Pistachio Ricotta Cookies are the kind of cookie that stops the scroll: soft, pillowy centers, a delicate nutty tang, and a beautiful pale-green hint of pistachio. This article gives you everything you need to make bakery-quality pistachio ricotta cookies at home
Ingredient for Pistachio Ricotta Cookies
Use the list below when you shop and prepare. I’ve included why each ingredient matters so you can tweak with confidence.
- Ricotta (whole-milk), 1 cup — ≈240 g (drained 20–30 minutes)
- Unsalted butter, 6 tbsp — ≈85 g (softened; or brown the butter for variation)
- Granulated sugar, ¾ cup — ≈150 g
- Large egg, 1 (≈50 g)
- Vanilla extract, 1 tsp (or almond extract) — ≈5 ml
- All-purpose flour, 1 ¾ cups — ≈210 g
- Baking powder, 1 tsp — ≈4 g
- Salt, ¼ tsp — ≈1.5 g
- Pistachios (toasted and chopped), ¾–1 cup — ≈90–120 g
- OR: Pistachio paste option — ½ cup paste (≈120 g) + ½ cup chopped pistachios (≈60 g) for extra color/flavor
- Powdered sugar (for glaze), 1 cup — ≈120 g
- Milk or lemon juice (to thin glaze), 1–2 tbsp — ≈15–30 ml
- Optional: lemon zest, 1–2 tsp (for lemon-pistachio version)
- Optional: white chocolate for drizzle, 2–3 oz (60–90 g)
Equipment & small prep steps that matter
- Mixing bowls (one large, one medium)
- Hand mixer or stand mixer (paddle preferred) — you can also mix by hand.
- Food processor (for pistachio paste or fine chop)
- Cookie scoop (1–2 tbsp)
- Baking sheets, parchment paper or silicone mats
- Wire rack for cooling
- Fine-mesh strainer or cheesecloth (to drain ricotta)
Prep tips:
- Drain your ricotta: put it in cheesecloth over a strainer for 20–30 minutes to remove excess whey (this prevents overly wet dough).
- Toast pistachios briefly in a skillet or oven until fragrant, then cool before chopping.
- If you want vivid color and flavor, pulse some pistachios into a paste (food processor) and reserve some chopped nuts for topping.
Step-by-step Recipe for Pistachio Ricotta Cookies
This is a clear, adaptable recipe skeleton — follow as written for dependable results and use the technique tips below to tailor texture.
Method (detailed bullets)
- Prep
- Drain 1 cup whole-milk ricotta for 20–30 minutes; set aside.
- Toast 1 cup shelled pistachios (if using) at 325°F for 5–8 minutes, cool, then chop. Reserve 2–3 tbsp finely powdered/paste if desired.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment.
- Mix wet ingredients
- Cream 6 tbsp softened unsalted butter with ¾ cup granulated sugar until light and slightly fluffy (2–3 minutes).
- Beat in 1 large egg, 1 tsp vanilla extract, and the drained ricotta until homogenous.
- Add dry ingredients
- In a separate bowl, whisk 1 ¾ cups all-purpose flour, 1 tsp baking powder, and ¼ tsp salt.
- Fold dry ingredients into wet until just combined; avoid overmixing.
- Stir in ¾–1 cup chopped toasted pistachios (or ½ cup pistachio paste + ½ cup chopped nuts if using paste).
- Portion & bake
- Scoop 1–1.5 tbsp dough onto prepared sheets, spacing 2 inches apart. Optional: chill scooped dough 15–30 minutes for taller cookies.
- Bake 10–15 minutes until edges are set and bottoms are light golden; centers will look just set.
- Cool 5 minutes on sheet, then move to wire rack to cool completely.
- Glaze & finish
- Whisk 1 cup powdered sugar with 1–2 tbsp milk or lemon juice to a pourable glaze; thin with extra liquid if needed.
- Dip or drizzle glaze, then top with a few chopped pistachios. Alternatively, drizzle melted white chocolate.
Flavor variations
A few tasteful swaps and additions that play well with pistachio and ricotta:
- Lemon-Pistachio
- Add 1–2 tsp lemon zest to the dough and 1 tbsp lemon juice to the glaze. Bright, springlike.
- Brown-Butter Pistachio
- Brown the butter first (cool slightly) and proceed. The nutty, toasty flavors deepen the cookie.
- White-Chocolate Drizzle & Sea Salt
- Drizzle melted white chocolate over glazed cookies and finish with flaky sea salt for contrast.
- Cardamom or Orange Blossom
- Add ½–1 tsp ground cardamom or a few drops of orange blossom water for Middle Eastern flair.
- Pistachio Sandwich Cookies
- Pipe buttercream or mascarpone-based filling between two cooled cookies for an elegant treat.
Glazing & presentation ideas
- Simple glaze: 1 cup powdered sugar + 1–2 tbsp milk or lemon juice, whisk to pourable thickness.
- Pistachio tint: fold 1 tsp finely ground pistachio into the glaze for soft color and extra flavor.
- White-chocolate drizzle: melt white chocolate slowly in a double boiler; drizzle with a fork.
- Finish: top glazed cookies immediately with chopped pistachios so they stick; for a glossy finish, allow glaze to set fully.
Presentation tips:
- Stack with parchment between layers; tie with twine for gifting.
- Serve on a neutral platter so the pistachio green pops.
Troubleshooting
Problem: Cookies spread too much / too flat
Causes & fixes:
- Ricotta too wet → drain longer.
- Dough too warm → chill scooped dough.
