Pistachio Ricotta Cookies

Monday, December 30, 2019
Pistachio Ricotta Cookies are probably my favorite cookie ever!

I am a huge fan of pistachio anything even ice cream, I just love anything with pistachios in it!

During the last few years, I have made so many new recipes with pistachio that I love but these cookies are a definite must make all year long.

I also like pistachio biscotti and never have a birthday without a vintage style pistachio cake!

During the holiday season, I even make an Amaretto pistachio fudge, so as you can see I am a pistachio addict for sure!

These Italian cookies are soft and not too sweet which is what I love about them.

The frosting glaze gives them just the right sweetness.

Scroll down to the recipe card to get this easy recipe, you may want to double it, they are so darn good!


Pistachio nuts are amazing to me.

They are such a versatile nut that goes great on just about anything in my book!

I love it as a coating for lamb or a delicious pesto sauce for pasta!

Great on baked goods, pudding, ice cream and so much more.

Pistachio nuts are native to Asia.

Pistachio trees have grown in the Middle East for thousands of years.

Pistachios have always been a desired delicacy in this region.

These delicious nuts are even mentioned in the Old Testament (Genesis 43:11).

The Cookies

These cookies are so simple to make, they do not even require a mixer and easily done by hand.

Everything gets blended together, dropped on a cookie sheet and takes around 15 minutes to bake.

Cool, glaze and viola decadent Italian addicting cookie for all pistachio lovers!

this is  one single ricotta pistachio cookie frosted with chopped pistachios on top

Ingredients You Will Need to Make Pistachio Ricotta Cookies

Scroll down to the printable recipe card for exact measurements

  • sugar
  • butter softened
  • ricotta cheese
  • baking powder
  • salt
  • egg
  • finely chopped pistachios and 1/4 cup for garnishing
  • almond extract
  • flour
  • powdered sugar
  • milk

this is a half eaten pistachio ricotta cookie


  • Bake until just lightly browned
  • Cool completely before frosting
  • Sprinkle with finely chopped pistachios of almonds
  • Bake on parchment paper or Silpat mats
  • Do not use a hand mixer 
  • Use a medium-sized ice cream scoop for uniform cookies
  • Store in an airtight container 

these are pistachio cookies glazed with a light icing on top and finely chopped pistachios


  • For allergies to nuts use pumpkin seeds
  • Substitute lemon extract or vanilla for a different flavor
  • Drizzle with melted chocolate for a different effect in flavors
  • Add 1/2 cup of chocolate chips

these are ricotta Italian cookies made with finely chopped pistachios topped with a glaze

Cookies We Love For The Holiday

25 Kinds of Cookies

One-Stop Cookie Shop

pistachio drop cookie dough made with ricotta and pistachios


You can actually tint these green or pink and any adapt them for any holiday, benefits or events.

Below you will see a benefit cookie I did for breast cancer awareness month several years ago.

Perfect for baby showers, and any themed holiday parties.

this is pistachio ricotta cookie dough

Simple and Delicious

These Italian cookies are perfect anytime.

The pistachio nuts are inside and on top.

Let me know how you like them and leave me a comment hope you love them as much as we do!

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Pistachio Ricotta Cookies

Pistachio Ricotta Cookies

Yield: 20
prep time: 8 Mcook time: 15 Mtotal time: 23 M
These cookies are for every pistachio fan on this planet. These Italian made cookies are rich with ricotta cheese. They're a soft cookie loaded with nuts topped with a powdered sugar glaze sprinkled with more pistachios.


  • 1 cup sugar
  • 1 stick butter softened
  • 1 cup (8 ounces) ricotta cheese
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 6 ounces finely chopped pistachios and 1/4 cup for garnishing
  • 1 1/2 teaspoons almond extract
  • 2 cups all-purpose flour
  • Frosting


How to cook Pistachio Ricotta Cookies

  1. Cream the butter and sugar together by hand.
  2. Add the ricotta, extract, egg and blend together.
  3. Stir in the flour, baking powder, salt, and nuts.
  4. Using a medium-sized ice cream scoop, fill the scooper and place on a Silpat mat or parchment paper.
  5. Bake at 350 degrees preheated oven for 15 minutes until golden brown on the bottoms.
  6. Frosting
  7. 2 cups powdered sugar
  8. milk to make a glaze around 2 tablespoons or more until you reach dipping consistency.
  9. finely chopped pistachio nuts for garnish.
  10. Cool completely, frost and sprinkle with nuts.
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cookies, Italian cookies, Pistachio cookie recipes, ricotta cookie recipes
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Here is the Breast Cancer Awareness Cookie Recipe Below:

pink lemon ricotta  breast cancer awareness cookies

Disclosure: This recipe was originally shared in 2011. It was edited and re-published in 2019.