Description
These Pistachio Ricotta Cookies are soft, buttery, and bursting with fresh lemon zest and nutty pistachio flavor. The ricotta makes them incredibly moist and tender, while the pistachios add the perfect crunch. A simple yet elegant cookie that’s ideal for holidays, tea time, or anytime you crave something sweet!
Ingredients
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1 cup unsalted butter, softened
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1 cup granulated sugar
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1 cup ricotta cheese
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1 teaspoon vanilla extract
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1 large egg
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2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon salt
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1 cup shelled pistachios, chopped
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Zest of 1 lemon
Instructions
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Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
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In a large bowl, cream together butter and sugar until light and fluffy.
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Mix in ricotta cheese, vanilla extract, and egg until well combined.
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In a separate bowl, whisk flour, baking powder, and salt. Gradually add to the wet mixture, mixing until just combined.
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Fold in chopped pistachios and lemon zest.
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Drop dough by tablespoonfuls onto prepared baking sheets, spacing 2 inches apart.
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Bake for 12–15 minutes, until edges are lightly golden.
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Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
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Add a light glaze (powdered sugar + lemon juice) for extra sweetness.
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Use roasted salted pistachios for a flavor boost.
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These cookies stay soft for days when stored in an airtight container.