If you’re on the hunt for a treat that delivers melt-in-your-mouth richness, a pop of vibrant color, and a satisfyingly nutty crunch, these Buttery Pistachio Sugar Cookie Bars are about to become your new go-to dessert. Each bar is a perfect marriage of soft, buttery cookie base and the delicate flavor of pistachios, brought together with just a whisper of almond and vanilla. Whether you’re baking for a crowd, sharing with friends, or simply treating yourself to a sweet pick-me-up, you’ll fall in love with the simplicity and wow-factor of these irresistible bars.

Buttery Pistachio Sugar Cookie Bars Recipe - Recipe Image

Ingredients You’ll Need

These Buttery Pistachio Sugar Cookie Bars come together with a handful of classic pantry staples, plus the star ingredient—pistachios! Each component is chosen to create the perfect balance of flavor and texture, so don’t skip the little touches.

Unsalted butter (1 cup, softened): Provides the rich, tender base that makes these bars so irresistible.
Granulated sugar (1 cup): Adds sweetness and helps create that signature sugar cookie crumb.
Large egg (1): Binds everything together and adds a little lift.
Vanilla extract (2 teaspoons): For warmth and classic sugar cookie flavor.
Almond extract (1/2 teaspoon): Enhances the pistachio’s nutty notes—optional, but recommended for extra depth.
All-purpose flour (2 cups): The foundation that holds the bars together.
Baking powder (1/2 teaspoon): Gives the bars a gentle rise and soft texture.
Salt (1/4 teaspoon): Balances sweetness and brings out the best in the pistachios.
Finely chopped shelled pistachios (3/4 cup + extra for topping): The star ingredient—choose fresh, bright green pistachios for the best flavor and visual appeal.
Powdered sugar (1 cup, for optional glaze): Creates a sweet, glossy finish.
Milk (2–3 tablespoons, for glaze): Thins the glaze to just the right drizzle consistency.
Vanilla extract (1/4 teaspoon, for glaze): Adds a hint of flavor to the glaze.

How to Make Buttery Pistachio Sugar Cookie Bars

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F. Line a 9×13-inch baking dish with parchment paper for easy removal, or lightly grease it if you prefer. This step ensures your Buttery Pistachio Sugar Cookie Bars come out perfectly intact and ready for slicing.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together for about 2–3 minutes, until the mixture is light, pale, and fluffy. This step is key for creating that soft, melt-in-your-mouth texture in every bite.

Step 3: Add Egg and Extracts

Beat in the egg, vanilla extract, and almond extract until everything is well combined. The vanilla brings warmth while the almond extract deepens the nutty undertones—making these bars taste extra special.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution and helps prevent overmixing when you add the dry ingredients to the wet mixture.

Step 5: Bring It All Together

Gradually add the dry ingredients to the wet mixture, mixing just until combined. You don’t want to overwork the dough. Gently fold in the chopped pistachios, ensuring they’re evenly distributed for a nutty crunch in every bite.

Step 6: Press and Bake

Press the dough evenly into your prepared baking dish, smoothing the top with a spatula or your fingertips. Bake for 20–24 minutes, until the edges are lightly golden and the center is set. Let the bars cool completely in the pan—this is the hardest part, but totally worth the wait!

Step 7: Glaze and Finish (Optional but Highly Recommended)

Once the bars are cool, whisk together powdered sugar, milk, and vanilla extract to make the glaze. Drizzle it generously over the bars, then sprinkle with extra chopped pistachios for a beautiful finish. Let the glaze set before slicing into squares.

How to Serve Buttery Pistachio Sugar Cookie Bars

Garnishes

For a show-stopping finish, I love to scatter a handful of extra chopped pistachios over the glaze while it’s still wet. You can also add a tiny pinch of flaky sea salt for a modern twist or a dusting of edible gold for an elegant touch at special occasions.

Side Dishes

Pair your Buttery Pistachio Sugar Cookie Bars with a cup of hot tea, a frothy latte, or a scoop of creamy vanilla ice cream. They also make a wonderful addition to any dessert tray alongside fresh berries or chocolate-dipped fruit.

