Description
These soft pistachio cookies with ricotta are tender, buttery, and packed with nutty pistachio flavor. The ricotta keeps the cookies incredibly moist with a delicate cake-like texture.
Ingredients
- 1 cup ricotta cheese
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup shelled pistachios, finely chopped
- 1/4 cup powdered sugar, for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the ricotta cheese, egg, and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Fold in the chopped pistachios.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool completely before dusting with powdered sugar.
Notes
- Use whole milk ricotta for the softest texture.
- Store cookies in an airtight container for up to 4 days.
- You can add lemon zest for a brighter flavor.
- Toast the pistachios before mixing for extra nuttiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 145 kcal
- Sugar: 9 g
- Sodium: 85 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 22 mg
