Soft Pistachio Ricotta Cookies – Melt-in-Your-Mouth Goodness
Tender ricotta cookies flavored with pistachio for a soft, delicate, and irresistible treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: About 24 cookies
- Category: Dessert, Cookies, Holiday Baking
- Method: Baking
- Cuisine: American, Italian-Inspired
- Diet: Vegetarian
Ingredients
Cookies:
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 (3.4 oz) package instant pistachio pudding mix
½ cup unsalted butter, softened
1 cup granulated sugar
1 cup ricotta cheese (whole milk)
1 large egg
1 teaspoon vanilla extract
Glaze:
1 cup powdered sugar
2–3 tablespoons milk
¼ teaspoon almond extract (optional)
Chopped pistachios, for garnish
Instructions
Preheat Oven: Set oven to 350 °F (175 °C). Line baking sheets with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pistachio pudding mix.
Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy, about 2–3 minutes.
Add Ricotta & Egg: Mix in ricotta cheese, egg, and vanilla until smooth.
Combine: Gradually add dry ingredients to wet, mixing just until combined.
Bake: Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Bake 10–12 minutes, until edges are set but centers are soft. Cool completely.
Glaze: Whisk powdered sugar, milk, and almond extract until smooth. Spoon or drizzle glaze over cooled cookies and sprinkle with chopped pistachios.
Notes
For brighter green cookies, add a drop of green food coloring to the dough.
Cookies will stay soft for several days when stored in an airtight container.
You can freeze unglazed cookies for up to 2 months; thaw and glaze before serving.
