There’s something irresistible about Quick Ricotta Pistachio Cookies soft, pillowy centers with a gentle crunch from chopped pistachios. These cookies blend creamy ricotta with the delicate nuttiness of pistachios, creating a sweet treat that feels both elegant and homey. In this post, I’ll walk you through the easy steps to whip up these flavorful bites in just about 30 minutes. We’ll cover everything from the ingredients to storing them properly, plus tips to keep them fluffy not soggy. If you’re looking for a fast, comforting bake that doesn’t skimp on flavor, this recipe will earn a permanent place in your kitchen.
Table of Contents
Table of Contents
Quick Ricotta Pistachio Cookies : Soft, Easy & Ready in 30 Minutes
- Total Time: 25 mins
- Yield: 18 cookies
- Diet: Vegetarian
Description
Soft, creamy ricotta and crunchy pistachios come together in these quick and cozy cookies—perfect for busy weeknights or sweet southern gatherings.
Ingredients
1 cup ricotta cheese
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped pistachios
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, beat ricotta, sugar, softened butter, and vanilla until smooth.
3. In another bowl, whisk flour, baking powder, and salt.
4. Gradually mix the dry ingredients into the ricotta mixture until just combined.
5. Fold in chopped pistachios.
6. Drop rounded tablespoons of dough onto prepared sheet, spacing 2 inches apart.
7. Bake for 12–15 minutes until edges are lightly golden.
8. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Let cookies cool fully before storing to avoid sogginess.
Add lemon zest or white chocolate chips for extra flavor.
Freeze dough in scoops and bake directly from frozen when needed.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Cookies
- Method: Baking
- Cuisine: Southern-Inspired
A Southern Kitchen Staple with a Twist of Pistachio Comfort
Baking these Quick Ricotta Pistachio Cookies takes me back to the rhythm of my mom’s kitchen radio humming, flour on the counter, and a cooling rack full of fresh cookies by the window. Back then, we leaned on simple church cookbook recipes, often using cottage cheese or sour cream in baking. When I first swapped in ricotta for a cookie base, it felt like magic. Creamy, not too sweet, and with a texture that just melts in your mouth.
I love that these cookies aren’t fussy. Just a handful of pantry staples, one bowl, and no chilling time. If you’re short on time but craving something special, this is your kind of cookie. The ricotta makes them incredibly tender, and those chopped pistachios add a buttery crunch that plays perfectly with the soft bite. They’re the kind of cookies you bring to a neighbor or tuck into a lunchbox, and everyone thinks you spent hours on them.
You can dress them up with a light lemon glaze or keep them plain. They’re cozy enough to enjoy with a mug of tea and pretty enough to sit on a holiday platter. And while they feel a bit fancy, they still hold the heart of a Southern bake simple, comforting, and made to share.
For another quick cookie with serious crowd appeal, these Tiktok Cookie Croissants also use minimal ingredients for maximum joy. Or check out Carmelita Cookies if you’re after chewy, gooey layers.
Quick Ingredients, Big Flavor: What You’ll Need to Make Quick Ricotta Pistachio Cookies
Simple pantry staples make it easy
You won’t need anything fancy to make Quick Ricotta Pistachio Cookies just a few ingredients you probably already have. The magic lies in the balance of creamy ricotta and nutty pistachios. Ricotta brings softness and a tender crumb, while pistachios add that buttery crunch and beautiful green pop. Be sure to use full-fat ricotta for the richest texture.
Here’s what goes into every batch:
- 1 cup ricotta cheese (drained if watery)
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped pistachios
Make sure your butter is soft but not melted. If your ricotta is extra moist, press it lightly between paper towels too much moisture can make the dough too sticky.
Quick prep, no chilling
The best part about this cookie recipe is that it comes together fast no chilling, no special equipment. Just two bowls and a baking sheet.
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. In one bowl, cream together the ricotta, sugar, butter, and vanilla until smooth. In another, whisk your flour, baking powder, and salt. Mix the dry into the wet ingredients until just combined don’t overmix or your cookies may turn out dense.
Fold in the chopped pistachios gently, making sure they’re evenly spread throughout. You can also toss in a few white chocolate chips or citrus zest for a creative twist.
Want to explore more easy, nostalgic bakes? These Homemade Cosmic Brownies deliver fudgy, retro joy, and the Magnolia Banana Pudding Copycat is another creamy classic worth trying.
