Pistachio Ricotta Cookies Recipe | Italian-Inspired Treat

I first made Pistachio Ricotta Cookies for a small get-together with friends. I wanted something light yet elegant that paired well with tea and coffee, and these cookies turned out to be the perfect choice. Everyone loved how soft they were, and the nutty pistachio flavor made them stand out from the usual desserts on the table. By the end of the evening, there wasn’t a single one left on the plate.

Baking these cookies feels special because they strike the balance between homey comfort and a bakery-style treat. The ricotta gives them a moist and tender bite that stays soft for days, while pistachios bring a subtle crunch and a rich nutty flavor. They remind me of other pistachio-based bakes I love, like Pistachio Cream Cookies but with the unique addition of ricotta that makes them extra tender.

Why You’ll Love Pistachio Ricotta Cookies

• Tender Texture – Ricotta keeps the cookies soft and moist, almost cake-like.
• Nutty Flavor – Pistachios bring a warm and rich taste that balances the sweetness.
• Beautiful Presentation – The glaze and green pistachio garnish make them look festive.
• Great for Any Occasion – Whether for holidays, tea time, or gifting they’re always a hit.

Ingredients for Pistachio Ricotta Cookies

For the Cookies:

• 1 cup unsalted butter (softened)
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 cup ricotta cheese (whole milk recommended)
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup finely chopped pistachios

For the Glaze:

• 1 1/2 cups powdered sugar
• 3–4 tablespoons milk
• 1/2 teaspoon vanilla extract
• Extra chopped pistachios for garnish

Step-by-Step Instructions for Pistachio Ricotta Cookies

Step 1: Cream Butter and Sugar

In a large mixing bowl, cream the butter and sugar until light and fluffy. This step takes about 2 to 3 minutes with an electric mixer. Be patient here because properly creamed butter traps air, which helps make the cookies tender. The mixture should look pale yellow and smooth before moving on.

Step 2: Add Eggs, Ricotta, and Vanilla

Beat in the eggs one at a time, mixing well after each addition. Then add ricotta and vanilla extract. The batter may look slightly creamy and thick, which is exactly what you want. Ricotta not only adds richness but also ensures that your cookies will stay moist long after baking.

Step 3: Mix Dry Ingredients Separately

In a medium bowl, whisk together flour, baking powder, and salt. This step helps distribute the leavening evenly, so your cookies rise consistently. Slowly add the dry mixture to the wet ingredients, mixing on low until just combined. Avoid overmixing, as this can make the cookies tough instead of soft.

Step 4: Add Pistachios

Gently fold in the chopped pistachios. You can toast them lightly beforehand to bring out extra flavor, though this is optional. The pistachios give each bite a lovely crunch and a burst of nutty taste that pairs beautifully with the ricotta base.

Step 5: Chill the Dough

Cover the bowl with plastic wrap and refrigerate the dough for about 30 minutes. Chilling makes the dough easier to handle and prevents the cookies from spreading too much in the oven. It also gives the flavors time to develop. If you skip this step, the cookies may come out thinner.

Step 6: Shape and Bake

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Use a cookie scoop or spoon to portion out the dough into evenly sized balls and place them a few inches apart on the trays. Bake for 12–15 minutes until the edges look lightly golden. The centers should still feel soft to the touch, which keeps the cookies moist inside.

Step 7: Make the Glaze

While the cookies cool on wire racks, prepare the glaze. In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. You want a slightly thick but pourable glaze. If it feels too thin, add more powdered sugar; if too thick, add a splash more milk.

Step 8: Glaze and Garnish

Once the cookies are completely cool, drizzle or spoon the glaze on top. While it’s still wet, sprinkle extra chopped pistachios for color and crunch. This step not only makes the cookies look beautiful but also adds another layer of pistachio flavor.

Step 9: Serve and Enjoy

Allow the glaze to set for at least 15 minutes before serving. The result is a tray of cookies that are soft in the center, slightly crisp on the outside, and decorated with a glossy glaze and bright green pistachio bits. They pair wonderfully with coffee, tea, or even a cold glass of milk.

Tips for the Best Pistachio Ricotta Cookies

• Use whole milk ricotta for the richest texture. Skim or low-fat ricotta can make the cookies drier.
• Don’t skip chilling it keeps the cookies from spreading too thin.
• Toast pistachios lightly before adding for extra depth of flavor.
• Glaze only cooled cookies to prevent melting or sliding.
• Experiment with flavors by adding a touch of almond extract or lemon zest to brighten the taste.

Storing and Freezing

These cookies stay soft for about 4 days at room temperature in an airtight container. To keep them longer, freeze the unglazed cookies for up to 2 months. When ready to enjoy, thaw at room temperature, then glaze and garnish before serving. This makes them an excellent make-ahead option for holidays or parties.

FAQs

Q: Can I use salted pistachios?
A: It’s better to use unsalted so the flavor stays balanced, but if salted is all you have, reduce the added salt in the recipe.

Q: Do I need to drain ricotta?
A: If your ricotta looks watery, drain it with a cheesecloth or paper towel before using. Too much moisture can affect the texture of the cookies.

Q: Can I make these gluten-free?
A: Yes, you can use a 1:1 gluten-free flour blend. The texture may be slightly different but still delicious.

Q: How can I make them more festive?
A: Add a few red sprinkles along with pistachios on top for a holiday look.

Q: Can I prepare the dough ahead?
A: Yes, refrigerate the dough overnight and bake the next day. The flavor actually improves as the dough rests.

Final Thoughts

Pistachio Ricotta Cookies are simple to make yet taste like something from a bakery. The combination of creamy ricotta and crunchy pistachios creates a cookie that feels both elegant and comforting. Whether you serve them at a family gathering, holiday party, or as a treat with afternoon coffee, they’re guaranteed to impress.