I can still remember the first time I baked these Pistachio Pudding Sugar Cookie Bars—it was a quiet Sunday afternoon, and I was craving something nostalgic but with a twist. I had a box of instant pistachio pudding staring back at me from the pantry, and instead of making the usual pudding, I decided to fold it into a buttery sugar cookie base. The result? A soft, chewy cookie bar with a subtle nutty flavor and the most beautiful pale green frosting you’ve ever seen.

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These bars have quickly become one of my favorite easy desserts to whip up for potlucks, holidays, or even just because. The base is dense and sweet like a sugar cookie, but the pudding brings moisture and richness you don’t expect. Topped with a creamy pistachio glaze and crushed pistachios, they strike that perfect balance between indulgent and fresh.

Why You’ll Love This Pistachio Pudding Sugar Cookie Bars Recipe

Unique Flavor: The pudding adds a delicate pistachio essence that makes them stand out from the typical sugar cookie bar.
Super Easy: No need to roll or cut dough—just press it into a pan and bake.
Soft and Chewy Texture: Thanks to the pudding mix, these bars stay moist for days.
Colorful & Festive: That soft green hue is eye-catching and perfect for spring gatherings or holiday trays.
Customizable: You can add white chocolate chips, swap nuts, or change up the frosting to suit your mood.

What Kind of Pistachio Pudding Should I Use?

For this recipe, I always go with instant pistachio pudding mix—the kind you find in a box at any grocery store. It dissolves easily into the dough and adds that signature light green color and pistachio flavor without overpowering the sweetness of the sugar cookie base. Make sure not to prepare the pudding; just use the dry mix straight from the box.

Avoid cook-and-serve pudding mixes for this recipe—they don’t provide the same consistency and can throw off the moisture balance of the dough. If you’re shopping, look for a 3.4 oz box of instant pistachio pudding.

Options for Substitutions

If you want to switch things up or work with what you have on hand, this recipe is quite forgiving:

Pistachio Pudding: You can try vanilla or white chocolate instant pudding for a similar soft texture and a more neutral flavor profile.
Butter: Margarine can work in a pinch, but butter will give you the best flavor and richness.
Crushed Pistachios: Swap with chopped almonds or walnuts if pistachios are unavailable.
Frosting: A simple cream cheese frosting works wonderfully if you want something tangier.
Gluten-Free Option: Use a 1:1 gluten-free baking flour blend for a wheat-free version.

These bars are easy to adapt without losing their charm—and every variation brings something special to the table.

Ingredients for This Pistachio Pudding Sugar Cookie Bars Recipe

Unsalted Butter
Butter is the base of the cookie dough, giving it richness, moisture, and that classic sugar cookie flavor. It also helps the bars hold their soft, chewy texture.
Granulated Sugar
This sweetens the dough and creates the lightly crisp edges while keeping the center soft.
Eggs
Eggs bind everything together and provide structure to the bars without making them too dense.
Vanilla Extract
A splash of vanilla enhances the overall flavor and balances the nuttiness from the pistachio pudding.
All-Purpose Flour
Flour gives the bars their body and chew, creating that perfect bar-cookie consistency.
Baking Powder
This helps the bars rise just enough, keeping them soft and slightly airy.
Instant Pistachio Pudding Mix
The star ingredient—adds flavor, moisture, and that gorgeous pastel green hue.
Milk
Used in the frosting to thin it just enough for a smooth, spreadable texture.
Powdered Sugar
This makes up the base of the glaze, creating a soft, sweet topping that sets beautifully.
Crushed Pistachios
Sprinkled on top for added crunch, color, and a touch of extra pistachio flavor.

Step 1: Cream the Butter and Sugar

Start by beating the softened unsalted butter and granulated sugar together in a large mixing bowl until light and fluffy. This step is crucial for creating a tender texture in your bars.

Step 2: Add the Eggs and Vanilla

Crack in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to round out the flavor and bring warmth to the dough.

Step 3: Mix in the Dry Pistachio Pudding Mix

Without preparing the pudding, add the dry instant pistachio pudding mix directly into the batter. Blend until it’s fully incorporated—this gives the cookie bars their signature color, flavor, and softness.

Step 4: Add Dry Ingredients

In a separate bowl, whisk together the flour and baking powder. Gradually mix the dry ingredients into the wet ingredients until a thick, smooth dough forms.

Step 5: Press Dough into Pan

Lightly grease a 9×13-inch baking dish or line it with parchment paper. Spread and press the dough evenly into the pan using clean hands or a spatula.

Step 6: Bake

Bake in a preheated oven at 350°F (175°C) for 22–26 minutes, or until the edges are lightly golden and the center is set. Do not overbake—these are meant to be soft!

Step 7: Make the Frosting

While the bars cool, whisk together powdered sugar and milk until smooth. You can add a drop of green food coloring if you want a more vibrant finish, but the pudding usually adds enough tint.

Step 8: Frost and Garnish

Once the bars are completely cooled, spread the frosting over the top in an even layer. Sprinkle with crushed pistachios for added texture and a beautiful finish.

Step 9: Slice and Serve

Cut into squares or rectangles and serve. The bars hold their shape well and stay soft for days!

How Long to Cook the Pistachio Pudding Sugar Cookie Bars

These bars bake at 350°F (175°C) for about 22 to 26 minutes. You’ll know they’re done when the edges are lightly golden and the center looks set but still soft. Be careful not to overbake—since they continue to cook slightly as they cool, pulling them out at the right moment keeps the interior perfectly chewy.

