If you’re on the hunt for a delightful treat that’s both visually stunning and irresistibly delicious, look no further than this Pistachio Sugar Cookie Squares Recipe. Bursting with the subtle nuttiness of pistachios and the soft, tender crumb of sugar cookies, these squares are perfect for sharing at gatherings or enjoying as a cozy snack. The soft pistachio pudding mix infuses the dough with a unique flavor while the luscious frosting topped with chopped roasted salted pistachios adds a delightful crunch. You’re going to love how these squares blend simple ingredients into something truly special.
Ingredients You'll Need
Getting the ingredients right is the first step to baking success, and luckily, the components for this recipe are straightforward yet each plays an important role. From the richness of butter and shortening to the fragrant vanilla and almond extracts, every element comes together to guarantee a balanced and flavorful bite.
- Salted butter (3/4 cup, softened): Adds a creamy richness that forms the cookie’s base and helps create a tender texture.
- Pistachio pudding mix (2 packages): This is the secret ingredient that infuses the dough with its classic pistachio flavor and slight green tint.
- Sugar (1/2 cup): Sweetens the dough just enough without overpowering the nutty profile.
- Large eggs (2, room temperature): Bind everything together and contribute to the cookie’s soft crumb.
- Vanilla extract (1 1/2 teaspoons): Enhances the overall warmth and depth of the flavors.
- Almond extract (1/2 teaspoon): Elevates the nutty notes for a more complex taste.
- Green food colouring (1-2 drops, optional): Adds a festive pop of color if you want your squares to look extra vibrant.
- All-purpose flour (2 cups): Provides structure to the cookie squares.
- Baking powder (1/4 teaspoon): Gives a slight lift so the cookies remain tender and not dense.
- Vegetable shortening (3/4 cup, softened): Creates a creamy, smooth frosting base that spreads easily and holds up well.
- Confectioner's sugar (2 cups): Sweetens and thickens the frosting for that perfectly smooth finish.
- Vanilla extract (2 teaspoons): Adds lovely aromatic notes to the frosting.
- Milk (2 tablespoons): Adjusts frosting consistency for easy spreading.
- Chopped roasted salted pistachios (1/2 cup): Topping the finished squares with this gives a satisfying crunch and enhances the pistachio flavor.
How to Make Pistachio Sugar Cookie Squares Recipe
Step 1: Prepare Your Pan and Oven
Warm up your oven to 350 degrees Fahrenheit and ready a 9×9 baking pan by lining it with parchment paper. This simple step is crucial because carefully folding the parchment to fit allows you to lift the entire batch out after baking, which makes slicing clean squares a breeze.
Step 2: Cream Butter, Pudding Mix, and Sugar
In a large mixing bowl, combine the softened butter, the dry pistachio pudding mix, and sugar. Beat these together until you achieve a creamy, smooth blend. This step is essential for distributing the pistachio flavor evenly through the cookie base.
Step 3: Add Eggs and Extracts
Next, add in your two eggs along with the vanilla and almond extracts. For a touch more festive look, now is the time to add one or two drops of green food colouring if you like. Beat everything well, which not only incorporates air but blends the flavors irresistibly.
Step 4: Incorporate Flour and Baking Powder
Gently add the all-purpose flour and baking powder into the wet mixture. Mix just until combined to maintain that tender texture we all love in sugar cookie squares.
Step 5: Bake the Cookie Base
Press this pistachio-laden dough evenly into the prepared pan. Bake for about 20 minutes, watching for the edges to turn just lightly golden brown. When it comes out of the oven, let it cool completely before adding frosting — patience at this stage ensures the best texture and flavor.
Step 6: Prepare the Frosting
While the cookie base cools, whip up the frosting by beating the softened vegetable shortening until fluffy. Slowly add the confectioner’s sugar, one cup at a time, beating well after each addition. Then blend in the vanilla extract and milk, adjusting as needed until you have a smooth, spreadable frosting.
Step 7: Frost the Cookie Base
Once your cookie base is cool, you can choose to lift it out with the parchment paper for easier handling or frost it right in the pan. Spread your luscious frosting evenly across the surface, making sure every corner gets covered with that creamy goodness.
Step 8: Top with Pistachios
Sprinkle the chopped roasted salted pistachios generously over the frosting. Since the nuts can be a bit light, gently press them into the frosting with your hand to embed them slightly and keep them from falling off when cutting and serving.
How to Serve Pistachio Sugar Cookie Squares Recipe
Garnishes
To elevate the presentation and add a little extra flavor, try garnishing with a light dusting of powdered sugar or a few whole pistachios on top. A drizzle of white chocolate can also add a touch of sweetness and visual interest.
Side Dishes
These pistachio sugar cookie squares pair wonderfully with a hot cup of tea or coffee for afternoon indulgence. For a festive brunch, serve alongside fresh fruit or a creamy vanilla yogurt for contrast and added freshness.
