, sweet flavor with a tender crumb.
Ingredients
Scale
Ingredients
- 1/2 cup unsalted butter, softened 🧈
- 2 large eggs 🥚
- 3.4 oz pistachio instant pudding mix 💚
- 1 package sugar cookie mix 🍬
Instructions
- Preheat Your Oven: Preheat your oven to 375°F (190°C) to prepare for baking the cookie bars.
- Cream the Mixture: In a large mixing bowl, cream together the softened butter, eggs, and pistachio pudding mix until the mixture is smooth and creamy. This ensures an even texture and helps integrate the flavors.
- Combine with Sugar Cookie Mix: Gradually mix in the sugar cookie mix until a sticky dough forms, making sure all ingredients are well incorporated.
- Prepare the Baking Sheet: Grease a 10 x 15-inch baking sheet with cooking spray or line it with parchment paper for easy removal of the bars after baking.
- Spread the Dough: Press the dough evenly into the prepared pan, ensuring it covers all edges for uniform thickness.
- Bake: Bake in the preheated oven for 15-20 minutes until the edges turn lightly golden. Keep a close watch to avoid overbaking, which can dry out the bars.
- Cool and Slice: Let the bars cool completely in the pan. Once cooled, slice them into squares or rectangles, ready to serve.
Notes
- For best results, use room temperature butter to ensure proper creaming.
- Do not overbake; the bars should remain soft and moist.
- Parchment paper helps with easy removal and cleanup.
- Store leftover bars in an airtight container at room temperature for up to 3 days.
- Optional: Sprinkle chopped pistachios on top before baking for added texture.
