If you’re on the hunt for a cookie that feels both elegant and comforting, these Pistachio Ricotta Cookies are exactly what you want. With their tender crumb, subtle pistachio flavor, and simple glaze, these melt‑in‑your‑mouth treats make a fantastic addition to holiday baking, special occasions, or whenever you want something a little special.
What sets them apart is the ricotta—yes, ricotta!—which gives these cookies a wonderful softness without complicating the flavor. The ground pistachios bring texture and a nutty note, while a light drizzle of vanilla icing and extra chopped pistachios take them over the top. They’re a fun twist on classic ricotta cookies (like lemon or almond versions), with a nutty flair.
Below you’ll find all you need: ingredients, steps, tips, and nutrition info—everything to make them perfectly.
Ingredients for Pistachio Ricotta Cookies
For the cookies:
- 1 cup shelled pistachios (roasted and salted)
- 1 ¾ cups all‑purpose flour (≈ 235 g)
- 2 teaspoons baking powder
- 1 cup granulated sugar
- ½ cup unsalted butter, softened (one stick)
- 1 cup ricotta cheese (well drained)
- 1 large egg
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup powdered (confectioners’) sugar
- 2 tablespoons milk
- Chopped pistachios (for sprinkling on top)
Instructions
- Grind the pistachios.
Using a food processor (with the blade attachment), pulse the shelled pistachios until they’re finely ground—almost like coarse sand. Transfer to a bowl and stir in the flour and baking powder until everything is well combined. Set aside. - Make the cookie dough.
In a large bowl, cream together the softened butter and granulated sugar using a hand mixer (medium‑high speed) until light and fluffy (about 2 minutes). Then add the ricotta, egg, and vanilla extract, and mix until well incorporated. Finally, mix in the pistachio‑flour mixture on low speed until just combined (don’t overmix). - Chill the dough.
Cover the bowl (plastic wrap or a lid) and refrigerate the dough for at least 1 hour. This resting step helps prevent spreading when baked. (You can also make the dough ahead and chill up to a day.) - Preheat and shape.
Preheat your oven to 350 °F (about 175 °C). Line a baking sheet with parchment paper. Use a cookie scoop (or spoon) to portion about 1½ tablespoons of dough per cookie, rolling each into a ball. Place them on the prepared sheet about 2 inches apart. - Bake.
Bake on the center rack for 12 to 14 minutes, or until the bottoms begin to lightly brown. Note: the tops won’t change color much, so watch the base. After baking, let the cookies sit on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. - Glaze and finish.
In a small bowl, whisk together the powdered sugar and milk until smooth and thick (adjust to reach desired consistency). Take each cooled cookie, flip it upside down, and dip its top into the glaze, letting the excess drip off. Return to the wire rack and sprinkle each with the chopped pistachios. Let the glaze set before serving. - Storage.
Store leftover cookies in an airtight container in the refrigerator for up to 1 week. You can also freeze them for up to 1 month.

Tips & Notes
- If your ricotta is especially watery, drain it over a fine mesh sieve before using to avoid making the dough too moist.
- Chilling is important—don’t skip it. Without chilling, the cookies will spread too much.
- Even when baked, these cookies remain pale on top; the telltale sign is the bottom edges browning slightly.
- You can prepare the dough in advance and refrigerate overnight if needed.
- Be gentle when glazing—dip only the top side so the cookie’s underside stays crisp.
- For variation, you could add a touch of lemon zest or almond extract in the glaze (if you like a mild citrus or almond twist).
Recipe At a Glance
- Prep Time: ~ 10 minutes
- Cook Time: ~ 12 minutes
- Chill Time: 1 hour
- Total Time: ~ 1 hour 22 minutes
- Yield / Serving Size: ~ 36 cookies
- Cuisine: Italian
- Course: Dessert
Nutrition (per cookie, approximate)
- Calories: 113 kcal
- Carbohydrates: 15 g
- Protein: 2 g
- Fat: 5 g
- Saturated Fat: 2 g
- Fiber: 1 g
- Sugars: 9 g
- Cholesterol: 16 mg
- Sodium: 32 mg
Why You’ll Love These
These Pistachio Ricotta Cookies strike a beautiful balance between simplicity and elegance. The ricotta brings a light, tender texture, the pistachios infuse nuttiness, and the sweet glaze adds just enough sweetness and flair. They’re not overly rich, and they feel festive without being fussy. Whether for an Italian‑style dessert table, a holiday platter, or just a weekend baking treat, they’re bound to impress both in taste and presentation.