Step-by-Step: How to Make Quick Ricotta Pistachio Cookies in Under 30 Minutes
Mixing and scooping the perfect dough
Once your ingredients are prepped and measured, you’re ready to bake. These cookies don’t require any special mixer just a wooden spoon or hand mixer will do the trick. Start by combining the ricotta, softened butter, sugar, and vanilla extract in a medium bowl. Mix until the texture is light and creamy; this forms the rich base of your cookie dough.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually stir the dry mixture into the wet ingredients. Don’t rush this step stir just until the flour disappears. Overmixing will take away that soft, cake-like texture we’re after.
Now fold in those chopped pistachios. You want them evenly distributed, so every bite gives a hint of nutty crunch.
Bake until edges are golden
Using a spoon or cookie scoop, drop the dough onto a parchment-lined baking sheet. Keep each cookie about 2 inches apart they’ll puff up slightly as they bake. No need to flatten them these cookies hold their rounded shape beautifully.
Slide the sheet into your preheated 350°F oven and bake for 12 to 15 minutes. Look for slightly golden bottoms and edges. The tops will stay pale, which keeps them soft inside.
Once out of the oven, let them cool for a few minutes on the pan, then transfer to a wire rack. They’ll firm up as they cool but stay tender in the middle.
For another cozy dessert that feels like a warm hug, try the Booty Dip just five ingredients and no baking. And if you love simple, layered treats, this Oreo Dump Cake is another great one-bowl wonder.
Serve with Style, Store with Care: Enjoying Your Quick Ricotta Pistachio Cookies
Best ways to serve these soft cookies
These Quick Ricotta Pistachio Cookies are versatile enough to shine at just about any occasion. Their soft, tender crumb pairs beautifully with a cup of coffee or spiced tea, making them ideal for afternoon snacking or casual dessert trays. I love serving them slightly warm with a dusting of powdered sugar just enough to give a little sparkle without overpowering their subtle flavors.
If you’re feeling fancy, a light lemon glaze (just powdered sugar and lemon juice) adds a pop of brightness that balances the creamy richness of the ricotta. These also look gorgeous on a holiday platter or cookie exchange tray especially with a few extra pistachios sprinkled on top before baking.
Want to make dessert the centerpiece of your next gathering? These Churro Cheesecake Bars are another crowd favorite with cinnamon flair. And if you’re craving nostalgic goodness, don’t miss these Homemade Oreos they pair great with these cookies for a retro-style dessert board.
Storing for freshness and freezing tips
These cookies are best eaten within the first 2–3 days, stored in an airtight container at room temperature. Be sure to let them cool completely before sealing to prevent moisture buildup that can make them soggy.
Want to bake ahead? You can freeze the dough or the baked cookies. To freeze unbaked dough, scoop onto a sheet pan and freeze until solid, then transfer to a freezer bag. Bake straight from frozen, adding an extra 1–2 minutes to the bake time.
For baked cookies, let them cool fully before freezing in a single layer. They’ll thaw beautifully at room temperature within 30 minutes. This makes them perfect for gifting, holiday prep, or keeping a stash of comfort ready when you need it.
Frequently Asked Questions About Quick Ricotta Pistachio Cookies
How do I keep ricotta cookies from getting soggy?
The key is proper storage. Make sure the cookies cool completely before placing them in an airtight container. Any trapped heat will cause condensation, which leads to sogginess. You can also line your container with a paper towel to absorb moisture and keep them fresher longer.
Do cookies made with ricotta need to be refrigerated?
Not immediately. These cookies are safe to store at room temperature in a sealed container for up to 3 days. However, if your kitchen is particularly warm or humid, you can refrigerate them to extend their shelf life by a few extra days. Let them come to room temp before serving for the best texture.
What are Italian ricotta cookies?
Italian ricotta cookies are soft, cake-like treats made with ricotta cheese, which gives them a moist, tender bite. They’re traditionally flavored with vanilla or lemon and topped with a glaze. Our version with pistachios is a Southern-inspired twist, combining Italian comfort with a touch of nutty richness.
Should ricotta cookie dough be sticky?
Yes, the dough should be slightly sticky but not overly wet. That’s part of what gives these cookies their signature texture. If it’s too loose, add a tablespoon of flour at a time until it holds shape. Don’t overdo it though you want the dough soft enough to scoop easily.
Conclusion: A Quick Ricotta Pistachio Cookies That Feels Like Home
Quick Ricotta Pistachio Cookies are a perfect example of what I love about home baking simple ingredients, warm flavors, and a soft texture that brings people back for more. With minimal prep and a short bake time, they’re ideal for busy weeknights, cozy weekends, or whenever you need a little kitchen joy. These are the cookies you bake once and keep coming back to, time and again.
If you try this recipe, I’d love to hear how they turn out. Come say hello or share your batch with me over on my Facebook page I’m always thrilled to see what you’re baking.