- Too little flour or too much butter → add 1–2 tbsp flour and retest.
- Overcreamed butter and sugar → cream until just light, but not overly aerated.
Problem: Centers are gummy or underbaked
Fixes:
- Bake a minute or two longer; test by looking for set edges.
- Ensure ricotta is drained and the dough isn’t too wet.
Problem: Cookies are dense or heavy
Fixes:
- Don’t overpack the scoop; don’t overmix.
- Make sure baking powder is fresh.
Problem: Weak pistachio flavor or dull color
Fixes:
- Use higher proportion of pistachio paste or add a tablespoon of finely ground pistachios.
- Toast pistachios lightly to amplify aroma (don’t over-brown).
Storage, freezing & make-ahead
- Room temperature: Store glazed cookies in an airtight container for up to 4–5 days. Place parchment between layers.
- Refrigeration: Keeps longer but may firm the texture; bring to room temp before serving.
- Freezing baked cookies: Freeze in a single layer, then stack with parchment; thaw at room temp and re-glaze if desired.
- Freezing dough: Scoop dough onto a baking sheet, freeze until solid, then transfer to a bag. Bake from frozen (add 1–2 minutes to bake time).
- Make-ahead tip: Dough flavors meld when chilled 24–48 hours — many bakers prefer this for deeper taste.
Frequently Asked Questions
Q: Should I drain the ricotta?
A: Yes — draining prevents excess moisture that causes spreading and gummy centers.
Q: Can I make these without a food processor?
A: Absolutely — chop pistachios by hand or use a mortar and pestle; a fork can break small amounts of paste.
Q: How long to bake ricotta cookies?
A: Typically 10–15 minutes at 350°F for medium-sized cookies; adjust based on size and desired texture.
Q: What’s the best way to get green pistachio color?
A: Use pistachio paste or finely ground, high-quality pistachios; avoid over-toasting (it darkens the green).
Q: Why are my cookies flat?
A: Likely excess moisture, warm dough, or insufficient flour. Chill dough and ensure ricotta is drained.
Conclusion
Making Pistachio Ricotta Cookies is one of those small baking joys that rewards a little care with a lot of flavor — tender ricotta crumbs, bright toasted pistachios, and a simple glaze that dresses them up beautifully. Follow the technique tips (drain the ricotta, toast the nuts, avoid overmixing) and you’ll consistently get soft, bakery-style cookies that look as good as they taste.
Print
Irresistible Pistachio Ricotta Cookies Recipe
- Total Time: PT55M
- Yield: About 28 cookies
- Diet: Vegetarian
Description
These Pistachio Ricotta Cookies are soft, moist, and full of nutty flavor. The ricotta cheese keeps them tender while chopped pistachios add a delightful crunch. Finished with a light glaze, they’re perfect for holidays, parties, or afternoon tea.
Ingredients
- Ricotta (whole-milk), 1 cup — ≈240 g (drained 20–30 minutes)
- Unsalted butter, 6 tbsp — ≈85 g (softened; or brown the butter for variation)
- Granulated sugar, ¾ cup — ≈150 g
- Large egg, 1 (≈50 g)
- Vanilla extract, 1 tsp (or almond extract) — ≈5 ml
- All-purpose flour, 1 ¾ cups — ≈210 g
- Baking powder, 1 tsp — ≈4 g
- Salt, ¼ tsp — ≈1.5 g
- Pistachios (toasted and chopped), ¾–1 cup — ≈90–120 g
- OR: Pistachio paste option — ½ cup paste (≈120 g) + ½ cup chopped pistachios (≈60 g) for extra color/flavor
- Powdered sugar (for glaze), 1 cup — ≈120 g
- Milk or lemon juice (to thin glaze), 1–2 tbsp — ≈15–30 ml
- Optional: lemon zest, 1–2 tsp (for lemon-pistachio version)
- Optional: white chocolate for drizzle, 2–3 oz (60–90 g)
Instructions
- Prep
- Drain 1 cup whole-milk ricotta for 20–30 minutes; set aside.
- Toast 1 cup shelled pistachios (if using) at 325°F for 5–8 minutes, cool, then chop. Reserve 2–3 tbsp finely powdered/paste if desired.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment.
- Mix wet ingredients
- Cream 6 tbsp softened unsalted butter with ¾ cup granulated sugar until light and slightly fluffy (2–3 minutes).
- Beat in 1 large egg, 1 tsp vanilla extract, and the drained ricotta until homogenous.
- Add dry ingredients
- In a separate bowl, whisk 1 ¾ cups all-purpose flour, 1 tsp baking powder, and ¼ tsp salt.
- Fold dry ingredients into wet until just combined; avoid overmixing.
- Stir in ¾–1 cup chopped toasted pistachios (or ½ cup pistachio paste + ½ cup chopped nuts if using paste).
- Portion & bake
- Scoop 1–1.5 tbsp dough onto prepared sheets, spacing 2 inches apart. Optional: chill scooped dough 15–30 minutes for taller cookies.
- Bake 10–15 minutes until edges are set and bottoms are light golden; centers will look just set.
- Cool 5 minutes on sheet, then move to wire rack to cool completely.
- Glaze & finish
- Whisk 1 cup powdered sugar with 1–2 tbsp milk or lemon juice to a pourable glaze; thin with extra liquid if needed.
- Dip or drizzle glaze, then top with a few chopped pistachios. Alternatively, drizzle melted white chocolate.
- Prep Time: PT20M
- Cook Time: PT35M
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 135kcal
- Sugar: 9g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg