Name: Cranberry Pistachio Ricotta Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 200g (1 cup) ricotta cheese; 100g (1/2 cup) butter, softened; 100g (1/2 cup) granulated sugar; 1 large egg; 1 tsp vanilla extract; 1 tsp almond extract; 200g (1 1/2 cups) all-purpose flour; 50g (1/4 cup) pistachios, chopped; 1/2 tsp baking powder; Pinch of salt; Powdered sugar for dusting

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I can still see Grandma’s kitchen in my mind: the sun warming the window above the sink, the radio playing softly, and a plate of warm cookies cooling on a towel. Those little moments taught me that baking becomes love you can share with a napkin and a smile. I pull that same comfort into these Cranberry Pistachio Ricotta Cookies—gentle, slightly tangy, and bright with color—perfect for passing around at a holiday table or tucking into a lunchbox.

I grew up learning to cook at my mother’s elbow, sorting through church cookbooks and scribbling notes on the margins of recipes. Now I cook from a small Louisville kitchen where I test recipes the way any busy home cook tests them: on weeknights, with real kids and real schedules. I publish simple, cozy dishes that feel like home and keep things easy to follow.

My approach values pantry-friendly ingredients and steps that don’t assume you have a pastry degree. These Cranberry Pistachio Ricotta Cookies remind me of those old church social recipes—updated with ricotta for a tender crumb and pistachios for crunch. If you like other nostalgic cookie ideas, check my cookies and bars recipes for more family favorites and easy sweets that hold up on busy days.

Table of Contents

Why this recipe works

These Cranberry Pistachio Ricotta Cookies work because they combine texture, flavor, and a forgiving dough into something a home baker can produce with confidence. Ricotta gives the dough moisture and a soft interior without heavy cream or excessive butter, so the cookies stay tender even after cooling. The tart chew of dried cranberries contrasts with the buttery, nutty pistachios and the light sweetness of the cookie itself. That contrast keeps each bite interesting and makes them feel special without demanding complicated techniques.

The recipe also uses basic pantry staples and a quick method that doesn’t require chilling the dough for hours. That ease matters on weeknights or when you decide at the last minute you need a small tray of cookies for a neighbor. You can mix the dough in one bowl, fold in your mix-ins, and scoop directly onto a lined baking sheet.

Because the dough contains ricotta, the cookies spread less than some drop cookies and hold a slightly domed shape with soft edges. If you like the idea of a tender, slightly cake-like cookie with crunchy nuts and bright fruit, these Cranberry Pistachio Ricotta Cookies will fit right into your rotation. For more simple cookie inspiration, browse the cookies and bars recipes collection and adapt flavors to suit your family.

How to prepare Cranberry Pistachio Ricotta Cookies

I keep the method straightforward so you can focus on flavors rather than fuss. Start by bringing your ricotta to room temperature so it blends smoothly with the butter and sugar. Creaming the wet ingredients until smooth yields a dough that stays tender and bakes evenly. When you whisk the flour with the baking powder and salt, you introduce just enough lift to keep the cookies from becoming flat, while the ricotta keeps the crumb soft.

Fold in the pistachios gently so you don’t overwork the dough; overmixing tightens gluten and makes the cookies tough. Scoop the dough onto a lined sheet and give each cookie room to breathe—about two inches apart—so they bake to a light golden edge without crowding. The baking time is short, which helps preserve moisture; take them out when the edges set and the centers still look slightly soft. They firm up as they cool. Once cool, a light dusting of powdered sugar adds a pretty finish and a touch of sweetness. If you want to browse more tried-and-true family-friendly cookie techniques, my cookies and bars recipes page shows other simple approaches you can borrow for flavor swaps.

Ingredients

200g (1 cup) ricotta cheese
100g (1/2 cup) butter, softened
100g (1/2 cup) granulated sugar
1 large egg
1 tsp vanilla extract
1 tsp almond extract
200g (1 1/2 cups) all-purpose flour
50g (1/4 cup) pistachios, chopped
1/2 tsp baking powder
Pinch of salt
Powdered sugar for dusting

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, beat together the ricotta cheese, softened butter, granulated sugar, egg, vanilla extract, and almond extract until smooth.
In a separate bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt.
Gradually mix the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
Gently fold in the chopped pistachios.
Scoop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, until the edges are lightly golden.
Allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
Dust with powdered sugar before serving.

Serving ideas

These Cranberry Pistachio Ricotta Cookies pair beautifully with hot coffee or a pot of tea for an afternoon pause. Serve them warm on a small platter for a neighbor drop-off or stack them in a gift box wrapped in waxed paper for a thoughtful homemade present. For breakfast-leaning tastes, enjoy one or two with plain yogurt or a smear of ricotta and a drizzle of honey—the cookies echo the flavors already in the dough and make a sweet morning treat without feeling too heavy.

If you plan to serve these at a party, arrange them next to little bowls of extra pistachios and dried cranberries so guests can tweak their plates. They also sit nicely alongside bright citrus bars or a simple pound cake if you want variety on your dessert spread. Because they are not overly sweet, these Cranberry Pistachio Ricotta Cookies balance richer desserts well and give your guests a lighter option. For holiday tables, add a sprig of rosemary or a dusting of powdered sugar for a festive look that takes seconds but looks intentional and warm.

Storage tips

To keep your Cranberry Pistachio Ricotta Cookies fresh, store them in an airtight container at room temperature. The ricotta keeps the interior soft, so they will stay tender for two to three days without refrigeration. If your kitchen runs warm, place a small paper towel in the container to absorb any excess moisture and avoid a soggy bottom. For longer storage, freeze the Cranberry Pistachio Ricotta Cookies in a single layer on a sheet until firm, then transfer them to a freezer-safe container or bag for up to three months.

When reheating frozen Cranberry Pistachio Ricotta Cookies, thaw at room temperature for an hour, then warm briefly in a 300°F oven for five minutes to restore a just-baked feel. If you prefer to make dough ahead, scoop the balls onto a tray and freeze them before baking; bake straight from frozen, adding a minute or two to the bake time. These methods keep the Cranberry Pistachio Ricotta Cookies tasting fresh and homemade. For other make-ahead cookie ideas, see my cookies and bars recipes for tips on freezing and packing treats for gifts.

Helpful tips

Measure your flour correctly to keep the dough tender; spoon flour into the measuring cup and level it off instead of scooping directly with the cup. That small step prevents a dense dough. Use whole-milk ricotta for the best texture; low-fat versions can make the crumb drier. Let the ricotta sit at room temperature for about 15 minutes before mixing so it blends smoothly with the butter and sugar.

Chop pistachios coarsely for pleasant crunch, and toast them lightly in a dry skillet for a minute if you want extra depth of flavor—watch them closely; nuts brown quickly. If you prefer a sweeter cookie, stir in 1/4 cup more sugar or fold in 2 tablespoons of finely chopped white chocolate. Be gentle when combining wet and dry ingredients; overmixing develops gluten and makes the cookies tough. Finally, rotate the baking sheet halfway through baking for even color, and remove the cookies when their edges set but the centers still look slightly soft—carryover heat finishes the job. These little tricks help you get consistent results with your Cranberry Pistachio Ricotta Cookies every time.

Recipe variations

You can adapt these Cranberry Pistachio Ricotta Cookies in several simple ways. Swap pistachios for chopped almonds or walnuts if you prefer a different nut profile. Replace dried cranberries with chopped dried cherries or apricots for seasonal variety; cherries deepen the flavor while apricots add mellow sweetness. For a citrusy lift, add the zest of one orange to the wet ingredients—orange pairs beautifully with both pistachios and cranberries.

If you want a gluten-free option, substitute a 1:1 gluten-free flour blend and watch the texture; you may need a tablespoon or two less flour depending on the blend. For a chocolate twist, fold in 1/3 cup mini chocolate chips or drizzle melted dark chocolate over cooled cookies. You can also make thumbprint-style bars by flattening dough slightly and adding a small spoon of jam in the center before baking. These swaps keep the same cozy profile while letting you use what you have on hand or tailor flavors to your crowd.

Common questions

Q: Can I make theseCranberry Pistachio Ricotta Cookies ahead of time?
A: Yes. You can make the dough and refrigerate it for up to 24 hours, or scoop dough balls and freeze them on a tray before transferring to a bag. If refrigerated, bake as directed, adding a minute if the dough is very cold. Frozen dough bakes well from frozen—just add a few extra minutes.

Q: Will the ricotta make the cookies tangy?
A: Ricotta brings a subtle tang but not an overpowering one. It adds moisture and tenderness more than a pronounced flavor. The vanilla, almond extract, and cranberries balance any tang so the overall taste feels bright and sweet.

Q: Can I omit the almond extract?
A: Yes. Almond extract enhances the nutty flavor and complements pistachios, but you can omit it or replace it with an extra 1/2 teaspoon of vanilla extract if you’re sensitive to the almond note. The cookies will still be tender and flavorful.

Q: How do I avoid flat Cranberry Pistachio Ricotta Cookies?
A: Don’t overwork the dough and make sure your baking powder is fresh. Chill the dough briefly if your kitchen is very warm to help the cookies hold their shape. Scoop evenly sized portions and give them space on the baking sheet so they don’t run into each other.

Conclusion

For a chewy, nutty holiday treat with a tender crumb, these Cranberry Pistachio Ricotta Cookies deliver warmth and charm in every bite. If you’d like a different take on the cranberry-pistachio combo, try this external take on a similar idea: Chewy Pistachio Cranberry Cookies.

Cranberry Pistachio Ricotta Cookies