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Soft Glazed Pistachio Ricotta Cookies

Pillowy soft, cake-like cookies made with creamy ricotta cheese and pistachios, topped with a sweet almond glaze and crushed nuts.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Italian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2.5 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 0.5 cup unsalted butter softened
  • 1.5 cups granulated sugar
  • 15 oz whole milk ricotta cheese drained
  • 2 eggs large
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 0.5 cup pistachios finely chopped
  • 2-3 drops green food coloring optional
Glaze and Topping
  • 2 cups powdered sugar
  • 3-4 tbsp milk
  • 0.5 tsp almond extract
  • 0.5 cup pistachios chopped, for topping

Equipment

  • Stand Mixer or Hand Mixer
  • Baking sheets
  • Wire cooling rack
  • Cookie scoop

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk flour, baking powder, salt, and finely chopped pistachios.
  3. Cream softened butter and sugar until light and fluffy (about 3 minutes).
  4. Add ricotta cheese, eggs, vanilla, almond extract, and food coloring. Mix until combined (mixture may look curdled).
  5. Gradually stir in the flour mixture on low speed just until combined. Do not overmix.
  6. Scoop dough onto baking sheets, spacing 2 inches apart.
  7. Bake for 12-14 minutes until bottoms are golden but tops are still soft. Cool on rack completely.
  8. Whisk glaze ingredients until smooth. Dip cooled cookies into glaze and sprinkle with chopped pistachios.

Notes

Drain your ricotta cheese well before using to prevent the dough from being too sticky. These cookies stay soft for days!