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
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
Nutrition
- Serving Size: 1 bar
- Calories: 240
- Sugar: 17g
- Sodium: 80mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
