Pistachio Sugar Cookie Bars You Can Make in Your Pressure Cooker
Soft, chewy, and full of pistachio flavor, these sugar cookie bars are a pressure cooker miracle topped with creamy frosting and pistachio crunch.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- ¾ cup butter softened to room temperature
- 2 3.4oz boxes instant pistachio pudding just the dry mix
- ½ cup sugar
- 2 eggs
- 1 ½ teaspoon vanilla
- ¼ teaspoon almond extract
- 2 cups flour
- ¼ teaspoon baking powder
- dash salt
- 4 oz cream cheese softened to room temperature
- ¼ cup butter for frosting
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla for frosting
- ¼ teaspoon almond extract for frosting
- dash salt for frosting
- ¼ cup chopped pistachios for garnish (optional)
Instructions
Instructions
- Preheat oven to 350°F and grease a 9x13 inch baking dish.
- Cream softened butter, sugar, and pistachio pudding mix until light and fluffy.
- Beat in eggs, vanilla, and almond extract.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Stir dry ingredients into wet mixture just until combined.
- Spread the dough evenly into the greased pan.
- Bake for 25–30 minutes until edges are golden and a toothpick comes out clean.
- Cool bars completely before frosting.
- Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, almond extract, and salt. Beat until creamy. Frost bars and garnish with chopped pistachios if desired.
Notes
Cool completely before frosting. Wrap leftovers tightly or freeze for later. Optional pistachio topping adds crunch!