Pistachio Ricotta Cookies – Soft, Nutty & Irresistible
Looking for a cookie that’s tender, flavorful, and a little fancy? These Pistachio Ricotta Cookies are your answer. Soft, slightly chewy, and packed with nutty pistachio flavor, they combine creamy ricotta with lightly sweet dough for an elegant yet approachable treat. Perfect for tea time, dessert trays, or just a cozy snack, these cookies are a little bite of Italian-inspired magic.
Unlike regular cookies, the ricotta adds moisture and tenderness, keeping them soft for days. Toss in some chopped pistachios and a hint of almond extract, and you’ve got a cookie that’s as sophisticated as it is comforting.
📝 Ingredients
- 1 cup ricotta cheese
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup shelled pistachios, finely chopped
- Additional chopped pistachios for rolling
- Powdered sugar for dusting (optional)
👩🍳 Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together softened butter, ricotta cheese, and granulated sugar until smooth.
- Beat in the egg and almond extract until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture until a soft dough forms.
- Stir in finely chopped pistachios.
- Roll dough into 1-inch balls and lightly press into additional chopped pistachios.
- Place on prepared baking sheets 2 inches apart.
- Bake for 12–14 minutes, or until edges are lightly golden.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optionally, dust with powdered sugar before serving.
🌟 Why You’ll Love These Cookies
- Soft & Chewy → Ricotta ensures a tender texture.
- Nutty Flavor → Pistachios add crunch and earthy notes.
- Elegant & Easy → Looks sophisticated but simple to bake.
- Perfect for Gifting → Beautiful for holiday or party trays.
🍽️ Serving Ideas
- Pair with tea or coffee for an afternoon treat.
- Arrange on dessert trays for parties or special occasions.
- Serve with fresh berries or a drizzle of chocolate.
- Store in decorative tins as homemade gifts.
Pistachio Ricotta Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together butter, ricotta, and sugar until smooth.
- Beat in the egg and almond extract until well combined.
- Whisk flour, baking powder, baking soda, and salt in a separate bowl.
- Fold dry ingredients into wet mixture until dough forms.
- Stir in finely chopped pistachios.
- Roll dough into 1-inch balls and press into additional chopped pistachios.
- Place 2 inches apart on baking sheet and bake 12–14 minutes until edges lightly golden.
- Cool 5 minutes on baking sheet, then transfer to wire rack. Dust with powdered sugar if desired.
Notes
🥄 Baking Tips
- Room temperature ingredients → Ensure ricotta and butter are soft for smooth dough.
- Don’t overmix → Fold gently to keep cookies tender.
- Even sizing → Use a cookie scoop for uniform cookies.
- Storage → Keep in an airtight container at room temperature for up to 4 days.
❓ FAQs
Q: Can I use almond flour instead of pistachios?
Yes, but it will change the texture slightly; add 1/4 cup chopped almond flour for best results.
Q: Can these cookies be frozen?
Yes, unbaked cookie dough balls can be frozen up to 1 month. Bake directly from frozen, adding a few extra minutes.
Q: How do I make them extra soft?
Do not overbake, and let them cool slightly on the baking sheet before transferring.
