Soft Ricotta Pistachio Pillow Cookies
Delightful cookies featuring the creamy richness of ricotta cheese combined with the nutty crunch of pistachios, resulting in a fluffy and irresistible treat.
Servings: 24 cookies
Calories: 140kcal
Ingredients
For the cookies
- 1/2 cup unsalted butter, softened Providing a rich, creamy base.
- 1 cup granulated sugar For that perfect sweetness.
- 1 cup ricotta cheese, whole milk Giving these cookies their unique softness.
- 1 large egg Binding the ingredients together.
- 1 tsp vanilla extract Enhancing the sweetness.
- 1/2 tsp almond extract (optional) Adding a hint of nuttiness.
- 2 cups all-purpose flour Forming the structure of the cookies.
- 1 tsp baking powder Ensuring a light and fluffy texture.
- 1/4 tsp salt Balancing the flavors.
- powdered sugar, for dusting Finishing touch for sweetness.
- 1/2 cup chopped roasted pistachios Adding a delightful crunch and rich flavor.
Instructions
Preparation
- In a large bowl, beat the softened butter with sugar until pale and fluffy.
- Mix in the ricotta cheese, egg, vanilla, and almond extract (if using), and beat until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients until just combined.
- Cover the dough with plastic wrap and refrigerate for 1 hour.
Baking
- Preheat your oven to 350°F (175°C).
- Scoop the chilled dough into balls and place them on a parchment-lined baking sheet.
- Bake for 12–14 minutes until the bottoms are lightly golden and the tops are set.
- Let the cookies cool on the tray for 5 minutes before transferring them to a rack.
- Dust generously with powdered sugar and sprinkle with chopped pistachios while slightly warm.
Notes
Ensure room temperature ingredients for better mixing. Chilling the dough longer can enhance flavor. Store leftovers in an airtight container.