Creative Ways to Present
For parties, consider arranging your squares in a pretty tiered tray or stacking them with a little parchment paper in between to keep them neat. Using colorful or patterned napkins adds an inviting touch. You might also try dipping the edges of each square into melted white chocolate and pistachio crumbs to fancy them up.
Make Ahead and Storage
Storing Leftovers
Pistachio sugar cookie squares stay fresh for 3 to 5 days when stored in an airtight container kept in a cool place. This makes them a great make-ahead treat for busy weeks or upcoming get-togethers.
Freezing
If you want to save some for longer, you can freeze the uncut cookie base without frosting, wrapped tightly in plastic wrap and then foil. When ready to enjoy, thaw in the refrigerator overnight and frost just before serving for the freshest experience.
Reheating
These cookie squares are best enjoyed at room temperature, so if they’ve cooled too much, simply let them sit out for 10-15 minutes before sinking your teeth in. Avoid microwaving as it might soften the frosting too much or alter the texture.
FAQs
Can I substitute the pistachio pudding mix?
You can try substituting with other flavored pudding mixes, though it will change the classic pistachio flavor profile. For best results, stick with pistachio pudding to keep that signature taste.
What if I don't have vegetable shortening for the frosting?
You can use softened butter as an alternative, but keep in mind it may make the frosting less stable and more prone to melting at room temperature.
Is it necessary to use almond extract?
Almond extract adds a lovely complementary flavor but you can omit it if you prefer or if you have allergies. The vanilla and pistachio flavors will still shine through beautifully.
Can I make these cookie squares vegan?
Modifying this recipe for vegan diets would require replacing eggs, butter, shortening, and ensuring the pudding mix is vegan-friendly. This could be a bit challenging, so experimenting with vegan baking substitutes is suggested.
How do I get the frosting smooth and easy to spread?
Make sure your shortening is fully softened and use room temperature milk. Beat the frosting mixture thoroughly; if too thick, add milk a little at a time until you reach a creamy consistency perfect for spreading.
Final Thoughts
This Pistachio Sugar Cookie Squares Recipe is one of those treasures you’ll find yourself coming back to again and again. It’s easy, festive, and offers that perfect balance of soft, sweet, and nutty flavors that so many people love. Whether you’re baking for a holiday, special event, or a simple sweet craving, these cookie squares are sure to brighten the moment. Go ahead and give them a try — your taste buds will thank you!
Print
Pistachio Sugar Cookie Squares Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Pistachio Sugar Cookie Squares are a delightful twist on classic sugar cookies, featuring a soft cookie base flavored with pistachio pudding mix and a luscious, creamy frosting topped with chopped roasted salted pistachios. Perfect for gatherings or as a sweet afternoon treat, these squares combine a tender texture with the nutty crunch of pistachios and a hint of almond extract for extra depth.
Ingredients
Cookie Base
- 3/4 cup salted butter, softened
- 2 packages pistachio pudding mix (instant)
- 1/2 cup sugar
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1–2 drops green food colouring (optional)
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
Frosting
- 3/4 cup vegetable shortening, softened
- 2 cups confectioner’s sugar
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- 1/2 cup chopped roasted salted pistachios
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, folding the paper to fit snugly with excess hanging over the edges. This excess will help lift the cookies out after baking.
- Make Cookie Dough: In a large mixing bowl, beat together softened butter, pistachio pudding mix, and sugar until creamy and well combined.
- Add Wet Ingredients: Beat in the eggs, vanilla extract, almond extract, and optional green food coloring until fully incorporated into the butter mixture.
- Add Dry Ingredients: Add the all-purpose flour and baking powder to the mix. Beat until the dough comes together evenly.
- Bake the Cookies: Press the cookie dough evenly into the prepared baking pan. Bake for approximately 20 minutes or until the outer edges are very lightly browned. Remove from oven and allow to cool completely before frosting.
- Prepare Frosting: In a large bowl, beat vegetable shortening until smooth. Gradually add confectioner’s sugar one cup at a time, beating well after each addition. Then beat in vanilla extract and milk until the frosting is creamy and spreadable.
- Frost the Cookies: Once the sugar cookie base is fully cooled, either lift it out of the pan using the parchment paper overhang or leave it in the pan. Spread the frosting evenly over the surface.
- Add Pistachio Topping: Sprinkle the chopped roasted salted pistachios evenly over the frosting. Gently press down with your hand to embed the nuts slightly, ensuring they stick to the frosting.
- Serve and Store: Cut into squares and serve. Store the cookie squares in a covered container in a cool place for 3-5 days to maintain freshness.
Notes
- Using room temperature eggs and softened butter ensures a smooth batter and better texture.
- If you prefer a more vibrant green color, add 1-2 drops of green food coloring to the batter.
- Be sure to let cookies cool completely before frosting to prevent the frosting from melting.
- The parchment paper lining makes it easy to remove the entire cookie slab from the pan for clean cutting.
- These squares can be stored at room temperature in an airtight container for up to 5 days.
