Why I’ll Love This Recipe

I love this recipe because the ricotta gives the cookies an indulgently soft, cake-like texture while pistachios add delicate flavor and color. They’re elegant yet simple—perfect for holidays, gifting, or just treating myself to something special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

shelled roasted pistachios (ground)
all-purpose flour
baking powder
granulated sugar
unsalted butter (softened)
ricotta cheese (well drained)
egg
vanilla extract
powdered sugar
milk (for glaze)
additional chopped pistachios (for topping)

Directions

I prepare them this way:

Pulse pistachios in a food processor until they resemble coarse sand.
Cream together butter and sugar until light and fluffy, then blend in ricotta, egg, and vanilla.
Mix in flour, baking powder, and ground pistachios to form the dough. Cover and chill for at least an hour.
Preheat oven, then scoop dough into small balls (about 1½ Tbsp each), placing them on a lined baking sheet. Bake for around 12–14 minutes until bottoms are lightly browned. Let cool on the baking sheet briefly before moving to a wire rack.
Mix powdered sugar with milk to make a smooth glaze, dip the cooled cookies top-side down, let excess drip off, and sprinkle with chopped pistachios.

Servings and timing

Servings: Yields about 36 cookies.
Timing: Total time is approximately 1 hour 22 minutes—around 10 minutes prep, 12 minutes bake, plus 1 hour chilling.

Variations

I can experiment by using golden or flavored pistachios (like salted or unsalted) depending on taste preference.
I sometimes add a hint of lemon or almond extract to enhance the nutty flavor.
A thicker glaze or even a light dusting of powdered sugar works when I want simplicity.

Storage/reheating

I store the cookies in an airtight container in the refrigerator—they stay fresh for up to a week. They also freeze well for up to a month; I thaw them before glazing or serving.

FAQs

Why do I chill the cookie dough?

I chill it to prevent spreading during baking and to help the flavors meld—it gives the cookies their perfect shape and texture.

Can I make them ahead of time?

Yes—I’ve made the dough ahead and chilled it up to a day before shaping and baking, which made prep much easier.

How soft are these cookies?

They remain wonderfully soft—almost cake-like. The ricotta delivers a tender crumb that literally melts in my mouth.

Do I need to drain the ricotta?

I make sure to drain it well if it’s watery; otherwise, too much moisture can affect the cookie’s texture.

My glaze is too thin—any fix?

I simply add more powdered sugar to thicken it, or a touch more milk if it’s too thick. It’s easy to dial in based on how fluid I want it.

Conclusion

I adore how these Soft Pistachio Ricotta Cookies balance airy, creamy texture with delicate nutty flavor. They feel elegant and satisfying yet are easy to make. Whether I’m sharing them or sneaking one (or two!) with my afternoon coffee—they’re truly melt-in-your-mouth good.