Ricotta cookies often get overlooked next to their sugar cookie cousins. But these pistachio ricotta cookies stand out the moment you taste them. The texture is soft, more like little cakes than cookies. Each one carries the nutty strength of pistachios balanced with the quiet creaminess of ricotta.
You’re not just baking another batch of cookies. You’re making something that has layers of flavor without layers of fuss. These aren’t delicate, break-in-your-hand shortbreads. They hold their shape. They cool into tender centers and slightly golden bottoms. The lemon glaze adds just enough brightness to finish every bite.
I’ve made these for weddings and for weeknights. They work both ways.
Why These Cookies Work So Well
Ricotta gives moisture without weight. It softens the crumb but doesn’t make the cookie soggy. The ground pistachios pull the flavor forward without the need for extracts or artificial flavor.
If you’ve made my Pistachio Cookies, you’ll notice the texture here is much lighter. These aren’t crisp—they’re pillowy. And if you’re after more nut-based sweets, I keep my Pistachio Biscotti in regular rotation too.
The real surprise comes from the lemon glaze. It lifts the cookie just enough. I’ve tested vanilla-only versions, but the citrus wins.
About the Pistachios and Ricotta
Use shelled, unsalted pistachios. Roast them lightly if you want the flavor to stand out more. I pulse them in a food processor until finely ground, stopping short of paste.
Whole milk ricotta matters. I’ve tried lower fat versions and the dough ends up too dry or crumbly. The full-fat version gives a better mouthfeel and smooth integration into the batter.
This cookie is a good introduction if you’ve never baked with ricotta. And if you enjoy it, try my Pistachio Truffles next. They lean more into richness, but carry that same pistachio depth.
A Practical Comparison: Green Food Coloring vs Natural Tint
I’ve made these with and without gel coloring. When I use it, the color is soft—never artificial looking. But if you skip it, the cookies stay beige with flecks of pistachio and lemon zest.
For gifting or party platters, I add just a touch. For casual baking at home, I leave the color out. The glaze usually steals the visual spotlight anyway.
If you enjoy ricotta-based cookies with a citrus twist, my Lemon Ricotta Cookies bring a brighter zing with each bite.
Making the Dough: A Step That Deserves Patience
Creaming the butter and sugar thoroughly gives lift. Don’t rush this part. I use a handheld mixer and give it 2–3 full minutes.
After adding the egg and ricotta, the batter will look slightly curdled. That’s normal. Once the flour and pistachio mixture goes in, it smooths out.
Don’t skip the chill. One hour helps the cookies hold shape in the oven. If you try to scoop warm dough, the cookies spread and lose their soft dome.
Baking and Glazing Tips
I bake on parchment-lined trays, spaced out. Mine usually take about 13 minutes. The tops will stay pale, but the bottoms just start to golden.
Let them cool completely before glazing. The glaze needs a smooth, dry surface to settle properly.
The glaze should be pourable, not watery. Start with 2 tablespoons of lemon juice, then adjust. It should cling but still spread easily.
Serving and Storage Advice from My Kitchen
These cookies taste best the same day or the next. The texture softens slightly over time, but they stay fresh up to three days in a sealed container.
I don’t recommend freezing them after glazing. If you need to prep ahead, bake and freeze the cookies plain. Glaze after thawing.
For serving, I like them stacked on a white ceramic plate or packed in a parchment-lined tin. They travel well and look polished enough for gifting.
More Recipes for Pistachio Lovers
Try these if you’re building a collection of pistachio recipes:
Each one uses pistachio in a different way—cookie, glaze, ganache, or twice-baked crunch.
Pin This Recipe & Share Your Experience
Save this pistachio ricotta cookie recipe to your baking board so you can find it again. If you try it, tell me how it turned out in the comments. I always love seeing your photos and ideas. Got a question or tip? Share it below, your note might help the next baker too.
Pistachio Ricotta Cookies Recipe
These soft, cake-like cookies combine creamy ricotta, finely ground pistachios, and a touch of lemon for a delicate and flavorful treat. Each bite has a pillowy texture with a light citrus glaze that complements the nutty richness.
Ingredients
- FOR THE COOKIES
- 1 cup shelled unsalted pistachios
- 1¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 cup whole milk ricotta cheese
- 1 tsp pure vanilla extract
- ½ tsp almond extract (optional)
- Zest of 1 lemon
- Green gel food coloring (optional)
- FOR THE LEMON GLAZE
- 1½ cups powdered sugar
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp vanilla extract
- Yellow gel food coloring (optional)
Instructions
- PREPARE THE PISTACHIOS: Add the shelled pistachios to a food processor and pulse until finely ground, being careful not to over-process into a paste. Set aside.
- COMBINE DRY INGREDIENTS: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Stir in the ground pistachios and lemon zest until evenly distributed.
- CREAM BUTTER AND SUGAR: In a large mixing bowl, beat the room-temperature butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
- ADD RICOTTA AND EGG: Mix in the egg, followed by the ricotta cheese, vanilla extract, and almond extract if using. Beat until the mixture is smooth and fully combined.
- INCORPORATE DRY INGREDIENTS: Gradually add the dry mixture to the wet ingredients, mixing just until no dry streaks remain. If desired, add a small amount of green gel food coloring and stir until the dough is evenly tinted.
- CHILL THE DOUGH: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to help the dough firm up and prevent spreading during baking.
- BAKE THE COOKIES: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the chilled dough using a medium cookie scoop or tablespoon, spacing each cookie about 2 inches apart on the sheet. Bake for 12–14 minutes, or until the tops are set and the bottoms are just turning golden. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- MAKE THE LEMON GLAZE: In a small bowl, whisk together the powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth. Adjust the consistency by adding more lemon juice to thin or more powdered sugar to thicken. Add yellow gel food coloring if desired for brightness.
- GLAZE THE COOKIES: Once the cookies are completely cool, drizzle the glaze over each using a spoon or a piping bag. Allow the glaze to set before serving or storing.
Notes
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness. For a deeper pistachio flavor, toast the pistachios lightly before grinding.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 164Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 23mgSodium 88mgCarbohydrates 26gFiber 1gSugar 17gProtein 3g
Hi! Can you explain how you make your cookies look as they do on the cookie sheet? That’s not a rounded scoop. They look as if they were formed in a ramekin. Can’t wait to try this recipe next week!
Hey Candi — great eye! I actually shape them by slicing chilled dough that’s been rolled into a log. That’s why they have that neat, flat-sided look instead of the usual scooped dome. Makes them bake up evenly too. Hope you enjoy them next week! 💚