1. Preheat your oven to 350°F (or 375°F for a quicker bake). Grease a 9×13” or 9×9” baking pan and line it with parchment paper for easy removal.
2. In a mixing bowl, combine softened butter, dry pistachio pudding mix, and granulated sugar.
3. Using a hand mixer, beat the mixture until creamy and smooth.
4. Add eggs, vanilla extract, and almond extract to the wet mixture, then beat until well incorporated.
5. In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to maintain the right texture.
7. If desired, add a few drops of green food coloring to the dough for a more vibrant color.
8. Press the dough evenly into the prepared pan, smoothing out the surface with a spatula.
9. Bake the dough in the preheated oven for approximately 20 minutes (or 11–14 minutes at 375°F) until the edges are lightly golden brown.
10. Remove the pan from the oven and let the cookie bars cool completely before moving to the frosting step.
11. For the frosting, beat softened cream cheese and softened butter in a clean mixing bowl until smooth and creamy.
12. Gradually add powdered sugar to the frosting mixture, starting at a low speed and increasing to medium speed until fully combined.
13. Stir in vanilla extract and almond extract into the frosting for enhanced flavor.
14. Once the bars are completely cool, spread the frosting evenly over the top of the cookie bars using a spatula.
15. Sprinkle chopped pistachios over the frosting as a garnish for added crunch and color.
16. Carefully remove the frosted bars from the pan using the parchment paper.
17. Slice the bars into squares or rectangles based on your preference.
18. Serve the Pistachio Pudding Sugar Cookie Bars immediately as a dessert or store them in an airtight container for up to one week.