Creative Ways to Present

Cut the bars into neat squares for a classic look, or slice them into diamonds or triangles for a fun variation. For parties, stack them on a tiered platter or wrap individual squares in parchment and tie with twine for sweet take-home treats.

Make Ahead and Storage

Storing Leftovers

Keep your Buttery Pistachio Sugar Cookie Bars fresh by storing them in an airtight container at room temperature. They stay soft and delicious for up to 4 days—perfect for grabbing a treat whenever the craving strikes.

Freezing

These bars freeze beautifully! Once cooled and sliced (hold off on glazing if freezing), arrange them in a single layer in a freezer-safe container with parchment between layers. They’ll keep for up to 2 months—just thaw and glaze before serving.

Reheating

If you prefer your bars slightly warm, pop one in the microwave for about 10–15 seconds. This softens the cookie and makes the pistachios extra fragrant. Just be sure any glaze is set, so it doesn’t melt away.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can use salted butter—just omit the added salt in the recipe to keep the flavor balanced. The results will still be delicious and rich.

What’s the best way to chop pistachios for these bars?

Use a sharp knife to chop pistachios finely, or pulse them a few times in a food processor for even pieces. Just be careful not to over-process, as you want bits, not pistachio flour!

Is almond extract necessary?

Almond extract is optional but highly recommended; it really amplifies the nutty flavor of the pistachios. If you’re sensitive or out, simply leave it out—the bars will still be fantastic.

Can I make these gluten-free?

Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The texture may be slightly different, but you’ll still get all the buttery, nutty goodness.

How can I tell when the bars are done baking?

The edges should look lightly golden and the center set but not dry. If you gently press the center, it should spring back slightly. Avoid overbaking for the softest bars.

Final Thoughts

There’s just something magical about the combination of rich, buttery cookie and vibrant pistachios in these Buttery Pistachio Sugar Cookie Bars. I hope you give them a try—whether for a celebration or just a cozy night in, I think you’ll find yourself reaching for this recipe again and again!

Buttery Pistachio Sugar Cookie Bars Recipe

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4.7 from 18 reviews

Author: admin
Total Time: 37 minutes
Yield: 16 bars 1x
Diet: Vegetarian

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Description

These Buttery Pistachio Sugar Cookie Bars combine a rich, tender buttery base with the crunchy, nutty flavor of pistachios. Enhanced with a hint of almond extract and topped with a sweet vanilla glaze and extra pistachios, these bars offer a delightful, easy-to-make dessert perfect for any occasion.

Ingredients

Scale

Cookie Base

1 cup unsalted butter (softened)
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup finely chopped shelled pistachios (plus extra for topping)

Optional Glaze

1 cup powdered sugar
2–3 tablespoons milk
1/4 teaspoon vanilla extract

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Instructions

Prepare the baking dish: Preheat oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper or lightly grease it to prevent sticking.
Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 2–3 minutes, ensuring a smooth base for the cookies.
Add egg and extracts: Beat in the large egg, vanilla extract, and almond extract until well combined, which adds moisture and enhances the flavor.
Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening agents evenly.
Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined to avoid overworking the dough.
Fold in pistachios: Gently fold the finely chopped shelled pistachios into the dough, incorporating crunch and nuttiness throughout.
Press dough in pan: Evenly press the dough into the prepared baking dish, creating a uniform layer for consistent baking.
Bake: Bake for 20–24 minutes or until the edges turn lightly golden and the center is fully set but still soft.
Cool completely: Allow the bars to cool fully in the pan before applying the glaze to prevent melting.
Prepare the glaze: Whisk together powdered sugar, milk (start with 2 tablespoons and add more as needed for desired consistency), and vanilla extract until smooth and pourable.
Glaze and garnish: Drizzle the glaze over the cooled bars and sprinkle with extra chopped pistachios for decoration and added texture.
Set and serve: Let the glaze set completely before slicing into 16 bars and serving.

Notes

For deeper nutty flavor, toast the pistachios lightly before chopping and adding to the dough.
Almond extract enhances the nutty aroma but can be omitted or substituted with a different extract if preferred.
Store leftovers in an airtight container at room temperature for up to 4 days to maintain freshness.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American