Introduction
If you’ve ever walked into a cozy Italian bakery, you know the smell that greets you—warm sugar, roasted nuts, buttery pastries, and cookies stacked high behind glass counters. Among those delightful treats, one cookie always stands out for me: Ricotta Pistachio Cookies.
These aren’t your average cookies. They’re soft, moist, and almost cake-like thanks to creamy ricotta cheese. Then comes the nutty crunch of pistachios, adding both flavor and texture that make every bite irresistible. It’s the perfect marriage of richness and lightness, sweetness and nuttiness.
The first time I had Ricotta Pistachio Cookies was during a holiday trip to Sicily. A tiny pastry shop tucked in a side street served them fresh out of the oven, dusted lightly with powdered sugar. I’ll never forget the way they melted in my mouth—delicate, tender, and just sweet enough to pair beautifully with a cappuccino. When I got back home, I knew I had to recreate them.
Today, I’m sharing my go-to recipe for How to Make Ricotta Pistachio Cookies – A Classic Italian Dessert. Whether you’re baking for the holidays, a special occasion, or simply a Sunday afternoon treat, these cookies will win hearts and taste buds alike.
Ingredients
Here’s everything you’ll need to make these delightful cookies:
For the Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 cup ricotta cheese (whole milk preferred for creaminess)
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional, enhances pistachio flavor)
- ½ cup chopped pistachios (shelled and unsalted)
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk (or more, for consistency)
- ½ teaspoon vanilla extract
- ¼ cup finely chopped pistachios, for garnish
Substitution Ideas
- Flour: For a gluten-free version, substitute with a high-quality gluten-free baking blend.
- Butter: Swap for coconut oil or vegan butter to make them dairy-free.
- Ricotta: Use dairy-free ricotta (almond or cashew-based) for a vegan option.
- Sugar: Coconut sugar or monk fruit sweetener works for a lower-glycemic alternative.
- Pistachios: Not a pistachio fan? Try almonds, hazelnuts, or even chocolate chips for a twist.
Step-by-Step Instructions
Follow these easy steps for the perfect Ricotta Pistachio Cookies every time:
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
👉 Tip: This ensures your cookies won’t stick and makes cleanup a breeze.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy (about 2–3 minutes).
👉 Tip: This step adds air to the dough, making your cookies extra soft.
Step 4: Add Ricotta, Egg, and Extracts
Beat in the ricotta cheese, egg, vanilla, and almond extract (if using). Mix until well combined and smooth.
Step 5: Combine Dry and Wet
Gradually add the dry ingredients into the wet mixture, mixing until just combined. Fold in the chopped pistachios.
👉 Tip: Don’t overmix—this helps keep the cookies tender.
Step 6: Scoop and Bake
Drop tablespoon-sized scoops of dough onto the prepared baking sheets, leaving about 2 inches of space between cookies.
Bake for 12–15 minutes, or until the edges are lightly golden but the centers are still soft.
Step 7: Cool and Glaze
Let cookies cool completely on a wire rack before glazing. For the glaze, whisk powdered sugar, milk, and vanilla until smooth. Drizzle or spread over cookies, then sprinkle with finely chopped pistachios.
Extra Tips
Serving Suggestions
- Enjoy with espresso, cappuccino, or a glass of dessert wine.
- These cookies make a perfect addition to holiday cookie trays.
- Serve with fresh fruit for a light, balanced dessert.
Storage & Reheating
- Room Temperature: Store in an airtight container for up to 4 days.
- Fridge: Keeps well for up to 1 week (but let them come to room temperature before serving).
- Freezer: Freeze baked (unglazed) cookies for up to 2 months. Thaw and glaze before serving.
Variations
- Citrus Twist: Add lemon or orange zest for a bright, refreshing flavor.
- Chocolate Drizzle: Replace glaze with melted white or dark chocolate.
- Holiday Style: Tint the glaze green with natural food coloring for festive flair.
Nutritional Information (per cookie, makes ~24)
- Calories: ~140
- Protein: 3g
- Carbohydrates: 18g
- Fat: 6g
- Fiber: 1g
(Adapted from Orsara Recipes)
FAQ Section
Q: How long does it take to make these cookies?
A: About 30 minutes total—15 minutes for prep and 12–15 minutes for baking.
Q: Can I substitute the pistachios?
A: Absolutely! Almonds, hazelnuts, or even dried cranberries are great swaps.
Q: Can I freeze Ricotta Pistachio Cookies?
A: Yes! Bake and cool them completely, then freeze without glaze. When ready to serve, thaw and glaze.
Q: Do I need to use whole milk ricotta?
A: Whole milk ricotta gives the richest texture, but part-skim works too. Avoid very watery ricotta—drain if necessary.
Conclusion
And there you have it—How to Make Ricotta Pistachio Cookies – A Classic Italian Dessert that’s soft, nutty, and oh-so-delicious. These cookies are proof that simple ingredients, when combined thoughtfully, can create something truly special.
Whether you’re recreating memories of Italian bakeries, sharing them during the holidays, or simply treating yourself on a cozy afternoon, these cookies will never disappoint.
Now it’s your turn! Bake a batch, share them with friends and family, and don’t forget to come back and let me know how they turned out. If you loved this recipe, share it with fellow cookie lovers or save it for your next baking day.
Happy baking, amici! 🍪💚✨