Description
These Pistachio Pudding Sugar Cookie Bars combine a tender, buttery sugar cookie base with a creamy pistachio pudding layer, topped with chopped pistachios and a hint of cinnamon. Perfectly chilled and sliced, they make a delightful dessert that’s both easy to prepare and irresistibly delicious.
Ingredients
Scale
Cookie Base
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Pistachio Pudding Layer
- 1 package (3.4 oz) instant pistachio pudding mix
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
Toppings
- 1/2 cup chopped pistachios
- A sprinkle of ground cinnamon (optional)
Instructions
- Prepare the Cookie Base: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper. In a mixing bowl, cream together the softened butter and sugar until fluffy. Add the egg and vanilla extract, mixing until the batter is smooth. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually incorporate the dry ingredients into the wet mixture, stirring until a soft dough forms. Press this dough evenly into the prepared pan. Bake for 15 to 18 minutes, or until the edges are lightly golden. Remove from the oven and let it cool completely before proceeding.
- Make the Pistachio Pudding Layer: In a medium bowl, whisk the instant pistachio pudding mix with cold whole milk for about 2 minutes, until the mixture thickens. In another bowl, beat the heavy cream and powdered sugar together until soft peaks form. Gently fold the whipped cream into the pudding mixture, ensuring it’s smooth and well incorporated for a creamy texture.
- Assemble the Bars: Once the cookie base is completely cooled, spread the pistachio pudding mixture evenly over the top, smoothing out with a spatula for an even layer. Sprinkle the chopped pistachios generously over the pudding and optionally dust lightly with ground cinnamon for a touch of warmth.
- Chill and Serve: Place the assembled bars in the refrigerator and chill for at least 2 hours to allow the pudding layer to set properly. After chilling, slice the dessert into squares and serve chilled for a refreshing and flavorful treat. Enjoy your pistachio pudding sugar cookie bars!
Notes
- Make sure the cookie base is completely cooled before adding the pudding layer to prevent melting or sogginess.
- For a lighter topping, consider using low-fat milk and cream alternatives.
- The cinnamon on top is optional but adds a nice complementary flavor.
- Store leftovers in the refrigerator in an airtight container for up to 4 days.
