Description
These soft pistachio ricotta cookies are tender, moist, and bursting with nutty flavor. Made with simple ingredients and ricotta cheese, they offer a soft, pillowy texture with a slight chew and are perfect for pairing with coffee or tea.
Ingredients
- 1 cup (240g) whole milk ricotta cheese
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 large egg
- ½ cup (115g) unsalted butter, softened
- 1 cup (120g) shelled pistachios, roughly chopped
Instructions
- Toast and chop the pistachios: Heat a dry skillet over medium heat. Toast shelled pistachios for about 5 minutes, shaking the pan occasionally until fragrant. Let cool, then roughly chop.
- Cream the butter and sugar: In a large bowl, beat softened butter and sugar together until light and fluffy, about 3 to 4 minutes.
- Add wet ingredients: Mix in the egg and vanilla extract until combined. Stir in the ricotta cheese until the batter is creamy and slightly loose.
- Combine dry ingredients and fold in nuts: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture, mixing on low speed or folding gently. Fold in chopped pistachios evenly.
- Scoop and bake: Preheat oven to 350°F (175°C). Scoop tablespoon-sized mounds of dough onto a lined baking sheet, spacing about 2 inches apart. Slightly flatten tops with the back of a spoon. Bake for 12-15 minutes until edges are golden but centers remain soft. Let cool on baking sheet for 5 minutes, then transfer to a cooling rack.
Notes
Use whole milk ricotta for best moisture and tenderness. Toast pistachios to enhance flavor and crunch. Avoid overbaking; cookies should look slightly underdone when removed from oven and will firm up as they cool. Room temperature butter is essential for proper creaming. Chill dough for 15 minutes if kitchen is warm to help cookies keep shape. Optional: sprinkle chopped pistachios on top before baking for extra flair.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8
- Sodium: 50
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 14
- Fiber: 1
- Protein: 3
Keywords: soft cookies, pistachio cookies, ricotta cookies, moist cookies, easy cookie recipe, nutty cookies, homemade cookies