Soft Ricotta Pistachio Pillow Cookies
These soft and fluffy cookies combine the creaminess of ricotta with the nutty crunch of pistachios, making them an irresistible treat for any occasion.
Servings: 24 cookies
Calories: 130kcal
Ingredients
For the Cookie Dough
- 1/2 cup unsalted butter, softened Create a creamy texture
- 1 cup granulated sugar Adds sweetness
- 1 cup ricotta cheese, whole milk For an unbeatable soft cookie
- 1 large egg Helps bind the ingredients
- 1 tsp vanilla extract For a warm flavor
- 1/2 tsp almond extract (optional) Adds nutty depth
- 2 cups all-purpose flour Base of the cookie dough
- 1 tsp baking powder For rise
- 1/4 tsp salt Balances sweetness
- 1/2 cup chopped roasted pistachios For crunch and flavor
For Dusting
- Powdered sugar For dusting
Instructions
Preparation
- Beat the softened butter with sugar until it’s pale and fluffy.
- Mix in the ricotta cheese, egg, vanilla extract, and almond extract (if using). Beat until smooth and creamy.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture into the wet ingredients until just combined.
- Cover the dough and refrigerate for at least 1 hour.
Baking
- Preheat your oven to 350°F (175°C).
- Scoop the chilled dough into balls and place on a parchment-lined baking sheet.
- Bake for about 12-14 minutes, until lightly golden on the bottoms.
- Let cookies cool for 5 minutes before transferring to a wire rack.
- Dust with powdered sugar and top with chopped pistachios while still warm.
Notes
For better flavor and texture, use room temperature ingredients and do not skip the refrigeration step. Consider adding nutmeg or orange zest for extra flavor, or swap pistachios for walnuts or chocolate chips.