Ricotta makes these Pistachio Ricotta Cookies incredibly soft and tender, while the pistachios add a wonderful little crunch and the almond extract gives every bite that classic Italian bakery flavor.
I have always loved taking simple ingredients and turning them into something that feels special, and these cookies are exactly that.
They look beautiful on a cookie tray, especially with the chopped pistachios sprinkled over the frosting, but they aren't complicated to make.
If you love Italian cookies, pistachio desserts, ricotta cookies, or soft bakery-style cookies, this is one recipe you'll want to save.
I also like pistachio biscotti and never have a birthday without a vintage-style pistachio cake!
What You Will Love About These Pistachio Ricotta Cookies
- Soft and tender: The ricotta gives these cookies their wonderfully soft texture.
- Loaded with pistachios: There are finely chopped pistachios throughout the dough, plus more on top for garnish.
- Classic Italian flavor: Almond extract and pistachios make a beautiful combination.
- Perfect for holidays: Their pretty green color makes them especially lovely for Christmas, Easter, showers, parties, and cookie exchanges.
- Easy to make: You don't need complicated techniques or unusual ingredients.
- Make-ahead friendly: These cookies are great for preparing ahead when you need a dessert for a gathering
- Great on a tray of Tea Cakes, Ambrosia dessert pudding, pistachio ice cream, and so much more.
What Makes These Pistachio Cookies So Good and Unique?
The secret is the ricotta cheese.Ricotta adds moisture to the dough without making the cookies heavy.
Instead, you get a soft, almost cake-like cookie with a delicate texture.
The butter adds richness, while the pistachios bring that unmistakable nutty flavor.
I also love using almond extract here. Pistachio and almond complement each other beautifully, and just a small amount gives these cookies that flavor that reminds me of an Italian pastry shop.
Frequently Asked Questions and Answers
- Can I use part-skim ricotta? Yes. Whole-milk ricotta will generally give you the richest texture, but part-skim can be used. If the ricotta is very wet, drain it before adding it to the dough.
- Can I make these cookies without pistachios? You can, although they won't have the same pistachio flavor. Chopped almonds, pecans, or walnuts can be substituted if needed.
- Can I freeze Pistachio Ricotta Cookies? Yes. For the best texture, freeze the baked, unfrosted cookies in an airtight container. Thaw them completely before frosting and decorating.
- Why are my ricotta cookies so soft? That's exactly what you're looking for. Ricotta adds moisture and creates a soft, tender, almost cake-like cookie. Be careful not to overbake them.
- Can I make these ahead of time? Absolutely. These are a great make-ahead cookie for holidays and parties. Bake and cool them ahead of time, then frost and decorate closer to serving.
Tips
- Don't overmix the dough once the flour is added.
- Mix just until everything comes together.
- Use softened butter, not melted butter.
- If your ricotta contains a lot of liquid, drain it first.
- Chop the pistachios for the dough, but leave some slightly larger pieces for the topping.
- Cool the cookies completely before frosting or the frosting may melt and slide off.
- For evenly sized cookies, use a cookie scoop.
- Don't overbake them.
- These cookies are supposed to stay soft and tender.
- For the prettiest presentation, frost the cookies and immediately add the chopped pistachios while the frosting is still soft.
Flavor Variations and Suggestions
- For nut allergies, 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
- Want to put your own spin on these cookies?
- Lemon Pistachio: Add a little fresh lemon zest to the dough and use lemon frosting.
- Orange Pistachio: Add orange zest and finish with an orange glaze.
- Chocolate Pistachio: Add mini chocolate chips to the dough or drizzle the finished cookies with melted chocolate.
- Cherry Pistachio: Add finely chopped dried cherries for a sweet-tart contrast.
- Coconut Pistachio: Add a small amount of shredded coconut to the dough.
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Frosting Ideas
You can actually tint these green or pink and adapt them for any holiday, benefits, or events. Below you will see a benefit cookie I did for Breast Cancer Awareness Month several years agoFlavors:
- Almond frosting
- Vanilla buttercream
- Pistachio frosting
- Lemon frosting
- Orange-flavored frosting
- Cream cheese frosting
- A simple powdered sugar glaze
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Yield: 28
Pistachio Ricotta Cookies
Ricotta makes these Pistachio Ricotta Cookies incredibly soft and tender, while the pistachios add a wonderful little crunch
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Ingredients
- 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, plus 1/4 cup for garnishing
- 1 1/2 teaspoons almond extract
- 2 cups all-purpose flour
- See notes for frosting suggestions
Instructions
- Preheat the oven to 350 degrees and line baking sheets with parchment paper.
- Cream the butter and sugar together by hand.
- Add the ricotta, extract, and egg, and blend.
- Stir in the flour, baking powder, salt, and nuts.
- Using a medium-sized ice cream scoop, fill the scooper and place on a prepared baking sheet.
- Bake in a 350-degree preheated oven for 15 minutes, until golden brown on the bottoms.
- Frosting
- 2 cups powdered sugar
- Milk to make a glaze, around 2 tablespoons or more, until you reach dipping consistency.
- Finely chopped pistachio nuts for garnish.
- Cool completely, frost, and sprinkle with nuts.
Notes
Flavor Variations and Suggestions
- For nut allergies, use pumpkin seeds
- Substitute lemon extract or vanilla for a different flavor
- Drizzle with melted chocolate for a different flavor effect
- Add 1/2 cup of chocolate chips
- Want to put your own spin on these cookies?
- Lemon Pistachio: Add a little fresh lemon zest to the dough and use lemon frosting.
- Orange Pistachio: Add orange zest and finish with an orange glaze.
- Chocolate Pistachio: Add mini chocolate chips to the dough or drizzle the finished cookies with melted chocolate.
- Cherry Pistachio: Add finely chopped dried cherries for a sweet-tart contrast.
- Coconut Pistachio: Add a small amount of shredded coconut to the dough.
Frequently Asked Questions and Answers
- Can I use part-skim ricotta? Yes. Whole-milk ricotta will generally give you the richest texture, but part-skim can be used. If the ricotta is very wet, drain it before adding it to the dough.
- Can I make these cookies without pistachios? You can, although they won't have the same pistachio flavor. Chopped almonds, pecans, or walnuts can be substituted if needed.
- Can I freeze Pistachio Ricotta Cookies? Yes. For the best texture, freeze the baked, unfrosted cookies in an airtight container. Thaw them completely before frosting and decorating.
- Why are my ricotta cookies so soft? That's exactly what you're looking for. Ricotta adds moisture and creates a soft, tender, almost cake-like cookie. Be careful not to overbake them.
- Can I make these ahead of time? Absolutely. These are a great make-ahead cookie for holidays and parties. Bake and cool them ahead of time, then frost and decorate closer to serving.
Tips
- Don't overmix the dough once the flour is added.
- Mix just until everything comes together.
- Use softened butter, not melted butter.
- If your ricotta contains a lot of liquid, drain it first.
- Chop the pistachios for the dough, but leave some slightly larger pieces for the topping.
- Cool the cookies completely before frosting or the frosting may melt and slide off.
- For evenly sized cookies, use a cookie scoop.
- Don't overbake them.
- These cookies are supposed to stay soft and tender.
- For the prettiest presentation, frost the cookies and immediately add the chopped pistachios while the frosting is still soft.
Frosting Ideas
You can actually tint these green or pink and 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.
Flavors:
- Almond frosting
- Vanilla buttercream
- Pistachio frosting
- Lemon frosting
- Orange-flavored frosting
- Cream cheese frosting
- A simple powdered sugar glaze
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