Name: Pistachio Pudding Sugar Cookie Bars
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Ingredients: 1 box (3.4 oz) instant pistachio pudding mix; 1 cup (2 sticks) unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 2 1/2 cups all-purpose flour; 1/2 tsp baking soda; 1/4 tsp salt; 1 1/2 cups powdered sugar; 2–3 tbsp milk (adjust for consistency); 1/3 cup crushed pistachios (for topping)

If you’re in the mood for something delightfully soft, slightly chewy, and luxuriously frosted, these Pistachio Pudding Sugar Cookie Bars are calling your name. With a lovely pale green hue and nutty crunch on top, they’re perfect for holidays, potlucks, or just a sweet afternoon break. The creamy pistachio flavor combined with the buttery sugar cookie base creates an irresistible fusion.

What makes these bars stand out isn’t just their gorgeous color or texture, but that whisper of nostalgic pudding sweetness paired with the crunch of crushed pistachios. They look impressive, slice beautifully, and taste even better the next day. Whether you’re a pistachio lover or new to the flavor, this easy dessert is a guaranteed hit.

What Kind of Pudding Should I Use for These Bars?

You’ll want to use instant pistachio pudding mix for this recipe—not cook-and-serve. The instant variety blends seamlessly into the sugar cookie dough, adding that distinctive pistachio flavor and a hint of green. Bonus: it also helps with the moist texture.

Instant Pistachio Pudding Mix: This is the star of the show, giving both color and a delicate nutty flavor to the bars.

Unsalted Butter: Creamy and rich, it provides the essential base for soft, chewy sugar cookie texture.

Granulated Sugar: Keeps the cookie bars sweet and crisp on the edges.

Eggs: These bind everything together and add richness.

Vanilla Extract: Balances the sweetness and enhances the pistachio flavor.

All-Purpose Flour: Forms the structure of the cookie bars.

Baking Soda: A touch of lift to ensure the bars don’t turn out too dense.

Salt: Just enough to balance the sweetness.

Powdered Sugar & Milk (for Frosting): Together, these create a simple glaze to finish the bars.

Crushed Pistachios: Sprinkled on top for texture and color—a lovely finishing touch.

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease it lightly.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. This step is key for a soft and airy base.

Step 3: Add Wet Ingredients

Mix in the eggs one at a time, then add vanilla extract and the dry pistachio pudding mix. Beat until fully incorporated.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until a soft dough forms.

Step 5: Bake

Spread the dough evenly into the prepared pan. Bake for 20–24 minutes, or until the edges are lightly golden. Allow it to cool completely in the pan.

Step 6: Make the Frosting

Whisk together powdered sugar and milk until smooth. You want a thick, spreadable glaze.

Step 7: Frost and Finish

Spread the glaze over the cooled cookie bars and sprinkle generously with crushed pistachios. Let it set before slicing into squares.

Serve these bars slightly chilled or at room temperature for the best texture. They’re perfect with coffee or as a sweet treat after dinner. Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze the bars (without frosting) for up to 2 months. Just thaw and frost before serving.

Frequently Asked Questions

Can I use homemade pudding instead of boxed mix?

Not recommended. The instant pudding mix adds a specific texture and flavor that homemade versions won’t replicate.

Do these bars need to be refrigerated?

They can stay at room temperature for a couple of days, but for freshness and firmer frosting, refrigeration is best.

Can I use a different type of nut on top?

Sure! Crushed almonds or walnuts can be used, though pistachios are ideal for flavor and color.

Can I double this recipe?

Yes, just use a larger sheet pan and keep an eye on the baking time. It may need a few extra minutes.

What can I use instead of milk in the glaze?

Try heavy cream for a richer glaze or almond milk for a dairy-free version.

Can I make these gluten-free?

Yes, use a good 1:1 gluten-free flour blend in place of the all-purpose flour.

If you love these Pistachio Pudding Sugar Cookie Bars, you’ll definitely want to try these too:

Easy Oreo Cheesecake for cookies-and-cream bliss.
Maple Donut Bars if you’re into fall flavors.
Easy Napoleon Cake with layers of creamy crunch.
Garlic Cheese Bread Recipe for a savory twist.
Fried Zucchini to balance your sweet treats.

Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go heavy on the pistachios or keep it light? Did you add a splash of almond extract for a twist?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Looking for more dessert inspiration? Follow along at my Pinterest board: Kitchen By Kate