If you’re unsure, insert a toothpick near the center. It should come out with a few moist crumbs but no wet batter.

Tips for Perfect Pistachio Pudding Sugar Cookie Bars

Use Room Temperature Ingredients: Butter and eggs blend better at room temp, leading to a more even batter.
Don’t Skip the Dry Pudding Mix: It’s the secret to the soft, moist texture and that subtle nutty flavor.
Line the Pan with Parchment Paper: This makes removing and slicing the bars clean and easy.
Cool Completely Before Frosting: If the bars are still warm, the glaze will melt and slide off.
Chill Before Slicing for Neater Cuts: Once frosted, pop the pan in the fridge for 20–30 minutes to firm everything up for clean edges.
Crush Pistachios Just Before Serving: This keeps the topping crunchy and fresh.

Watch Out for These Mistakes While Cooking

Using Cook-and-Serve Pudding: Only instant pudding mix will work in this recipe. The cook-and-serve type needs heat and won’t blend properly into the dough.
Overmixing the Batter: Once you add the flour, mix just until combined to avoid tough, dry bars.
Overbaking: These bars are meant to be soft. If you wait until they look completely dry in the oven, you’ve likely gone too far.
Frosting Too Soon: Applying the glaze before the bars are cool can lead to a melted mess.
Skipping the Parchment: Not lining the pan makes cleanup harder and increases the chances of breaking bars while removing them.

What to Serve With Pistachio Pudding Sugar Cookie Bars?

Coffee or Espresso

The light bitterness of coffee pairs beautifully with the sweet, nutty flavor of the bars.

Vanilla Ice Cream

Add a scoop on top of a bar for an indulgent dessert with hot-cold contrast.

Fresh Berries

Strawberries, raspberries, or blueberries bring a tart pop that balances the richness.

Whipped Cream

A small dollop of lightly sweetened whipped cream makes each bite extra luscious.

Lemonade or Citrus Iced Tea

Bright, acidic drinks offer a refreshing contrast to the buttery sweetness.

Pistachio Liqueur or Cream Liqueur

For adults, a little sip of something nutty or creamy enhances the pistachio flavor even more.

Charcuterie Board

Serve these bars as a sweet finish alongside cheeses, fruits, and nuts for a balanced snack board.

Milk (Always a Classic)

Sometimes the best partner is the simplest. Cold milk makes every bite of these bars feel like comfort food.

Storage Instructions

These Pistachio Pudding Sugar Cookie Bars store beautifully. Once the frosting is set, place them in an airtight container:

At room temperature: Keep for up to 3 days in a cool, dry place.
In the fridge: They’ll stay fresh for up to 6 days. Let them sit at room temp for a few minutes before serving to soften.
Freezer-friendly: Yes! You can freeze them (frosted or unfrosted) for up to 2 months. Wrap individual bars tightly in plastic wrap and place in a freezer bag or container. Thaw in the fridge overnight or on the counter for a few hours.

If freezing with frosting, consider freezing the bars first uncovered for an hour until firm, then wrapping—this helps keep the glaze intact.

Estimated Nutrition

Per serving (based on 24 bars):

Calories: ~220
Total Fat: 10g
Saturated Fat: 6g
Cholesterol: 35mg
Sodium: 125mg
Total Carbohydrates: 30g
Dietary Fiber: 0.5g
Sugars: 20g
Protein: 2g

These values are estimates and can vary based on exact ingredients used and portion sizes.

Frequently Asked Questions

What if I can’t find pistachio pudding mix?

You can substitute with vanilla or white chocolate instant pudding and add a few drops of almond extract for a similar flavor. You’ll miss the green tint, but the bars will still be delicious.

Can I use salted butter instead of unsalted?

Yes, but omit the extra salt in the recipe (if it’s included). Salted butter can slightly alter the sweetness, so taste the dough if needed.

Can I make these bars ahead of time?

Absolutely! You can bake the base a day or two ahead, store it tightly wrapped, and frost them the day you plan to serve. They also freeze well.

Do I need to refrigerate them?

Not necessarily. They’re fine at room temperature for 2–3 days, but for longer freshness or if your kitchen is warm, refrigerate them.

Can I double the recipe?

Yes! Just use a larger baking pan (like a sheet pan) or make two separate 9×13 pans. Watch baking times, as a thicker layer may need a couple extra minutes.

What type of pan works best?

A metal 9×13-inch pan gives the best texture—crisp edges and evenly baked center. Glass works too, but may need a few extra minutes in the oven.

Can I skip the frosting?

Sure! The bars are sweet and soft enough to eat without frosting, though the glaze and crushed pistachios add a beautiful finish and more flavor.

Why are my bars dry or crumbly?

Most likely, they were overbaked or too much flour was packed into the dough. Make sure to measure flour correctly and pull them out when the center is just set.

Conclusion

Pistachio Pudding Sugar Cookie Bars are the kind of treat that look impressive but come together with minimal effort. Whether you’re baking for a party or just want a cozy dessert at home, these bars deliver every time. With their chewy sugar cookie base, subtle pistachio flavor, and creamy glaze, they’re an easy favorite that brings both nostalgia and novelty to the table. I always keep a box of pistachio pudding in my pantry now—just in case the craving hits again.