A beautifully arranged pile of glazed pistachio ricotta cookies on a minimalist white plate, with several whole and chopped pistachios scattered around. The cookies are round, soft-looking, with a slightly irregular creamy white glaze that drips down the sides, generously topped with vibrant green chopped pistachios. Shot in natural morning light on marble countertops with subtle wood accents in the background. Soft shadows and warm tones, clean and tidy presentation, no hands visible.

Pistachio Ricotta Cookies: Soft, Sweet & Irresistible

ByMaya
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A close-up, slightly elevated eye-level shot of a single glazed pistachio ricotta cookie, perfectly round and tender, sitting on a minimalist white plate. The creamy white glaze is visible dripping down its side, adorned with chunky green chopped pistachios. The background features the same wooden cutting board and soft natural morning light on marble countertops, with fresh herbs subtly blurred in the distance. No hands visible.

Pistachio Ricotta Cookies

Oh, my dears, get ready to embark on a truly delightful culinary adventure with these incredible Pistachio Ricotta Cookies! Imagine biting into a cloud of pure joy – that’s precisely what awaits you. These aren’t just cookies; they’re melt-in-your-mouth tender treats, bursting with a subtle nutty flavor that celebrates every single ingredient. I still remember the first time I whipped up a batch, the kitchen filling with that irresistible aroma of freshly baked goods, promising something utterly special and comforting.

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What truly makes these Pistachio Ricotta Cookies shine is their unparalleled texture, made even more irresistible with a luscious, creamy glaze and a generous sprinkle of vibrant green pistachios. Each bite instantly transports me back to cozy afternoons, a warm cup of tea in hand, and the simple pleasure of a perfect homemade dessert. If you’re a fellow pistachio enthusiast, you might also fall head over heels for our delightful Pistachio Wedding Cookies – another fantastic way to enjoy this amazing nut!

So, if you’re searching for an impressive yet surprisingly easy cookie that’s guaranteed to bring smiles and perhaps even elicit a few “oohs” and “aahs,” then you’ve absolutely found your new favorite here. For a slightly different perspective or just more delicious inspiration, feel free to hop over and explore another take on the beloved Pistachio Ricotta Cookies recipe at Taste Charm.

Pistachio Ricotta Cookies: Soft, Sweet & Irresistible
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Pistachio Ricotta Cookies: Soft, Sweet & Irresistible

Recipe by MayaCourse: DessertsCuisine: Italian-AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Soft, tender Pistachio Ricotta Cookies crowned with a delicate pistachio glaze and crushed pistachios, a perfectly balanced sweet treat.

Ingredients

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup (1 stick) unsalted butter, softened

  • 1 cup granulated sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon almond extract (optional)

  • 15 oz (about 1 3/4 cups) whole milk ricotta cheese, drained

  • 1/2 cup finely chopped shelled pistachios

  • For the Glaze:

  • 1 1/2 cups powdered sugar

  • 3-4 tablespoons milk or half-and-half

  • 1/4 teaspoon vanilla extract

  • 1/4 teaspoon almond extract (optional)

  • 2 tablespoons finely chopped shelled pistachios, for topping

Directions

  • Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy.
  • Beat in the egg, vanilla extract, and almond extract (if using) until well combined.
  • Stir in the drained ricotta cheese until just incorporated. Be careful not to overmix.
  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  • Gently fold in the 1/2 cup of finely chopped pistachios.
  • Drop dough by rounded tablespoons onto the prepared baking sheets, spacing them about 2 inches apart.
  • Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies will be soft.
  • Let cookies cool on the baking sheets for 5 minutes, then carefully transfer them to a wire rack to cool completely.
  • For the Glaze: In a medium bowl, whisk together the powdered sugar, milk (or half-and-half), vanilla extract, and almond extract (if using) until smooth and pourable. Add more liquid or powdered sugar as needed to reach desired consistency.
  • Once the cookies are completely cool, dip the tops of each cookie into the glaze, letting any excess drip off. Place them back on the wire rack and immediately sprinkle with the additional 2 tablespoons of chopped pistachios. Let the glaze set before serving, about 30 minutes.

Notes

    • The Ricotta Secret: Always drain your ricotta thoroughly! Excess moisture can make your cookies spread too much and become dense. A few layers of paper towel or a fine-mesh sieve over a bowl for 30 minutes works wonders. You want it as dry as possible.
    • Flavor Boost: Don’t skip the almond extract if you have it! It beautifully complements the pistachio flavor and adds that little ‘something special’ that makes these cookies irresistible and truly memorable.
    • Perfect Glaze Consistency: For a glaze that drizzles perfectly and sets just right, add your liquid a tiny bit at a time. You want it thick enough to coat a spoon, but thin enough to flow smoothly over the cookie. If it’s too thick, add more milk; too thin, add more powdered sugar.

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